We call this a "triple" meatloaf because it's made with beef, pork, and veal. You'll get the best results using a pound of ground beef (ground chuck is ideal) and half a pound each of ground pork and ground veal. But you can use equal parts (2/3 pound of each) if that's easier.
We also use tomato juice or buttermilk to moisten the meatloaf, because they add more flavor than whole milk. But if milk is all you have, it'll still be good. If you use tomato juice, it will give the finished meatloaf a slight reddish hue, but don't let that worry you. As long as the internal temperature of the meatloaf reaches 160 F, it's cooked all the way.
NOTE: When it comes to salt and pepper, recipes typically instruct you to "season to taste." But with meatloaf, you have to season it before you bake it, and not everyone is comfortable tasting raw ground meat—with raw egg added for good measure. That's why we provide guideline measurements here, but the whole point of "to taste" is that people have different seasoning preferences, and a general guideline isn't going to work for everyone.
However: You could just microwave a pinch of the uncooked meatloaf for tasting.
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 2 large slices of sourdough bread (or four slices regular white bread), crusts removed
- 1 cup buttermilk, whole milk, or tomato juice
- 1 medium onion, finely chopped
- 1 cup finely chopped celery
- 2 clove garlic, chopped
- 2 eggs, beaten
- 1/4 cup chopped parsley leaves
- 1/2 cup ketchup
- 1 tbsp. cider vinegar
- 1 tbsp. brown sugar
- Kosher salt to taste (around 2 tsp.)
- Freshly ground black pepper to taste (around 1 tsp.)
- Preheat oven to 350 F.
- Cut the bread into cubes and combine it with the milk (or tomato juice) in a bowl. Mash it up until it forms a thick paste.
- Sauté the onions, celery and garlic in a little bit of oil until the onions are translucent. Remove from heat and set aside so that they have a chance to cool.
- In a large bowl, combine the ground meat with the eggs and chopped parsley.
- Add the bread mixture (which is called a panada, by the way) and the onion-celery-garlic mixture and combine until all the ingredients are thoroughly mixed. I find my bare hands are best for this.
- Gently transfer the meatloaf to a loaf-shaped baking dish. Don't pack the meat too tightly. You can smooth the top into a slightly rounded shape.
- Transfer to the oven and bake for 30 minutes. While the meatloaf bakes you can mix together the ketchup, brown sugar and vinegar in a glass bowl.
- Remove the meatloaf from the oven and brush the top generously with the ketchup glaze. Return it to the oven and bake for another 30 minutes or until an instant-read thermometer reads 160 F at the center of the meatloaf.
- Remove from oven, let cool for 10 minutes and serve in thick slices.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||6 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|