Get ready to dive into the ultimate comfort food with this beef and pork meatloaf recipe. Ground beef and pork come together with a mix of savory spices and a tangy glaze for a dish that’s hearty, flavorful, and downright delicious.
Why This Recipe Works
- The combination of beef and pork offers a perfect balance of flavor and moisture, ensuring your meatloaf is never dry.
- A blend of spices including garlic powder, onion powder, and smoked paprika adds depth and complexity to the flavor profile.
- The tangy glaze, made with ketchup, brown sugar, and vinegar, caramelizes beautifully in the oven, adding a sweet and sour kick.
- Baking the meatloaf on a rack allows excess fat to drain away, resulting in a firmer texture and better shape.
- Letting the meatloaf rest before slicing ensures it holds together perfectly, making for neat, appetizing slices.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg, beaten
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Equipment Needed
- Mixing bowl
- Loaf pan or baking sheet
- Cooling rack (if using a baking sheet)
- Measuring cups and spoons
- Aluminum foil
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F. In a large mixing bowl, combine the breadcrumbs and milk, letting them sit for a few minutes until the milk is absorbed. This step ensures your meatloaf stays moist and tender.
Step 2: Mix the Ingredients
Add the ground beef, ground pork, beaten egg, chopped onion, minced garlic, salt, pepper, garlic powder, onion powder, and smoked paprika to the bowl with the breadcrumb mixture. Use your hands to mix everything together until just combined. Overmixing can lead to a tough meatloaf, so stop as soon as the ingredients are evenly distributed.
Step 3: Shape the Meatloaf
Transfer the meat mixture to a loaf pan or shape it into a loaf on a baking sheet lined with aluminum foil. If using a baking sheet, place a cooling rack underneath to allow fat to drain. This tip helps achieve a firmer texture and prevents sogginess.
Step 4: Make the Glaze
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread half of the glaze over the meatloaf before baking, reserving the rest for later. The glaze adds a deliciously sticky and tangy crust.
Step 5: Bake and Glaze Again
Bake the meatloaf for 45 minutes, then remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to ensure it holds together.
Tips and Tricks
For an even more flavorful meatloaf, consider sautéing the onions and garlic before adding them to the meat mixture. This step caramelizes the onions and mellows the garlic, adding a deeper flavor. Another tip is to use a mix of panko and traditional breadcrumbs for a lighter texture. If you’re short on time, you can skip the glaze and simply top the meatloaf with barbecue sauce or a sprinkle of cheese for a different twist. Always use a meat thermometer to check for doneness, as cooking times can vary based on the shape and size of your meatloaf.
Recipe Variations
- For a spicy kick, add diced jalapeños or a teaspoon of cayenne pepper to the meat mixture.
- Swap out the ketchup glaze for a mixture of barbecue sauce and honey for a smoky-sweet flavor.
- Incorporate grated Parmesan cheese and Italian seasoning for an Italian-inspired version.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs in place of traditional breadcrumbs.
- Add finely chopped mushrooms or grated zucchini to the meat mixture for an extra serving of vegetables.
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture up to a day in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before shaping and baking as directed. This can help the flavors meld together even more.
How do I store leftovers?
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Can I use all beef or all pork instead of a mix?
Yes, you can use all beef or all pork if you prefer. Keep in mind that all beef may result in a denser meatloaf, while all pork can be richer and more moist. Adjust cooking times as needed, as pork may cook faster than beef.
Summary
This beef and pork meatloaf recipe is a comforting classic that’s perfect for any night of the week. With its juicy interior, flavorful spices, and tangy glaze, it’s sure to become a family favorite. Serve with mashed potatoes and green beans for a complete meal.