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Meatloaf mix?

fauchon Sep 4, 2006 09:14 PM

It's getting cooler & I'm thinking about meatloaf for the first time in a long time. What kind of meat do you use for your favorite meatloaf? Straight ground beef? Or do you mix it with sausage, pork, lamb etc as some recipes suggest? Thanks for your expertise & input!

  1. v
    Val Sep 4, 2006 09:18 PM

    Personally, I enjoy ground beef and ground pork the best, half and half proportions...if there's no ground pork at the meat counter (which sometimes happens down here for whatever reason)...then I go with straight ground beef...I think I use ground sirloin, not too too much fat but not too lean either.

    1. b
      Bostonbob3 Sep 4, 2006 09:22 PM

      Ground beef (about 2/3rds), ground chorizo and italian sausage (the remaining 1/3). The fat and flavor from the sausages really moisten and intensify the meatloaf. It's sort of like using a beef/pork mixture, but in this case the pork is already intensely seasoned and flavored.

      1. Candy Sep 4, 2006 09:23 PM

        I use ground round and sweet Italian sausage in equal portions. Sometimes with Mexican chorizo insttead of the Italian sausage.

        3 Replies
        1. re: Candy
          Bostonbob3 Sep 4, 2006 09:24 PM

          I think I'm being stalked while I cook. :))

          1. re: Bostonbob3
            Candy Sep 4, 2006 09:25 PM

            Funny, I was just thinking that too.

            1. re: Candy
              Bostonbob3 Sep 4, 2006 09:27 PM

              You know what they say about great minds.

        2. pikawicca Sep 4, 2006 09:33 PM

          I like the old classic: 1/3 beef, 1/3 pork, and 1/3 veal. You used to be able to buy this packaged as "meatloaf mix" but I think a lot of people got squeamish about eating veal, so the mix is no longer available.

          2 Replies
          1. re: pikawicca
            Bostonbob3 Sep 4, 2006 09:39 PM

            I like that classic recipe, too. But I still think I'd substitute chorizo or italian sausage for the pork. Pork is soooo lean these days, it doesn't serve its "fatty" purpose as well as it once did. Thus, the sausage.

            1. re: pikawicca
              SarahEats Sep 5, 2006 09:50 PM

              This is how I make my meatloaf and a mix of the three is definitely still available (at least in NJ and PA).

            2. rumgum Sep 5, 2006 08:55 PM

              I use 1/2 ground beef, 1/4 ground pork, 1/4 pork sausage. I also add a sauce of ketchup, mustard, tabasco, and brown sugar into the meat mixture. Add some onion, garlic, and parsley. And wrap the entire thing with smokey maple bacon. Oh and smother with more sauce. That's my basic recipe. But mmmm... I do have to try chorizo some day, probably minus the bacon.

              1. TexasToast Sep 5, 2006 10:19 PM

                Some people use foie gras in the mix as well. Anyone heard of this?


                3 Replies
                1. re: TexasToast
                  pikawicca Sep 5, 2006 10:42 PM

                  Can't imagine!

                  1. re: pikawicca
                    TexasToast Sep 5, 2006 10:47 PM

                    It's supposed to make it "tender" and extra rich.


                    1. re: TexasToast
                      Bostonbob3 Sep 6, 2006 01:00 PM

                      But by the time the meatloaf was done, the foie gras would be WAY overcooked. Unless you're talking about pate. That's actually a standard in things like beef wellington.

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