When baking meatloaf an related dishes, I've noticed that sometimes a large amount of liquid will flow out after I puncture the meatloaf with a thermometer. I imagine it would be better if the juice stayed in while letting the meatloaf cool down, to give a more moist meatloaf. What would you suggest to avoid this issue, while still being safe?
Note: I do sometimes supplement bread crumbs with coconut flour to reduce the carbs in the meatloaf, rather than just using bread crumbs, so this might partially be responsible. I also tend to use 2:1 ratio of ground poultry to beef.