This pork and beef meatloaf brings classic Sunday roast flavors to your table with a simple yet impressive presentation.
I developed this recipe through multiple tests in my small kitchen, perfecting the balance of ground pork and beef for optimum moisture and flavor. The herb glaze adds a final touch that elevates the dish from everyday to extraordinary.
The combination of fresh herbs and a tangy glaze creates a tender meatloaf with a beautifully caramelized crust. It’s the kind of dish that feels special without requiring complicated techniques.
Serve with roasted potatoes and seasonal vegetables for a complete meal that satisfies every time.
Ingredients for Pork and Beef Meatloaf Recipe Uk
Classic flavors, simple prep. This dish feels like Sunday at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐷 | 1 lb | 20% fat for best texture |
| Ground Beef 🥩 | 1 lb | 80/20 blend recommended |
| Breadcrumbs 🍞 | 1 cup | Plain or panko variety |
| Large Egg 🥚 | 1 whole | For binding meat mixture |
| Yellow Onion 🧅 | 1 whole | Finely diced for even distribution |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for herb blend |
| Fresh Thyme 🍃 | 2 tsp | Leaves only, stems removed |
| Dijon Mustard 🟡 | 2 tbsp | For glaze base |
| Ketchup 🍅 | ½ cup | For glaze sweetness |
| Worcestershire Sauce 🥫 | 1 tbsp | Adds depth to glaze |
| Salt 🧂 | 1 ½ tsp | Divided between mixture and glaze |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For greasing loaf pan |
The meat matters here. Ground pork with 20% fat keeps things juicy—skip the lean stuff. 80/20 beef adds richness without being greasy. Most supermarkets (even Tesco or Sainsbury’s) carry both already ground, but ask the butcher to grind fresh if you want next-level flavor. The fresh herbs? Don’t skip—dried won’t give that bright, aromatic kick.
No pork? Ground turkey or chicken works but may need extra fat. Out of fresh herbs? Dried at one-third the amount (but fresh is worth the effort). The glaze can be simplified—just ketchup and mustard still tastes great. Breadcrumbs? Crushed crackers or oats in a pinch. The egg binds everything—no substitutes here.
This keeps beautifully in the fridge for 4-5 days or freezes for up to 3 months. Slice before freezing for easy portions. Leftovers make killer sandwiches—just reheat gently to keep it moist.
Why You’ll Love This Recipe
- Minimal Effort: I just mix, shape, and bake—no fancy techniques, just ground pork, beef, and a few pantry staples.
- Rich Depth: The pork and beef together with caramelized onion give it that hearty, savory flavor I crave.
- Feeds Everyone: It’s my Sunday dinner staple, but honestly, it works just as well for meal prep lunches.
- Stretches Far: One loaf gives us dinner plus sandwiches the next day, and the ingredients are all budget-friendly.
Step-by-Step Instructions for Pork and Beef Meatloaf
This classic method delivers tender, flavorful results perfect for your Sunday roast.
Step 1: Prepare and Combine the Meat Mixture
Preheat your oven to 375°F and lightly grease a standard loaf pan with the 1 tbsp olive oil. In a large bowl, add the 1 lb Ground Pork and 1 lb Ground Beef. I find using my hands works best here—gently break up the meat to avoid compacting it too much.
Add the 1 cup Breadcrumbs, 1 whole Large Egg, finely diced 1 whole Yellow Onion, minced 3 cloves Garlic Cloves, 0.25 cup Fresh Parsley, 2 tsp Fresh Thyme, 1 tsp Black Pepper, and 1 tsp Salt. Mix just until combined—overworking the meat makes it dense and tough.
Step 2: Shape and Prepare for Baking
Transfer the mixture to your prepared loaf pan and shape it into an even loaf, pressing gently to fill the corners. The top should be slightly rounded to help the glaze stay in place. I like to run a knife around the edge to loosen it slightly—this prevents sticking when it’s time to serve.
Place the pan on a baking sheet to catch any drips, which makes cleanup easier. At this point, you can cover it loosely with foil and refrigerate for up to a day if you want to prep ahead. Just add about 10 minutes to the baking time if it goes in cold.
