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Old Thu, Oct-05-17, 19:49
doreen T's Avatar
doreen T doreen T is offline
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Posts: 37,199
 
Plan: LC paleo/ancestral
Stats: 241/188/140 Female 165 cm
BF:
Progress: 52%
Location: Eastern ON, Canada
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For binding meatballs or meatloaf, I use 1 egg + 2 Tbsp ground flaxseed per 500g (1 lb) of meat. Add seasonings and other ingredients as per your recipe -- minus the bread, oatmeal or cracker crumbs, of course . This works with any ground/minced meat .. beef, pork, turkey, lamb etc ...

I find it helps to mix all together in a bowl, cover with a lid or plastic wrap and let it sit in the fridge for 30 minutes or so BEFORE shaping into balls or a loaf. This not only helps all the flavours and seasonings to blend but also helps the flaxseeds absorb moisture, which improves the texture

Quote:
Originally Posted by TucsonBill
It also did not seem to absorb as well as the bread crumbs and there was quite a bit of fat in the bottom of the baking pan.

Let the meatloaf cool in the baking pan .. it will reabsorb some of the drippings. Alternately ... if you haven't put some sort of topping on the meatloaf .. you could drain off the fat, poke holes in the top with a skewer, then pour the juices over. It will soak back into the meat
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