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Betty Crocker's beef and pork meatloaf recipe delivers the perfect balance of savory, juicy meat and a crisp glaze that turns dinner into a showstopper.
This classic comfort dish combines the best of both worlds—tender beef and pork blend for maximum flavor, while a sweet glaze on top creates that signature golden crust. I've perfected this recipe over years of testing, ensuring every slice stays moist and flavorful from the first bite to the last.
The secret to a juicy meatloaf lies in the right mix of ingredients and proper baking technique. Ground beef and pork create a rich, hearty texture, while breadcrumbs and eggs bind everything together.
A simple glaze made from ketchup, brown sugar, and spices transforms into a caramelized crust that adds sweetness and visual appeal. With just 45 minutes in the oven, you'll have a meatloaf that tastes like it came straight from a home cook's table.
What makes this recipe truly special is how it brings comfort food to life—juicy on the inside, perfectly glazed on top, and packed with flavor in every bite.
The combination of beef and pork ensures a tender texture that holds up beautifully, while the glaze adds that classic touch that makes it feel like a homemade masterpiece. Serve with mashed potatoes or roasted vegetables for a complete meal that's sure to impress.
This meatloaf is versatile enough for weeknight dinners or special occasions, and the recipe scales easily to feed a crowd. Whether you're a seasoned cook or new to the kitchen, this foolproof method guarantees results you'll love.
Let's get started on creating a meatloaf that's as delicious as it is satisfying.
Ingredients for betty crocker meatloaf recipe with beef and pork
Classic comfort flavors with a perfect glaze. Juicy beef and pork blend meets sweet caramelized crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 ½ lb | Use 80/20 blend for juiciness |
| Ground Pork 🐷 | 1 lb | Freshly ground preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| All-Purpose Flour 🌾 | ½ cup | For binding texture |
| Dry Breadcrumbs 🍞 | ½ cup | Panko for extra crispiness |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Ketchup 🍅 | ½ cup | High-quality for glaze |
| Light Brown Sugar 🍚 | 2 tbsp | Packed for sweetness |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Ground Mustard 🌿 | 1 tsp | Dry, for binding |
| Unsalted Butter 🧈 | 2 tbsp | Melted for glaze richness |
The meat selection is critical here. Ground beef with 20% fat ensures juiciness, while fresh ground pork adds richness—pre-packaged blends often lack quality. Costco or local butchers typically carry the best quality in bulk. For the onion, yellow onions work best—they're sweeter and hold up better during baking than red. The garlic should be freshly minced right before mixing to avoid bitterness. If you're short on time, garlic powder at half the amount works, but the flavor won't be as vibrant.
No ketchup on hand? Tomato paste mixed with water creates a similar base, though the texture will differ slightly. The brown sugar can be swapped for white sugar plus 1/4 tsp cinnamon for a different depth of flavor. Worcestershire sauce is essential for that classic meatloaf taste—if you're avoiding it, soy sauce or balsamic vinegar can substitute at half the amount. The breadcrumbs should be dry (not the wet kind from canned soup)—this prevents a gummy texture. For an extra touch, toast the breadcrumbs in a dry pan for 2-3 minutes before mixing to enhance their flavor.
This meatloaf keeps beautifully in the fridge for 4-5 days, though it tastes best within the first 2 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. The glaze hardens slightly when cold, so reheat in the oven at 350°F for 10-15 minutes to restore its glossy finish. Slice against the grain for the most tender pieces. Leftovers reheat wonderfully in the microwave, but oven reheating preserves the crust better. Portion into individual servings before freezing for easy meal prep.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 80% lean beef and pork combo—it stays juicy without falling apart. Honestly, the only "chopping" I do is mincing that onion and garlic, then it’s just hands-in-the-bowl mixing. No fancy techniques, just a good shake and a pat.
- Umami Bomb: That pork transforms the flavor—it’s richer than beef alone, with a depth you won’t find in other recipes. The flour helps bind it just right, so every bite has that satisfying, hearty texture.
