Meatloaf Recipe Using Ground Beef and Ground Pork: Double-Meat Moisture Locked In

This meatloaf recipe redefines what a classic should be. The combination of ground beef and ground pork creates a depth of flavor that single-meat versions simply can’t match.

The pork adds natural moisture, ensuring the finished loaf stays juicy throughout the baking process. No dry meatloaf here—just tender, flavorful slices that hold together perfectly.

I’ve perfected the ratio and technique over years of testing. A simple glaze adds the final touch, creating a caramelized crust that seals in all that moist goodness.

Serve with mashed potatoes for the ultimate comfort meal. Here’s how to make it right every time.

Ingredients for Meatloaf Recipe Using Ground Beef and Ground Pork

Double the meat, double the flavor. These ingredients create a juicy, tender classic every time.

The meat blend is critical here. Ground chuck (80/20) and regular ground pork (not lean) ensure the moisture retention that defines this dish. Source from Whole Foods or Costco for consistent quality. The oats act as a binder—old-fashioned rolled oats have the best texture, but quick oats work in a pinch. Freshness matters with the eggs and onions, so grab them from the refrigerated section last.

No ground pork? Ground turkey thigh (dark meat) is the closest substitute, though the flavor profile shifts slightly. Out of Worcestershire? Soy sauce plus a pinch of sugar mimics the umami. Swap Dijon for yellow mustard at half the amount if needed. The glaze ingredients are flexible—maple syrup or honey can replace brown sugar (though honey may darken faster). Fresh herbs at one-third the amount work if you prefer.

Assemble the loaf immediately before baking for best texture. Leftovers hold 4-5 days refrigerated, or freeze slices wrapped tightly for 3 months. The glaze actually improves overnight as flavors meld together.

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

This method ensures a moist, flavorful result with a caramelized glaze every time.

Step 1: Prepare and Combine the Wet and Dry Ingredients

In a large mixing bowl, combine the 1.5 lb Ground Beef and 1 lb Ground Pork. The fat ratio in these meats is crucial for moisture, so avoid lean cuts. Add the 1 cup Old-Fashioned Oats, which act as a binder and keep the loaf tender.

Crack in the 1 whole Large Egg—this will hold everything together. Sprinkle in the 1.5 tsp Kosher Salt and 1 tsp Black Pepper, then add the 1 tsp Dried Thyme and 1 tsp Dried Oregano for depth of flavor. Use your hands to gently mix until just combined; overworking will make the texture dense.

Step 2: Incorporate the Aromatics and Sauces

Finely dice the 1 whole Yellow Onion and mince the 3 cloves Garlic Cloves, then add them to the bowl. These aromatics should be evenly distributed for balanced flavor in every bite.

Pour in the 0.5 cup Ketchup, 2 tbsp Worcestershire Sauce, and 1 tbsp Dijon Mustard. The Worcestershire adds umami, while the mustard cuts through the richness. Mix gently again until everything is uniformly incorporated.

Step 3: Form the Loaf and Prepare the Glaze

Transfer the mixture to a parchment-lined loaf pan or shape it into a free-form loaf on a baking sheet. Press the top lightly to create an even surface. In a small bowl, whisk together the 0.25 cup Brown Sugar and 2 tbsp Tomato Paste until smooth—this will form the caramelized glaze.

Spread half the glaze over the top of the loaf, reserving the rest for later. The sugar will caramelize in the oven, creating a sticky, slightly crisp exterior that contrasts beautifully with the tender interior.

Step 4: Bake to Perfection

Preheat the oven to 375°F. Bake the loaf on the middle rack for 50-60 minutes. At the 30-minute mark, brush the remaining glaze over the top. You’ll know it’s done when the internal temperature reaches 160°F and the glaze is deeply caramelized and bubbly.

If the top begins to darken too quickly, tent the pan loosely with foil. The loaf should have a slight give when pressed but feel firm overall. This ensures the center is cooked through without drying out.

Step 5: Rest and Serve

Remove the loaf 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. Use a serrated knife to cut clean, even pieces.

Serve warm, with any pan juices spooned over the top. The combination of sweet, tangy glaze and savory meat will be the star of your meal. Leftovers, if any, reheat beautifully the next day.

Storing and Reheating This Recipe

Refrigerator Storage

Let the meatloaf cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-on lids for best results. Store at 40°F or below for up to 4-5 days. The flavors actually improve overnight as the glaze melds with the meat. ❄️

Freezer Storage

Slice the loaf before freezing for easy portion control. Wrap individual slices in plastic wrap, then place in a freezer bag. Squeeze out excess air to prevent freezer burn. Properly stored, it keeps for up to 3 months without quality loss.

Stovetop Reheating

This is my preferred method for maintaining moisture. Place slices in a skillet with 2 tbsp water or beef broth and cover. Heat over medium-low heat for 5-7 minutes, flipping halfway through. This prevents drying out while warming evenly. 🔥

Microwave Reheating

For quick meals, place a slice on a microwave-safe plate with a damp paper towel. Heat on 70% power for 1-2 minutes, checking halfway. The paper towel traps steam, keeping the meatloaf juicy. Add a splash of broth if needed.

Oven Reheating

Preheat oven to 350°F and place slices on a baking sheet. Cover with foil and heat for 10-15 minutes. This method works best for larger portions and revives the glaze’s caramelized texture. Remove foil for the last 2 minutes to crisp the top.

Frequently Asked Questions