This beef and pork meatloaf delivers a perfect balance of richness and depth, with a savory glaze that elevates every bite.
I developed this recipe to honor the classic comfort dish while adding layers of herb-infused flavor. The combination of beef and pork creates a tender texture that stays juicy even after baking.
The secret lies in the glaze—a sticky, tangy topping that caramelizes in the oven. It seals in moisture while adding a glossy finish that makes this dish look as good as it tastes.
Serve it with mashed potatoes or roasted vegetables for a complete meal that feels both nostalgic and special.
Ingredients for Meatloaf Recipe Beef and Pork
Ground meats, fresh herbs, and a tangy glaze come together for classic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Ground Pork 🐷 | ½ lb | Regular ground, not sausage |
| Breadcrumbs 🍞 | 1 cup | Plain or panko variety |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Yellow Onion 🧅 | ½ whole | Finely diced for texture |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🍃 | 1 tbsp | Leaves stripped from stems |
| Worcestershire Sauce 💧 | 2 tbsp | Adds umami depth |
| Ketchup 🍅 | ½ cup | For glaze base |
| Dijon Mustard 🟡 | 2 tbsp | Smooth variety preferred |
| Brown Sugar 🟤 | 2 tbsp | Light or dark works |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The beef and pork ratio ensures optimal moisture and flavor. 80/20 ground beef provides necessary fat for juiciness, while pork adds richness. Source from Whole Foods or local butchers for the freshest quality. Breadcrumbs bind everything—plain or panko both work, but avoid seasoned varieties that could overpower the herb balance.
No pork? Ground turkey or chicken can substitute, though texture will be slightly leaner. Out of fresh herbs? Dried at one-third the amount (so 1 tsp dried thyme for the tbsp fresh). Whole-grain mustard works in place of Dijon, and maple syrup can replace brown sugar in the glaze. The egg binds—if avoiding, try 1/4 cup applesauce.
Meatloaf tastes even better the next day. Refrigerate cooked loaf for up to 4 days or freeze for 3 months. Slice before freezing for easy portions. Always thaw in the fridge overnight before reheating to maintain texture.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just finely dice one yellow onion and the rest is mixing—no fancy prep here.
- That Beef-Pork Magic: The combo of ground beef and pork gives it a richness that all-beef just can’t touch.
- Feeds a Crowd: One loaf, six generous servings—ideal for Sunday dinner with leftovers for lunches.
- Budget Friendly: Ground beef and pork stretch further than steak, and breadcrumbs bulk it up without breaking the bank.
Step-by-Step Instructions for Meatloaf Beef and Pork
Here is the method for creating a tender, flavorful meatloaf with a rich savory glaze.
Step 1: Prepare the Herb and Aromatic Base
Finely dice the 0.5 whole Yellow Onion
Mince the 3 cloves Garlic Cloves until it resembles a fine paste. Chop the 0.25 cup Fresh Parsley and strip the leaves from 1 tbsp Fresh Thyme. These fresh herbs add brightness to the meat mixture.
In a small skillet over medium heat, sauté the diced onion and minced garlic for 3-4 minutes until softened and translucent. Remove from heat and let cool completely before adding to the meat. This prevents the egg in the mixture from cooking prematurely.
Step 2: Combine the Meat and Binder
In a large mixing bowl, add the 1.5 lb Ground Beef and 0.5 lb Ground Pork. The combination of beef and pork creates a balanced flavor and ideal fat content for moisture.
Add the cooled onion-garlic mixture, 1 cup Breadcrumbs, 1 whole Large Egg, 2 tbsp Worcestershire Sauce, 1 tsp Salt, and 0.5 tsp Black Pepper. Also add the chopped parsley and thyme. Use your hands to gently mix everything together until just combined—overworking can lead to a dense meatloaf.
Step 3: Shape and Prepare for Baking
Transfer the meat mixture to a parchment-lined baking sheet or loaf pan. Shape it into a uniform loaf about 9×5 inches, smoothing the top and sides. A uniform shape ensures even cooking throughout.
Place in the oven preheated to 375°F. Bake for 45 minutes before adding the glaze. This initial cooking period sets the structure of the meatloaf and allows excess fat to begin rendering.
Step 4: Apply the Glaze and Finish Baking
In a small bowl, whisk together the 0.5 cup Ketchup, 2 tbsp Dijon Mustard, and 2 tbsp Brown Sugar until smooth. After the initial 45 minutes of baking, carefully spread this glaze evenly over the top and sides of the meatloaf.
Return to the oven and bake for an additional 15-20 minutes until the glaze is sticky and caramelized, and the internal temperature reaches 160°F. The glaze should be bubbling and slightly darkened at the edges.
Step 5: Rest and Serve
Remove the meatloaf from the oven and tent loosely with foil. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meatloaf, ensuring each slice is moist and flavorful.
Slice and serve warm. The meatloaf should hold its shape when sliced, with a rich, savory glaze that complements the herb-infused meat. The texture should be tender but not crumbly, with a perfect balance of meat, herbs, and glaze in every bite.
Pro Tips For Making Meatloaf Recipe Beef And Pork
- Test for Doneness: Use a meat thermometer and pull it at 160°F—overbaking dries out the beef and pork mix faster than you’d think.
- Soak the Breadcrumbs: I learned this the hard way—toss the breadcrumbs in a splash of milk or broth for 5 minutes before mixing, or you’ll end up with a dense, dry loaf.
- Don’t Overmix: Combine the beef, pork, egg, and onion just until it holds together—too much handling makes the meatloaf tough and chewy.
- Rest Before Slicing: Give it a solid 10 minutes under foil after baking, or it’ll crumble apart on the plate—yes, even if you’re starving.
Pro Cooking Tips for This Dish
Meat Temperature Control
Always use a meat thermometer to check doneness—I swear by my ThermoWorks instant-read. The center should hit 160°F before resting. This ensures perfect doneness without overbaking. 🌡️
Prevent Overmixing
Gently combine ingredients just until mixed. Overworking develops gluten in breadcrumbs, leading to a dense loaf. Use your hands for best control, like Nonna taught me.
Glaze Timing
Apply the glaze only after 45 minutes of baking. Adding it too soon can cause burning. Spread evenly for that signature sticky finish.
Resting is Key
Let it rest 10-15 minutes after baking. This allows juices to redistribute, preventing a dry texture. I use this time to finish side dishes.
Loaf Pan vs Sheet
For crispier edges, use a parchment-lined sheet pan. A loaf pan works but may steam the bottom. Shape into 9×5 inch loaf either way.
Herb Freshness
Fresh parsley and thyme make a difference here. If using dried, reduce amounts by two-thirds. I always grab mine from the farmers market.
Nutrition Facts
Frequently Asked Questions
Can I use all beef instead of a mix?
Yes, but the pork adds moisture and richness. Stick with 80/20 beef to maintain juiciness. The flavor will be slightly less complex without pork.
How do I prevent the glaze from burning?
Apply it only during the last 15-20 minutes of baking. If it darkens too quickly, tent loosely with foil. The sugar in the glaze can scorch if exposed too long.
Why does my meatloaf fall apart when slicing?
It likely needs more binder or resting time. Ensure you use the full 1 cup breadcrumbs and 1 egg, and always rest 10-15 minutes before slicing.
Can I make this ahead of time?
Shape the loaf up to a day ahead and refrigerate. Add 5-10 minutes to baking time if cooking straight from the fridge. Glaze just before the final baking stage.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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