Beef/ Pork

Meatloaf with Beef, Veal, and Pork

On the menu tonight – Meatloaf with Beef, Veal, and Pork!

Meatloaf is kind of like chili in that it is always a little different each time you make it. This time, I used beef, Veal, and Pork. Feel free to use all beef or any two of the three meats. I like the flavor and texture you get from using three types of meat.

Once the meatloaf has finished baking, let it rest for at least 10 minutes. Serve it with mashed potatoes and you are living large! If you have any leftovers, it would make fantastic sandwiches. So, the next time you decide to make meatloaf, I hope you will try my version.

Meatloaf with Beef, Veal, and Pork

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By Patrick Dulmage Serves: 8-10

Meatloaf with Beef, Veal, and Pork


  • 1 lb Beef, ground
  • 1 lb Veal, ground
  • 1 lb Pork, ground
  • 1/2 green bell pepper
  • 1/2 medium Vidalia onion
  • 1/2 cup parsley, chopped
  • 2 cloves, minced
  • 1tsp thyme, dried
  • 1/4 cup BBQ sauce
  • 2 Tbsp whole milk
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup ketchup
  • 1 Tbsp Kosher salt
  • 1 Tbsp freshly ground pepper



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

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