Meatloaf Recipe Using Ground Beef and Pork: Savory Blend with Glazed Top

This meatloaf combines ground beef and pork for a tender, flavorful result that never disappoints. The blend creates a juicy texture that stays moist throughout baking.

A simple glaze adds the perfect sweet and tangy finish, making this a classic dish with a professional touch. Ready in under 90 minutes, it’s ideal for a comforting family meal.

Ingredients for Meatloaf Recipe Using Ground Beef and Pork

Ground beef and pork blend with herbs and breadcrumbs for a juicy, flavorful classic.

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The meat blend is non-negotiable for optimal texture. 80/20 ground beef provides ideal fat content while regular ground pork adds moisture without overpowering. Source from a trusted butcher like Whole Foods or Local Grocer for the freshest product. The breadcrumbs should be plain—avoid seasoned varieties that can clash with the dish’s balance.

No Worcestershire? Soy sauce at half the amount works in a pinch. Out of Dijon? Yellow mustard with a pinch of turmeric mimics the tang. For gluten-free, crushed rice crackers substitute breadcrumbs perfectly. The ketchup can be homemade or Heinz for consistent quality. Fresh herbs at double the amount can replace dried if preferred.

Assembled meatloaf keeps 1-2 days refrigerated before baking. Leftovers store 4-5 days in fridge or freeze for 3 months. Reheat slices in microwave or oven—add a splash of broth to maintain moisture.

Step-by-Step Instructions for Meatloaf Using Ground Beef and Pork

Precision in technique ensures a moist, flavorful result with a perfect glaze every time.

Step 1: Prepare the Vegetable and Herb Base

Finely dice the onion and mince the 3 cloves garlic cloves until they’re nearly paste-like. I crush the 1 tsp dried thyme and 1 tsp dried oregano between my fingers to release their essential oils—this makes a noticeable difference in flavor depth.

In a small skillet over medium heat, sauté the onion for 5-7 minutes until translucent and just beginning to caramelize. Add the garlic in the last 30 seconds to prevent burning. This step removes the raw bite from the alliums and builds a savory foundation for the dish.

Step 2: Combine and Mix the Meatloaf Mixture

In a large mixing bowl, add the 1 lb ground beef, 0.5 lb ground pork, sautéed onion and garlic, 0.75 cup breadcrumbs, 1 whole large egg, ¼ cup ketchup (reserving the remaining ¼ cup for the glaze), 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper.

Mix gently but thoroughly with your hands or a fork until just combined. Overworking the mixture develops too much myoglobin, which can make the final product dense. The texture should feel slightly tacky but hold together when pressed—this indicates proper binding.

Step 3: Shape and Prepare for Baking

Transfer the mixture to a parchment-lined baking sheet or loaf pan. Shape it into a free-form loaf about 9×5 inches. I prefer the baking sheet method as it allows excess fat to drain away, preventing a soggy bottom.

Create a shallow channel along the top center—this helps contain the glaze. Preheat your oven to 375°F while you prepare the topping. This temperature ensures even cooking without drying out the exterior before the center reaches doneness.

Step 4: Apply the Glaze and Bake

In a small bowl, whisk together the remaining ¼ cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar until smooth. The vinegar cuts through the sweetness and balances the richness of the meat.

Brush half the glaze over the shaped loaf, then bake on the center rack for 45 minutes. At this point, carefully brush on the remaining glaze. Continue baking for another 15-20 minutes or until the internal temperature reaches 160°F in the thickest part.

Step 5: Rest and Serve

Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute and the structure to set, preventing crumbling. The glaze should have caramelized into a sticky, slightly crackly surface with a deep mahogany color.

Slice with a serrated knife for clean cuts through the crust. Each portion should reveal a moist interior with visible flecks of herb and onion throughout. The glaze will have formed a glossy, slightly sticky coating that complements the savory meat perfectly.

Creative Variations of This Recipe

BBQ Glazed Version

Swap the ketchup-based glaze for ½ cup BBQ sauce mixed with 1 tbsp brown sugar and 1 tsp smoked paprika. Brush it on during the last 20 minutes of baking. I love using Sweet Baby Ray’s for consistent quality. The smoky sweetness pairs perfectly with the beef and pork blend. 🔥

Italian Herb Twist

Replace the thyme and oregano with 1 tbsp Italian seasoning and add ¼ cup grated Parmesan cheese to the meat mixture. Use 1 tbsp balsamic vinegar in the glaze instead of apple cider vinegar. This gives the dish a Mediterranean flair that reminds me of Sunday dinners.

Spicy Chipotle Variation

Add 1 tbsp chipotle powder to the meat mixture and mix 1 tsp adobo sauce into the glaze. The heat builds gradually and complements the richness beautifully. I often add ¼ cup diced jalapeños to the onion mixture for extra kick.

Mushroom Lovers’ Option

Finely chop 8 oz cremini mushrooms and sauté them with the onions. This adds earthy depth and keeps the meatloaf extra moist. I also stir 1 tbsp soy sauce into the glaze for umami enhancement. The mushrooms almost disappear into the mixture but add incredible flavor.

Cheesy Stuffed Surprise

Roll the meat mixture into a rectangle on parchment, then layer 4 oz shredded cheddar and 2 oz cream cheese down the center. Roll it up jelly-roll style and shape into a loaf. The melted cheese center is a delightful surprise in every slice.

Sweet and Tangy

For a brighter glaze, mix the reserved ¼ cup ketchup with 2 tbsp honey and 1 tbsp lemon juice. The citrus notes cut through the richness while the honey adds a lovely sheen. This version is particularly popular with kids. ✨

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