This meatloaf uses equal parts ground beef and ground pork, baked together into a single loaf that slices cleanly and reheats well. The pork keeps it from drying out; the beef gives it enough structure to hold together on the plate. It’s a straightforward weeknight dinner that also covers your protein for the next day’s lunch without any extra cooking.
What makes this version work
Two things actually matter here. First, the fat from the ground pork does real work — it bastes the beef from the inside as the loaf bakes, which is why the beef-only version can turn out dense and dry while this one stays tender. Second, the internal temperature is non-negotiable: pull the loaf at exactly 160°F (71°C) measured at the thickest part of the center. That’s the safe finish temperature for both ground beef and ground pork, and it also happens to be the point where the loaf is cooked through but not yet squeezed dry. A cheap instant-read thermometer is the only tool that actually guarantees both food safety and a good texture — skip the garnish, not worth the extra dish.
Storage and reheating
Cool the meatloaf completely before storing — leaving it warm in a sealed container creates steam that makes the outside soggy. Wrapped tightly or in an airtight container, slices keep in the fridge for up to 4 days. For freezing, wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months; freeze the whole loaf and you’ll wait a long time for it to thaw evenly. Reheat slices in a covered skillet over medium-low heat with a tablespoon of water or broth — about 4 to 5 minutes per side — which keeps them moist. The microwave works in a pinch: cover the slice loosely and use 50% power in 90-second intervals until the center hits 165°F (74°C), since reheated ground meat should always be brought back to a safe temperature.
If something goes sideways
- The loaf falls apart when sliced: The mixture was too wet or undermixed. Next time, let the panade (the breadcrumb and milk mixture) sit for a full 5 minutes before combining, and make sure the egg is fully incorporated. Refrigerating the shaped loaf for 20 minutes before baking also helps it hold together.
- The top glaze burns before the center is done: Your oven runs hot, or the glaze was applied too early. Tent loosely with foil after the first 20 minutes of baking and remove the foil only for the last 10 minutes to set the glaze.
- The loaf is cooked through but tastes bland: Ground pork and beef both need adequate salt — if you under-seasoned the raw mixture, there’s no fixing it after baking. Fry a small test patty in a pan before shaping the loaf and adjust seasoning then.
- Grease is pooling around the loaf: This is normal with a higher-fat pork blend, but excessive pooling means the fat content is very high. Drain the pan halfway through cooking using a turkey baster, or bake the loaf on a rack set inside the pan so it sits above the drippings.
- The center is still pink at the expected finish time: Don’t rely on color — pork can stay pink even when fully cooked, and beef can look brown before it’s safe. Use your thermometer. If the loaf needs more time, cover with foil to prevent the outside from overcooking and return it to the oven in 5-minute increments.
Easy Meatloaf With Pork and Beef Recipe
Ingredients
1 pound ground beef (minced beef) - lean
1 pound ground pork (minced pork) - lean
½ cup yellow onion - chopped
1 egg - beaten
2 cups breadcrumbs
½ cup celery - chopped
3 cloves garlic - chopped
3 tablespoons parsley - chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
½ teaspoon sage
Instructions
- Set your oven to 350 degrees Fahrenheit to start preheating it for baking.
- Get a medium to a large mixing bowl and mix the beef and the pork in the bowl.
- Using a large knife, slice one small onion or about half of a large onion. After slicing the onion, chop the rings into small pieces about ¼ to ½ inches long. When the onion is chopped, measure ½ cup and put it in the bowl with the meat.
- Break an egg into a small bowl and gently beat it with a wire whisk (or a fork) until the yolk and white blend together. Pour the egg into the bowl with the meat.
- Measure out 2 cups of bread and put them in the bowl with the meat.
- Chop enough celery until you get about ½ cup, and put it in the bowl with the meat.
- Time to give it some flavour. Chop 3 cloves of garlic and put them in the bowl. You can press the garlic instead of chopping it if you have a garlic press. The flavour is the same, but pressing is easier for some people.
- Chop enough fresh parsley leaves to fill 3n tablespoons. Do not use the stalks.
- Measure out 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of thyme and ½ teaspoon of sage. Put them all in the mixing bowl with the other ingredients.
- Now the fun part – use your hands to blend all the ingredients together to form a loaf. It should stick together well and look like a small loaf of bread. If it is not sticking together, add more bread crumbs, but go sparingly, as too many bread crumbs will make it dry. Place the loaf into a loaf pan (these pans are sometimes used for making bread).
- Place in oven and bake at 350 degrees Fahrenheit for 1 ½ hour.
- When it is cooked, remove it from the oven and set it for about 5 minutes, then drain any excess juice from the pan before removing the meatloaf.
Nutrition
FAQ
Can I use all beef instead of mixing in pork?
You can, but the result will be denser and more likely to dry out. If you go all-beef, choose an 80/20 blend and consider adding an extra tablespoon of olive oil to the mix to compensate for the missing pork fat.
How do I know when the meatloaf is actually done?
The center must reach 160°F (71°C) on an instant-read thermometer — that’s the safe temperature for both ground beef and ground pork. Color alone is not reliable; pork in particular can remain pink at a fully safe temperature.
What sides make this a complete meal without much extra work?
Roasted potatoes or mashed potatoes and a simple green vegetable cover all the bases alongside the protein from the meatloaf. If you want to keep it to one oven, roast potato wedges on a sheet pan on the rack below the meatloaf at the same temperature — they’ll finish at roughly the same time.
Can I make this ahead and bake it the next day?
Yes — shape the loaf, cover it tightly with plastic wrap, and refrigerate it raw for up to 24 hours before baking. Add 5 to 10 minutes to the bake time since you’re starting from cold, and verify doneness with a thermometer rather than guessing on time.
Why does my meatloaf shrink so much during baking?
Shrinkage is normal as fat and moisture release from the meat during cooking. Overmixing the meat mixture makes it worse by tightening the protein structure, so mix only until the ingredients are just combined — stop as soon as you no longer see streaks of egg or dry breadcrumbs.
Try these next
- Savory Beef Sausage Rolls
- Hearty Beef Cauliflower Bake
- Savory Pork Stottie Filling
- Ultimate Cheesy Beef Bake
