This Beef and Pork Meatloaf delivers ultimate comfort with its savory aroma and hearty satisfaction. Combining ground beef and pork creates incredible moisture and rich flavor in every tender slice. It’s a straightforward family favorite perfect for any night.
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Why You’ll Love This Beef and Pork Meatloaf
- Unbeatable Moisture & Flavor: Beef and pork blend ensures a juicy, tender result.
- Perfect Glazed Top: Sweet-tangy glaze caramelizes into a sticky, flavorful crust.
- True Crowd-Pleaser: Familiar comfort food that appeals to all ages.
- Surprisingly Simple: Easy mixing and baking for cooks of any level.
Ingredients & Tools
- 450 g ground beef (80/20 lean-to-fat ratio is ideal)
- 450 g ground pork
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 80 g dry breadcrumbs (panko works great for a lighter texture)
- 120 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- For the Glaze: 100 g ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: A large mixing bowl, a standard 9×5-inch loaf pan (or a rimmed baking sheet for a free-form loaf), a skillet for sautéing, and a small bowl for the glaze.
Notes: The milk and breadcrumbs create a panade that binds and moistens the meat. Sautéing onions and garlic unlocks sweetness and removes raw bite.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 16 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Why the meat blend? Using both beef and pork isn’t just for flavor. The higher fat content in the pork (compared to lean beef) is your secret weapon against dryness. It bastes the meatloaf from within as it cooks, ensuring every single bite is succulent and full of flavor.
- Is a loaf pan necessary? You have options! A loaf pan gives you that classic, tall shape with softer sides. Baking it free-form on a parchment-lined sheet pan creates more surface area for the delicious glaze to caramelize, resulting in a firmer crust all around. I honestly prefer the sheet pan method for maximum glaze coverage.
- Don’t skip the panade. This mixture of breadcrumbs soaked in milk is non-negotiable for a tender texture. It prevents the meat proteins from shrinking and tightening up too much, which is the primary cause of a tough, dense meatloaf. It acts as a gentle, moisture-trapping cushion.
- The importance of sautéing aromatics. Taking the extra five minutes to cook your onions and garlic until soft and translucent is a game-changer. It mellows their sharpness and brings out a natural sweetness that permeates the entire loaf, creating a much more complex and rounded flavor profile.
How to Make Beef and Pork Meatloaf
Step 1: First, preheat your oven to 190°C (375°F). Then, let’s tackle our aromatics. Heat a tiny drizzle of oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sharp smell fading into something sweeter. Add the minced garlic and cook for just one more minute until fragrant. Scrape this mixture into a large bowl and let it cool for a few minutes—this is important so it doesn’t start cooking the eggs when we mix everything.
Step 2: While the onions cool, prepare your panade. In a small bowl, combine the breadcrumbs and milk. Stir it together and let it sit for a few minutes. You’ll see it absorb the milk and turn into a thick, pasty mixture. This is exactly what you want. This simple step is the absolute key to a moist and tender meatloaf, so don’t rush it.
Step 3: Now, to the bowl with the cooled onions, add the ground beef, ground pork, beaten eggs, the breadcrumb panade, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. It might look like a long list, but trust the process. The best tool for mixing is your clean hands. Gently mix everything until it’s just combined. Overmixing is the enemy here—it can make the meatloaf tough. Stop as soon as you no longer see streaks of individual ingredients.
Step 4: Transfer the meat mixture to your prepared loaf pan or shape it into a loaf about 9×5 inches on a parchment-lined rimmed baking sheet. If using a sheet, forming it with a slight dome on top helps it cook evenly. Place it in the preheated oven and bake, uncovered, for 40 minutes. This initial bake sets the structure and cooks the loaf most of the way through.
Step 5: While the meatloaf bakes, whisk together the glaze ingredients: the ketchup, brown sugar, and apple cider vinegar. The vinegar adds a necessary tang that cuts through the richness. After 40 minutes, carefully remove the meatloaf from the oven. Spoon or brush the glaze evenly over the entire top and sides if it’s free-form. You’ll hear it sizzle as it hits the hot surface.
