Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked
Whole food · Beef Products
Photo: Wikipedia
This is the hearty, savory backbone of countless comfort meals: ground beef with a 75/25 lean-to-fat ratio, baked into a loaf. Its texture is moist and tender, with a rich, beefy flavor amplified by the higher fat content that keeps it from drying out during cooking. Nutritionally, it's a powerhouse of protein (24.56g per 100g) with zero carbs, making it a staple for high-protein, low-carb diets.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor and satisfying, juicy texture that feels like a classic comfort food. Its versatility is unmatched, easily spiced up with global seasonings or kept simple to let the beef shine in family dinners and potlucks.
⚠️ Watch-outs & how to enjoy it better
The higher fat content (16.5g per 100g) can be a concern for those monitoring saturated fat intake, and it may not suit very low-fat diets. To counteract, pair it with fiber-rich vegetables like roasted broccoli or a large side salad to balance the meal, and consider draining excess fat after baking if desired.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like iron and zinc.
- Zero carbohydrates, suitable for ketogenic diets.
- Higher fat content ensures moisture and satiety.
- Versatile base for many cuisines and meal preps.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'meatloaf' dates back to ancient Rome, where a similar dish called 'isicia omentata' was made with ground meat, pine nuts, and wine—a far cry from the modern ketchup-glazed version.
Full nutrition (USDA data · scales with serving)
| Water | 57.5 g |
| Energy | 254 kcal |
| Energy | 1062 kj |
| Protein | 24.6 g |
| Total lipid (fat) | 16.5 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 172 mg |
| Potassium, K | 256 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.3 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 76.2 mg |
| Vitamin B-12 | 2.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.41 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.7 g |
| SFA 17:0 | 0.15 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 14:1 | 0.13 g |
| MUFA 16:1 | 0.56 g |
| MUFA 17:1 | 0.14 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.97 g |
| Fatty acids, total trans-monoenoic | 0.97 g |
| TFA 18:1 t | 0.97 g |
| Cholesterol | 88.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.95 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.63 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.96 g |
| Tyrosine | 0.76 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.80 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 0.98 g |
FAQ
Is ground beef with 75% lean meat healthier than leaner options?
It depends on your dietary goals. The 75/25 blend has more fat and calories (254 kcal per 100g) but offers better flavor and moisture. Leaner options (like 90/10) have less fat but can be drier. For balanced meals, pair it with veggies and moderate portions.
How do I store and reheat cooked ground beef loaf safely?
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. Reheat to an internal temperature of 165°F (74°C) to ensure safety. For best texture, reheat slices in a 350°F oven for 10-15 minutes rather than microwaving.
Can I use this for low-carb or keto recipes?
Absolutely! With 0g carbs and high protein, it's ideal for keto. Use it in lettuce wraps, stuffed peppers, or as a base for cheese-topped casseroles. Just watch added sauces or breadcrumbs that might introduce carbs.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.54 kcal/g · 39% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.