The Best Ground Beef for Meatloaf, According to a Butcher

Meatloaf isn't the most glamorous dinner, and I’d be the first to sign a petition for a name change to the dish! But on those nights when I'm craving something comforting and substantial, meatloaf is a reasonably easy, crowd-pleasing meal.

After making many a meatloaf over the years, I thought it would be helpful to hear what a butcher had to say about what makes the best loaf. I knew I was in good hands when I connected with chef and head butcher Jo Lusted of Murray's Farm Butcher Shoppe. A TV host, author, and all-around meat master, Lusted was happy to let me pick her brain about perfecting the classic meatloaf. Her answer was refreshingly straightforward, too. It all comes down to a ratio that even I can remember without checking my phone!

80/20 Ground Chuck Is Best for Meatloaf

"I recommend using an 80/20 ground beef, meaning a ratio of 80 percent lean meat to 20 percent fat," says Lusted. Considered the gold standard for meatloaf, this ratio is "the perfect balance for keeping your meatloaf tender, rich and flavorful," she explains.

It isn't just about numbers, though. It's about literal chemistry. The fat content ensures a moist, tender meatloaf, while the lean meat offers the structure to keep your meatloaf from falling apart.

This defining percentage affects the taste and texture of meatloaf in several different ways. As Lusted points out, "The higher the fat content, the richer and more luxurious the flavor will be. However, too much fat can make your meatloaf excessively greasy."

On the flip side, she warns that a meatloaf made with a fat content that is too low will be “bland, dry, and crumbly without other ingredients to compensate for the lack of fat." In the absence of fat, milk-soaked breadcrumbs, ground mushrooms, grated vegetables, or even fruit can contribute moisture back to the mixture, but the flavor and texture won't be quite the same.

Ground chuck is the cut of meat that best delivers the golden ratio. As Lusted explains, chuck comes "from the hard-working shoulder muscles, and is ideal for its deep flavor profile and natural fat content."

Read More: 20 Ground Beef Casserole Recipes Just Like Grandma Used To Make and Love

Tips for Making Better Meatloaf

Beyond the perfect fat ratio and ideal cut of meat, Lusted shared some insider tips to take your meatloaf-making from amateur to professional.

First, she advises choosing "locally sourced beef from your favorite butcher," if you can, because fresh beef, ground to order, tends to have better texture and flavor compared to pre-packaged options. If you're custom ordering, you can also request different grinds. For example, Lusted explains, "If you'd like a smoother, silkier consistency, ask for your beef to be double ground," which means it's literally put through the grinder twice. If you like a "heartier, more rustic consistency, ask for a single grind," she says.

To layer in flavors and experiment with textures, consider combining proteins in your meatloaf. "Pork adds a higher fat content and sweetness, while veal adds a touch of softness and helps create a more tender texture."

Though all three are known as “the meatloaf mix,” Lusted prefers to mix just a little pork or pork fat with her ground beef. She’s so happy with this blend that she uses it in a  number of different dishes other than meatloaf, as well, including: meatballs, chili, lasagna, and burgers. I tried it myself, adding a bit of ground pork to my shepherd’s pie mix, and the difference was remarkable.

Great meatloaf isn't about fancy ingredients or complicated techniques but starting with the right foundation. That perfect 80/20 ratio is like the little black dress of the meatloaf world: classic, reliable, and always in style. So the next time you're standing at the meat counter, remember: 80/20 is your lucky number when it comes to meatloaf.

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