Step 6: Return the glazed meatloaf to the oven for another 15-20 minutes. The glaze will bubble and caramelize, becoming dark and sticky. The meatloaf is done when an instant-read thermometer inserted into the thickest part reads 70°C (160°F). This is the most reliable way to ensure it’s perfectly cooked and safe to eat without being overdone.
Step 7: This is a crucial but often skipped step: let it rest! Transfer the meatloaf to a cutting board and tent it loosely with foil. Let it sit for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those precious juices will run out onto the board, leaving you with a drier result.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for 3–4 days.
- Freezer: Wrap baked meatloaf well and freeze for up to 3 months.
- Reviving: Reheat slices gently in oven or microwave until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any extra glaze and meat juices from your plate.
- Buttery Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a nice textural crunch to balance the rich, soft meatloaf.
- Classic Macaroni and Cheese — For the ultimate indulgence, serve a scoop of creamy, cheesy mac and cheese alongside. It’s a family-friendly combo that feels like a celebration.
Drinks
- A Malty Brown Ale — The caramel and toasty notes in a brown ale complement the savory, sweet-glazed meatloaf beautifully without overpowering it.
- Full-Bodied Zinfandel — A wine with ripe berry flavors and a hint of spice can stand up to the hearty flavors and richness of the beef and pork blend.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrusy zing help cleanse the palate between each savory, satisfying bite.
Something Sweet
- Warm Apple Crumble — The warm, spiced apples and buttery oat topping continue the cozy, homestyle theme and provide a delightful, comforting end to the meal.
- Rich Chocolate Pudding — A smooth, decadent chocolate pudding offers a simple, cool, and creamy contrast that feels both classic and deeply satisfying.
- Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of high-quality vanilla ice cream is a timeless, crowd-pleasing way to finish after such a savory main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you aggressively mix and compact the meat mixture, you develop the proteins too much, leading to a dense, tough, rubbery texture that’s more like a meat brick than a tender loaf. Mix gently and just until combined.
- Mistake: Using meat that is too lean. If you use super-lean ground beef, like 93/7, you’re setting yourself up for a dry meatloaf. Fat equals flavor and moisture. The 80/20 beef and standard ground pork provide the perfect amount of fat to keep everything juicy.
- Mistake: Skipping the rest time. I’ve messed this up before too, slicing right into a piping hot loaf. All the juices immediately flood onto the cutting board. Letting it rest for 10-15 minutes allows the fibers to relax and reabsorb those juices, ensuring every slice is moist.
- Mistake: Adding the glaze too early. If you put the sugary glaze on at the beginning, it will likely burn in the long cooking time, giving you a bitter, blackened top instead of a sweet, sticky, caramelized one. The final 15-20 minutes is the sweet spot.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating a large onion on a box grater. You’ll get all the flavor and moisture without any discernible chunks. It blends seamlessly into the meat mixture.
- Tip: Do a test fry. Before you commit to baking the whole loaf, pan-fry a tiny patty of the mixture. This lets you taste and adjust the seasoning—maybe it needs a pinch more salt or pepper—before it’s too late.
- Tip: Add a layer of bacon. For an extra layer of flavor and richness, drape a few slices of bacon over the top of the loaf before baking. It will baste the meatloaf as it renders and become wonderfully crisp.
- Tip: Use a thermometer. This is the single best way to achieve perfect doneness. Oven temperatures can vary, and visual cues can be misleading. Pulling the meatloaf at 160°F guarantees it’s safe, juicy, and never overcooked.
FAQs
Can I make meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before it goes into the oven. You can also bake it fully, let it cool, and then refrigerate it for 3-4 days. Reheat slices gently in the oven or microwave.
Can I freeze meatloaf?
