Beef and Pork Meatloaf

A meatloaf made with both beef AND pork?! You have to taste it to believe it!

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Meatloaf has been a regular part of my diet for most of my life. While I’ve always enjoyed it, I have also looked for little ways to improve it. Imagine my delight when I discovered a recipe that includes both beef and pork in a single meatloaf. To my surprise, this recipe has been around in one form or another for centuries, dating back to ancient Rome. Obviously, I wish I could have discovered this recipe a little sooner, but that won’t stop me from enjoying it moving forward.

And you know what? Combining two types of meat makes meatloaf even better. The beef and pork make the dish extra juicy and tender, while the Worcestershire sauce, brown sugar, and Dijon mustard add to the flavor profile. With some onions baked in and a little tang from white vinegar, there is a broad spectrum of flavors in this dish.

Of course, if combining two meats into one meatloaf sounds a little intense for you, there are other meatloaf recipes worth trying. If you’re health conscious, you can go with an easy low-carb paleo meatloaf or perhaps a keto meatloaf. If you want to play around with different flavors, I recommend Italian meatloaf or stuffed meatloaf. And don’t forget to turn any leftovers into a meatloaf sandwich.

Is Beef and Pork Meatloaf Healthy?

I have good news and less-good news. The combination of beef and pork is an excellent source of protein. There is also a good supply of potassium and iron in this recipe. On the downside, there are 26 grams of fat and 10 grams of saturated fat, which is high for people on a low-fat diet. There is also a considerable amount of sodium and cholesterol in beef and pork meatloaf, making this a dish that should be enjoyed in moderation.

Add a Little More

To balance out the meat, why not add more vegetables and seasonings to this recipe? Carrots, peppers, and even finely diced potatoes can be a great addition. Also, feel free to season the meatloaf to your personal tastes. Rosemary, paprika, and Italian seasoning all blend well with meatloaf and can enhance the taste.

INGREDIENTS

1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
2 large eggs, beaten
1/2 cup milk
1/2 cup ketchup, divided
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup diced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1 teaspoon white vinegar

INSTRUCTIONS

Prep

Preheat oven, and mix ingredients.

Bake

Shape loaf, bake, and add glaze.

Serve

Rest, slice, and serve with glaze.

Devour!

FAQs & Tips

How do I prep and store this meatloaf?

This meatloaf can be made in advance, covered in plastic wrap, and kept in the fridge until it’s ready to cook. Leftovers should be stored in an airtight container and refrigerated for up to three days. You can also freeze it. Let it cool then wrap it tightly in aluminum or plastic wrap. Store it in an airtight container in the freezer for up to three months. Let it thaw completely in the fridge overnight then warm it up in the microwave or oven.

How do I keep meatloaf from falling apart?

The egg and breadcrumbs in meatloaf are designed to bind everything together. If this has been a problem in the past, add an extra egg or more breadcrumbs to the mixture. Crackers and corn flakes will have a similar effect.

Serving Suggestions

I always enjoy serving potatoes along with meatloaf. I sometimes go with roasted russet potatoes, although mashed red potatoes can also complement this dish. If you’d like the meal to have a few more vitamins and nutrients, I suggest a serving of oven-roasted vegetables or perhaps roasted broccoli and carrots. Finally, I have to mention my favorite meatloaf side dish: mac and cheese. If you feel the same way, try this bacon mac and cheese.