Three Meat Meatloaf

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.