Though I grew up with a beef meatloaf and graduated to a mixture of equal parts ground beef, pork, and veal. I've evolved to a mixture of just ground beef and pork. My new ratio is 75% ground beef and 25% ground pork. The pork adds some needed fat and the beef provides the classic flavor. PRO-Tip: Use 85% lean ground beef. Any leaner will make for a dry meatloaf. Veal was thought to add tenderness to the mixture, but research has shown the effects are negligible.