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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.