I was at an Italian restaurant and I noticed their Bolognese sauce featured veal, beef and pork. Why the veal? It is milder then beef and more expensive. Would you even taste any difference?
Veal/beef/pork is a common trio in meatloaf mix. A little more expensive than the beef/pork duo.
I think the veal makes the loaf more tender.
Doesn’t the grinding make meatloaf tender? I don’t eat meatloaf (my mother’s meatloaf had bell pepper in it, which i despise, and i don’t trust meatloaf) but i thought it was always incredibly tender, being mostly ground meat and some mushy grain filler (bread crumbs, oatmeal).
I’ve bought both kinds, and the one without veal has a bit stronger beef taste and firmer texture to me. So I look for the veal.
Been noticeable that with the increase in grocery price there’s been less veal trio at my market.