Meatloaf Recipe With Ground Beef and Ground Pork: Moist and Savory Family Favorite

I inherited my grandmother’s meatloaf secrets, and this version stays moist every time. No dry, crumbly results here.

Mixing ground beef with pork adds richness and keeps it tender. Her trick was soaking breadcrumbs in milk first—simple but game-changing.

Baking it at a steady temperature ensures the outside browns beautifully while the inside stays juicy. The aroma alone brings back memories of her kitchen.

This is comfort food that never fails, perfect for weeknight dinners or Sunday suppers. Let’s honor those handwritten recipe cards.

Ingredients for Meatloaf Recipe with Ground Beef and Ground Pork

Grandma’s secret starts with beef, pork, and a milk-soaked breadcrumb trick for perfect moisture.

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The meat ratio is key here. Ground chuck (80/20) gives you that rich beefy flavor, while regular ground pork (not lean) adds the fat that keeps it juicy. I get mine from Whole Foods when they’re running sales, but any butcher with fresh grind works. For breadcrumbs, fresh unseasoned from a bakery loaf beats store-bought every time (the good stuff, not the pre-seasoned kind).

No pork? Ground turkey or veal at the same ratio keeps it moist. Out of breadcrumbs? Crushed saltines or oatmeal work in a pinch. The milk soak is non-negotiable—whole milk gives the best texture, but 2% does the job. For the glaze, swap ketchup for barbecue sauce if you want a smokier flavor. Worried about dryness? Add 1/4 cup grated carrots or zucchini (trust me on this).

Meatloaf tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze slices for 3 months. I always make extra for sandwiches—cold meatloaf with a little mustard is a classic lunch.

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

Here’s the method I use to guarantee a moist, flavorful result every single time.

Step 1: Prepare and Soak the Breadcrumbs

In a small bowl, combine the 1 cup Breadcrumbs with the 0.5 cup Whole Milk and let it sit for 5 minutes. This soaking step is crucial—it ensures the breadcrumbs absorb the milk completely, creating a tender crumb that keeps the meatloaf from drying out.

The mixture should look like a thick paste when ready. I always use plain or panko breadcrumbs here because they provide the perfect texture without overpowering the other flavors. Don’t skip this step, or you’ll risk a dense, dry final product.

Step 2: Sauté the Aromatics for Depth

Finely dice the 1 whole Yellow Onion and mince the 2 cloves Garlic Cloves. In a small skillet over medium heat, cook the onion for 5-6 minutes until it turns translucent and begins to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.

This step builds a flavor foundation that elevates the entire dish. The onion and garlic should be tender but not browned—you want their essence, not their bite. Let them cool slightly before adding to the meat mixture to avoid cooking the egg prematurely.

Step 3: Mix All Ingredients Gently But Thoroughly

In a large bowl, combine the 1 lb Ground Beef, 0.5 lb Ground Pork, soaked breadcrumb mixture, 1 whole Large Egg, sautéed onion and garlic, 0.5 cup Ketchup, 1 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper.

Use your hands to mix everything together gently but thoroughly. Overworking the mixture can result in a tough texture, so stop as soon as all the ingredients are evenly distributed. The pork adds moisture and richness, while the beef provides structure.

Step 4: Shape, Glaze, and Bake to Perfection

Transfer the mixture to a lightly greased loaf pan or shape it into a free-form loaf on a parchment-lined baking sheet. Spread 2 tablespoons of the remaining ketchup on top as a glaze. This step adds a tangy, slightly sweet finish that complements the savory meat.

Bake in a preheated oven at 375°F for 50-60 minutes, or until the internal temperature reaches 160°F. Look for a deeply browned crust and juices that run clear when pierced with a knife. This temperature ensures the meat is fully cooked while staying juicy.

Step 5: Rest and Garnish Before Serving

Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, so every slice stays moist and flavorful. Tent it loosely with foil to keep it warm.

Just before serving, sprinkle the top with the 2 tbsp Fresh Parsley for a pop of color and freshness. Slice into thick pieces and serve with the remaining pan juices spooned over the top. The parsley garnish adds a bright contrast to the rich, savory dish.

Creative Variations of This Dish

Italian Herb Twist

Swap the dried herbs for 2 tsp fresh rosemary and 2 tsp fresh basil finely chopped. Add ¼ cup grated Parmesan cheese to the mix for an Italian-inspired version. The cheese melts beautifully, creating little pockets of flavor throughout. 🌿

BBQ Glazed Delight

Replace the ketchup glaze with your favorite BBQ sauce—I recommend Sticky Fingers brand. Brush it on during the last 15 minutes of baking. This adds a smoky, tangy crust that pairs perfectly with the rich meat blend.

Spicy Kick

Add 1 tbsp sriracha and 1 tsp smoked paprika to the meat mixture. For extra heat, mix 1 tbsp hot sauce into the glaze. The spice cuts through the richness, adding a bold flavor that wakes up your taste buds.

Mushroom Lovers

Finely chop 1 cup cremini mushrooms and sauté them with the onions. This adds earthy depth and extra moisture. I often use mushrooms from my local farmers market for the freshest flavor.

Cheesy Surprise

Press 4 oz shredded cheddar into the center of the loaf before baking. It creates a gooey, cheesy core that oozes out when sliced. Use sharp cheddar for maximum impact.

Bacon Wrapped

Lay 6 slices bacon across the top before baking. The bacon renders its fat into the dish while adding a crispy texture. Secure with toothpicks if needed, and remove them before serving. 🥓

Frequently Asked Questions