- Leftover Goldmine: This recipe actually improves the next day. I make a double batch on Sundays because it reheats beautifully—whether sliced for sandwiches or shredded into tacos. (Yes, even on a Tuesday night.)
- Budget Powerhouse: Ground pork stretches the beef, cutting costs without sacrificing taste. One loaf feeds four generously, and the leftovers turn into freezer-friendly meals. My wallet and my family thank me.
Step-by-step instructions for Betty Crocker's beef and pork meatloaf
This method delivers a perfectly juicy interior with a crispy, caramelized glaze every time.
Prepare the Meat Mixture
In a large mixing bowl, combine the 1.5 lb ground beef (80% lean) and 1 lb ground pork. Use your hands to break up any large clumps and distribute the meat evenly. This blend creates a tender, flavorful base that stays moist during baking.
Add the finely chopped yellow onion and minced garlic cloves to the meat mixture. Mix thoroughly until the aromatics are evenly distributed throughout the meat. The onion and garlic will infuse the meatloaf with deep, savory flavor as it cooks.
In a separate small bowl, whisk together the 1 whole large egg, 0.5 cup ketchup, 1 tbsp Worcestershire sauce, 1.5 tsp salt, 1 tsp black pepper, 1 tsp ground mustard, 0.5 cup all-purpose flour, and 0.5 cup dry breadcrumbs. The egg acts as a binder, while the flour and breadcrumbs help create structure and texture. The Worcestershire and mustard add depth of flavor that elevates the dish beyond basic seasoning.
Combine and Shape the Meatloaf
Pour the wet mixture over the meat in the large bowl and gently fold everything together with your hands or a rubber spatula. Be careful not to overmix—the goal is to combine without developing gluten, which would make the meatloaf tough. You should see streaks of ketchup and breadcrumbs throughout the mixture.
Transfer the meat mixture to a lightly greased 9x5-inch loaf pan. Wet your hands with water and gently shape the mixture into a smooth, even loaf. This helps prevent cracking during baking and ensures even cooking. Press down lightly but firmly to compact the meatloaf—this creates a dense texture that holds together beautifully.
Create the Glazed Topping
In a small saucepan, combine the 0.5 cup ketchup, 2 tbsp light brown sugar, and 2 tbsp unsalted butter. Heat over medium-low heat until the butter melts and the sugar dissolves completely. Stir until the mixture is smooth and well combined—this will form the sweet, sticky glaze that creates the signature crust.
Spread the glaze evenly over the top of the shaped meatloaf using the back of a spoon. The glaze should cover the entire surface, leaving about ¼ inch of the edges uncovered. This exposed portion will create a crispy, caramelized border while keeping the center juicy.
Bake to Juicy Perfection
Preheat your oven to 350°F. Place the loaf pan on the center rack and bake for 60-75 minutes, or until the internal temperature reaches 160°F when measured with an instant-read thermometer. The meatloaf is done when the edges pull away slightly from the pan and the glaze is bubbly and set.
During the last 15 minutes of baking, the glaze will caramelize and form a beautiful crust. If it browns too quickly, tent the meatloaf loosely with aluminum foil to prevent over-browning while still allowing it to cook through.
Rest and Serve
Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meatloaf, ensuring each slice remains moist and flavorful. The glaze will set slightly as it cools, creating a perfect balance of sweet and savory with every bite.
Slice the meatloaf into ½-inch thick portions and serve immediately. The outside should be crispy and caramelized, while the inside remains tender and juicy—exactly as Betty Crocker intended. Pair with mashed potatoes, roasted vegetables, or your favorite side dishes for a complete meal.
Pro Tips For Making Betty Crocker Meatloaf Recipe With Beef And Pork
- Mix Wet First: Dump the Betty Crocker mix, milk, and egg into a bowl before adding the raw meat—this keeps your hands cleaner and prevents the flour from turning into a paste. I used to add it last and ended up with gloppy dough that stuck to my fingers like glue.
