This Veal and Beef Meatloaf elevates comfort food with a tender, flavorful blend of ground veal and beef. The combination creates a moist, delicate texture that’s unforgettable. It’s perfect for family dinners or impressing guests.
Love Veal and Beef Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Veal and Beef Meatloaf
- Unbeatable texture: Veal and beef create a tender, moist loaf.
- Complex flavor: Savory aromatics and glaze build deep layers.
- Incredibly versatile: Great hot, in sandwiches, or at room temperature.
- Ultimate comfort: Hearty, satisfying, and nostalgically warm.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 450 g ground beef (85/15 lean-to-fat ratio is ideal)
- 450 g ground veal
- 100 g dry breadcrumbs (panko works wonderfully)
- 2 large eggs, lightly beaten
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 120 ml ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and an instant-read thermometer.
Notes: Don’t skip sautéing the onions and celery—this builds a sweet, savory base. The veal and beef mix provides complexity a single meat can’t achieve.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 20 g |
| Fiber: | 2 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 use lean beef. A little fat is your friend here! Using a 85/15 blend of beef ensures your meatloaf stays juicy and flavorful. Ultra-lean meat will result in a drier texture.
- Why the veal and beef combo? Veal is naturally more tender and has a milder, slightly sweeter flavor than beef. When combined, they create a perfect balance—the beef provides richness, and the veal ensures a delicate, melt-in-your-mouth texture.
- Let your ingredients get to know each other. After mixing, let the meat mixture rest for about 10-15 minutes before shaping and baking. This allows the breadcrumbs to fully absorb the moisture, leading to a more cohesive and tender final product.
- An instant-read thermometer is non-negotiable. The best way to know your meatloaf is perfectly cooked is by checking the internal temperature. Guessing by time or color alone can lead to overcooking.
How to Make Veal and Beef Meatloaf
Step 1: Start by preheating your oven to 175°C. Then, grab your skillet and heat the olive oil over medium heat. Add the finely diced onion and celery with a pinch of salt. You’ll want to cook these, stirring occasionally, until they’ve softened and turned translucent, which should take about 8-10 minutes. Stir in the minced garlic and cook for just one more minute until it becomes fragrant. Scrape this mixture into a large bowl and let it cool completely. This is important—you don’t want to cook the eggs when you mix everything together!
Step 2: To the bowl with the cooled vegetables, add the ground beef, ground veal, breadcrumbs, beaten eggs, milk, Worcestershire sauce, tomato paste, Dijon mustard, dried thyme, salt, and pepper. Now, here’s the trick: use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Mix just until all the ingredients are combined—you should still see distinct bits of meat and vegetable.
Step 3: Gently transfer the meat mixture to your loaf pan. Don’t press it down too firmly; just pat it into an even layer, leaving a slight dome in the center. This helps it cook evenly. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 30 minutes.
Step 4: While the meatloaf bakes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. This creates a sweet, tangy, and sticky glaze that’s the perfect finishing touch. After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan a bit. Spoon the glaze evenly over the top, spreading it with the back of the spoon.
Step 5: Return the meatloaf to the oven and continue baking for another 25-35 minutes. The total baking time will be around 55-65 minutes. To know for sure if it’s done, insert an instant-read thermometer into the center of the loaf. You’re looking for an internal temperature of 70°C. Once it hits that magic number, take it out of the oven.
Step 6: This is the most important step for a perfect slice: let it rest. Place the meatloaf, still in its pan, on a wire rack and let it sit for a full 15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it right away, all those lovely juices will run out, and you’ll be left with a drier texture. After resting, use a spatula to gently loosen the edges, then carefully lift it out onto a cutting board to slice and serve.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices at 165°C for 10–15 minutes to restore texture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A little crunch and a bright, fresh flavor provide a lovely textural and visual contrast to the rich, savory loaf.
- Buttered Corn on the Cob — Its natural sweetness is a fantastic counterpoint to the savory, umami-rich flavors of the meat, making for a truly balanced plate.
Drinks
- A medium-bodied Red Wine — Think Pinot Noir or a Merlot. They have enough structure to stand up to the beef but won’t overpower the more delicate veal notes.
- A Dark Amber Ale — The malty, caramel notes in the beer mirror the sweetness in the glaze and complement the roasted, meaty flavors beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the richness of the dish, cleansing the palate between bites.
Something Sweet
- Classic Apple Pie — You can’t go wrong with this timeless dessert. The warm spices and tender apples feel like a natural, comforting extension of the meal.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey pudding provides a simple yet decadent finish that everyone will adore.
- Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of high-quality vanilla ice cream is a refreshing and creamy endnote.
Top Mistakes to Avoid
- Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, resulting in a dense, tough, almost rubbery texture. Mix gently and just until combined.
- Using hot vegetable mixture. Adding the sautéed onions and celery to the meat before they’ve cooled can start to cook the eggs and fat in the mixture, leading to a greasy, uneven texture. Patience is key here.
