We call this a "Triple" Meatloaf because it's made with beef, pork, and veal. You'll get the best results using a pound of ground beef (ground chuck is ideal) and half a pound each of ground pork and ground veal. But you can use equal parts (2/3 pound of each) if that's easier. We also use tomato juice or buttermilk to moisten the meatloaf, because they add more flavor than whole milk. But if milk is all you have, it'll still be good. If you use tomato juice, it will give the finished meatloaf a slight reddish hue, but don't let that worry you. As long as the internal temperature of the meatloaf reaches 160 f, it's cooked all the way.
