Meat Loaf Recipe With Beef and Pork: Classic Blend With Savory Glaze

This classic blend delivers the rich, hearty flavor that only beef and pork can achieve together. I developed this recipe after years of testing ratios to find the perfect balance of tenderness and depth.

The combination of ground beef and pork creates a juicy, flavorful loaf that stays moist throughout baking. A simple savory glaze brushed on top adds that signature caramelized finish everyone loves.

You’ll end up with a meat loaf that’s tender inside with a slightly crispy, glazed exterior. The aroma alone will bring the family to the table before the timer goes off.

Serve with mashed potatoes and green beans for a complete meal. This is the kind of dish that feels like home.

Ingredients for Meat Loaf Recipe with Beef and Pork

Nothing exotic here—just good stuff for a classic meat loaf everyone loves.

The beef and pork ratio is key here. 80/20 ground chuck gives you the right fat for moisture without greasiness. For pork, ask for regular ground—not the lean stuff, which dries out. Butcher shops will grind fresh to order, but the pre-packaged stuff at Kroger or Walmart works fine. Always check the date on ground meats—fresher means better flavor and texture.

No pork? All beef works (use 2.5 lbs total), but you’ll lose some tenderness. Swap breadcrumbs for crushed saltines or oats if that’s what’s in the cupboard. Out of Worcestershire? Soy sauce plus a pinch of sugar gets you close. Fresh herbs can replace dried—use triple the amount. The glaze can be all ketchup if you’re out of brown sugar (just add a dash of vinegar).

Assemble and bake the same day, or mix and refrigerate the loaf overnight for deeper flavors. Leftovers keep 4-5 days in the fridge, freeze slices wrapped in foil for 3 months. Reheat in the oven at 350°F to keep the glaze crisp.

Step-by-Step Instructions for Meat Loaf With Beef and Pork

Here’s the classic method I’ve perfected over the years—simple, reliable, and packed with flavor.

Step 1: Sauté Aromatics and Prep Wet Mixture

Start by finely dicing the Yellow Onion and mincing the 3 cloves Garlic Cloves. Heat a skillet over medium heat with a touch of oil and sauté the onion for 4-5 minutes until it turns translucent and just begins to soften.

Add the minced garlic and cook for an additional 30 seconds until fragrant—don’t let it brown. Transfer this mixture to a large bowl and let it cool slightly. In the same bowl, whisk together the 0.75 cup Ketchup, 2 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, and 0.25 cup Milk. The ketchup’s tang and Worcestershire’s umami will build the base of your flavor.

Step 2: Combine All Ingredients Thoroughly

In the same large bowl, add the 1.5 lb Ground Beef, 1 lb Ground Pork, 1 cup Breadcrumbs, 2 whole Large Egg, 1.5 tsp Salt, 1 tsp Black Pepper, 1 tsp Dried Thyme, and 1 tsp Dried Oregano.

Use your hands to gently but thoroughly mix everything until just combined. Overworking the meat can make it dense, so stop as soon as the ingredients are evenly distributed. The breadcrumbs and eggs will bind everything together, while the pork keeps the loaf moist.

Step 3: Shape and Bake the Loaf

Transfer the mixture to a lightly greased 9×5-inch loaf pan or shape it into a free-form loaf on a parchment-lined baking sheet. Press the top gently to create an even surface. This helps it cook uniformly and prevents cracking.

Bake in a preheated 375°F oven for 50-60 minutes. You’ll know it’s ready when the internal temperature reaches 160°F and the top is firm to the touch. About 30 minutes into baking, start checking for doneness.

Step 4: Add the Glaze and Finish

In a small bowl, mix the remaining 0.25 cup Brown Sugar with 2 tbsp of the reserved Ketchup to create a sweet and tangy glaze. Spread this evenly over the top of the loaf during the last 10 minutes of baking.

The glaze will caramelize slightly, forming a sticky, flavorful crust. Let the meat loaf rest for 10-15 minutes before slicing—this allows the juices to redistribute, so every slice stays moist and holds its shape. Serve warm with the pan juices spooned over the top.

Storing and Reheating This Dish

Refrigerator Storage

Let your meat loaf cool completely before storing—this prevents condensation. Transfer to an airtight container or wrap tightly in plastic wrap. It’ll stay fresh in the fridge at 40°F or below for 4-5 days. I love how the flavors deepen overnight. ❄️

Freezer Storage

For longer storage, slice the loaf and wrap individual portions in aluminum foil, then place in a freezer bag. It’ll keep for up to 3 months at 0°F. Slicing first makes it easy to thaw only what you need.

Oven Reheating

Preheat your oven to 350°F and place slices on a baking sheet. Cover with foil to retain moisture, then heat for 15-20 minutes until warmed through. This method keeps the glaze crisp and the texture perfect. 🔥

Microwave Reheating

Place a slice on a microwave-safe plate and cover with a damp paper towel. Heat on 50% power for 1-2 minutes, checking and rotating halfway. This prevents drying out, though the glaze won’t be as crisp.

Make-Ahead Tip

You can assemble the loaf, cover, and refrigerate for up to 24 hours before baking. This actually enhances the flavor as the ingredients meld. Just add 10 minutes to the baking time since it’ll start cold.

Frequently Asked Questions