Why Add Ground Pork to Lean Ground Beef

Aside from kicking it in the leg, nothing pisses me off like the accidental purchase of a fat-free version of a product I like. I still haven’t forgiven myself for the low fat sour cream incident in 2016 and don’t know if I can ever do it. A similar rage almost gripped me recently when I grabbed a pack of extra lean ground beef instead of my usual 80/20, but then I remembered the magic of pork.

Most sausage pork contains a fair amount of fat ( around 25-30% ), making it an ideal partner for even the saddest and leanest beef. Blending two meats in equal parts by weight results in a greasy mixture that does not dry out over long cooking times, making it ideal for dishes such as meatloaf. It also makes great meatballs because pork and tomato are two delicious flavors that go well together.

If you are a hamburger lover, this combination may not thrill you at first, but I prefer to see changing the flavor profile as an opportunity to explore new toppings. I rarely stray from the classic beef burger toppings, but the pork-beef hybrid frees me from those restrictions. (Try it with mushroom miso butter and crunchy shallots.) The meat mix can also help cheer up tacos in the evening, especially if you’re a fan of crunchy shell tacos.

So the next time you or your loved one comes back from the store with an unintentional serving of lean beef, don’t worry. Be forgiven by grabbing minced pork and making a meatloaf. Meatloaf heals, and don’t let anyone tell you otherwise.

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