Food - News
The Unexpected Ingredient You Should Be Adding To Meatloaf
By REBECCA CHERICO
Meatloaf is a straightforward affair, but it’s still very easy to go wrong with the meat. In supermarkets, you might find “meatloaf mix” which includes equal quantities of beef, pork, and veal, but veal might not be needed for the best meatloaf — pork, however, makes all the difference.
The extra fat and flavor found in pork rounds out the flavor profile of the meatloaf and helps keep your loaf moist without drenching it in oil. Rachael Ray's meatloaf recipe calls for 1 pound beef to 1 pound pork, but you don't need equal quantities of beef and pork to do the trick.
Instead, the pork can comprise anywhere from 1/4 to 1/3 of your total meat mixture. If you can’t find ground pork, you can even grind it yourself in a food processor using pork shoulder or loin, much like grinding your own beef.