Go for ground beef with even more fat for the best meatloaf. This is because it cooks for a longer time than, say, meatballs, so you don't want to risk it drying out and resulting in a crumbly, unpalatable mess. Fernald recommends trying 70/30 beef. read more
Ground beef is a staple in many family favorite dinner recipes, from meatballs and spaghetti, to meatloaf and hamburgers. A source of protein, zinc, iron and B vitamins, use this popular and inexpensive meat to stuff peppers, make meatball hoagies or bake a shepherd’s pie. read more
I made a couple loaves side by side, one with an equal mix of ground chuck, ground pork, and ground veal, and the second one with a mix of ground chuck, ground pork, and a couple tablespoons of unflavored gelatin hydrated in a bit of chicken stock and cooked until dissolved (I made sure to add the same amount of chicken stock to the first loaf as well). read more
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese. Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. read more