Meat Slop

Meat Slop – The birth of…something?

I am only known for one recipe, and that is my Meat Slop. It was birthed from a single Reddit comment and has since snowballed to be mentioned numerous times and in numerous places. Heck, its the most searched after term for my name aside from Creatine, Cheat Mode, and Supplements in general.

There is something unsettling about looking at myself; thrice…

Thus I decided to make a step by step guide on how to make Meat Slop, as simple as the recipe in text form seems, and to espouse the benefits of meat slop with an even more vocal stance.

Or at least a stance I can just link to and save myself some time writing in the future… </proactively lazy>

What is required to make Meat Slop?

The main ingredients that must be present for Meat Slop are:

  • Ground meat of some form; lean beef works well. Anything between a pound or a kilogram really.
  • Cabbage of some sort; I prefer red (more anthocyanin content, whoo!) although green tastes less ‘cabbagy’ and might be good to start off with for those who don’t like cabbage. 2 medium sized (18in circumference) are good.
  • Tomato paste or an equivalent flavored paste; I personally use two cans (591mL) of the lowest calorie tomato paste I can get, usually the cheap stuff.
That is it; beyond that you can put whatever you want in there. I personally add:
Other people have added and informed me that they taste delicious:
  • Sausage pieces
  • Pickles (added just to soften while simmering)
  • Beef cubes or other hunks of meat
  • A wide variety of vegetables, usually carrot slices or diced peppers
Additionally, 2 eggs or so can be cracked into the pot upon reheating on the stovetop. This, aside from eating eggs, increases the viscosity of the slop and makes it more palatable.
Almost every sauce works well with meat slop as well, and it seems to carry the flavors of sauce quite nicely.

Why make meat slop?

I’ll just put the below bullets to entice you:

  • This batch will last me for a week (7 servings)
  • It cost $16.14 in total this time around, due to a sale on beef
  • It makes your poops majestic due to the fiber content, second only to psyllium husk
  • Its a bowl of meat. Meat, a bowl of it.
Interested yet? Let’s begin.

The Meat Slopping Process

Now with pretty pictures!

First is to gather your chosen ammunition for the fight; below I have my vegetables, tomato paste, meat, and a refreshment.

Now you take your cabbage, and shred that fucker with the hatred of a thousand suns.

After you are done, given you have used red cabbage, it should look like you finished what Gargamel could not.

Smurf Yeah! >:D

Anywho, put all the cabbage into a big ass pot (emphasis on the size here).

I should note here that I shredded most cabbage, but also diced some of the hearts that appear on the left. This gives the slop some crunch if you want it.

 

Then mix it with the tomato paste…

 

Aaaand then everything else you have on hand.

At this point you will understand why this recipe is named after ‘slop’. It doesn’t look unappetizing in any way, it just looks; sloppy.

Anywho, at this stage you can add spices to it or just head straight to cooking. Let it bubble a bit and then let it simmer until all the meat turns brown (20-30 minutes); keep on adding water so the slop does not burn at the bottom of the pot, but don’t add so much that it turns into a soup.

When you are done, it would look something like this.

Literally looks like a pot of meat

 

Nutritional information for the above batch

Nutritional information will vary depending on what you put in; especially in regards to the meat. With the amounts I used above, and using WolframAlpha as my guide, I am to the following information (Calories/Fat/Carb/Protein/Fiber):

  • Both cabbage heads (832/5/192/32/64)
  • Onion (44/0/10/1/2)
  • Mushrooms (60/1/9/9/3)
  • Tomato Paste (NoName brand) (509/0/108/24/24)
  • Lean (10%) ground beef; 1.389kg of it (2950/146/0/373/0)
  • Overall: (4395/151/219/439/93) Macronutrient Breakdown: Almost a perfect 40/40/20 Pro/Fat/Carb
Divided by 7 into my serving size yields 630kcal, 22 fat, 63 protein, 31 carbohydrate, 13 fiber
For those curious, I ran the numbers with all the above exactly the same but only using 454g (one pound) of lean ground turkey and came out with (2369/54/219/187/94) Overall and, if divided by seven, (340/8/31/27/13). A lower calorie albeit lower protein option.
What does the aforementioned size of the slop look like?

