A meatloaf made with both beef AND pork?! You have to taste it to believe it!
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.
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.
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.
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
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or foil and place on a rimmed baking sheet.
- In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, 1/4 cup ketchup, Dijon mustard, Worcestershire sauce, diced onion, salt, black pepper, and garlic powder. Mix until just combined.
- Press the meat mixture into the prepared loaf pan, smoothing the top with a spatula.
- Bake uncovered for 45 minutes.
- While the meatloaf is baking, prepare the glaze by mixing the remaining 1/4 cup ketchup, brown sugar, and white vinegar in a small bowl.
- After 45 minutes, remove the meatloaf from the oven and carefully drain any excess grease. Spoon half of the glaze over the meatloaf.
- Return the meatloaf to the oven and bake for an additional 45 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 15 minutes before slicing. Serve with the remaining glaze.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
cook for 45 min. put on glaze and cook for another 45 min.?
Hi Luci, yes that’s right. The two-stage baking process allows the meatloaf to cook through while keeping the glaze from burning or becoming too thick.