Making Meatloaf Out Of Cooked Ground Beef - The F-Word (Food) Blog at - 263064

The F-Word (Food)

Making Meatloaf Out Of Cooked Ground Beef 
Jan. 5, 2012 9:18 am 
Updated: Jan. 5, 2012 4:14 pm
I am thinking about making Meatloaf out of already cooked Ground Beef.

I am not sure how that will work out however.

I was going to use the normal egg, bread crumbs as a binder

I guess this will be more of an experiment, any help on Binders?

Update 1:

Well I cooked The Ground Beef, Then Took About 20 Paper Towels, And Wrapped The Hamburger Up, And Put It In Between Two Paper Plates, And Stood On Top Of It For About 30 Seconds. It Seems All The Oil And Moisture Was Captured By The Paper Towels.

I mixed some tomato paste, Parmesan cheese, Beef Stock Paste, Milk, 4 Eggs, Panko Bread Crumbs, And Chipotle Hot Sauce In It. And Mixed It Up, along with some Italian Herbs, It tasted Ok. Then i formed it into a baking dish and topped it off with ketchup. It seems like it is holding together.

Update 2:

It was not too bad, It definitely had less fat, It was moist, I guess because I used milk to moistened back up. The beef stock paste (Better than bouillon) i used added beef flavor back into it.

this is sort of how you make scrapple (something eaten  for breakfast in the north east), except you use corn flower and pork, in a bread pan, bake it, then refrigerate it, once it is cool in the morning you slice it and fry it in a frying pan with eggs.
Pre-Cooked Meat Loaf (Before Baking). Ground Beef Is Pre-Cooked.
Photo Detail
Pre-Cooked Meat Loaf (After Baking). Ground Beef Is Pre-Cooked.
Photo Detail
Jan. 5, 2012 9:39 am
Huh. Maybe some mayo or sour cream? It sounds like it would not stick together. Pack into a loaf pan and cross your toes. Good luck KS!
Jan. 5, 2012 10:16 am
I don't think cooked ground beef will work. If it does make a loaf, it seems to me it would be very dry. If you are trying to use up some cooked groung beef, Sloppy Joe would work- or your chili recipe. If you go ahead with the meatloaf idea, be sure and report it to us.
Jan. 5, 2012 11:02 am
I've always done it the other way around.. Make the meatloaf then use it's leftovers for spaghetti, sloppy joes or beef vegetable soup! Let me know if you figure it out!
Jan. 5, 2012 11:41 am
I'm with Mike Harvey - don't think it'll work. If you still want to try, I'd recommend using the food processor to chop the cooked ground beef up as fine as you can get it, then perhaps add some raw bacon to the mixture, chopping that up in the food processor as well. That way you've got some fat in there to help add to the moisture. You'll definitely want to use milk for moisture as well. Eggs and bread (fresh bread will be better in this case than dried bread crumbs) will be good binders.
Jan. 5, 2012 11:59 am
What I am trying to do is get all the fat out of it because it is 80/20 ground meat. I added about 1 cup of milk to it to put some moisture back in. I added the Beef stock paste to put some flavor back in that may have been removed by the Oil\Fat Extraction.
Jan. 5, 2012 12:01 pm
It is formed now, and waiting for me to put it in the oven, It seems like it is holding together.
Jan. 5, 2012 12:06 pm
I will be shocked if you pull this one off King. Maybe you should get one of those meat loaf pans that you see on tv where the meat is on a platform with holes in it and has a handle. It sits in a loaf pan, you lift it out of the pan and the fat is all left behind. I hope you did not lose a lot of flavor and moisture. I think you would have been better off cooking it off and then draining it in a colander and using it for sauce, joes, etc. My patients that had real salt and fat issues used to cook it and then rinse it in a colander with hot water to dissolve any left behind fat, before adding it to the recipe. That's compliance for you. Will to live, a remarkable thing.
Jan. 5, 2012 12:51 pm
covergirl, I actually cooked the hamburger in a bit of water (about 12 oz). I was going to buy some 97% fat free the other day to make this but, I did not like the price. As of now it is in the Oven. Don't think this will hit the recipe box.
Jan. 5, 2012 1:41 pm
Ok, It Was Not Too bad, See Slice Picture.
Jan. 5, 2012 1:50 pm
covergirl If I do this again, I will work on the flavoring, and use a baking pan with edges (lower profile) so it would be easier to slice. It did hold together for the most part.
Jan. 5, 2012 1:53 pm
The King Is Back! Looks like a good meatloaf to me!
Jan. 5, 2012 1:59 pm
Looks good. I would eat some. Maybe it will be good for a sandwich tomorrow too. I love scrapple, been a long time.
Jan. 5, 2012 2:07 pm
Now I want some meatloaf!!!! Looks good King...
Jan. 5, 2012 2:26 pm
Just my two cents, but fat equals flavor. It also seems like you are removing the beef fat, but unless you're adding fat free milk, you are adding it back in. I would personally just drain the meatloaf well before serving.
Jan. 5, 2012 2:40 pm
BigShotsMom it was more of an experiment than a new way of cooking it. There is just too much grease for me using 80\20 when making meat loaf with it.
Jan. 5, 2012 3:11 pm
You could just use extra lean (97%) ground beef, making sure to make a bread/milk panade to lend moisture, then you wouldn't need to pre-cook at all.
Jan. 5, 2012 3:12 pm
BigShotsMom - That's what i do, drain it, then stick it under the broiler, because we like it crispy on top.
Jan. 5, 2012 3:37 pm
lucylove, I think I have come to that conclusion to use 97% so it don't get my stomach upset. I did drain the grease last time I made meat loaf also, but as I get older things I eat like things with high fat actually make me sick. I used to love fried breaded fish, but now I prefer it just pan fried or baked with no breading.
Jan. 5, 2012 3:48 pm
You also might find that you can get a better price but leaner meat by making your own ground beef. I buy sirloin or round on sale and use my food processor to grind it. It works well and I know exactly what we are eating.
Jan. 5, 2012 4:14 pm
BigShotsMom I was actually thinking about that with chuck stake, and trimming it first.
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