Meatloaf Recipe With Hamburger and Ground Pork: Double-Meat Moisture and Savory Depth

This meatloaf recipe combines ground beef and pork for unmatched moisture and depth of flavor. I developed it after too many dry versions left me disappointed.

The blend of hamburger and ground pork creates a tender texture that stays juicy throughout baking. A simple glaze adds the perfect finishing touch without overpowering the meat.

What results is a classic comfort dish with rich, savory notes in every bite. The combination of proteins ensures this version never turns out dry or dense.

Baking at the right temperature guarantees even cooking and a beautiful crust. This is the kind of meatloaf that brings everyone to the table.

Ingredients for Meatloaf Recipe with Hamburger and Ground Pork

Ground beef and pork come together with pantry staples for the juiciest version yet.

The ground beef is key here—80/20 lean-to-fat ratio keeps it moist. Costco or Whole Foods have great options, but any supermarket with a butcher counter works. For the pork, avoid lean cuts (they dry out). The breadcrumbs soak up the milk and keep everything tender. I always use Panko for a lighter texture, but standard works too. Freshness matters—check the sell-by date on the meat.

No ground pork? Ground turkey thigh (not breast) is the closest swap. Out of Worcestershire? Soy sauce plus a dash of vinegar gets you there. Want more kick? Add 1 tsp smoked paprika. The ketchup can be any brand, but Heinz has the right balance of sweet and tangy. If you’re avoiding gluten, swap the breadcrumbs for crushed saltines or oats.

This keeps 4-5 days in the fridge, covered. Leftovers make epic sandwiches—just toast the bread and add a slice of cheddar. Freezes beautifully for 3 months (slice first for easy portions). The glaze can be made ahead too—store it in a jar in the fridge.

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

This method guarantees a moist, flavorful loaf that never dries out.

Step 1: Prep and Soak the Breadcrumbs

Finely dice the yellow onion and mince the 3 cloves garlic cloves. In a small bowl, combine the 1 cup breadcrumbs with 0.25 cup milk and let it sit for 5 minutes. This soaking step is crucial—it ensures the breadcrumbs absorb moisture and stay tender during baking.

While the breadcrumbs soak, place the 1.5 lb ground beef and 0.5 lb ground pork in a large mixing bowl. The pork adds fat that keeps the loaf juicy, so don’t skip it. Let both meats sit at room temperature for 10 minutes to take the chill off before mixing.

Step 2: Combine All Ingredients Gently

To the bowl with the meats, add the soaked breadcrumb mixture, 1 whole large egg, diced yellow onion, minced garlic cloves, 0.5 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp black pepper.

Use your hands to mix everything just until combined—overworking the meat makes the loaf dense. The mixture should feel slightly sticky but hold together when pressed. If it seems too loose, let it rest for 5 minutes; the breadcrumbs will absorb more liquid.

Step 3: Shape and Prepare the Glaze

Transfer the mixture to a greased 9×5-inch loaf pan or shape it into a free-form loaf on a parchment-lined baking sheet. Smooth the top with a spatula so it bakes evenly. In a small bowl, whisk together the remaining 2 tbsp ketchup and 2 tbsp brown sugar for the glaze.

Here’s the thing—this glaze caramelizes beautifully, so spread it evenly over the top of the loaf. Don’t skip this step; it adds a sweet-tangy crust that balances the savory meat. Let the shaped loaf rest for 10 minutes while the oven preheats.

Step 4: Bake to Juicy Perfection

Preheat the oven to 375°F. Bake the loaf on the middle rack for 50-60 minutes. Start checking at 50 minutes—you want the internal temperature to reach 160°F on an instant-read thermometer.

Real talk: if the top browns too quickly, tent it loosely with foil. The loaf is done when it pulls away slightly from the sides of the pan and the glaze is bubbly and deep amber. Let it rest for 10-15 minutes before slicing to lock in those juices.

Regional Styles of This Dish

New England Classic

In my Boston kitchen, we add 1 tbsp maple syrup to the glaze for a subtle New England touch. The sweetness pairs perfectly with the savory pork and beef blend. I learned this trick from my Irish-Italian family gatherings. 🗺️

Southern Style

Southern cooks often swap panko breadcrumbs for crushed saltine crackers and add 1 tsp smoked paprika for depth. They also tend to use a 1:1 ratio of beef to pork for extra richness.

Midwestern Tradition

Midwestern versions often include ½ cup finely chopped bell peppers for color and texture. They also prefer a loaf pan for a more uniform shape. The glaze is typically thicker with extra brown sugar.

Texas Twist

Texas adds heat with 1 tbsp chipotle in adobo mixed into the meat. They also use ground chuck for beef and skip the breadcrumbs entirely, relying on the egg and pork fat for binding.

Pennsylvania Dutch

This version includes ½ cup grated onion and 1 tsp caraway seeds for a distinct flavor. The glaze often uses apple butter instead of ketchup for a sweeter profile.

Italian-American

My Nonna’s version adds ¼ cup grated Parmesan cheese and 2 tbsp chopped fresh parsley. She also uses Italian seasoned breadcrumbs for extra herbaceous notes. 💛

Frequently Asked Questions