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From Barbara's Kitchen Meatloaf isn’t the place you want to use the finest quality meat

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Posted: Friday, October 19, 2012 7:14 am

Dear Barbara: I have a problem with meatloaf. I use the best meat that I can buy and the freshest ingredients, but for some reason, it’s always too dry.  Are there any tips you can give me to keep it moister? — Annie from Lodi

Dear Annie: It is great that you want to use the best ingredients, but meatloaf is not the place to use your fine quality meat. The “best” meat is usually very lean and does not have enough fat content to keep your meatloaf moist. When you look for a steak, you look for the nice marbling of the fat in the steak because you know it will be juicier. The same theory holds true for the ground beef. I would recommend ground chuck, or something that has a 20 percent fat ratio. You can also add a little milk or half-and-half to your recipe.

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