On the menu tonight – Meatloaf with Beef, Veal, and Pork!
Meatloaf is a lot like chili—everyone has their own version, and even when I make it myself, it can be a little different each time. For this meatloaf, I used a combination of ground beef, veal, and pork, and it turned out to be one of my favorite versions.
What I particularly liked was that the three meats didn’t simply disappear into one another. I could actually taste what each brought to the meatloaf. The finished loaf was tender and moist with great flavor, and the glaze on top was one of my favorite parts.
I served it with my mashed potato recipe and it was perfect. This was the quintessential meatloaf and mashed potatoes!
Why Use Beef, Veal, and Pork?
Using three different ground meats gives this meatloaf more depth of flavor than an all-beef version. Beef provides that familiar, hearty meatloaf flavor, while the pork and veal each bring their own flavor and texture.
For me, that’s what makes this version work so well. You don’t just taste “meatloaf”—the character of all three meats comes through in the finished dish.
Patrick’s Tips
Don’t overwork the meat. Mix everything just until the ingredients are evenly distributed. Packing and working the mixture too aggressively can give you a denser meatloaf.
Finely dice the vegetables. I use a fine dice for the onion and green bell pepper so they distribute throughout the meatloaf rather than leaving large pieces in individual slices.
Use the cooking time as a guide. My recipe calls for about 40 minutes at 350°F, but ovens and meatloaf shapes vary. Check the center and continue cooking if necessary until the meatloaf reaches an internal temperature of 160°F.
Let it rest before slicing. Give the meatloaf a few minutes to rest after it comes out of the oven. It will hold together better when you slice it.
What to Serve With Meatloaf
For me, mashed potatoes are the natural partner for meatloaf. Add a green vegetable and you’ve got classic comfort food.
And don’t overlook the leftovers. A thick slice of cold meatloaf makes a fantastic sandwich the next day.
Meatloaf with Beef, Veal, and Pork
A tender, moist meatloaf made with ground beef, veal, and pork, topped with a sweet and tangy ketchup glaze.
Ingredients
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- ½ Vidalia onion, finely diced (Med sized onion)
- ½ green bell pepper, finely diced (Med sized bell pepper)
- 1/2 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 cup BBQ sauce
- 2 Tablespoons of whole milk
- 1 Tablespoon Worchestershire sauce
- 1 Tablespoon Kosher salt
- 1 Tablespoon freshly ground black pepper
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/4 cup ketchup
Instructions
Pre-heat oven to 350 degrees
In a large mixing bowl, add everything except for the ketchup
Gently fold the ingredients together to combine
On a rimmed sheet pan, form the meat into a loaf shape
Brush on the ketchup and then put it in oven
Bake for 40 minutes
When the timer goes off, pull it from the oven and let it rest for at least 10 minutes before serving
