This Triple Meat Meatloaf combines beef, pork, and veal for incredible moisture and savory depth. It’s a surprisingly straightforward recipe that delivers a restaurant-worthy comfort food experience. The blend of three meats creates a complex flavor and tender texture that makes it a family dinner superstar.
Craving a delicious Triple Meat Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Triple Meat Meatloaf
- Flavor & Texture Combo: Three meats create a depth single meat can’t match.
- Forgiving & Flexible: Easy to adapt with substitutions or extra veggies.
- Amazing Leftovers: Flavors meld overnight for epic next-day sandwiches.
- Ultimate Comfort Food: Fills your home with an irresistible savory aroma.
Ingredients & Tools
- 450 g ground beef (80/20 lean-to-fat ratio is ideal)
- 225 g ground pork
- 225 g ground veal (see substitution note below)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 100 g Panko breadcrumbs
- 120 ml whole milk
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme leaves (or ¾ tsp dried)
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- For the Glaze: 120 g ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Notes: Don’t stress if you can’t find ground veal—an equal amount of additional ground pork or even ground turkey works beautifully. The Panko and milk mixture (panade) is your secret weapon for a tender result.
Tools: A large mixing bowl, a standard 9×5-inch loaf pan, a skillet for sautéing, and a small bowl for the glaze.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip sautéing the onions and garlic. This step is non-negotiable for the best flavor. Raw onions release too much water and can create steam pockets, leading to a crumbly texture. Taking a few minutes to cook them until soft and translucent sweetens them and blends their flavor seamlessly into the meat mixture.
- Why the three-meat blend? Each meat brings a unique quality. Beef gives a classic, beefy depth. Pork has a higher fat content, which translates directly to moisture and richness. Veal is very lean and fine-textured, making the final loaf incredibly tender. Together, they create a perfect balance.
- Handle the meat mixture gently. The number one mistake is overmixing and compacting the meat. You want to mix just until the ingredients are combined. Overworking it will activate the proteins too much, resulting in a dense, tough meatloaf—think of it as a tender meatball, not a firm sausage.
- Let the panade do its job. Soaking the breadcrumbs in milk before adding them to the meat is a game-changer. This panade creates a paste that binds the meatloaf without making it tough and helps to retain all the lovely juices during cooking, ensuring a moist final product.
How to Make Triple Meat Meatloaf
Step 1: Start by preheating your oven to 175°C (350°F). Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice their sharp smell mellowing out into something sweeter. Add the minced garlic and cook for just one more minute, until fragrant. You don’t want the garlic to brown, so keep an eye on it. Scrape this mixture into a large bowl and let it cool completely. This is crucial—adding hot onions to the raw meat can start cooking it prematurely.
Step 2: While the onions cool, prepare your panade. In a small bowl, combine the Panko breadcrumbs and the milk. Stir it together and then just let it sit for about 5 minutes. You’ll see the breadcrumbs absorb the milk and turn into a soft, thick paste. This is exactly what you want. This simple mixture is the guardian of your meatloaf’s moisture, preventing the proteins from tightening up too much and squeezing all the juices out.
Step 3: Now, to the bowl with the cooled onions, add all three meats—the beef, pork, and veal. Then, add the panade, the lightly beaten eggs, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper. Here’s the important part: use your hands to mix everything together. It might feel a little messy, but it’s the best way. Gently fold and combine everything until you no longer see streaks of individual ingredients. The moment it’s uniformly mixed, stop. Do not knead it or squeeze it. You’re aiming for a cohesive but light mixture.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why ungreased? The fat from the meat will render out, creating its own non-stick layer. Gently press the mixture into the pan, shaping it into a rounded loaf on top. You don’t want to pack it down tightly—just a gentle pat to even it out. Place the pan on a baking sheet; this catches any potential drips and makes it easier to handle.
Step 5: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Now, here’s a pro-move: only spread about two-thirds of this glaze over the raw meatloaf now. Reserve the rest. The initial layer will caramelize and bake into the meat, creating a sticky, flavorful crust. Pop the meatloaf into the preheated oven and set your timer for 40 minutes.
