Main Courses
Betty Crocker’s meatloaf recipe with beef and pork delivers that nostalgic, comforting flavor we all love—juicy, tender, and perfectly seasoned with a glaze that locks in every last drop of moisture. The secret lies in the perfect blend of beef and pork, bound together with breadcrumbs and egg for that signature texture. I've perfected this recipe over years of testing, ensuring it stays moist and flavorful from start to finish.
This classic meatloaf uses a simple yet effective technique: mixing ground beef and pork with savory seasonings, breadcrumbs for binding, and a touch of egg to keep it tender. The glaze isn't just for looks—it creates a caramelized crust that seals in juices, making every bite irresistible. Baking at the right temperature ensures even cooking without drying out the center.
By the time it comes out of the oven, you'll have a meatloaf that's golden on top, tender on the inside, and packed with rich, savory flavor. The glaze adds a touch of sweetness that balances the meat perfectly, while the breadcrumb crust gives it that satisfying texture. It's the kind of dish that tastes like home, and it's easier to make than you think.
Serve it with mashed potatoes, roasted vegetables, or your favorite sides for a complete meal. This recipe is designed to be foolproof, so even if you're new to meatloaf, you'll get restaurant-quality results. Let's get started!
Ingredients for betty crocker meatloaf recipe with beef and pork
Classic meatloaf ingredients that deliver nostalgic comfort with every tender bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 ½ lb | 80% lean for juiciness |
| Ground Pork 🐷 | ½ lb | Lean but flavorful |
| All-Purpose Flour 🌾 | ½ cup | For breadcrumb texture |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Yellow Onion 🧅 | 1 whole | Finely diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Ketchup 🍅 | ½ cup | For glaze base |
| Worcestershire Sauce 💧 | 1 tbsp | For umami punch |
| Dry Mustard 🌶️ | 1 tsp | For tangy kick |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Brown Sugar 🍚 | 1 tbsp | For glaze caramelization |
The beef-pork blend is key here—80% lean ground beef keeps it juicy while the pork adds flavor. Grab the pre-ground from Costco or your butcher counter for the best texture. I always check the fat content label—too lean and it dries out. The onion and garlic? Yellow onions work best, and don't skip mincing the garlic fine. For the breadcrumbs, I use Panko-style from the Asian aisle—it stays crisp even after baking. If you're in a pinch, regular breadcrumbs work too, but they'll be softer.
No Worcestershire sauce? Soy sauce at half the amount gets you close, though it'll taste slightly different. The ketchup in the glaze can be swapped for tomato paste plus a splash of vinegar—just thin it with water. For a sweeter glaze, add 1 extra tbsp brown sugar. The milk in the meatloaf mixture? Egg wash substitute if you're avoiding eggs—just use a little more water. And if you're making this ahead, prep the glaze ingredients first—they keep for 2 weeks in the fridge once mixed.
This meatloaf tastes even better the next day—3-4 days in the fridge, wrapped tightly. Freezes beautifully for up to 3 months, but thaw overnight in the fridge. I always slice it 15 minutes after baking when it's still warm—keeps it juicier. Leftovers reheat well in the oven at 300°F for 10-15 minutes. Store the glaze separately if you're not using it right away—it'll last 2 weeks in the fridge.
Why You'll Love This Recipe
- No Mixing Madness: I swear by the Betty Crocker method—just dump the ground beef and pork into a bowl, add the milk and egg, and let the flour bind it all together. No food processor, no overworking the meat, just hands-off simplicity that still gives you that classic texture.
- Double-Meat Magic: That beef-and-pork combo? It’s the secret weapon. The pork keeps it juicy while the beef delivers that rich, hearty flavor—plus, the milk-soaked flour crust gives it a tender, almost cake-like crumb. Honestly, it’s the kind of meatloaf that makes you pause mid-bite.
- Leftovers That Shine: This recipe actually tastes better the next day. I make a double batch on Sundays, slice it up, and it’s ready for sandwiches, casseroles, or even breakfast hash. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Ground beef and pork are affordable, and this recipe stretches easily for a crowd. Between us, I’ve fed six people for under $15 with this—plus, the leftovers mean no takeout runs when I’m too tired to cook.
