ALL-AMERICAN MEAT
LOAF
NOTES: For best results, grind your own meat (see here).
If grinding meat, use pork shoulder and beef chuck (or a
mix of short rib meat and brisket). Keep your hands well
moistened when forming the loaf, to prevent sticking.
If you don’t require or desire a perfect loaf shape, the
meat loaf can be formed free-form on a foil-lined rimmed
baking sheet without using a loaf pan, though it will sag a
bit and come out only a couple of inches tall. Cooking
instructions are the same.