Meatloaf Recipe Using Ground Beef and Pork: Moist and Savory Family Classic

This meatloaf combines ground beef and pork for a moist, flavorful dish that’s a true classic. I’ve refined this recipe to ensure it stays tender and juicy every time.

The secret is balancing the fat content from both meats, along with simple ingredients that enhance the savory depth. It’s a foolproof way to bring comfort to your dinner table.

Ingredients for Meatloaf Recipe Using Ground Beef and Pork

Ground beef and pork blend with simple pantry staples for a classic, comforting dish.

The ground meats are critical here. 80/20 beef and regular ground pork (not lean) ensure the fat content keeps the loaf moist. Whole Foods or Costco have consistently good quality, but any trusted butcher works. Look for meat that’s bright red with visible marbling—this guarantees tenderness. Freshness matters most, so buy the day you plan to cook.

No pork? Ground turkey or chicken can substitute, but the texture won’t be as rich. Out of breadcrumbs? Crushed saltines or oats work in a pinch. The ketchup can be swapped for barbecue sauce (use half the amount), but stick with classic for that traditional flavor. Worcestershire adds depth—if you must skip it, soy sauce is an okay backup.

This meatloaf reheats well—cover with foil to avoid drying out. Leftovers keep 4-5 days in the fridge or freeze for 3 months. Slice before storing for easy portions. Always thaw overnight in the fridge before reheating.

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

This straightforward method ensures a tender, flavorful result that stays juicy from the first to the last slice.

Step 1: Prepare and Combine the Base Ingredients

Preheat your oven to 375°F. In a large mixing bowl, combine the 1.5 lb Ground Beef and 0.5 lb Ground Pork with your hands, gently breaking them apart. The fat content in both meats ensures the finished dish stays moist.

Add 1 cup Breadcrumbs, 1 whole Large Egg, finely diced 1 whole Yellow Onion, and minced 3 cloves Garlic Cloves to the bowl. The egg acts as a binder, while the onion and garlic build a savory foundation. Mix just until combined—overworking makes the texture tough.

Step 2: Season and Moisten the Mixture

Stir in 0.75 cup Ketchup (reserve 2 tablespoons for the glaze), 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1.5 tsp Salt, and 1 tsp Black Pepper. Crush the dried herbs between your fingers to release their oils for maximum flavor.

Pour in the 0.25 cup Milk and mix gently. The milk keeps the meat tender by preventing the proteins from becoming dense during baking. The mixture should hold together when pressed but not feel packed tightly.

Step 3: Shape and Prepare for Baking

Transfer the mixture to a rimmed baking sheet or loaf pan. Shape it into a free-form loaf about 9×5 inches. A free-form shape on a baking sheet allows excess fat to drain away, while a loaf pan contains juices for extra moist results.

Brush the reserved 2 tablespoons Ketchup evenly over the top. This creates a slightly sweet, tangy glaze that caramelizes during baking. Bake on the center rack for optimal heat circulation.

Step 4: Bake to Perfection

Bake for 50-60 minutes until the internal temperature reaches 160°F on an instant-read thermometer. Look for a deep brown crust and the glaze bubbling slightly at the edges.

If the top begins to darken too quickly, tent the pan loosely with foil. This prevents burning while allowing the center to finish cooking. The meatloaf is done when it pulls away slightly from the edges of the pan and the juices run clear.

Step 5: Rest and Serve

Let the meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every serving stays moist and flavorful. Slicing too soon causes the juices to spill out onto the cutting board.

Slice into 8 even pieces for 4 servings. Serve with the pan juices spooned over the top for added richness. The texture should be tender with a slight crust on the outside and juicy, flavorful meat inside.

Creative Variations of These Flavors

Bacon-Wrapped Delight

Wrap the entire loaf with 8-10 slices of bacon before baking for extra moisture and smoky flavor. Secure with toothpicks and bake as directed. The bacon bastes the meatloaf as it cooks, creating an irresistible texture. 💛

BBQ Glaze Twist

Replace the ketchup glaze with your favorite BBQ sauce—I love Sweet Baby Ray’s. Brush ¼ cup over the top during the last 15 minutes of baking. This adds a tangy-sweet crust that pairs perfectly with the savory meat.

Cheesy Surprise

Press ½ cup shredded cheddar into the center of the loaf before baking for a gooey surprise. Use sharp cheddar for maximum flavor impact. The cheese melts into the meat, creating pockets of richness in every slice.

Mushroom Lovers

Sauté 1 cup finely chopped mushrooms with the onions and garlic, then mix into the meat. Cremini mushrooms add an earthy depth that complements the beef and pork beautifully.

Spicy Kick

Add 1 tbsp chopped jalapeños or 1 tsp cayenne pepper to the mixture for heat. I also like to mix 1 tbsp hot sauce into the glaze. This variation wakes up the classic flavor profile.

Herb Garden Version

Replace the dried herbs with 2 tbsp fresh parsley and 1 tbsp fresh rosemary. The fresh herbs brighten the dish and add a vibrant, aromatic quality that dried herbs can’t match. 🌿

Frequently Asked Questions