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Reply With QuoteThe standard answers are to use low fat meat, cook at a low temperature and add filler. Not sure what the filler would be for primal.
Senior Member
all my primal meatloaves shrinkI usually don't mind much, but I want to make some terrines like Mark's: Pork, Beef and Liver Terrine | Mark's Daily Apple and I'd like to be able to get that pressed texture, and nice visible layers when I use a filling. Any ideas for keeping the meatloaf/terrine from shrinking?
Senior Member
The standard answers are to use low fat meat, cook at a low temperature and add filler. Not sure what the filler would be for primal.
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Senior Member
if you use enough dry spices, it will act as bread crumbs/filler. You could also go the coconut/almond meal route, but it's less natural IMOOriginally Posted by Hedonist
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I suggest eggs. Aaand maybe sauted shredded up vegetables, but that might be problematic because of added moisture?
Senior Member
The pressed texture comes from pressing the meat, with a weight, just after you cook it so it sets in that pressed form. I'm not sure I see the problem with it shrinking.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen
Senior Member
Mine have always shrunk and I think it is perfectly normal. I have some French cookbooks, which I use to get the ideas for terrines, and the instructions usually include "cook in a medium oven in a bain marie until the meat shrinks away from the sides of the terrine". Which is used a test of "done-ness".
Senior Member
My problem is that when there is extra room in the pan, when I weight the loaf, it just spreads to the sides, since there's room in the pan
Senior Member
I don't understand this? It sounds like you are using too big a pan for the size of the meat loaf?My problem is that when there is extra room in the pan, when I weight the loaf, it just spreads to the sides, since there's room in the pan
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