Mikey's Meatloaf

This meatloaf skips the ground beef entirely and goes with a trio of pork, lamb, and veal. Each meat brings something different: pork adds fat and sweetness, lamb contributes a gamey richness, and veal keeps the texture smooth and tender.

Sour cream mixed into the meat is the sleeper ingredient. It adds moisture and a subtle tang that keeps each slice juicy even after reheating. Combined with three different binders (saltine crackers, oatmeal, and breadcrumbs), the loaf holds together without being dense or bready. The recipe smartly says to add “only enough bread crumbs so that the loaf holds together," which is good advice. Too much binder and you’ve got a bread loaf, not a meat loaf.

Microwaving the grated carrot and onion before mixing softens them so they blend seamlessly into the meat mixture. Raw vegetables release water during baking and can leave the center soggy, so this pre-cook step is worth the 3 minutes.

Pro Tips

• Mix gently with your hands, not a spoon. Overmixing compacts the meat and makes the loaf tough and dense.
• Form the loaf in a shallow pan, not a loaf pan. A freestanding loaf lets the fat drain away and the outside crisps up on all sides.
• Use an instant-read thermometer and pull at 170°F (77°C). Color alone won’t tell you when a three-meat loaf is done.
• Let it rest 10 minutes before slicing. The juices redistribute and the loaf firms up for cleaner cuts.

Variations

• Glaze the top with ketchup or barbecue sauce during the last 15 minutes of baking for a sticky, caramelized crust.
• Substitute ground beef for one of the three meats if lamb or veal is hard to find.
• Add a tablespoon of Dijon mustard to the mixture for a sharper, more European-style meatloaf.