This Ham and Pineapple Meatloaf is a juicy, tropical twist on a classic comfort food. The sweet pineapple and smoky ham create a fantastic sweet-and-savoury balance that is a guaranteed crowd-pleaser. It’s an incredibly moist and flavourful centrepiece perfect for any dinner.
Nothing beats a great Ham and Pineapple Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Ham and Pineapple Meatloaf
- Flavour adventure: The sweet and savoury combo is a delightful winner.
- Unbelievably moist: Simple ingredients ensure a juicy, tender result.
- Deceptively easy: Just mix, shape, and bake for a stress-free meal.
- Sticky sweet glaze: A caramelized topping adds beautiful sheen and flavour.
Ingredients & Tools
- 500 g ground beef (I prefer an 80/20 mix for best flavour and moisture)
- 200 g ham, finely diced
- 1 cup fresh pineapple, finely chopped (about 1/4 of a medium pineapple)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (taste after adding, as the ham is salty)
- For the Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp reserved pineapple juice
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.
Notes: Using fresh pineapple really makes a difference here—it has a brighter, less syrupy sweetness than canned. And don’t skip the panko breadcrumbs soaked in milk; this “panade” is the secret to a tender, not tough, texture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Fresh vs. Canned Pineapple. I highly recommend fresh pineapple. It’s less watery and has a vibrant, tangy flavour that doesn’t get lost during baking. If you must use canned, be sure to drain it extremely well and pat it dry with paper towels.
- Don’t overmix the meat. This is the golden rule of meatloaf! Use your hands or a fork and mix just until the ingredients are combined. Overworking the meat will make the final loaf dense and tough.
- Sauté your aromatics. Taking the extra five minutes to cook the onion and garlic until soft and fragrant is a game-changer. It deepens their flavour and removes any harsh raw bite, resulting in a much sweeter, more complex-tasting meatloaf.
- Consider the salt level of your ham. Hams can vary wildly in saltiness. Taste a small piece of your diced ham before you add the salt to the meat mixture. You might find you need less than the recipe states.
How to Make Ham and Pineapple Meatloaf
Step 1: First, let’s prep our base. In a small bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about 5-10 minutes. This creates a “panade,” which is a paste that will help bind our meatloaf and, more importantly, keep it incredibly moist and tender. While that soaks, heat a tablespoon of oil in a skillet over medium heat and sauté your chopped onion until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Set this aside to cool slightly.
Step 2: Now, in your large mixing bowl, add the ground beef, diced ham, and the finely chopped pineapple. To that, add the cooled onion and garlic mixture, and the now-soaked breadcrumb panade. Crack in the egg, and add the Worcestershire sauce, smoked paprika, black pepper, and salt. Remember to go easy on the salt because of the ham!
Step 3: Here’s the crucial part: mixing. I find using my clean hands is the best and gentlest tool for this job. You just want to mix everything until it’s *just* combined. Don’t squeeze it or knead it like dough. You should see all the ingredients evenly distributed, but the mixture will still look a bit loose. Stop as soon as you get to that point. Overmixing is the enemy of a tender meatloaf.
Step 4: Gently transfer the meat mixture to your ungreased loaf pan. Why ungreased? The fat from the meat will render out, preventing it from sticking, and it helps create a nice crust on the bottom and sides. Use your hands or a spatula to press the mixture evenly into the pan, creating a slight dome in the centre so it doesn’t pool any juices on top.
Step 5: Time for the glaze! In a small bowl, whisk together the ketchup, brown sugar, and that tablespoon of pineapple juice you reserved from chopping the fruit. The juice adds a lovely tang that cuts the sweetness. Brush about two-thirds of this glaze all over the top of the unbaked meatloaf, reserving the rest for later.
Step 6: Place the loaf pan in a preheated 175°C (350°F) oven and bake for 30 minutes. After that time, pull it out and carefully brush on the remaining glaze. This two-stage glazing ensures a beautiful, thick, caramelized coating. Return it to the oven for another 25-35 minutes. The meatloaf is done when the internal temperature reaches 70°C (160°F) on an instant-read thermometer.
Step 7: Once it’s out of the oven, this is the hardest part: you must let it rest! Place the loaf pan on a wire rack and let the meatloaf sit for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf. If you cut into it right away, all those lovely juices will run out, and you’ll be left with a drier result.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat gently in a covered dish at 300°F or at reduced power in the microwave.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, savoury potatoes are the perfect canvas for the sweet and smoky flavours of the meatloaf.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a nice textural contrast and a fresh, green element to the plate.
- A Simple Garden Salad with a Zesty Vinaigrette — The sharp, acidic dressing helps cut through the richness of the meat and cleanses the palate beautifully between bites.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent quality of a light beer is fantastic for washing down this hearty dish and complementing its sweet and savoury notes.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and act as a perfect palate cleanser.
