Ingredient substitution guide
Best substitutes for ground beef, pork, and veal
Best swap for ground beef, pork, and veal: Meatloaf mix, sold pre-blended as beef/pork/veal in many stores.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Ground Beef, Pork, and Veal?
The best swap for Ground Beef, Pork, and Veal is Meatloaf Mix, sold pre-blended as beef/pork/veal in many stores. Another option is Ground Turkey, 1:1; leaner, add 1 tbsp olive oil for moisture. The table below also lists Equal Parts Ground Beef and Ground Pork, Ground Beef and Ground Pork with Ground Veal, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Meatloaf mix | sold pre-blended as beef/pork/veal in many stores |
| Ground turkey | 1:1; leaner, add 1 tbsp olive oil for moisture How to use it: Cook it to 165°F, the poultry minimum, rather than the 160°F that the beef, pork and veal blend needs. |
| Equal parts ground beef and ground pork | 1:1 by weight for the three-meat blend; you lose the veal's tenderness but keep the beef and pork balance |
| Ground beef | 1:1; firmer and denser, so add a panade of bread and milk to keep meatballs and meatloaf tender |
| Ground pork with ground veal | equal parts, 1:1 by weight; softer and milder without the beef |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FoodSafety.gov, Safe Minimum Internal Temperatures (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.