Mixed-meat loaf.Thus the mix. Beef provides robust flavor, pork provides
a good amount of tender fat, and veal provides plenty of
gelatin to help retain moisture: The mixture provides the
optimum balance of flavor, texture, fat content, and
moisture-retaining ability. Or does it?
Say No to Veal
Here’s the problem with veal: it doesn’t taste like much.
Sure, it adds gelatin to the mix, but it dilutes the meaty
flavor at the same time. It can also be a bit of a pain to seek
out (I have to travel all the way to the supermarket by my
mom’s apartment to get it, which means I’ve got to visit my
mother every time I want veal; this can be problematic). I’d
seen a few recipes that suggested replacing the veal with
powdered gelatin—an ingredient I always keep in my