Griff Loaf Shrinkage

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
Been asked to do meat loaf for about 30 guys plus sides, I can handel the sides no problem, I need help with "green" weight of the meat loaf that will be Griff loaf. I'm thinking about 30% loss after cooking. Does that sound about right? Any help would be great.
Thanks.
 
I know that there will be some shrinkage but have never quantified it. I think the major variables will be the fat content of the various ground meats used in the loaf. Having said that I would guess the shrinkage would be closer to 15% than 30%. I would have noticed a one third shrinkage.

Just curious Pigs, you gonna do one giant loaf, or several small ones?


Griff
 
MMMMM smoked meatloaf.
13.7555 % shrinkage but if using walmart ground beef it will shrink 22.785433%.

Actually Pigs I cook meatloaf fairly often and 15% shrinkage at the most is my best guess too. If that much.
 
wittdog said:
Griff loaf shrinkage...that's what happens when you go out in the Alaska cold...

That reminds me of "arctic frustration". That's when it's really cold and you have to pee -- with eight inches of clothes and three inches of equipment.

Griff
 
Back
Top Bottom