Meatloaf Recipe Using Pork And Beef: Moist Slices With Herb-Infused Depth

This meatloaf combines ground pork and beef for a tender, juicy texture that never dries out. The blend creates a rich base that absorbs herb-infused flavors beautifully.

I developed this recipe to solve the classic meatloaf problem of dry, crumbly slices. The secret is a precise ratio of pork to beef, plus a simple technique for locking in moisture.

What emerges from the oven is a perfectly browned loaf with a moist interior and deep, savory notes from fresh herbs. Each slice holds its shape while remaining wonderfully tender.

The method is straightforward, with clear steps for mixing, shaping, and baking to moist perfection every time.

Ingredients for Meatloaf Recipe Using Pork and Beef

Ground pork and beef form the perfect base for this herb-infused meatloaf with guaranteed moist slices.

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The meat blend is critical for texture. Ground chuck (80/20) provides fat for moisture, while ground pork shoulder adds richness. Source from a trusted butcher or Whole Foods for consistent quality. The pork-to-beef ratio (1:3) is non-negotiable for the promised tenderness. Fresh herbs make a noticeable difference—look for vibrant green parsley and thyme without wilting.

No ground pork? Ground turkey thigh (dark meat) works as a substitute, but avoid lean turkey breast. Swap breadcrumbs for crushed saltines or oats at the same volume. For a gluten-free version, use almond flour. The milk can be replaced with unsweetened almond milk, but full-fat dairy provides optimal moisture retention.

The meatloaf keeps well, covered in foil, for 4-5 days in the fridge. For longer storage, freeze slices wrapped individually in plastic for up to 3 months. Reheat gently in the oven to maintain moisture—microwaving can dry it out.

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

Here is the method, straightforward and tested, to ensure a juicy result every time.

Step 1: Prepare the Aromatic Base

Finely dice the yellow onion and mince the 3 cloves garlic cloves until they’re nearly paste-like in consistency. I use a chef’s knife for this—it gives you better control than a food processor and prevents uneven pieces that might burn during cooking.

Chop the 0.25 cup fresh parsley and remove stems from the 1 tbsp fresh thyme leaves. These herbs add brightness and depth, balancing the richness of the meats. You want them finely chopped so they distribute evenly throughout the mixture without overpowering any single bite.

Step 2: Combine the Wet and Dry Ingredients

In a large bowl, whisk together the 2 whole large eggs, 0.5 cup whole milk, 0.5 cup ketchup, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard. This wet mixture binds the loaf and keeps it tender, while the sauces add layers of umami and tang.

In a separate bowl, mix the 1 cup breadcrumbs, 1.5 tsp kosher salt, and 1 tsp black pepper. The breadcrumbs absorb moisture without making the loaf dense, and the salt ensures every bite is seasoned perfectly. Combine the wet and dry mixtures thoroughly before adding the meats.

Step 3: Incorporate the Meats and Shape

Add the 1.5 lb ground beef and 0.5 lb ground pork to the bowl with the wet and dry mixtures. Using your hands, gently mix until just combined. Overworking the meat can make it tough, so stop as soon as you no longer see distinct pieces of beef or pork.

I prefer an 80/20 fat ratio for the ground beef and non-lean ground pork—this ensures the loaf stays moist as it cooks. Shape the mixture into a loaf on a parchment-lined baking sheet, smoothing the top to create an even surface for the glaze.

Step 4: Bake and Glaze for Moist, Flavorful Results

Preheat your oven to 375°F. Bake the meatloaf for 45 minutes, then remove it from the oven. Spread the remaining ketchup (about 2-3 tbsp) over the top as a glaze. This adds a subtle sweetness and helps form a caramelized crust.

Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F. You’ll know it’s done when the top is deep golden brown and a meat thermometer inserted into the center reads the target temperature. Let it rest for 10 minutes before slicing to allow the juices to redistribute.

Creative Variations of This meatloaf recipe using pork and beef

Asian-Inspired Glaze

Swap the ketchup glaze for a mix of ¼ cup hoisin sauce, 2 tbsp soy sauce, and 1 tbsp honey. Brush it on during the last 15 minutes of baking for a sweet-savory twist. I add 1 tsp grated ginger to the wet mixture for extra zing. 🌟

Italian Herb Variation

Replace the parsley and thyme with ¼ cup fresh basil and 1 tbsp fresh oregano. Add ½ cup grated Parmesan to the dry ingredients for a richer, more aromatic profile. The result tastes like a cross between meatloaf and meatballs.

BBQ Bacon Topper

Lay 4 strips cooked bacon across the top before the final glaze, then brush with ¼ cup BBQ sauce instead of ketchup. I use Sweet Baby Ray’s for its balanced sweetness. The bacon adds a smoky crunch to every slice.

Spicy Southwest Kick

Mix 1 chopped jalapeño and 1 tsp chipotle powder into the wet ingredients. Top with a glaze of ¼ cup ketchup and 1 tbsp sriracha. This version pairs perfectly with cilantro-lime rice. 🔥

Mushroom Lovers’

Sauté 1 cup finely chopped cremini mushrooms with the onions and garlic. Add 1 tbsp soy sauce to the wet mix for umami depth. The mushrooms keep the loaf extra moist while adding earthy richness.

Cheesy Stuffed Surprise

Press half the meat mixture into the pan, then add a layer of 4 oz shredded cheddar down the center. Top with the remaining meat, sealing the edges. The melted cheese creates a gooey core that’s a hit with kids.

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