The best meatloaf is moist and deep in flavor. It’s dense, but not heavy. It sticks together but melts in your mouth. These traits are achieved by combining different kinds of meat which add specific characteristics. Ground chuck provides a hearty beef flavor with its high-fat content (20%). Ground pork also has a high-fat content with great texture and soft fat. Remember, fat is flavor. Veal is a young calf that adds a mild flavor but its high collagen content helps blend the three types of meat together in a more homogenous manner. Eggs and breadcrumbs are used as binders that help hold everything together. Yellow onions and garlic along with basic herbs complete the taste which should not be like beef or pork, but a unique flavor with contributions from each ingredient.