1

votes

Binder for meatloaf?

Answered on August 19, 2014
Created March 26, 2011 at 11:12 PM

I'm trying my best to get things like liver into me. So, I've been puree-ing it and adding it to meatballs or meatloaf. Just wondering what people use as a binder besides almond flour for these? I'm trying not to bake with nut flours at all.

My last meatloaf was:

Ground beef

Tomato paste

Spices

Portobello mushroom

Shallots

Almond flour

3 Eggs beaten

Bacon laid on top

It was great, but wondering if coconut flour or something would work in place of the almond flour, or if a fattier meat mixed in would hold it together?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:02 PM

Using crushed pork rinds intrigues me...Are you using pork rinds that are in the snack bag, or is there some other type, in the meat section somewhere?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 02:58 PM

Great idea...I was trying to come up with recipes to include VCO. Thanks!

Medium avatar

(5136)

on April 08, 2011
at 12:59 PM

ohhh genius... i'm stealing that and i might even try it for pate!

A968087cc1dd66d480749c02e4619ef4

(20436)

on March 28, 2011
at 05:26 PM

My wife makes my meatloaf with crushed pork rinds instead of bread crumbs. It works great. Gives a slight bacon-y flavor that I like. Pork rinds are a bit of a holdover from my low carb days - probably not totally paleo...

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 28, 2011
at 03:39 AM

Whether or not its fattier, turkey still makes a damn good meatloaf!

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on March 28, 2011
at 02:39 AM

The other thing I love in my meatloaf is chia seeds. I know most don't use them but they are the best for making a very moist loaf. They suck up all the fat from the meat and it comes out super juicy.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 02:01 AM

ok, that doesn't sound appealing - but then again most things I eat now didn't sound good until i tried them! thanks!

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 02:00 AM

But it had nut flour, and a good amount- which I was looking to omit

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:59 AM

OK - glad to know just to use a bit. I prefer a more firm loaf too.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:58 AM

I generally don't do cheese, but may make an exception. I usually add bacon which can definitely give it that swimming in grease not-so-awesomeness.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:56 AM

ooh. Great idea. Thanks!

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:56 AM

Not a big fan of lamb - though I would like to get some more of it in my diet. Maybe I'll try 1/2 beef, 1/4 lamb. 1/4 organ meats.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 27, 2011
at 03:30 AM

I recently made burgers with half beef half lamb with some bacon mixed in. I think that'd make a really awesome meat loaf!

A68f24168bc0de414a038037e287b581

(4896)

on March 27, 2011
at 01:33 AM

dried mushrooms are delicious! I will make sure to use your idea, thanks!

E19251bff6c930e29d91b00c6ee1582f

(145)

on March 26, 2011
at 11:52 PM

Yes, you definitely want fat in there. Otherwise it is very crumbly, and sort of bland. I would suggest actually using a combination of meats. Half ground beef, half ground pork usually turns out pretty well. Veal is not that strong in flavor, but makes it more...smooth, I guess you would say. And venison can work out well, when mixed with fattier meats.

D83e454e794d761ab524814c0ff8f838

(531)

on March 26, 2011
at 11:46 PM

Ok thanks. I used lean ground beef once with bad results - it just crumbled. Last time it was a higher fat beef, and I think I will just up the fat even more.

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13 Answers

best answer

5
0dbd7154d909b97fe774d1655754f195

(16131)

on March 27, 2011
at 01:01 AM

I've gotten dried mushrooms at Costco. I take them and grind them into a powder in the magic bullet - you an use a blender or a coffee grinder I am sure. They bind and absorb excess liquid like crazy, don't give you the Omega 6s that the almond flour will and are tasty - dried wild mushrooms - give them a try!

A68f24168bc0de414a038037e287b581

(4896)

on March 27, 2011
at 01:33 AM

dried mushrooms are delicious! I will make sure to use your idea, thanks!

Medium avatar

(5136)

on April 08, 2011
at 12:59 PM

ohhh genius... i'm stealing that and i might even try it for pate!

3
91c2e2a35e578e2e79ce7d631b753879

on March 27, 2011
at 06:00 PM

Eggs are the only ingredients needed as a binder for meatloaf; traditionally breadcrumbs or oatmeal were used as extenders, not a binder. Now, having said that, shredded yellow squash, zucchini and carrots is a marvelous addition to any meatloaf. I often use it as an extender for meatloaf if I have any leftover; the shredded vegetables are one of my favorite substitutes for the rice I no longer eat - I often use them, sauteed, as a base for "saucy" dishes.

2
E19251bff6c930e29d91b00c6ee1582f

(145)

on March 26, 2011
at 11:42 PM

It's not necessary to use flour at all. I've seen recipes that only use egg as a binder. The starchy binder of flour is pretty much filler. It's used to bulk it up and spread the use you get out of the meat.

D83e454e794d761ab524814c0ff8f838

(531)

on March 26, 2011
at 11:46 PM

Ok thanks. I used lean ground beef once with bad results - it just crumbled. Last time it was a higher fat beef, and I think I will just up the fat even more.