Step-by-step instructions for Betty Crocker meatloaf
Here's how to make a juicy, flavorful meatloaf with a caramelized glaze that stays moist inside.
Prepare the Meat Mixture
In a large bowl, combine the 1.5 lb ground beef (80% lean) and 0.5 lb ground pork. The pork adds flavor and helps keep the meatloaf tender. Use your hands to break up any large clumps, but don't overwork the meat—this keeps it juicy.
Next, add the 1 whole large egg, 0.5 cup milk, 0.5 cup all-purpose flour, 1 whole yellow onion (finely diced), and 3 cloves garlic (minced). Mix gently with your hands until just combined. Overmixing develops gluten, which can make the meatloaf tough. The mixture should hold together when pressed but still feel slightly loose.
Season and Shape the Meatloaf
In a small bowl, whisk together 1 tbsp Worcestershire sauce, 1 tsp dry mustard, 1 tsp ground black pepper, 1.5 tsp salt, and 1 tbsp brown sugar. Pour this seasoning blend over the meat mixture and mix thoroughly with your hands. The brown sugar will caramelize beautifully in the glaze later.
Transfer the seasoned mixture to a lightly greased 9x5-inch loaf pan. Shape it evenly by pressing down gently with your hands—this prevents cracking during baking. Smooth the top with a spatula for an even surface. The loaf should fit snugly in the pan but not overflow.
Bake the Meatloaf
Preheat your oven to 350°F. Bake the meatloaf uncovered for 1 hour, then reduce the heat to 325°F and continue baking for another 30-40 minutes, or until the internal temperature reaches 160°F when measured with a meat thermometer. The edges should be golden brown, but the center should still feel slightly warm to the touch.
Here's the thing—don't open the oven door during the first hour. Every time you peek, you lose heat and moisture, which can dry out the meatloaf. If it starts to brown too quickly, tent loosely with foil after the first hour to prevent over-browning.
Prepare and Apply the Glaze
While the meatloaf bakes, prepare the glaze in a small saucepan. Combine 0.5 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp dry mustard, and 1 tbsp brown sugar. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. The glaze should coat the back of a spoon but still be pourable.
Once the meatloaf is done baking, remove it from the oven and spread the glaze evenly over the top. Return it to the oven for 5-10 minutes to let the glaze caramelize and set. You'll know it's ready when the glaze turns a deep, glossy red and forms a slight crust on top. This step locks in all those juices and adds that classic meatloaf flavor.
Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. This resting time allows the juices to redistribute, ensuring each slice is moist and flavorful. The glaze will firm up slightly as it cools, but it'll still be sticky and delicious.
Slice the meatloaf into 6 equal portions and serve with your favorite sides. The combination of the juicy meat, savory glaze, and tender texture makes this a classic comfort food that's hard to beat. Enjoy immediately while it's warm and the flavors are at their peak!
Pro Tips For Making Betty Crocker Meatloaf Recipe With Beef And Pork
- Mix Pork First: I used to just dump everything in at once, but mixing the pork alone with the milk and egg first makes it more tender—it absorbs the liquid better before the beef gets added. The beef stays juicier when you combine them last.
- Don’t Overwork the Meat: After burning through three batches of dense, rubbery meatloaf, I learned: handle the mixture just until combined. Overmixing develops gluten like you’re kneading bread, and that’s how you end up with a brick. Gentle folds are your friend.
- Use Cold Milk: Pouring cold milk into the mix keeps the eggs from cooking prematurely while you shape the loaf. I was skeptical—it seemed counterintuitive—but the texture stays lighter, and the crust forms better during baking. (Yes, even if you’re impatient like me.)
- Bake on Wire Racks: Skip the direct pan contact—place your loaf on a wire rack set inside a baking sheet. Air circulates underneath, giving you that perfect golden-brown crust without steaming the bottom. I tried it after years of soggy results, and it’s the thing that matters most.
