US Department of Labor finds Ohio meat processor lacked safety requirements after worker falls into machine, suffers chemical burns U S. Department of Labor

The best variation, however, has to be bacon-wrapped meat loaf. Adds a light, pleasantly acidic element that cuts through fattier pieces of meat.

Benefits of lean meat

If your meat loaf is struggling to hold together, gradually add additional milk, cracker crumbs and/or an extra egg until the desired consistency is reached. Keep in mind that the shape of your meat loaf will impact the overall cooking time. A longer meat loaf with less height will typically cook faster than a shorter meat loaf with more height. From traditional meat loafto Mexican meat loafand mini muffin-pan meat loaf, there are about a million ways to loaf around.


During cooking, the collagen in that connective tissue loses water, causing it to shrink; this in turn squeezes the muscle fibers within like a hand squeezing a sponge, causing the meat to lose even more water. As we’ll see, though, the collagen in some cuts of meat can be broken down or transformed, leading to more tender results. Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. Dry aging can take anywhere from two to three weeks depending on the type and cut of the meat, as well as the desired end flavor and tenderness. If you’re eating more than this, cutting down isn’t as hard as you may think.

The meat is briefly browned in fat for flavour, along with any other ingredients , and the whole is then covered with liquid, and left to cook gently until the meat is tender. It can then be thickened with flour, or bulked out with barley or dumplings, or just served as is. Our meat consumption habits take a serious toll on the environment.

As Darina Allen points out when introducing Ballymaloe’s boeuf bourguignon, “in Ireland stew is generally regarded as something you feed the family, not your guests” – an observation which applies equally in the UK. However, I would contend that a good stew made with care doesn’t need wine or paprika or soy sauce to make it good enough to serve to the Queen (should she drop round and you’re feeling generous). This article was reviewed by Ollie George Cigliano.

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Additionally, 100 g of 97% lean ground broiled beef contains 153 calories and 26.4 g of protein. For example, heme-iron in meat helps the process of oxidation of fats and cholesterol, generating free radicals that are detrimental to health. If you’re going to use it as a sauce, always boil any remaining marinade for at least 3 minutes to kill any bacteria. On the other hand, enzymatic marinades work by using protein enzymes found in kiwi, papaya, raw pineapple, honeydew, and figs to break down the muscle fiber and connective tissue .