Step 6: After 40 minutes, carefully pull the meatloaf out of the oven. It will have shrunk away from the sides of the pan a bit and will be cooking in its own juices. Spread the remaining glaze over the top—this fresh layer will be glossy and vibrant. Return it to the oven for the final 20-25 minutes. The meatloaf is done when the internal temperature reaches 70°C (160°F) on an instant-read thermometer inserted into the center.
Step 7: This is the hardest but most important step: let it rest. Once out of the oven, transfer the meatloaf pan to a wire rack and let it sit for a full 10-15 minutes before you even think about slicing. This allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those beautiful, flavorful juices will run out onto the cutting board, leaving you with a drier meatloaf. Patience is rewarded here.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 150°C (300°F) oven until warm throughout.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any of the meatloaf’s delicious juices and that tangy-sweet glaze.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a nice textural crunch to balance the rich, soft meatloaf.
- Buttery Cornbread Muffins — A little sweet, a little savory, and wonderfully crumbly. They’re fantastic for making mini meatloaf sandwiches right on your plate.
Drinks
- A Malty Brown Ale — The caramel and toasty notes in the beer mirror the flavors in the meatloaf glaze beautifully, while the carbonation cuts through the richness.
- Full-Bodied Zinfandel — This wine has enough bold, jammy fruit flavor to stand up to the hearty meat and the touch of sweetness from the glaze without being overpowering.
- Sparkling Water with Lemon — For a non-alcoholic option, the bright, clean bubbles and citrus note are incredibly refreshing and help reset your palate between bites.
Something Sweet
- Classic Apple Crisp — You’ve already got the oven on! The warm, spiced apples and oat-y topping feel like a natural, comforting follow-up to the savory main course.
- Rich Chocolate Pudding — It’s cool, creamy, and deeply chocolatey, providing a smooth and decadent contrast to the hearty meal you just enjoyed.
- Vanilla Bean Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a timeless, comforting way to end a classic American dinner.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. I’ve messed this up before too, thinking I needed to really work it. Compacting the meat mixture is the fastest route to a dense, rubbery texture that’s more like a hockey puck than a tender loaf. Mix with a light hand until just combined.
- Mistake: Using lean meat exclusively. Fat equals flavor and moisture. If you use only very lean ground beef, your meatloaf will be dry. The combination of meats here provides a good balance, but don’t be afraid of a little fat—it’s what makes it taste so good.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but those 10-15 minutes of resting are not optional. This is when the muscle fibers relax and reabsorb the juices. Cutting too soon means all that moisture ends up on your plate, not in your meat.
- Mistake: Not testing for doneness with a thermometer. Guessing can lead to an undercooked or dry, overcooked loaf. An instant-read thermometer is a small investment for perfectly cooked meat every single time. Aim for 70°C (160°F) in the center.
Expert Tips
- Tip: For a caramelized crust, try free-forming. If you want more surface area for that delicious glaze, skip the loaf pan. Shape the mixture into a free-form loaf on a parchment-lined baking sheet. You’ll get a crustier exterior all the way around.
- Tip: Grate a cold onion for invisible flavor. If you have picky eaters who object to “bits” in their food, grate your onion on a box grater. You’ll get all the sweet, savory flavor and moisture without any detectable pieces.
- Tip: Make a mini test patty. Before you commit the whole loaf to the oven, cook a tiny spoonful of the mixture in a skillet. Taste it for seasoning and adjust the salt or pepper in the main batch if needed. It’s a foolproof way to ensure perfect flavor.
- Tip: Add a layer of bacon. For an extra layer of smoky flavor and fat, drape a few slices of thin-cut bacon over the top of the meatloaf before you add the first layer of glaze. It will baste the loaf as it cooks and become wonderfully crisp.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. You can also mix the glaze ahead and keep it in a separate container in the fridge.
What’s the best substitute for ground veal?
