3 meat meatloaf recipe
The Best 3 meat meatloaf recipe
What I love most about meatloaf is how adaptable it is. You can tweak the ingredients based on what you have on hand or what your family prefers, and it still turns out delicious. It’s also a great way to sneak in some extra veggies if you’ve got picky eaters—grated carrots or zucchini blend right in without anyone noticing. And let’s not forget the health benefits: lean ground meat, fiber from oats or breadcrumbs, and a good dose of protein make this a balanced meal that keeps everyone full and satisfied.
I’ve got three go-to meatloaf recipes that I rotate between, depending on the mood or occasion. One is classic and comforting, another is a little lighter with turkey instead of beef, and the third is packed with extra veggies for when I’m feeling like I need to balance out all the carbs. Each one has its own personality, but they all share that same reliable, crowd-pleasing quality. Whether you’re feeding a family or just looking for an easy meal prep option, meatloaf is always a winner.
Three-Meat Classic Meatloaf
A hearty and flavorful meatloaf combining ground beef, pork, and veal for a rich, tender texture. Perfect for a comforting family dinner with a savory glaze.
🥘Ingredients
- 1 lb ground beef (80% lean)
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 cup breadcrumbs (or panko)
- 1/2 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan. -
2
In a large mixing bowl, combine the ground beef, pork, veal, breadcrumbs, milk, diced onion, minced garlic, parsley, egg, Worcestershire sauce, salt, pepper, and thyme. Mix gently with your hands or a spoon until just combined (do not overmix). -
3
Transfer the meat mixture to the prepared loaf pan and shape it into a loaf, smoothing the top. -
4
In a small saucepan, combine the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Heat over medium-low until the sugar dissolves, stirring occasionally (about 3-4 minutes). Remove from heat. -
5
Spread half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later. -
6
Bake the meatloaf in the preheated oven for 50 minutes. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 160°F (71°C). -
7
Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute.
🔧Equipment
- Large mixing bowl
- Loaf pan (9×5-inch)
- Mixing spoon
- Small saucepan
- Oven
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Three-Meat Classic Meatloaf Works
❓ Frequently Asked Questions About Three-Meat Meatloaf
1. What type of ground meats are best for a 3-meat meatloaf?
The best combination for a 3-meat meatloaf is typically ground beef, pork, and veal. Ground beef (80/20 lean-to-fat ratio) adds rich flavor, ground pork contributes moisture and tenderness, and ground veal provides a delicate texture. If veal is unavailable, you can substitute it with extra ground pork or even ground turkey for a lighter option.
2. Can I make this meatloaf ahead of time?
Yes! You can prepare the meatloaf mixture up to 24 hours in advance and store it in the refrigerator. For best results, shape it into a loaf just before baking. You can also freeze the raw mixture (wrapped tightly) for up to 3 months—thaw it in the fridge overnight before baking.
3. Why did my meatloaf turn out dry?
Dry meatloaf is usually caused by overmixing the ingredients, using lean meats (like 90/10 ground beef), or overbaking. To prevent dryness, gently combine the ingredients, use a mix of meats with some fat content, and avoid overcooking—use a meat thermometer to check for an internal temperature of 160°F (71°C).
4. What’s the best glaze for a 3-meat meatloaf?
A classic ketchup-based glaze (ketchup, brown sugar, and Worcestershire sauce) is a crowd-pleaser, but you can also try a tangy BBQ sauce, a sweet and spicy honey-mustard glaze, or even a balsamic reduction. Brush the glaze on during the last 15–20 minutes of baking to prevent burning.
5. Can I bake this meatloaf in a muffin tin for individual portions?
Absolutely! Mini meatloaves bake faster (about 20–25 minutes at 375°F/190°C) and make great individual servings. Just adjust the glaze application to the last 5–10 minutes of baking to avoid overcaramelization. They’re perfect for meal prep or kid-friendly portions!