Yes, meatloaf freezes beautifully. For best results, bake it completely, let it cool entirely, and then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat in a 175°C (350°F) oven until warmed through. You can also freeze the raw mixture, shaped in a loaf pan, but the texture can be slightly less perfect upon baking.
What can I use instead of breadcrumbs?
No problem! Crushed saltine crackers or plain cracker crumbs are a classic substitute and work wonderfully. For a gluten-free option, rolled oats (quick or old-fashioned) that have been pulsed a few times in a food processor are excellent. They provide great texture and moisture absorption, just like breadcrumbs.
Why is my meatloaf falling apart?
This usually points to a binding issue. The most common culprits are not using enough binder (eggs and panade) or overloading the mixture with wet ingredients. Make sure you’re following the ingredient quantities closely. Also, that resting period after baking is crucial—it allows the structure to set, making it much easier to slice cleanly.
Can I add other ingredients to the mix?
Of course! Meatloaf is wonderfully adaptable. Feel free to stir in up to a cup of finely diced vegetables like bell peppers or mushrooms (sauté them first with the onions). A handful of grated Parmesan cheese mixed in adds a lovely salty, umami kick. Just be careful not to add so many extras that the mixture becomes too wet or loses its ability to hold together.
Beef And Pork Meatloaf
Make the ultimate Beef and Pork Meatloaf with our easy recipe for a juicy, flavorful, and perfectly glazed family dinner. Get the step-by-step guide now!
Ingredients
For the Meatloaf
-
450 g ground beef (80/20 lean-to-fat ratio is ideal)
-
450 g ground pork
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
2 large eggs (lightly beaten)
-
80 g dry breadcrumbs (panko works great for a lighter texture)
-
120 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1.5 tsp salt
-
1 tsp freshly ground black pepper
For the Glaze
-
100 g ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
First, preheat your oven to 190°C (375°F). Then, let's tackle our aromatics. Heat a tiny drizzle of oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sharp smell fading into something sweeter. Add the minced garlic and cook for just one more minute until fragrant. Scrape this mixture into a large bowl and let it cool for a few minutes—this is important so it doesn’t start cooking the eggs when we mix everything.01
-
While the onions cool, prepare your panade. In a small bowl, combine the breadcrumbs and milk. Stir it together and let it sit for a few minutes. You'll see it absorb the milk and turn into a thick, pasty mixture. This is exactly what you want. This simple step is the absolute key to a moist and tender meatloaf, so don't rush it.02
-
Now, to the bowl with the cooled onions, add the ground beef, ground pork, beaten eggs, the breadcrumb panade, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. It might look like a long list, but trust the process. The best tool for mixing is your clean hands. Gently mix everything until it's just combined. Overmixing is the enemy here—it can make the meatloaf tough. Stop as soon as you no longer see streaks of individual ingredients.03
-
Transfer the meat mixture to your prepared loaf pan or shape it into a loaf about 9x5 inches on a parchment-lined rimmed baking sheet. If using a sheet, forming it with a slight dome on top helps it cook evenly. Place it in the preheated oven and bake, uncovered, for 40 minutes. This initial bake sets the structure and cooks the loaf most of the way through.04
-
While the meatloaf bakes, whisk together the glaze ingredients: the ketchup, brown sugar, and apple cider vinegar. The vinegar adds a necessary tang that cuts through the richness. After 40 minutes, carefully remove the meatloaf from the oven. Spoon or brush the glaze evenly over the entire top and sides if it's free-form. You'll hear it sizzle as it hits the hot surface.05
-
Return the glazed meatloaf to the oven for another 15-20 minutes. The glaze will bubble and caramelize, becoming dark and sticky. The meatloaf is done when an instant-read thermometer inserted into the thickest part reads 70°C (160°F). This is the most reliable way to ensure it's perfectly cooked and safe to eat without being overdone.06
-
This is a crucial but often skipped step: let it rest! Transfer the meatloaf to a cutting board and tent it loosely with foil. Let it sit for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those precious juices will run out onto the board, leaving you with a drier result.07
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