The Beef Mistake That Causes Dry, Boring Meatloaf
NEWS
By TIM FORSTER
To prevent dry meatloaf or burgers, it’s crucial to use ground beef with a higher fat content, ideally around 15% or more, as the fat contributes to succulence and moisture.
Lean ground beef or other low-fat ground meats like chicken or turkey tend to be dry. Beef with a higher fat percentage, such as 85/15 or 80/20 ratios, guarantees juicier results.
However, if you’d like to use lean beef or ground turkey, add fat through ingredients like olive oil, butter, or milk to the meat mixture before cooking, to avoid a dry outcome.
Another trick is to add ½ teaspoon of baking soda for each pound of lean beef or substitute oats for breadcrumbs, to prevent moisture from escaping from the meat as it cooks.
If your lean meatloaf is already cooked, consider adding a sauce such as ketchup or barbecue to enhance its flavor and mask any dryness. Alternatively, use flavored cooking oils.
