Hello! My name is Shannon Overmiller. I’m the executive chef of The Majestic in Old Town Alexandria.

Today we’re demonstrating home style meatloaf. And I will be explaining to you the important issues of using different types of meat in your meatloaf, not just beef alone. You’ll get a drier meatloaf if you do this. What I like to use, and I’m sure most people do normally is a mixture of beef, pork and veal. We’ve got beef from, that we are lucky enough to grind ourselves here at the restaurant, but at home any beef that you buy at the store, ground beef is preferable. Then we also have pork, ground pork shoulder, that you blend into, so, it’s 2 parts of beef to 1 part of pork. There is also veal, I use veal liver in this, as well. And this is just liver that I’ve ground up. This is young veal liver, calves liver that I’ve ground up to mix in, and it’s just about a cup worth to the 5 lb. mixture of meat that I have here. The other type of meat that I like to use is a salami or a type of cured pork product. It gives a nice texture and flavor to your meatloaf product. So these 4 meats will be the 4 meats that we’re going to mix to make the meatloaf. And then I’ll show you the additional ingredients that we will be using to make the meatloaf complete. And flavor the meatloaf before baking.