Classic Beef and Pork Meatloaf Recipe

This meatloaf is one of my favorite combinations—ground beef, ground pork, and oats. The meatloaf is the perfect comfort food to enjoy on a cozy weekend evening. With diced onions, ketchup, simple pantry seasonings, and a tangy-sweet ketchup-based topping, it has loads of flavor. The meatloaf takes no more than 10 or 15 minutes to prepare and pop in the oven. With 2 pounds of meat, it’s a fairly large meatloaf, so it takes about 1 hour and 20 minutes in the oven. When it’s thoroughly done, it will register at least 160 F in the center.

I bake this beef and pork meatloaf in a meatloaf pan. It’s a 2-piece pan—a loaf pan and an insert with perforations. The perforated inner pan allows the fat from the loaf to drip into the bottom pan, so the meatloaf is not submerged in a layer of fat as it cooks. It also makes the loaf easier to remove. Amazon meatloaf pan. There are many brands available in various sizes. I use this one (Amazon link), which measures 10-by-5-by-3 inches, an excellent size for a large meatloaf.

This meatloaf makes a fabulous family dinner. Add a side of mashed potatoes and green beans for a classic, comforting meal the whole family will enjoy!

Tips for the Perfect Meatloaf

• Mix the ingredients thoroughly but gently to avoid overworking them. Overworking the meat can result in a tough, dense meatloaf.
• Finely chopped vegetables add texture and flavor to a meatloaf.
• Eggs bind the meatloaf. A good rule of thumb for meatloaf is 1 large egg for each pound of meat.
• If your chopped vegetables are large, sauté them in a little oil or butter until softened, about 3 to 5 minutes.
• If you choose to use breadcrumbs, fresh is best. Grind a few slices of bread in the food processor and mix them with the milk before adding them to the meatloaf.
• You don’t have to make it in a loaf pan. Make a free-form loaf and cook it in a rimmed baking dish or pan or press the mixture into a pie plate for a loaf that will bake in half the time.
• Make sure the meatloaf is fully cooked. It should register at least 160 F on a food thermometer when done. If the meatloaf includes ground poultry, cook it to a minimum temperature of 165 F.
• Let the meatloaf stand for 10 to 15 minutes after removing it from the oven. This gives it time to settle and makes slicing easier.

How to Use Leftover Meatloaf

Leftover meatloaf is a bonus! Here are some ideas for using leftover meatloaf:
Meatloaf sandwiches: Slice leftover meatloaf and use it to make sandwiches, with your favorite toppings, such as cooked bacon, sliced tomatoes, lettuce, or cheese, and condiments to create a delicious sandwich.
Tacos: Crumble or chop leftover meatloaf and use it to fill taco shells or tortillas. Add you favorite toppings, such as onions, salsa, shredded lettuce, guacamole, cheese, and sour cream.
Pasta Sauce: Add chopped leftover meatloaf to homemade or store-bought pasta sauce and serve it over pasta.
Hash: Make a meatloaf hash with leftover diced tomatoes and chopped meatloaf. Serve it with a fried or poached egg and toast for a hearty breakfast.
Stuffed Peppers: Use crumbled leftover meatloaf instead of cooked ground beef in your favorite stuffed pepper recipe.
Grilled Cheese: Add a thin slice of meatloaf to your grilled cheese sandwich.
Soup: Add chopped meatloaf to homemade or store-bought vegetable soup to give it extra protein and flavor.

Preparation Notes

Binding Ingredients: Soaking the oats (or crumbs) in the milk and egg mixture moistens them, which helps the meat mixture retain its moisture.
Mixing: Use a gentle touch when you mix the meats with the remaining ingredients, as overworking can make a tough, dense loaf. Use your hands or a spoon to mix. A stand mixer with the paddle attachment may be used but mix on low, and only until the ingredients are combined.
The Pan: Choose a meatloaf pan with an insert if you have one, or line a loaf pan with foil, leaving extra foil “handles” to make removing the meatloaf easier. Or use a baking pan or rimmed baking sheet and use your hands to shape a free-form loaf. You could also craft a makeshift meatloaf pan. Use a tool to perforate an inexpensive aluminum loaf pan or foil loaf pan and place it in a larger pan. If necessary, add a few pieces of crumpled foil to the bottom of the larger pan to create a bit of space between the two pans. The grease from the meatloaf will drip down into the space between the pans.

Variations

Meat

• Instead of a beef and pork blend, use a blend of beef, pork, and veal, or add some ground turkey or chicken to the mixture.
• Use a meat grinder and grind your own meat. This gives you more control over the texture and fat-to-lean ratio.

Vegetables

• Add vegetables to the meatloaf, such as sautéed sliced mushrooms, finely shredded carrots, or finely chopped celery or bell pepper.

Cheese

• Stir in about 1/2 cup of cheddar cheese or a cheddar blend. Add 1/3 cup of grated Parmesan cheese.
• Top the meatloaf with shredded cheese after adding the ketchup topping.

Flavor

• Replace the ketchup with pasta sauce or pizza sauce.
• Omit the salt and add 1 packet of dry onion soup.
• Add 2 teaspoons of dried herbs to the mixture, such as an Italian herb blend or herbes de Provence.
• For flavor and color, add 2 tablespoons of fresh herbs, such as chopped parsley, chives, basil, or thyme.
• In addition to the finely chopped onions, add a few thinly sliced green onions.
• Add 1 to 2 teaspoons of spice mixture, such as a grill seasoning mixture, Cajun or Creole seasoning, or taco seasoning. Reduce the salt if the seasoning mixture includes salt.

Binder

• Replace the oats with an equal amount of fresh breadcrumbs.
• Add crushed saltines or butter crackers instead of oats.

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