- Skipping the rest time. I know it’s tempting to dig right in, but cutting into the meatloaf straight from the oven is a recipe for a crumbly mess. Letting it rest allows the proteins to relax and reabsorb the juices.
- Packing the loaf pan too tightly. If you press the meat mixture down firmly into the pan, it can become compacted and steam rather than bake, affecting both texture and flavor development.
Expert Tips
- Tip: For a more caramelized crust, consider free-forming your meatloaf on a parchment-lined baking sheet instead of using a loaf pan. This exposes more surface area to the oven’s heat, giving you a deliciously browned exterior all around.
- Tip: If you have the time, cover and refrigerate the shaped, unglazed meatloaf for an hour before baking. This helps it hold its shape even better and can deepen the flavors as they meld together.
- Tip: For an extra flavor boost, try soaking your breadcrumbs in the milk for 5-10 minutes before adding them to the meat mixture. This creates a panade, which is a paste that helps bind the meatloaf and guarantees incredible moisture.
- Tip: Don’t have veal? A great substitute is a 50/50 mix of ground beef and ground pork. The pork adds a similar tenderness and mild sweetness that gets you close to the original texture and flavor profile.
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 keep it in the refrigerator for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes while the oven preheats, then bake as directed, adding a few extra minutes to the cooking time if needed since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. For reheating, I highly recommend using the oven or a toaster oven. Slices reheated at 165°C for 10-15 minutes will regain their texture and warmth without drying out or becoming rubbery, which often happens in the microwave.
Can I freeze this meatloaf?
You sure can, with great results! Let the baked and cooled meatloaf rest, then wrap the whole loaf or individual slices tightly in plastic wrap followed by a layer of foil. It will freeze perfectly for up to 3 months. Thaw it overnight in the refrigerator before reheating.
My meatloaf is always too wet in the middle. What am I doing wrong?
This usually points to one of two things: either it’s undercooked, or the internal temperature wasn’t accurately measured. An instant-read thermometer is your best friend here. Make sure you’re inserting it into the very center of the loaf, and wait until it reads 70°C. Also, ensure your breadcrumbs are dry, not fresh, as fresh bread will release more moisture.
Is there a way to make this gluten-free?
Easily! Just swap the dry breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats that have been pulsed a few times in a food processor to break them down. The method and all other ingredients remain exactly the same, and you’ll get a delicious result that everyone can enjoy.
Veal And Beef Meatloaf
Make the best Veal and Beef Meatloaf with this easy recipe for a moist, flavorful family dinner. Get step-by-step instructions and expert tips now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
2 celery stalks (finely diced)
-
2 cloves garlic (minced)
-
450 g ground beef (85/15 lean-to-fat ratio is ideal)
-
450 g ground veal
-
100 g dry breadcrumbs (panko works wonderfully)
-
2 large eggs (lightly beaten)
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1.5 tsp kosher salt
-
0.5 tsp freshly ground black pepper
-
120 ml ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
Instructions
-
Start by preheating your oven to 175°C. Then, grab your skillet and heat the olive oil over medium heat. Add the finely diced onion and celery with a pinch of salt. You’ll want to cook these, stirring occasionally, until they’ve softened and turned translucent, which should take about 8-10 minutes. Stir in the minced garlic and cook for just one more minute until it becomes fragrant. Scrape this mixture into a large bowl and let it cool completely. This is important—you don’t want to cook the eggs when you mix everything together!01
-
To the bowl with the cooled vegetables, add the ground beef, ground veal, breadcrumbs, beaten eggs, milk, Worcestershire sauce, tomato paste, Dijon mustard, dried thyme, salt, and pepper. Now, here’s the trick: use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Mix just until all the ingredients are combined—you should still see distinct bits of meat and vegetable.02
-
Gently transfer the meat mixture to your loaf pan. Don’t press it down too firmly; just pat it into an even layer, leaving a slight dome in the center. This helps it cook evenly. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 30 minutes.03
-
While the meatloaf bakes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. This creates a sweet, tangy, and sticky glaze that’s the perfect finishing touch. After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan a bit. Spoon the glaze evenly over the top, spreading it with the back of the spoon.04
-
Return the meatloaf to the oven and continue baking for another 25-35 minutes. The total baking time will be around 55-65 minutes. To know for sure if it’s done, insert an instant-read thermometer into the center of the loaf. You’re looking for an internal temperature of 70°C. Once it hits that magic number, take it out of the oven.05
-
This is the most important step for a perfect slice: let it rest. Place the meatloaf, still in its pan, on a wire rack and let it sit for a full 15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it right away, all those lovely juices will run out, and you’ll be left with a drier texture. After resting, use a spatula to gently loosen the edges, then carefully lift it out onto a cutting board to slice and serve.06
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