This meatloaf requires 3 pounds of meat: 1 pound lean (turkey, chicken); 1 pound fat-full (pork or lamb); and 1 pound wildcard (goat or veal). I like hard-cooked duck eggs in the middle for effect, but you can skip that step if you like as it can be fiddly. Either way, hot out of the oven or cold in a sandwich, this meatloaf is a cook-once-eat-many-times kind of dish. I use the fat rendered from the baking as the base for a gravy to serve over the meatloaf and a side of mashed potatoes. Oh, and don't forget the Bacon!
Click here for this recipe: https://www.pressherald.com/2018/05/20/recipe-mixed-breed-meatloaf/