E19251bff6c930e29d91b00c6ee1582f

(145)

on March 26, 2011
at 11:52 PM

Yes, you definitely want fat in there. Otherwise it is very crumbly, and sort of bland. I would suggest actually using a combination of meats. Half ground beef, half ground pork usually turns out pretty well. Veal is not that strong in flavor, but makes it more...smooth, I guess you would say. And venison can work out well, when mixed with fattier meats.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 27, 2011
at 03:30 AM

I recently made burgers with half beef half lamb with some bacon mixed in. I think that'd make a really awesome meat loaf!

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:56 AM

Not a big fan of lamb - though I would like to get some more of it in my diet. Maybe I'll try 1/2 beef, 1/4 lamb. 1/4 organ meats.

1
072fd69647b0e765bb4b11532569f16d

(3717)

on March 27, 2011
at 02:32 AM

I have not tried, but I saw a recipe recently with crushed pork rinds. They are great as a snack (get the ones without MSG or other crap), so why not?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:02 PM

Using crushed pork rinds intrigues me...Are you using pork rinds that are in the snack bag, or is there some other type, in the meat section somewhere?

1
A6186034a5c5747d4267b19a017c5801

(35)

on March 27, 2011
at 12:45 AM

I sprinkle a bit of gelatin (1/8th-1/4 teaspoon) on top of the eggs before adding to the meat. Allow it to sit for about five minutes. Seems to wok well, though I also have luck with just plain eggs (no flour or gelatin)...

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:56 AM

ooh. Great idea. Thanks!

1
98bf2ca7f8778c79cd3f6c962011cfdc

on March 27, 2011
at 12:01 AM

Yes coconut flour works well. It will suck up a lot of the moisture so go easy with it although with pureed liver you are introducing some extra moisture into the mix so it shouldn't yield a dry loaf. I use about a teaspoon per pound.

I agree though that it ins not necessary. I just like a firmer meatloaf or meatball and this works well for me.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:59 AM

OK - glad to know just to use a bit. I prefer a more firm loaf too.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on March 28, 2011
at 02:39 AM

The other thing I love in my meatloaf is chia seeds. I know most don't use them but they are the best for making a very moist loaf. They suck up all the fat from the meat and it comes out super juicy.

1
149b995e86368f21dfa912f88dbaf12d

on March 26, 2011
at 11:59 PM

I've used coconut flour successfully in hamburgers and salmon cakes; but I thinks it's usually from habit because more often than not lately I just leave it out if I have any egg in the recipe. Like other mentions, using a higher fat content meat has been working out well and I add a spot of coconut oil or bacon fat to things to moisten them if necessary.

1
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on March 26, 2011
at 11:56 PM

I use egg with a packet of gelatin dissolved into it as a binder. To take the place of bread crumbs I use a combination of shredded carrots, finely diced mushrooms, finely diced onions and parmesan cheese. (The latter is easily omitted if you don't do dairy.) I like having them in there to absorb some of the fat so the loaf doesn't turn into a dried out brick swimming in grease. Oh, I do half pork, too.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 01:58 AM

I generally don't do cheese, but may make an exception. I usually add bacon which can definitely give it that swimming in grease not-so-awesomeness.

1
1f96ce108240f19345c05704c7709dad

(1061)

on March 26, 2011
at 11:47 PM

You might add some Virgin Coconut Oil, valkyrie, instead of using fattier ground beef. I put some VCO in casseroles to keep them moist as well as together - it seems to work.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 02:58 PM

Great idea...I was trying to come up with recipes to include VCO. Thanks!

0
2cdd1c775683f760390d80cdb984fc13

on March 27, 2011
at 09:15 PM

I'm not sure if you're including dairy or not, but I modified my regular meatloaf into a Bacon Cheeseburger meatloaf, so a little bit of shredded cheese helps bind it along with the eggs.

0
61852721b5ff3613f56f043fe890a679

(1172)

on March 27, 2011
at 05:54 PM

look up a meatloaf recipe on epicurious using these search terms: meatloaf bacon prunes. I make that recipe without the flour or milk and it's great. sorry can't post the link right now.

also turkey is not fattier than beef or pork, it's much leaner.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 28, 2011
at 03:39 AM

Whether or not its fattier, turkey still makes a damn good meatloaf!

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 02:01 AM

ok, that doesn't sound appealing - but then again most things I eat now didn't sound good until i tried them! thanks!

0
9aa2a816c61170cc0183a68be0386ba5

on March 27, 2011
at 03:29 AM

I'd never had meatloaf before I met my boyfriend, but when he made it I didn't understand why people seemed to dread it so much. He uses turkey, which is a lot more fatty and loose of a loaf then beef ones I have had. In fact, the solid beef loaf a friend made for me (no bread crumbs, just meat) was too dense and dry for my tastes, to be honest.

I would suggest trying a blend of meat to keep it from being all the same texture, and you may want to add very finely diced onions or mushrooms along with some nuts, perhaps? I usually add a good splash of Worcestershire sauce, as well as an egg.

0
Bcb9716d5d40965c0045c7d226cd17c2

(145)

on March 27, 2011
at 02:56 AM

I'm not sure why you're asking, because you said it was great.

D83e454e794d761ab524814c0ff8f838

(531)

on March 28, 2011
at 02:00 AM

But it had nut flour, and a good amount- which I was looking to omit

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