Meatloaf Recipe With Hamburger And Pork: Dual-Meat Moistness Locked In

This dual-meat meatloaf solves the age-old problem of dry, crumbly results. The combination of ground beef and pork creates a moist, tender texture that stays juicy even after slicing.

I developed this recipe after years of testing ratios and techniques. The pork adds natural fat that bastes the beef from within, while breadcrumbs and egg bind everything together without density.

The exterior forms a flavorful crust during baking, sealing in those meaty juices. Each slice reveals a perfect balance of savory beef and rich pork, with herbs adding aromatic depth.

Serve with mashed potatoes and green beans for a classic meal. The leftovers make exceptional sandwiches the next day.

Ingredients for Meatloaf Recipe with Hamburger and Pork

Classic pantry staples plus dual meats create this juicy, flavor-packed dish.

The ground beef and pork ratio is non-negotiable for optimal moisture. 80-20 beef provides flavor while the pork adds fat that self-bastes during cooking. Whole Foods or Costco offer quality options—avoid lean cuts. Breadcrumbs should be plain, unseasoned, and fresh if possible. The egg binds without densifying the texture (trust me on the room temperature part).

No pork? Ground turkey thigh (not breast) works at the same ratio, though flavor will differ. Out of breadcrumbs? Crushed saltines or oats at equal volume. Annie’s or Progresso breadcrumbs are reliable brands. The Worcestershire can be swapped for soy sauce at half the amount, but the original adds complexity worth keeping. Fresh herbs? Use one-third the amount of dried.

Assemble and refrigerate the shaped loaf for 1-2 hours before baking for cleaner slices. Leftovers keep 4-5 days refrigerated, or freeze for 3 months. The glaze caramelizes best when brushed on during the last 15 minutes of baking, not before.

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

Here is the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics for Maximum Flavor

Heat the 1 tbsp Olive Oil in a skillet over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until it begins to soften and turn translucent. This removes the raw bite and sweetens the onion.

Add the minced 3 cloves Garlic Cloves and cook for an additional 30 seconds until fragrant. Be careful not to let the garlic brown, which can make it bitter. Remove from heat and set aside to cool slightly before mixing with the meat.

Step 2: Combine Meat and Binding Agents

In a large mixing bowl, combine the 1.5 lb Ground Beef, 0.5 lb Ground Pork, 1 cup Plain Breadcrumbs, and 1 whole Large Egg. The breadcrumbs and egg act as binders to hold the meatloaf together while keeping it tender.

Add the cooled onion and garlic, along with the 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Gently mix just until combined—overmixing will result in a dense, tough texture.

Step 3: Shape and Prepare the Glaze

Transfer the mixture to a lightly greased 9×5-inch loaf pan or shape it into a free-form loaf on a baking sheet lined with parchment paper. Smooth the top with a spatula to create an even surface, which will help the glaze spread uniformly.

In a small bowl, whisk together 0.5 cup Ketchup, 1 tbsp Dijon Mustard, and 2 tbsp Brown Sugar to make the glaze. This sweet and tangy topping caramelizes beautifully in the oven.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Brush half of the glaze over the meatloaf and bake for 45 minutes. The meatloaf should begin to firm up and the glaze will start to thicken.

After 45 minutes, brush the remaining glaze over the top and return it to the oven. Bake for an additional 15-20 minutes until the internal temperature reaches 160°F. The edges should be golden brown and the center should feel firm when pressed lightly.

Step 5: Rest Before Slicing

Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes. This resting period allows the juices to redistribute throughout the loaf, ensuring the final product is moist and flavorful rather than dry.

Slice into 8 even pieces and serve warm. The glaze should be slightly sticky and caramelized, while the interior remains juicy and tender thanks to the combination of beef and pork.

Dietary Considerations for meatloaf recipe with hamburger and pork

Gluten-Free Option

Swap the 1 cup Plain Breadcrumbs for certified gluten-free breadcrumbs or 1 cup crushed gluten-free crackers. I like Schar brand for consistent texture. The binding works just as well, and no one will notice the difference.

Lower-Carb Version

Replace breadcrumbs with ½ cup almond flour and add 1 extra egg for binding. The almond flour adds a subtle nuttiness. This cuts carbs significantly while keeping the meatloaf moist and tender.

Dairy-Free Considerations

This recipe is naturally dairy-free since it relies on meat, egg, and breadcrumbs for structure. Just double-check your Worcestershire sauce—some brands contain dairy derivatives. Annie’s is a safe bet.

Egg-Free Adaptation

Use ¼ cup unsweetened applesauce or 2 tbsp ground flaxseed mixed with 5 tbsp water to replace the egg. Both options bind effectively, though the flaxseed adds a slight earthy flavor that pairs well with the herbs. 💡

Pork-Free Alternative

Substitute the 0.5 lb Ground Pork with 0.5 lb ground turkey thigh for a lighter option. The thigh meat retains enough fat to keep the dish juicy. Avoid ground turkey breast, as it can dry out.

Sodium-Conscious Tweaks

Reduce the 1 tsp Salt to ½ tsp and use low-sodium Worcestershire sauce. The ketchup glaze adds natural sodium, so taste before adding extra salt. The herbs still provide plenty of flavor.

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