Ground Meat Mix

Meat mixture can be refrigerated for up to 1 day or frozen for up to 1 month. Thaw in refrigerator overnight, then proceed with recipes.

Ground Meat Mix

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  • Prep Time


  • Total Time


  • Servings



  • 4

    slices white bread, torn into large pieces

  • ½

    cup whole milk

  • 3

    garlic cloves

  • 1

    small onion, coarsely chopped

  • 1

    large egg

  • Coarse salt and freshly ground pepper

  • pounds ground chuck (80 percent to 85 percent lean)

  • pounds ground pork (80 percent to 85 percent lean)


1. Working in batches, pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cups breadcrumbs). Transfer to a bowl. Stir in milk; let stand for 10 minutes. 2. Meanwhile, puree garlic and onion until smooth. Pulse in egg, 2 1/2 teaspoons salt, and 3/4 teaspoon pepper to combine. 3. Mix garlic mixture into breadcrumb mixture. Add beef and pork, and mix until just barely combined; do not overmix. Divide mixture into 2 portions, and continue with variations.


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