This Ground Pork Meatloaf will change your mind about this classic comfort food. It’s incredibly moist and flavorful, with a sweet-and-tangy glaze that makes it special enough for guests. The recipe is forgiving and versatile, perfect for a satisfying weeknight dinner.
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Why You’ll Love This Ground Pork Meatloaf
- Juicy & flavorful: Ground pork keeps it moist with rich, savory depth.
- Surprisingly versatile: Easily adapt the recipe with different herbs, spices, or mix-ins.
- Amazing leftovers: Flavor improves overnight, perfect for next-day sandwiches.
- Ultimate comfort food: Golden, glazed, and aromatic—pure home-style reassurance.
Ingredients & Tools
- 900 g ground pork (a mix of not-too-lean and not-too-fatty is perfect)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs (panko works wonderfully for a lighter texture)
- 2 large eggs, lightly beaten
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- For the glaze: 80 ml ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.
Notes: Don’t skip sautéing the onions and garlic—it mellows their sharpness and builds the flavor foundation.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 20 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
- Don’t use extra-lean pork. A little bit of fat is your friend here—it’s what keeps the meatloaf incredibly moist and juicy. If your pork is too lean, the final result can be a bit dry.
- Why sauté the onions? Raw onions release too much water and can have a harsh bite. Taking a few minutes to cook them until soft and translucent will give you a much sweeter, more integrated flavor throughout the meatloaf.
- The power of panko. I really recommend panko breadcrumbs over traditional fine breadcrumbs. They’re lighter and airier, which helps create a more tender texture rather than a dense, bready one.
- Don’t overmix! This is the golden rule. Mix the ingredients just until they’re combined. Overworking the meat mixture will make the final loaf tough. A gentle hand is key.
How to Make Ground Pork Meatloaf
Step 1: Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat a tablespoon of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice their sharp aroma mellowing out. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn. Set this mixture aside to cool completely. This is a crucial step; adding hot onions to the meat mixture can start cooking the eggs prematurely.
Step 2: In your large mixing bowl, combine the ground pork, cooled onion-garlic mixture, breadcrumbs, beaten eggs, milk, Worcestershire sauce, Dijon mustard, dried thyme, and smoked paprika. Season generously with salt and pepper. Now, the trick is to use your hands! It might feel a little messy, but it’s the best way to mix everything evenly without overworking the meat. Gently fold and combine until you no longer see streaks of individual ingredients. The mixture should be homogenous but still look loose.
Step 3: Transfer the meat mixture to your ungreased loaf pan. Why no grease? The fat from the pork will render out as it cooks, preventing it from sticking. Use your hands or a spatula to press the mixture firmly into the pan, creating an even top. This helps it cook uniformly. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.
Step 4: Now for the glaze! In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The sugar will dissolve into the ketchup, creating a glossy, sweet-and-tangy sauce. Brush about two-thirds of this glaze evenly over the top of the raw meatloaf. Reserve the rest for later. The initial glaze will caramelize and create a beautiful, sticky crust.
Step 5: Place the meatloaf in the preheated oven and bake for 30 minutes. After this time, pull it out and brush on the remaining glaze. This two-step glazing process ensures a deep, flavorful coating without it burning. Return the meatloaf to the oven and continue baking for another 25-30 minutes. You’ll know it’s done when the top is bubbly and caramelized, and the internal temperature reaches 70°C (160°F) on a meat thermometer.
Step 6: Once out of the oven, this is the hardest part: let it rest! Transfer the loaf pan to a wire rack and let the meatloaf sit for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those lovely juices will run out, and you’ll be left with a drier result. After resting, use a knife to loosen the edges, then carefully slice and serve.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reviving: Reheat gently in a covered dish with a splash of broth to retain moisture.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are perfect for soaking up the meatloaf’s delicious juices and that tangy glaze.
- Buttery green beans with almonds — A simple, crisp-tender side that adds a nice textural contrast and a fresh, green element to balance the rich meat.
- Macaroni and cheese — For the ultimate indulgence, serve a slice of meatloaf next to a scoop of rich, cheesy mac and cheese. It’s a classic combo for a reason.
Drinks
- A medium-bodied red wine — A Pinot Noir or a Grenache has enough acidity and fruitiness to cut through the richness of the pork without overpowering it.
- A crisp, malty lager — The clean, refreshing bubbles and slight bitterness of a good lager cleanse the palate beautifully between bites of the savory meatloaf.
- Sparkling water with lemon — A non-alcoholic option that provides a bright, effervescent contrast to the hearty, savory flavors on the plate.
Something Sweet
- Classic apple crumble — The warm, spiced apples and crunchy oat topping continue the cozy, homestyle vibe and provide a lovely, not-too-heavy finish.
- Rich chocolate brownie — For a decadent end, a fudgy brownie with a scoop of vanilla ice cream satisfies that deep chocolate craving perfectly.
- Lemon bars — The bright, zesty tang of a good lemon bar is a fantastic palate-cleanser after a rich and savory meal.
Top Mistakes to Avoid
- Mistake: Skipping the onion sauté. I’ve messed this up before too, thinking I could save time. Raw onions release steam as they cook, which can make your meatloaf watery and give it an unpleasant, sharp bite. The few extra minutes are non-negotiable.
