Beef and pork meatloaf combines equal weights of the two ground meats with breadcrumbs, egg, onion, and garlic. A separate ketchup and brown sugar glaze goes over the loaf near the end of baking. The ketchup is not mixed into the raw meat in this version.
Shape the mixture on a rimmed baking tray so excess fat has somewhere to collect safely. The recipe gives about eight moderate slices from a loaf roughly nine inches long. Its center must be measured with a thermometer rather than judged from clear juices or a browned surface.
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Why This Recipe Works
The mixed meats give beef and pork meatloaf a different base from a small all-beef loaf. Breadcrumbs and eggs help bind it, while a short rest after cooking makes slicing easier. Gentle mixing prevents a tightly kneaded, dense texture.
The glaze is added late enough that its sugar is less likely to darken before the center cooks. It still needs time in the oven to warm and set on the surface. Any spoon that touches raw meat should not be dipped back into a glaze intended for later serving.
Ingredients for Beef And Pork Meatloaf
For beef and pork meatloaf, measure one pound of each ground meat. Beef around eighty-five to ninety percent lean is suitable alongside the pork. The onion is finely diced and the garlic minced, so large raw chunks do not remain in the middle.
Use plain dry breadcrumbs, a quarter cup milk, two eggs, and the measured Worcestershire sauce. Salt and pepper season the meat mixture. The glaze contains only a half cup ketchup and a quarter cup packed brown sugar. No mustard or extra ketchup is missing from the meat ingredients.
Meatloaf
- 1 pound ground beef (85–90% lean)
- 1 pound ground pork
- 1 cup plain dry breadcrumbs
- 1/2 cup finely diced onion
- 2 cloves garlic (Minced)
- 2 large eggs (Beaten)
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
Glaze
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
How to Make Beef And Pork Meatloaf
Heat the oven to 350°F and line a rimmed tray with foil or oven-safe parchment. Combine breadcrumbs and milk and let them moisten for a few minutes. Stir in beaten eggs, onion, garlic, Worcestershire sauce, salt, and pepper before adding the ground meats.
Fold the beef and pork through gently until evenly distributed. Shape beef and pork meatloaf into an even rectangle approximately nine by five by two inches, with rounded corners. Avoid a tall mound that leaves a thick cool center. Bake for about forty-five to fifty minutes before adding the glaze.
Mix ketchup and brown sugar in a separate bowl. Brush the loaf with the glaze using a clean utensil, then bake another fifteen to twenty-five minutes, extending as needed until the thickest center reaches 160°F. Insert the thermometer from the side without touching the tray. Rest ten minutes before cutting into eight portions.
How to Serve
Serve beef and pork meatloaf with potatoes, a green vegetable, or a crisp salad. Use a broad spatula to lift slices and leave rendered fat on the tray rather than spooning it over each plate. The glaze supplies a sweet tomato finish, so a second sauce is optional rather than required.
Storage
Refrigerate beef and pork meatloaf in shallow covered portions within two hours, or one hour above 90°F. Use within three to four days and reheat slices to 165°F. Freeze cooked portions for up to two months for quality, with a layer between slices for easier separation. Thaw in the refrigerator before reheating.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
For beef and pork meatloaf, keep the shape consistent before interpreting the baking window. A thinner loaf cooks faster than a tall compact one. Check the actual center and cover a darkening glaze loosely with foil if the meat still needs time.
If assembling ahead, refrigerate the raw mixture promptly and bake within one day, allowing extra time from cold. Never taste the raw mixture to assess seasoning. This method uses ground beef and pork; a ground poultry substitution needs 165°F and may produce a different texture.
Frequently Asked Questions
Does beef and pork meatloaf need 160°F?
Yes. Check the thickest center for at least 160°F; the surface color and juices do not replace that measurement.
Is ketchup mixed into the meat?
No. The half cup ketchup belongs entirely to the separate brown sugar glaze.
Can I use only beef?
That changes the mixed-meat formula. The stated recipe uses equal one-pound quantities of beef and pork.
Why add the glaze later?
It gives the loaf time to cook before the sugary coating is exposed to a long baking period.
Why rest before slicing?
A ten-minute pause helps the hot loaf settle and makes it easier to lift portions without breaking them.
More Recipes to Try
- One Pound Meatloaf with Ketchup Mixed into the Loaf
- Glazed Meatloaf with Brown Sugar and Mustard
- Butter-Basted Hasselback Potatoes
- Orzo Chickpea Artichoke Salad with Greek Dressing
Beef and Pork Meatloaf with a Brown Sugar Ketchup Glaze
Ingredients
Meatloaf
- 1 pound ground beef 85–90% lean
- 1 pound ground pork
- 1 cup plain dry breadcrumbs
- 1/2 cup finely diced onion
- 2 cloves garlic Minced
- 2 large eggs Beaten
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
Glaze
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
Instructions
- Preheat to 350°F and line a rimmed baking tray. Moisten breadcrumbs with milk, then stir in Worcestershire sauce, minced garlic, diced onion, pepper, salt, and beaten eggs.
- Fold in ground beef and pork without extended kneading. Shape an even loaf about 9×5×2 inches on the tray.
- Bake 45–50 minutes. Separately stir ketchup and packed brown sugar together.
- Brush on the glaze with a clean utensil and continue baking another 15–25 minutes or longer as needed, verifying 160°F in the thickest center.
- Rest 10 minutes, then cut into approximately 8 slices.