- Pulse the Onion: Skip chopping the onion entirely—pulse it in a food processor until it’s a rough paste. This distributes flavor evenly without making the meatloaf dense, and it saves you from crying over a cutting board. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Meat: Once the pork and beef are combined with the mix, stop stirring after 10-12 turns—overworking it makes the texture tough. I learned this the hard way when my first loaf turned out chewy instead of tender. Let the Betty Crocker binder do its job.
- Bake Uncovered Last 10: Cover the loaf with foil for the first 50 minutes, then uncover and crank the oven to 375°F for the final stretch. This gives you a crispy top without drying out the middle—my grandmother swore by this, and she was right. (Your future self will thank you.)
Wine and beer pairings for this dish
Red Wine Pairings
For this rich, savory-sweet meatloaf, I reach for a medium-bodied red wine like Zinfandel or Cabernet Sauvignon—both complement the glaze's caramelized sweetness while standing up to the beef and pork.
A California Zinfandel with its jammy blackberry notes and subtle spice bridges the glaze's sugar and the meat's savory depth. If you prefer something smoother, a Washington State Cabernet Sauvignon offers structured tannins that cut through the richness without overpowering. 🍷
Malbec Magic
Don't overlook Argentinian Malbec—its dark fruit flavors and velvety texture make it a perfect match for the meatloaf's hearty profile. The wine's natural sweetness mirrors the glaze, while its earthy undertones harmonize with the Worcestershire and mustard in the mix.
I like to decant it for 20-30 minutes before serving to soften its tannins and enhance its fruit-forward character.
Beer Pairing
A dark amber ale or brown ale works wonderfully with this meatloaf, balancing the sweet glaze and savory meat. Try Samuel Adams Boston Lager—its caramel maltiness echoes the glaze's sweetness while the roasted malt notes complement the meat's depth.
For a lighter option, a Belgian-style dubbel with its fruity esters and malty backbone provides a refreshing contrast to the dish's richness. 🍺
Non-Alcoholic Options
For those skipping alcohol, a sparkling cranberry juice with a splash of ginger beer creates a festive, tangy pairing that cuts through the meatloaf's richness. Alternatively, a smoky cherry soda like Moxie adds a subtle sweetness that mirrors the glaze without overpowering the savory flavors.
Both options work beautifully with the dish's classic comfort appeal.
Sweet Wine Contrast
If you're feeling adventurous, a Port-style ruby port or Moscato d'Asti adds a luxurious touch to the meal. The wine's sweetness enhances the glaze, while its fruity notes create a delightful contrast to the savory meat.
Serve these wines slightly chilled (55-60°F) to highlight their vibrant flavors without overwhelming the dish. 🍇
Nutrition facts
Frequently asked questions
Why mix beef and pork in this meatloaf?
The combination of beef and pork creates a richer, more flavorful meatloaf than beef alone. The pork adds fat and moisture, while the beef provides structure and depth of flavor. This blend ensures a juicy interior with a satisfying texture that holds together beautifully during baking.
Can I make this meatloaf ahead of time?
This meatloaf actually tastes better the next day. Store it in the fridge for up to 4 days or freeze for 3 months. Reheat in a 350°F oven for 15-20 minutes to restore the glaze's crispiness and warm through the center.
What's the best way to prevent a dry meatloaf?
Don't overmix the ingredients and use 80% lean ground beef (the fat keeps it moist). Also, bake at 350°F until the internal temperature reaches 160°F—never rely solely on time. A meat thermometer is your best friend here!
Can I substitute ground turkey or chicken?
While possible, the texture and flavor will differ significantly. Ground turkey works if you add 1 extra egg and 2 tbsp extra breadcrumbs for binding, but it won't be as rich. Chicken would make the meatloaf too lean and dry—this recipe is designed specifically for beef and pork.
How do I make the glaze extra crispy?
For a crackling glaze, bake the meatloaf uncovered for the last 15 minutes of baking. You can also brush on a thin layer of apricot jam mixed with 1 tbsp water before the final 10 minutes for extra sweetness and crispiness.