- Mistake: Overmixing the meat. When you aggressively mix and squeeze the meat mixture, you develop the proteins in a way that makes the final texture tight, firm, and almost rubbery. A light, gentle touch is everything.
- Mistake: Not using a meat thermometer. Guessing doneness is a recipe for disaster. Overcooked meatloaf is dry, and undercooked is unsafe. A thermometer takes the guesswork out and guarantees perfect results every single time.
- Mistake: Cutting in immediately. It’s so tempting to slice right in, but if you do, the juices will pool on your cutting board instead of staying in the meat. That 10-minute rest makes a world of difference in juiciness.
Expert Tips
- Tip: Try a free-form loaf. For more surface area and extra caramelized glaze, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. You’ll get a delicious crust all around!
- Tip: Add a flavor boost with miso. Stir a tablespoon of white miso paste into your glaze. It adds an incredible layer of umami depth that makes the flavor so much more complex and interesting.
- Tip: Grate in a vegetable. For extra moisture and a hidden veggie boost, grate a small zucchini and squeeze out the excess liquid before adding it to the mix. You won’t taste it, but it contributes to a wonderfully tender crumb.
- Tip: Make a double batch for meal prep. This meatloaf freezes beautifully after baking and cooling. Wrap slices individually for quick, delicious dinners on busy nights—just thaw and reheat.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground pork is the star here, you can easily do a 50/50 mix with ground beef or turkey. If using a leaner meat like turkey, consider adding an extra tablespoon of olive oil or an additional egg yolk to the mixture to help maintain moisture. The cooking times and method remain largely the same, just be sure to always check for doneness with a thermometer.
Can I make this meatloaf ahead of time?
You sure can. Assemble the meatloaf completely—right up to adding the first layer of glaze—cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, let it sit on the counter for about 20 minutes to take the chill off, then bake as directed. You might need to add a few extra minutes to the cooking time since it’s starting from cold.
Why is my meatloaf falling apart when I slice it?
This usually points to a binder issue. If it’s crumbly, you likely need a bit more breadcrumb or egg to help hold everything together. Also, ensure you are letting it rest adequately after baking. That rest period allows the proteins and starches to set, making it much easier to get clean, beautiful slices.
What’s the best way to reheat leftovers?
To prevent drying out, low and slow is the way to go. Reheat slices in a covered oven-safe dish with a splash of broth or water at 160°C (325°F) for about 15-20 minutes. The microwave works in a pinch, but it can make the edges a bit tough. For the ultimate leftover experience, make a sandwich and grill it in a buttered pan!
Can I make this gluten-free?
Easily! Just swap the regular breadcrumbs for your favorite gluten-free variety. Many brands make excellent GF panko-style crumbs that will give you that same light texture. Also, double-check that your Worcestershire sauce is a gluten-free brand, as some traditional versions are not.
Ground Pork Meatloaf
Make the best Ground Pork Meatloaf with our easy recipe for a juicy, flavorful dinner. Perfect for weeknights and meal prep. Get the recipe now!
Ingredients
For the meatloaf:
-
900 g ground pork
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs
-
2 large eggs (lightly beaten)
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
Salt and freshly ground black pepper (to taste)
For the glaze:
-
80 ml ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat a tablespoon of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice their sharp aroma mellowing out. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn. Set this mixture aside to cool completely. This is a crucial step; adding hot onions to the meat mixture can start cooking the eggs prematurely.01
-
In your large mixing bowl, combine the ground pork, cooled onion-garlic mixture, breadcrumbs, beaten eggs, milk, Worcestershire sauce, Dijon mustard, dried thyme, and smoked paprika. Season generously with salt and pepper. Now, the trick is to use your hands! It might feel a little messy, but it’s the best way to mix everything evenly without overworking the meat. Gently fold and combine until you no longer see streaks of individual ingredients. The mixture should be homogenous but still look loose.02
-
Transfer the meat mixture to your ungreased loaf pan. Why no grease? The fat from the pork will render out as it cooks, preventing it from sticking. Use your hands or a spatula to press the mixture firmly into the pan, creating an even top. This helps it cook uniformly. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.03
-
Now for the glaze! In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The sugar will dissolve into the ketchup, creating a glossy, sweet-and-tangy sauce. Brush about two-thirds of this glaze evenly over the top of the raw meatloaf. Reserve the rest for later. The initial glaze will caramelize and create a beautiful, sticky crust.04
-
Place the meatloaf in the preheated oven and bake for 30 minutes. After this time, pull it out and brush on the remaining glaze. This two-step glazing process ensures a deep, flavorful coating without it burning. Return the meatloaf to the oven and continue baking for another 25-30 minutes. You’ll know it’s done when the top is bubbly and caramelized, and the internal temperature reaches 70°C (160°F) on a meat thermometer.05
-
Once out of the oven, this is the hardest part: let it rest! Transfer the loaf pan to a wire rack and let the meatloaf sit for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those lovely juices will run out, and you’ll be left with a drier result. After resting, use a knife to loosen the edges, then carefully slice and serve.06
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