Grass Fed beef question
- SIMIHOUND Aug 15, 2013 04:46 PM
What can I add to a GFB meatloaf to make it more moist. Often it is crumbly.
My meatloaf has 1lb beef, a squirt of ketchup, dash of Worcestershire, dried seasonings, dehydrated onions, about 1/2 cup bread crumbs, one egg, and minced celery. I cook it at 350 for 45 minutes. All suggestions are appreciated.
Yes, water or other liquid (milk, cream, wine, stock). If dehydrated vegetables are used, they should be soaked to hydrate them first. And the bread crumbs should be moistened too before use, otherwise the dry ingredients are going to suck moisture out of the meat.
Since grass fed beef tends to be leaner, adding a slosh of olive oil could help. Or as others have suggested, blending in some pork or pork sausage.
One can also cover the meatloaf while it's baking with foil to hold in some of the moisture. Then take it off for the last 15 minutes to color the top surface.
You could add a pound of pastured ground pork, that always does the trick for me. If you don't have that, try some finely chopped celery, onions, and carrots, or chia seeds.
Diced and sauteed mushrooms or grated zucchini both work well. Breadcrumbs AND dry seasonings AND dehydrated onions with lean meat is asking a lot- could you do fresh diced onion? You may actually need to add some fat. I'd go for bacon fat or coconut oil. I'd also ditch the breadcrumbs.
I always add ground pork or pork sausage to meatloaf. Like 2/3 beef, 1/3 pork. Helps a lot. Otherwise, my mom makes a weird mush of milk and crushed saltine crackers that she puts in her meatloaf. Looks and sound disgusting, but tastes amaaaaaazingly good!
you need a water vegtable... you have celery and onion.. I would maybe put some green pepper in... maybe some milk... maybe some actual onion...