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Meatloaf Question
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Anonymous
| Anyone out there know which type of ground beef is better for making meatloaf, ie which precentage lean/fat works best? I have a nice looking Paula Dean BBQ meatloaf recipe and want to give it a try! TIA! |
Anonymous
|
I wouldn't go any leaner than 90% if it is just beef. We combine beef with sausage, which is fattier, so I think I use 90 or possibly 93% lean.
I find not using a loaf pan, but plunking the loaf on a baking sheet or roasting pan helps the grease run off instead of soaking the meatloaf in a pool of grease. |
Anonymous
| 80/20 |
Anonymous
| just tried that recipe last week. We didn't care for it at all. The traditional style of meatloaf (w/ ketchup) is much better. |
Anonymous
| NP here. I made the Barefoot Contessa's turkey meatloaf a few weeks ago and everyone liked it. I thought it was a nice change from a traditional beef meatloaf. You can find it easily online. If you try it, make sure to halve the recipe. I only made half and still had a ton leftover, and I have a DH with a hearty appetite + 3 kids. Fortunately my family loves meatloaf sandwiches the next day. |
Anonymous
| I use a beef / pork / veal combo...very tasty. Whole foods sells this combo prepackaged. |
Anonymous
Me too, I get it from the meat counter at our whole foods, it's called meatloaf mix. |
Anonymous
|
Giant also carries the meatloaf mix.
I used to buy it when we lived there, now we live out west and I never see it in the stores. |