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All Beef Meatloaf Recipe?

I'm having a few people over for dinner tomorrow night, including one very picky eater who will only eat beef (sad, I know). I had planned on making meatloaf, but my standby is the pork-veal-beef mix. Does anyone have a great meatloaf recipe using only beef that's also flavorful and moist? Thanks in advance!

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  1. I make all-beef meatloaf all the time (not because I dislike pork and/or veal, but because they're not as regularly available at the local supermarket). It works just fine.

    1. The Joy of Cooking has a German Meat Ball recipe that I think is all beef and that I've used for meat loaf. If I'm remembering right, it calls for white bread soaked in milk added to the meat. That helped it maintain a moist consistency. I haven't made it in a while...

      1. Add the meats anyway and I'm pretty positive they won't know. I've made an all veal meatloaf that is spectacular!

        2 Replies
          1. re: HaagenDazs

            There are just Soooo many reasons not to lie to people about what's in the food you are feeding them, that I don't even know where to start.
            (Nothing personal, though. Me not holier than thou - for sure.) But, please, just do the right thing.

          2. Your guests may have ethical/religious/medical reasons for not eating certain meats. No fair tricking them! They might object..

            1 Reply
            1. re: blue room

              If it's religious beliefs or something like you mentioned, then yes, by all means omit it. With that said, if you re-read the post again it was mentioned that they are simply a "very picky eater." I say add some other stereotypical meats for flavor and texture. Maybe drop the ratios a bit, but there's no need to slump to the lowest common denominator. If you're still feeling obliged add some powdered gelatin, it'll make the meatloaf texture a bit more like it has veal in it.

            2. Why can't you just use your same recipe but with all beef?

              1 Reply
              1. re: emmisme

                One could, but it will suffer without compensating for the loss of sweetness of pork and the collagen-rich succulence of veal. I believe the OP was looking for recipes that took such losses actively into account, as it were.

              2. If you have Marcela Hazan's cookbook, do the white-wine braised meatloaf.

                    1. re: Karl S

                      Use some ground turkey along with the beef?

                      1. re: Karl S

                        OP said he wil only eat beef. Veal is beef waiting to happen.

                        1. re: C. Hamster

                          Which is why you will not find recipes for veal under beef in most cookbooks where there are separate sections for meats....

                          i would never sneak veal in under false or legalistic/lexicalistic pretences.

                    2. I've almost always made meatloaf with only beef. That's what I grew up with. I have tried making it with pork and veal too, but I didn't like it as well. In any case, I soak some stale bread in milk, then add an egg, grated onion, and some seasonings (garlic, oregano, basil, salt ... whatever), mix in the beef (lean) and some tomato paste/pesto, and bake it in a loaf pan.

                      2 Replies
                      1. re: Chocolatechipkt

                        Recently, I've decided meatloaf texture/taste comes out better if I pre-cook any veg. I'm adding. And I do add a lot of veg. - I think - compared to other people. I try to find sneaky ways to add veg. for nutrition's sake and still make it taste as good, if not better. Cooking down the veg. first seems to make the veg./meat/starch coalesce into one whole integrated product that is more than just the sum of its various parts.

                        For example, tonight I'm making meatloaf from 1/2# chicken Italian sausage, and 1# ground turkey. 2 eggs. The starch will be 1 1/2 matzohs soaked in water and then squeezed out. Before buzzing it all together in the Cuisinart, I'll slowly sweat until tender: 2 minced carrots, 1 minced onion, 2 smashed garlic, 1/2 minced green bell pep., 1/2 cup frozen peas. For herbs - I'll probably go with Paul Prudhomme's meat blend with a little extra thyme.

                        1. re: niki rothman

                          Precooking onion-family vegetables is especially vital.

                      2. In case you were wondering, I didn't end up sneaking in any veal or pork - used all beef. I pre-cooked the veggies and took extra care in making sure the seasoning was flavorful. Everyone loved the meatloaf, except for my picky-eater. Just goes to show you that sometimes, no matter how hard you try, the pickiest eaters are never satisfied!

                        1. Always add in lots of ketchup. Adds that sweetness, keeps it moist and everyone loves. You don't have to tell them unless they're allergic to tomatoes.