The fat content of the ground beef determines whether a meatloaf turns out juicy.
A good meatloaf depends primarily on choosing ground meat with the right fat ratio, and the classic 80/20 usually gives the best results.
Meatloaf is a staple dish in the United States: ground beef mixed with seasonings, baked, and served with a sweet and sour glaze. It's simple and inexpensive, but to make it perfect, you have to pay attention to a few details, and the first is the meat.
Ground meats are labeled with their lean-to-fat ratio: the classic 80/20 means 80% lean meat and 20% fat. This ratio varies depending on the cut of beef, and packaging often indicates this with labels such as "ground chuck" or "ground round."
Ground beef is the fattiest, with 70% lean meat, and comes from the brisket or leg. Sirloin, taken from the middle, is the leanest, with 90%. Chuck, from the shoulder, has 80% lean meat and 20% fat, and round, from the rump, has 85% lean meat and 15% fat.
For meatloaf and meatballs, chuck or round beef are often used, which are good options. For hamburgers, beef provides more juiciness, while round and chuck produce less fat.
Using lean meat might seem tempting, but the pie ends up dry and crumbly, something even ketchup can't fix. Ideally, the ratio should be 80/20, or at least 85/15 if the mixture is all beef. Since the pie can take up to an hour to bake, the fat content is key to a juicy, tender, and flavorful final result.
Some recipes also include Italian sausage, which is already fatty. In that case, you can use lean meat to avoid adding too much fat. Balance is key: there's a fine line between a moist pie and an oily, heavy one.
