What 3 meats and in what ratio did grandma use in her meat loaf?

I usually just use beef, but hers was so much better, and also much firmer. The only place I have tasted similar meat loaf was when visiting Germany. I know she used 3 meats of some kind, but not sure what or how she got it so solid, and tasty.

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7 Comments

Smaug March 31, 2016
Of course, we didn't know your grandma. It COULD have been horsemeat, possum and long pig, or mixed critters du jour, or just about anything. More probably, some people do, I believe, add some chicken or, nowadays, turkey. And the proportions may have depended as much on what was in the refrigerator as on a specific scheme.
 
Smaug March 31, 2016
Of course, we didn't know your grandma. It COULD have been horsemeat, possum and long pig, or mixed critters du jour, or just about anything. More probably, some people do, I believe, add some chicken or, nowadays, turkey. And the proportions may have depended as much on what was in the refrigerator as on a specific scheme.
 
Susan W. March 31, 2016
I'm with Jr0717. Beef and pork in equal amounts and veal in a lesser amount. I've sometimes skipped the veal, but I really do notice a difference.
 
pierino March 31, 2016
The classic ratio from Emilia-Romagna would be equal parts beef, veal and pork with ground mortadella as well.
 

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Jr0717 March 30, 2016
I've always known 'meatloaf mix' to be veal, pork, and beef, with the beef and pork in roughly equal ratios, and the veal being slightly less than the other two meats. Its important for the beef and pork to have a decent fat ratio as well, so that the meatloaf isn't hard or dry.
 
KAthleen March 30, 2016
1 lb. ground chuck, 1 lb. ground pork, 1/2 lb. breakfast sausage (fresh not packaged), and don't forget the egg it helps to bind it all together.
 
Smaug March 30, 2016
Practically everyone uses beef and pork, a lot of people add lamb or veal- if it was lamb you could probably tell; it's very assertive.
 
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