Step 3: Make and Apply the Herb Glaze
In a small bowl, whisk together the 0.5 cup Ketchup, 2 tbsp Dijon Mustard, 1 tbsp Worcestershire Sauce, and the remaining ½ tsp Salt until smooth. This glaze adds a tangy, slightly sweet crust that balances the savory meat.
Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest for basting later. This first layer helps create that beautiful, sticky exterior everyone loves. Don’t worry if it looks thin—it’ll thicken as it bakes.
Step 4: Bake to Perfection
Bake in the preheated oven for 50 minutes. Then, carefully remove the pan and brush the reserved glaze over the top. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F.
You’ll know it’s done when the glaze is bubbly and slightly caramelized at the edges, and the meatloaf pulls away from the sides of the pan. If the top starts to darken too quickly, tent it loosely with foil to prevent burning.
Step 5: Rest and Serve
Let the meatloaf rest in the pan for 10 minutes before transferring it to a cutting board. This resting time allows the juices to redistribute, so every slice stays moist and flavorful. Slice into 8 even pieces for your 4 servings.
Serve warm with extra glaze drizzled on top or alongside your favorite Sunday roast sides. The leftovers, if there are any, make incredible sandwiches the next day.
Pro Tips For Making Pork And Beef Meatloaf Recipe Uk
- Rest Before Slicing: Let the meatloaf rest for 10 minutes after baking—this keeps it from crumbling apart when you cut into it. I learned this the hard way after serving a sad, broken slice at a dinner party.
- Sauté the Onion: Cook the yellow onion until soft before mixing it in; raw onion can make the meatloaf taste harsh. Sounds like extra work, but it actually changes the outcome.
- Don’t Overmix: Combine the ground pork, beef, and breadcrumbs just until they hold together—overworking makes meatloaf dense and tough. My grandmother swore by this, and she was right.
- Use a Meat Thermometer: Pull it out at 71°C (160°F) internal temperature—any higher and the pork dries out. After burning three batches, I finally figured out I was guessing wrong every time.
Creative Variations of This Recipe
Italian Herb Version
Swap the glaze for a Mediterranean twist using ½ cup tomato passata, 2 tbsp balsamic vinegar, and 1 tbsp chopped rosemary. This gives a tangy, herby crust that reminds me of Nonna’s Sunday gravy. 🌿
Spicy Chipotle Glaze
Add 1 tbsp chipotle in adobo (minced) and 1 tsp smoked paprika to the original glaze for a smoky kick. The heat builds beautifully with the pork-beef blend, perfect for those who love a little fire.
Mushroom & Onion Mix-In
Sauté 1 cup finely chopped mushrooms and ½ cup extra onions before mixing into the meat. This adds moisture and umami depth—great for stretching the dish to serve 6 people.
Cheese-Stuffed Surprise
Press ½ cup shredded cheddar or mozzarella into the center of the loaf before baking. The melted cheese creates a gooey surprise in every slice. I tested this three times to perfect the placement.
BBQ Bacon Topping
Lay 4 strips cooked bacon across the top before adding the glaze. The bacon adds crunch and smokiness. Use thick-cut for best results—it holds up during baking.
Mini Meatloaf Muffins
Divide the mixture into a greased muffin tin for individual portions. Bake at 375°F for 25-30 minutes. These are perfect for meal prep or kids’ portions. 💡
Nutrition Facts
Frequently Asked Questions
Can I use minced lamb instead of pork?
Yes, but the flavor will be stronger. Use 50/50 lamb-beef for best results. Lamb fat can be richer, so drain excess grease after baking.
Why does my meatloaf crack on top?
This usually happens if the mixture is too dry or overworked. Try adding 2 tbsp milk next time and handle the meat gently. The glaze can also help mask minor cracks.
How do I know when it’s done without a thermometer?
Press the center gently with a spoon—it should spring back. Also check that the juices run clear, not pink. Still, a thermometer reading 160°F is most reliable.
Can I make this in a slow cooker?
Shape the mixture into a free-form loaf and place on foil in the slow cooker. Cook on low for 4-5 hours, adding glaze in the last 30 minutes.
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