I just made the meatloaf recipe of Alex Guarnaschelli's mother.

[no_hypocrisy]

I substituted ground wild boar for ground pork.

Food fit for the gods! The unexpected ingredients (besides the wild boar) were fresh tarragon and sour cream.

And surprisingly, not that much grease after baking. And tender.

[The Polack MSgt]

1. I'Ve never had boar

Is it less fatty than regular pork?

[no_hypocrisy]

2. And it's less fatty -- and a bit sweeter.

It's really quite lovely.

[JayhawkSD]

3. Interesting question.

I was reading the original post and was thinking that wild boar would be a bit too lean to make a good meat loaf.

So, to answer your question, yes, it would be much less fatty.

[no_hypocrisy]

5. What made it moist: the ground beef, sour cream, and eggs.

I even had to add some panko to the mixture before baking.

[JayhawkSD]

6. Sorry, I didn't mean to imply that it wasn't good meat loaf.

Merely that the meat was not what I would have chosen to use. Not knowing any of the other ingredients, I had formed no opinion at all as to what the finished product might have been like.

[fierywoman]

4. If you ever have the opportunity to try wild boar prosciutto, pay any price! (You

can find it in Italy.)