Meatloaf Recipe Beef and Pork: Moist Center With Savory Glaze

This beef and pork meatloaf delivers a moist center with a savory glaze that elevates every bite. A classic dish that never goes out of style, it’s perfect for family dinners or comforting meals.

Combining ground beef and pork creates a balanced texture and flavor that’s hard to resist. The savory glaze adds a rich finish, while simple ingredients ensure every slice stays juicy and tender.

I’ve tested this recipe countless times to perfect the technique, and the result is always satisfying. The glaze caramelizes beautifully, sealing in moisture and adding depth to each serving.

Serve with mashed potatoes or roasted vegetables for a complete, hearty meal.

Ingredients for Meatloaf Recipe Beef and Pork

Ground beef and pork, plus pantry staples, create this juicy classic with savory glaze.

The meat matters most here. Ground chuck (80% lean) gives the best flavor and moisture, while regular ground pork adds richness. Look for fresh meat with good color at your butcher or Whole Foods. The breadcrumbs soak up the juices—panko works too for a slightly lighter texture. Always use room temperature egg for even mixing (don’t skip this part).

No pork? Ground turkey or veal work as substitutes. Out of breadcrumbs? Crushed saltines or oats at the same amount keep it together. Want more flavor? Add a tablespoon of grated Parmesan to the mix. For the glaze, substitute honey or maple syrup for the brown sugar if needed. The Worcestershire can be left out, but it adds depth you’ll miss.

Form and bake the same day, or refrigerate the mixture overnight for deeper flavor. Leftovers keep 4-5 days in the fridge, freeze for 3 months. Slice before storing for easy portions (worth the extra minute).

Step-by-Step Instructions for Meatloaf Beef and Pork

This method ensures a moist center with a perfectly caramelized glaze every time.

Step 1: Combine Wet and Dry Ingredients Separately

In a large bowl, whisk together the 1 whole Large Egg, 0.5 cup Ketchup, 1 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. This creates a flavorful base that will distribute evenly throughout the meat.

In a separate bowl, combine the 1 cup Breadcrumbs, 1 tsp Dried Thyme, 1 tsp Dried Oregano, and 0.25 cup Milk. Let this sit for 5 minutes to allow the breadcrumbs to absorb the milk completely, which prevents a dry meatloaf.

Step 2: Mix All Ingredients Gently

Finely dice the 0.5 whole Yellow Onion and mince the 2 cloves Garlic Cloves before adding them to the wet mixture. Then, add the 1 lb Ground Beef and 0.5 lb Ground Pork to the bowl with the wet ingredients.

Using your hands, gently mix until the ingredients are just combined. Overmixing can make the meatloaf dense. The mixture should hold together when pressed but remain light and airy.

Step 3: Shape and Prepare for Baking

Transfer the mixture to a greased or parchment-lined loaf pan or shape it into a free-form loaf on a baking sheet. Press the top lightly to create a smooth surface, which helps the glaze adhere evenly.

In a small bowl, stir together the remaining 0.5 cup Ketchup and 2 tbsp Brown Sugar to make the glaze. Spread half of this mixture over the top of the meatloaf, reserving the rest for later.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Bake the meatloaf for 45 minutes, then carefully spread the remaining glaze over the top. Return it to the oven and bake for an additional 15-20 minutes or until the internal temperature reaches 160°F.

You’ll know it’s done when the glaze is caramelized and bubbly and the meatloaf has pulled slightly away from the edges of the pan. The center will be moist and tender, not dry or crumbly.

Step 5: Rest 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, ensuring every slice is moist and flavorful.

Use a sharp knife to cut into thick slices, and serve with the pan juices spooned over the top. The glaze should be sticky and slightly sweet, complementing the savory richness of the beef and pork.

Common Mistakes When Making Great meatloaf recipe beef and pork

Overmixing the Meat

I see this happen often—overworking the mixture creates a dense, tough meatloaf. Gently combine the ingredients just until mixed, using your hands for best control. The texture should stay light and airy, not packed tight. 💪

Skipping the Rest

Cutting too soon causes all those precious juices to spill out onto the plate. Always let your meatloaf rest for 10-15 minutes after baking. This simple step keeps each slice moist and flavorful, just like my grandmother taught me.

Using Lean Beef

The fat content matters more than you think. I always use 80% lean ground beef for the best flavor and moisture. Leaner cuts can leave your meatloaf dry and bland, no matter how carefully you bake it.

Neglecting the Glaze

Applying all the glaze at once can burn the sugars before the center cooks. I spread half before baking, then add the rest after 45 minutes. This gives that perfect caramelized finish without bitterness.

Wrong Pan Choice

A loaf pan can steam the bottom, making it soggy. I prefer a baking sheet for better air circulation, creating a firmer crust all around. If using a pan, place a rack underneath to elevate the meatloaf.

Inconsistent Shaping

Uneven thickness leads to uneven cooking. I shape mine into a uniform loaf, about 2 inches thick, so it cooks through without drying out. Press the top lightly for an even surface that browns beautifully.

Frequently Asked Questions