obvious. Pure beef cooked in meat loaf form loses quite a
bit of moisture and acquires a coarse, gritty texture and
slightly livery flavor. Pork has a much milder flavor and
more fattiness, with a less coarse, softer texture. Compared
to beef and pork, veal loses very little moisture at all, and it
has a tender, almost gelatinous texture when cooked.
However, it’s completely lacking in flavor. Why do three
different meats cooked in the same manner return such
different results?
All-beef loaf.