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Pork fat in meatloaf

makinitgreen Aug 12, 2013 05:27 AM

I have some grassfed beef roasts that have been too tough to eat on their own, even with the very low and slow approach, so I started grinding some of the meat and turning it into meatloaf. The results are awful (dry, unpleasant texture), I think because it needs some fat. I have some pork fat I thought I'd grind in with the next batch. I just don't know what ratio I'd want to aim for. Any suggestions? If it helps, I usually cook 6 pounds of hamburger at a time. Thanks in advance . . .

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  1. hotoynoodle RE: makinitgreen Aug 12, 2013 06:14 AM

    when you say "roast", what cut is that?

    without knowing how you like it or the fat % of the beef, tough to say, but i'd say at least 10% to start.

    1. b
      Bkeats RE: makinitgreen Aug 12, 2013 06:16 AM

      Depends on the fat ratio you are looking for. If the beef is really lean with no discernible fat, I would aim for 15-20% so if you are grinding 6 pounds, so about a pound +/- of fat would be good.

      1. j
        jpc8015 RE: makinitgreen Aug 12, 2013 06:41 AM

        I would go 80/20.

        1. Uncle Bob RE: makinitgreen Aug 12, 2013 06:59 AM

          Pork fat. Pork Butt, Bacon.~~ 20% fat minimum for this application.

          1. t
            treb RE: makinitgreen Aug 12, 2013 07:05 AM

            Meatloaf generally needs help because it tends to be dry not to mention using grassfed beef which is usually as lot leaner that commercial. I'd add at least 25 % pork fat to the meat. I usually add at 10-15% to commercial beef when I make a meatloaf.

            1 Reply
            1. re: treb
              makinitgreen RE: treb Aug 12, 2013 08:03 AM

              Thanks, all! I'll give it a whirl. The cuts are mostly rib roasts without the bones and are very, very lean. I'll report back after this next endeavor.

            2. d
              drsmoke RE: makinitgreen Aug 12, 2013 02:07 PM

              If your going to make a 4 lb. Meat loaf, grind 3 lbs. of meat and grind in 1 lb. of Farmer John's Sage Sausage.

              1. t
                tastesgoodwhatisit RE: makinitgreen Aug 12, 2013 08:16 PM

                You can also add breadcrumbs soaked in milk, and/or grated onions to the mixture. I find both of those give a less tough texture to meatloaf/meatball type dishes.

                (I have a kebab recipe that can be made with meat that has all the fat trimmed off, but is still amazingly tender, due to the ground onions/garlic/ginger/cilantro).

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