Classic Beef and Pork Meatloaf Recipe
This classic beef and pork meatloaf is a comforting dish sure to satisfy your taste buds. You’ll enjoy every bite!
This meatloaf is one of my favorite combinations—ground beef, ground pork, and oats—for a tender, flavorful result that feels like classic comfort food. With diced onions, pantry seasonings, and a tangy ketchup-based topping, it’s simple, familiar, and deeply satisfying.
The prep takes just 10 to 15 minutes, but with two pounds of meat, this is a generous loaf that needs time in the oven. When fully cooked, it’s juicy, slices cleanly, and makes a comforting family dinner—especially with mashed potatoes and green beans.
What You’ll Like About This Recipe
Moist texture. Beef and pork create a juicy, tender meatloaf.
Classic flavor. Familiar seasonings with a tangy glaze.
Easy to customize. Simple base recipe with endless variations.
Ingredient Notes
- Ground beef and pork – The mix provides flavor and moisture; lean but not ultra-lean works best.
- Quick oats – Act as a binder while keeping the meatloaf tender.
- Milk and eggs – Help hydrate the oats and hold the loaf together.
- Ketchup – Used both in the meat mixture and for the glaze.
- Worcestershire sauce – Adds savory depth without standing out.
Steps to Make Classic Beef and Pork Meatloaf
- Line a loaf pan or baking pan with foil and heat the oven.
- Whisk the milk and eggs, then stir in the oats and let stand briefly.
- Combine the ground meats, onion, seasonings, Worcestershire sauce, and half of the ketchup.
- Add the oat mixture and mix gently until combined.
- Pack the mixture into the prepared pan.
- Bake until the meatloaf is mostly cooked through.
- Mix the remaining ketchup with brown sugar and mustard and spread over the top.
- Return to the oven and bake until glazed and fully cooked.
Tips
- Mix gently. Overworking the meat can make meatloaf dense and tough.
- Use the right ratio. One large egg per pound of meat helps bind the loaf without making it heavy.
- Consider a meatloaf pan. A pan with a perforated insert lets excess fat drain away and makes removal easier.
- Check doneness. This meatloaf should reach at least 160°F in the center.
- Rest before slicing. Let the meatloaf stand for 10 to 15 minutes so it holds together.
Recipe Variations
- All-beef meatloaf. Use 2 pounds of ground beef in place of the pork and beef combination. Choose an 85/15 blend for moisture, as leaner beef can make the meatloaf dry.
- Vegetable boost. Add finely grated carrot or zucchini. This adds nutrients, and the vegetables stay “hidden” from picky eaters.
- Spicy glaze. Stir a little hot sauce into the ketchup topping if you like spice.
- Cheese addition. Mix shredded Cheddar or Monterey Jack into the meat.
Serving Suggestions
- Serve with light garlic mashed potatoes or Irish champ (mashed potatoes and scallions).
- Pair with old-fashioned baked macaroni and cheese or buttered corn.
- Add a simple salad for contrast.
- Slice leftovers for sandwiches the next day.
How to Store
Refrigerate: Store leftover meatloaf in an airtight container for up to 4 days.
Freeze: Freeze cooked slices or a whole loaf for up to 3 months.
Reheat: Reheat covered in the oven or microwave until warmed through.
Refresh: Add a little extra ketchup or sauce when reheating if needed.
Frequently Asked Questions
Can I make this meatloaf in the slow cooker?
Yes, but the texture will be different than oven-baked meatloaf. Slow cookers trap moisture, and meatloaf releases both fat and liquid as it cooks. For best results, place the shaped meatloaf on a rack or a foil sling inside the slow cooker so it stays above the excess liquid. Cook on low for 5 to 6 hours, adding the ketchup glaze during the last 30 minutes, until the center reaches 160°F. Note that slow cooker meatloaf will be very moist and won’t develop a crust.
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.
Classic Beef and Pork Meatloaf Recipe
Ingredients
- 2/3 cup milk
- 2 large eggs
- 3/4 cup quick oats
- 1 pound ground beef , 85/15
- 1 pound ground pork , lean
- 1/2 cup onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2/3 cup ketchup, divided
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Instructions
- Line a loaf pan or rimmed baking pan with foil. This will make it easier to lift the meatloaf out when it’s done. Alternatively, use a meatloaf pan with a perforated insert.
- Heat the oven to 350 F.
- In a medium bowl, whisk the milk and eggs together; add the oats and let the mixture stand for 5 minutes.
- Meanwhile, in a large bowl, combine the ground beef, ground pork, finely chopped onion, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and half of the ketchup. Mix gently with your hands or a large spoon.
- Add the oat, egg, and milk mixture and stir until well blended. Avoid overworking the mixture.
- Pack the meatloaf into a foil-lined loaf pan, foil-lined baking pan, or a meatloaf pan with an insert.
- Bake the meatloaf for 1 hour, then remove it to a rack.
- Combine the remaining ketchup with the brown sugar and mustard and spread it over the top of the meatloaf.
- Return the meatloaf to the oven and bake for 15 to 20 minutes longer.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