- Pinot Noir — A light-bodied red wine with bright red fruit flavours won’t overpower the meatloaf and will harmonize nicely with the ham and pineapple.
Something Sweet
- Grilled Pineapple with a Sprinkle of Cinnamon — Double down on the tropical theme! Grilling caramelizes the pineapple’s sugars, making it a fitting and light dessert.
- Vanilla Bean Panna Cotta — Its cool, creamy, and delicate flavour provides a smooth and elegant finish after the hearty main course.
- Classic Shortbread Cookies — Simple, buttery, and not too sweet, these are a lovely, easy way to end the meal on a comforting note.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. A little fat (like an 80/20 blend) is essential for flavour and moisture. Using extra-lean beef will almost guarantee a dry meatloaf.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven causes all the precious juices to leak out, leaving you with a much drier texture. Patience is key!
- Mistake: Packing the meatloaf too tightly into the pan. Gently press it in; don’t compact it. A lighter touch results in a more tender, less dense final product. I’ve messed this up before too, and the difference is noticeable.
- Mistake: Not testing for doneness with a thermometer. Guessing based on colour or time alone is risky. An instant-read thermometer is your best friend here, ensuring it’s perfectly cooked and safe to eat without being overdone.
Expert Tips
- Tip: Make a free-form loaf. For more crusty surface area, skip the loaf pan altogether. Shape the mixture into a loaf shape on a parchment-lined baking sheet. You’ll get more of that delicious, caramelized glaze on all sides.
- Tip: Add a secret umami boost. A tablespoon of soy sauce or fish sauce mixed into the meat adds a deep, savoury complexity that people won’t be able to pinpoint but will absolutely love.
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating it on a box grater. It practically dissolves into the mixture, imparting all its sweet flavour without any noticeable texture.
- Tip: Let the glaze set. After applying the final glaze and finishing the bake, let the meatloaf rest in the turned-off oven with the door slightly ajar for 5 minutes. This helps the glaze set into a beautiful, shiny, non-sticky finish.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. This makes it a fantastic option for easy entertaining or meal prep.
What’s the best way to store and reheat leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is gently, either in a covered oven-safe dish at a low temperature (around 150°C/300°F) until warmed through, or in the microwave at a reduced power setting to prevent it from drying out and becoming rubbery.
Can I use a different type of meat?
Of course! A mix of ground beef and pork is classic and delicious. You could also use all ground turkey or chicken, but keep in mind that leaner poultry will benefit from an extra tablespoon or two of olive oil or an additional egg yolk mixed in to help with moisture.
My glaze is too runny. What did I do wrong?
This usually happens if there’s too much liquid. If you’re using canned pineapple, it might have added extra juice. Just add a bit more brown sugar or a teaspoon of tomato paste to thicken it up. For fresh pineapple, your mixture should be the perfect brushing consistency.
Can I freeze the cooked meatloaf?
You sure can. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Ham And Pineapple Meatloaf
Try this easy Ham and Pineapple Meatloaf recipe for a juicy, flavourful twist on a classic. Get the sweet and savoury dinner winner now!
Ingredients
For the Meatloaf
-
500 g ground beef
-
200 g ham (finely diced)
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1 cup fresh pineapple (finely chopped)
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1 large yellow onion (finely chopped)
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2 cloves garlic (minced)
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1/2 cup panko breadcrumbs
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1/4 cup whole milk
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1 large egg (lightly beaten)
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2 tbsp Worcestershire sauce
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1 tsp smoked paprika
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1/2 tsp black pepper
-
1/2 tsp salt
For the Glaze
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1/2 cup ketchup
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2 tbsp brown sugar
-
1 tbsp reserved pineapple juice
Instructions
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Make a panade: combine panko and milk in a small bowl; let soak 5–10 minutes. Meanwhile, sauté chopped onion in 1 tbsp oil over medium heat ~5 minutes until soft; add minced garlic and cook 1 minute. Let cool slightly.01
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In a large bowl, add ground beef, diced ham, finely chopped pineapple, the cooled onion-garlic mix, and the panade. Add egg, Worcestershire sauce, smoked paprika, black pepper, and a light pinch of salt (ham is salty).02
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Mix gently by hand just until evenly combined—do not overwork. Mixture should feel cohesive but loose.03
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Transfer to an ungreased 9×5-inch loaf pan. Press in evenly and form a slight dome in the center.04
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Whisk ketchup, brown sugar, and 1 tbsp reserved pineapple juice. Brush about two-thirds of the glaze over the top.05
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Bake at 350°F (175°C) for 30 minutes. Remove, brush on remaining glaze, and return to oven.06
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Bake an additional 25–35 minutes, until an instant-read thermometer in the center reads 160°F (70°C).07
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Rest in the pan on a wire rack for 10–15 minutes to allow juices to redistribute.08
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Slice and serve.09
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