Three Meat Meatloaf

Moist and delicious

Moist and delicious

Now that meatloaf is allowed on the menu, here is the first of many recipes. This can be prepared without either the veal or ground beef, but it will not taste as good. The ground pork is non-negotiable. A gravy can be made from the drippings or just whip up a brown gravy with some beef stock and bacon grease.

Three Meat Meatloaf

  • 1 lb ground veal
  • 1/2 lb ground chuck
  • 1/2 lb ground pork
  • 1 egg
  • 2 large slices of whole wheat bread
  • 1 cup buttermilk
  • 1 tsp fish sauce
  • 1 tsp worcestershire sauce
  • 1/2 cup finely chopped onion
  • 2 tbsp chopped fresh parsley
  • 1/2 whole nutmeg grated
  • 1/2 tsp cayenne powder
  • Salt/pepper

Remove crust from bread and set aside. Chop bread into 1/2″ cubes and soak in buttermilk for 30 minutes. Meanwhile mix everything else together in a large bowl. Squeeze excess buttermilk from bread cubes and add cubes to meatloaf mixture. Form meat into a compact ball and place in a greased baking dish. Shape meat into a loaf about 8″ long and 4″ wide. Season the outside with salt and pepper and drizzle with olive oil. Bake at 375 degrees until brown outside and done in the middle, about 45 minutes. Slice and serve. To make a gravy from the drippings measure out drippings. Add an equal amount of flour and whisk in a stock pan until golden. Add 1 to 2 cups beef stock and cook until thick. Season with salt and pepper and anything else that gets your fancy.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Pork, Recipes and tagged , , , . Bookmark the permalink.

15 Responses to Three Meat Meatloaf

  1. rutheh says:

    Buttermilk, eh? Sounds interesting. Have to give it a try.

  2. rsmacaalay says:

    I love adding pork in meatloaf, this looks great

  3. That’s a moist looking meatloaf.

  4. ChgoJohn says:

    You are so right! Good meatloaf is a blending of meats, not just beef. Ruth noticed buttermilk; I saw fish sauce. I bet this is one tasty loaf, Greg.

  5. This sounds wonderful and should feed a nice family gathering. My sister is in from DC and very fond of veal. I wonder if she’ll notice. Of course, she’ll notice.

  6. That is a great recipe for meat loaf. Love the mix of Worcestershire sauce and fish sauce. First time i’ve seen that, and I think it sounds great. Excellent.

  7. Eva Taylor says:

    I’m wondering why it was exiled from the menu in the first place. Although I’m usually not a fan of the meat loaf, this one is definitely calling my name. It does indeed look moist and lovely.

  8. sallybr says:

    Fish sauce and buttermilk! Who could imagine that? I am going to have to try it, hiding from beloved husband the bottle of fish sauce. He tends to get very worried when I grab it. 🙂

  9. Bill Peeler says:

    I never, never get tired of meatloaf. This recipe looks *fantastic* —-

  10. Purely.. Kay says:

    This recipe is so unique. I would’ve never thought to include three meats. But it does sound fantastic.

  11. colormusing says:

    Buttermilk–great idea! Will have to try this.

  12. Mad Dog says:

    This sounds very good – I’m still looking for the meatloaf recipe from a truck stop in Kentucky on the i75, back in 1994…

  13. egg me on says:

    Three cheers for this! Looks so moist and juicy.

  14. petit4chocolatier says:

    The moment I read veal, chuck, and pork I knew I was going to view a one in a million meatloaf recipe. This looks absolutely magnificent. And knowing the price of veal; you took good care of this meatloaf in creating it. The pictures definitely shows how moist it is. Wonderfully delicious!

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