Like this, but with another half-bowl. The above is not even one seventh of the pot.

For reference, that bowl is a cereal bowl except deeper. The parameters are 18 inches circumference at the rim and 3 inches from the rim to the base. And yes, the overflowing bowl is not even one of the above weekly servings.

Overall cost of one serving? $2.32.

Additional benefits of Meat Slop

  • Quick to reheat
  • Tastes like meat with sauce
  • Nutrition on a budget
  • Covers a lot of micronutrient bases
  • Filling due to fiber and overall volume
  • Hearty as fuck
  • Due to cooking alongside the phytonutrients, has a minimal HeteroCyclic Amine (HCA) content.
  • Due to no simmering of the meat, and instead boiling, minimizes Advanced Glycemic End-product (AGE) content.
  • All nutrients that seep out of the veggies during cooking are contained in the liquid portion to later be consumed.
  • Did I say that it tastes like a bowl of meat?
Reheating and Reserving Meat Slop
Meat slop keeps fairly well in the fridge. Just let it cool a bit off the stove and place it in the fridge for the future. The water in the initial batch will absorb into the cabbage somewhat, and future batches will be less liquidy.
Stove top reheating is recommended since you can throw in other stuff, like eggs or sauces, while you reheat it. As mentioned before, the eggs increase viscosity of the slop upon reheating and make it thicker. Meat slop carries whatever sauce is added to it fairly well; my favorites here are BBQ (because its meat) and Soy Sauce.
So there you have it; a step-by-step picture guide to creating one of the heartiest and versatile cheap meals that is still nutritionally sound. Enjoy!

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Comments

  1. KDP says:

    I’m trying to replicate my own recipe with a greater focus on Beans and I just could get to 40/40/20 ratio.

    Then I realized, is it just me or the math doesn’t quite add up?

    Shouldn’t the Carbs count be 319g not 219g (Cabbage 192 + Tomato Paste 108 + Onion 10 + Mushroom 9 = 319)

    This brings the ratio to 54/19/27 ?
    Not sure if I calculated the ratio correctly but the carb count definitely seems off.

    • d0s4gw says:

      I also noticed this, there is a total of 152g fat (1368kcal), 319g carbs (1276kcal), and 439 g protein (1756kcal) for a ratio of 31.1% fat, 29.0% cabs, and 39.9% protein.

    • tapauly says:

      I realize this comment is quite old, but for future visitors, silverhydra could have removed the fiber carb count from the total carb count for calorie purposes, as the fiber count given doesn’t normally get digested for energy and instead moves right through you.

  2. djeik says:

    Olive oil will also keep the bottom from burning.

  3. morphes says:

    How long will this stay in the fridge before it goes bad?

  4. SuperPsychicSpyChick says:

    So it’s like chili without the pretense. I tried it, but felt it needed a blast of chili powder, and some of that sauce I buy at the asian market with the angry rooster on the label lol. I added roasted red & green bell peppers, roasted garlic & a bag of rainbow slaw (precut red/green cabbages with shredded broccoli & carrots found in the produce section of most supermarkets). Tasted almost like a bowl of texas red (chili).

    For those who care to know: For a different flavor, the additives can be switched up. Like for an asian flavor, use kimchi (replacing cabbage, or use in addition to…Kimchi, btw, it’s a good digestive), shiitake mushrooms, baby bok choy, bamboo shoots, ginger, garlic and liquid aminos (I have coconut-based liquid aminos because the popular brand liquid aminos, Bragg’s, is soy-based and I HATE soy!). For an Eastern Bloc flavor, use saurkraut (replacing, or in addition to cabbage), paprika (smoked sweet paprika if you’ve got it), black pepper, roasted garlic, red/green bell peppers, fresh parsley, maybe add kielbasa and a little caraway seed. Diced turnip/rutabaga can be added if you have a jones for potatoes but can’t/won’t eat them for whatever reason. I’m sure it doesn’t need mention: vegetables should be added absolutely LAST, after you’ve already got a good meat pot a-bubblin’, for texture & nutritional reasons. Kimchi and kraut can be found real cheap at your local ethnic market.

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