Meatloaf Recipe With Hamburger and Ground Pork: Double-Meat Savory Loaf With Herbed Glaze

This double-meat loaf combines the richness of hamburger with the depth of ground pork for a savory result. I developed this recipe after years of testing in my small Boston kitchen, ensuring every bite delivers perfectly balanced flavor.

The herbed glaze adds a subtle sweetness that complements the meat without overpowering it. Simple ingredients and straightforward steps make this dish accessible for home cooks of all skill levels.

You’ll end up with a moist, tender loaf that holds its shape beautifully when sliced. The combination of meats creates a texture that’s both hearty and refined, ideal for family dinners.

Serve with roasted potatoes or a fresh green salad for a complete meal. This is comfort food at its finest.

Ingredients for Meatloaf Recipe with Hamburger and Ground Pork

Rich beef and pork, herbs, and a sweet-tangy glaze make this loaf unforgettable.

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The ground beef and pork ratio is key here—80/20 beef keeps it juicy, while pork adds depth. I grab mine from Whole Foods or Market Basket in Boston (the butcher counter usually has both). For breadcrumbs, fresh or panko gives better texture than store-bought fine crumbs. The onion should be yellow, finely diced so it melts into the loaf without overpowering.

No Worcestershire? Soy sauce with a dash of vinegar works in a pinch. Swap Dijon for yellow mustard at half the amount if that’s what you’ve got. Fresh herbs can replace dried—use triple the amount (so 1 tbsp fresh thyme instead of 1 tsp dried). The ketchup in the glaze can be subbed with barbecue sauce for a smokier twist.

This loaf keeps well—store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat slices in the microwave or toaster oven (the oven keeps the glaze crisp). Make it ahead and bake straight from the fridge, adding 10 minutes to the cook time.

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

This method delivers a moist, flavorful loaf with a caramelized glaze that’s impossible to resist.

Step 1: Sauté Aromatics for Depth of Flavor

Finely dice the 0.5 whole Yellow Onion and mince the 2 cloves Garlic Cloves. Heat a small skillet over medium heat and cook the onion for 5-6 minutes until translucent and sweet-smelling. Add the garlic and cook for another 1 minute until fragrant.

This step softens the onion’s bite and unlocks the garlic’s sweetness, ensuring no raw allium flavor in your finished loaf. Let the mixture cool slightly before adding it to the meat—hot ingredients can start cooking the egg prematurely.

Step 2: Combine Meat and Seasonings

In a large bowl, gently mix the 1 lb Ground Beef, 0.5 lb Ground Pork, 0.75 cup Breadcrumbs, 1 whole Large Egg, 0.25 cup Milk, cooled onion-garlic mixture, 1 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, 1 tsp Dried Thyme, 1 tsp Dried Parsley, 1 tsp Salt, and 0.5 tsp Black Pepper.

I use my hands for this—it’s the best way to evenly distribute everything without overworking the meat. Stop mixing as soon as everything is just combined. Overmixing makes meatloaf dense and tough.

Step 3: Shape and Prepare the Glaze

Transfer the mixture to a parchment-lined loaf pan or shape it into a freeform loaf on a baking sheet. Smooth the top with damp hands to prevent sticking. In a small bowl, whisk together the 0.5 cup Ketchup and 2 tbsp Brown Sugar until smooth.

This glaze adds a tangy-sweet crust that balances the savory meat. I like to let the shaped loaf sit for 10 minutes at room temperature before baking—this helps it cook more evenly and prevents cracking.

Step 4: Bake to Juicy Perfection

Preheat your oven to 375°F. Bake the meatloaf uncovered for 25 minutes, then brush the top with a third of the glaze. Return it to the oven and bake for another 20-25 minutes, brushing with glaze every 10 minutes.

You’ll know it’s done when the internal temperature reaches 160°F and the glaze has caramelized into a sticky, slightly charred crust. If the top starts browning too quickly, tent it loosely with foil to prevent burning.

Step 5: Rest and Serve

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. Any juices that pool on the cutting board can be spooned back over the slices.

Slice thickly and serve with the remaining glaze on the side for dipping. The texture should be tender and juicy, with a well-browned exterior that gives way to a perfectly seasoned interior. Leftover slices make incredible sandwiches the next day.

Make-Ahead Tips for meatloaf recipe with hamburger and ground pork

Prep Ahead Strategy

Mix your meatloaf ingredients completely up to 1 day ahead—just cover the bowl tightly with plastic wrap and refrigerate. The flavors meld beautifully overnight. I often prep mine in the morning for an easy dinner after work. ⏰

Shape and Glaze

Shape the loaf and prepare the glaze up to 12 hours ahead. Keep the shaped loaf covered in the fridge and store the glaze in a separate container. This saves 15 minutes on cooking day.

Let the shaped loaf sit at room temperature for 20 minutes before baking for even cooking.

Freeze for Later

Form the mixture into a loaf, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking. I’ve tested this method in my small Boston kitchen—it works perfectly.

Glaze Timing

If prepping ahead, wait to apply the glaze until baking day. Brush the first layer on after 25 minutes of baking, then continue every 10 minutes as usual. This prevents the sugar from absorbing into the meat. 💡

Bake from Cold

You can bake straight from the fridge—just add 10-15 minutes to the total cooking time. Use a meat thermometer to check for 160°F internal temperature to ensure it’s fully cooked.

Frequently Asked Questions