Ground veal can sometimes be tricky to find. The best and most common substitute is an equal amount of additional ground pork, which will maintain the fat content and juiciness. Ground dark meat turkey or chicken also works well, though the final flavor will be a bit milder. The key is to avoid using only very lean meats.
Why is my meatloaf falling apart when I slice it?
This usually comes down to a few things: not enough binder (the panade and eggs), overmixing which can break down the binders, or, most commonly, not letting it rest after baking. The resting period is essential for the structure to set. If it’s still crumbly, try adding one more egg or a bit more breadcrumbs next time.
Can I freeze cooked meatloaf?
You sure can! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep well for up to 3 months. Thaw it overnight in the refrigerator and reheat, covered, in a 150°C (300°F) oven until warm throughout.
Is it necessary to use a loaf pan?
It’s not strictly necessary, but it does help the loaf hold its classic shape. As mentioned in the tips, a free-form loaf on a baking sheet will give you more caramelized surface area. The loaf pan method is a bit more foolproof for beginners and contains the rendered fats neatly.
Triple Meat Meatloaf
Make the ultimate comfort food with this Triple Meat Meatloaf recipe. It's juicy, flavorful, and surprisingly easy. Get the recipe and cook it tonight!
Ingredients
For the Meatloaf:
-
450 g ground beef (80/20 lean-to-fat ratio is ideal)
-
225 g ground pork
-
225 g ground veal (see substitution note below)
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
100 g Panko breadcrumbs
-
120 ml whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
2 tsp fresh thyme leaves (or ¾ tsp dried)
-
1.5 tsp kosher salt
-
1 tsp freshly ground black pepper
For the Glaze:
-
120 g ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 175°C (350°F). Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice their sharp smell mellowing out into something sweeter. Add the minced garlic and cook for just one more minute, until fragrant. You don't want the garlic to brown, so keep an eye on it. Scrape this mixture into a large bowl and let it cool completely. This is crucial—adding hot onions to the raw meat can start cooking it prematurely.01
-
While the onions cool, prepare your panade. In a small bowl, combine the Panko breadcrumbs and the milk. Stir it together and then just let it sit for about 5 minutes. You’ll see the breadcrumbs absorb the milk and turn into a soft, thick paste. This is exactly what you want. This simple mixture is the guardian of your meatloaf's moisture, preventing the proteins from tightening up too much and squeezing all the juices out.02
-
Now, to the bowl with the cooled onions, add all three meats—the beef, pork, and veal. Then, add the panade, the lightly beaten eggs, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper. Here’s the important part: use your hands to mix everything together. It might feel a little messy, but it’s the best way. Gently fold and combine everything until you no longer see streaks of individual ingredients. The moment it’s uniformly mixed, stop. Do not knead it or squeeze it. You’re aiming for a cohesive but light mixture.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why ungreased? The fat from the meat will render out, creating its own non-stick layer. Gently press the mixture into the pan, shaping it into a rounded loaf on top. You don't want to pack it down tightly—just a gentle pat to even it out. Place the pan on a baking sheet; this catches any potential drips and makes it easier to handle.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Now, here's a pro-move: only spread about two-thirds of this glaze over the raw meatloaf now. Reserve the rest. The initial layer will caramelize and bake into the meat, creating a sticky, flavorful crust. Pop the meatloaf into the preheated oven and set your timer for 40 minutes.05
-
After 40 minutes, carefully pull the meatloaf out of the oven. It will have shrunk away from the sides of the pan a bit and will be cooking in its own juices. Spread the remaining glaze over the top—this fresh layer will be glossy and vibrant. Return it to the oven for the final 20-25 minutes. The meatloaf is done when the internal temperature reaches 70°C (160°F) on an instant-read thermometer inserted into the center.06
-
This is the hardest but most important step: let it rest. Once out of the oven, transfer the meatloaf pan to a wire rack and let it sit for a full 10-15 minutes before you even think about slicing. This allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those beautiful, flavorful juices will run out onto the cutting board, leaving you with a drier meatloaf. Patience is rewarded here.07
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