Essential equipment for perfect results
Loaf Pan Essentials
A 9x5-inch loaf pan is your best friend for this recipe—it holds the meatloaf snugly while allowing even baking. I prefer stoneware pans from Pyrex because they distribute heat evenly and prevent sticking. If you don’t have one, a lightly greased metal loaf pan works too, but check for browning after 30 minutes to avoid overcooking the bottom. 🔥
Meat Thermometer Must-Have
Skipping a meat thermometer is a rookie mistake—this recipe demands precision. I swear by the Thermoworks Smoke for its instant-read accuracy. Insert it into the thickest part of the meatloaf (avoid touching the pan) and aim for 160°F internal temperature. Without one, you risk dryness or undercooking. Pro tip: Let it rest 10 minutes before checking—juices redistribute, giving you a truer reading.
Mixing Bowl & Hands-On Prep
A large stainless steel mixing bowl (like the OXO Good Grips) is ideal for combining ingredients without sticking. For shaping, I use wet hands—dampen them slightly to prevent the mixture from clinging. Avoid plastic bowls; they can absorb odors and flavors. If you’re squeamish about touching raw meat, wear disposable gloves and use a spatula for mixing, though hands give better control for even texture.
Glaze Tools & Technique
For the glaze, a small saucepan with medium-low heat prevents burning. A silicone spatula (like OXO’s) helps stir without scratching the pan. To test glaze thickness, dip a spoon in—it should coat the back smoothly but still drip slightly. A pastry brush works for spreading, but I prefer a small offset spatula for even coverage. 💫
Oven Thermometer Check
Ovens lie—25% of home ovens run 25°F hotter or colder than set. Grab an oven thermometer (I use the Thermoworks Oven) to confirm your 350°F setting. If it’s off, adjust your baking time accordingly. For example, if your oven runs 20°F hot, reduce heat to 330°F to avoid overcooking. This small step makes a huge difference in texture.
Optional: Meatloaf Rack
For crispier edges, place your loaf pan on a wire cooling rack inside a baking sheet. This allows heat to circulate underneath, preventing soggy bottoms. If you don’t have a rack, crumple aluminum foil into a makeshift base. Just avoid overcrowding—leave 1 inch of space around the pan for airflow. Trust me, your meatloaf will thank you. ✨
Nutrition facts
Frequently asked questions
Why mix beef and pork in this meatloaf?
The combination of beef and pork creates the perfect texture—beef provides structure while pork adds rich flavor and keeps the meatloaf juicy. The pork fat melts during baking, creating moisture that prevents dryness, while the beef maintains that classic meatloaf firmness. It's a time-tested ratio that delivers restaurant-quality results at home.
Can I make this meatloaf ahead of time?
This meatloaf actually tastes better the next day. Prepare it up to 2 days ahead by baking it fully, then refrigerating it wrapped tightly in foil. Reheat in a 300°F oven for 15-20 minutes until warmed through. For freezing, wrap individual slices in plastic wrap and freeze for up to 3 months—thaw overnight in the fridge before reheating.
What if my meatloaf cracks during baking?
Cracking happens when the meatloaf shrinks too much. To prevent it, make sure your hands are damp when shaping (helps prevent sticking) and don't overmix the ingredients. If it cracks while baking, simply spread the glaze over the cracks—they'll disappear once the glaze sets. For extra insurance, make a small well in the center before baking to allow steam to escape evenly.
Can I use ground turkey instead of beef?
You can substitute ground turkey, but you'll need to adjust the ratio. Use 100% ground turkey (93% lean or leaner) and add 1 extra egg plus 2 tbsp milk to compensate for the lower fat content. The texture will be slightly different but still delicious. For best results, choose a high-fat ground turkey (at least 17% fat) to maintain moisture.
How do I make this meatloaf vegetarian?
For a vegetarian version, replace the meat with 1.5 lbs crumbled firm tofu (pressed to remove excess water) plus 1 cup cooked lentils. Use 1 extra egg and 2 tbsp flaxseed meal mixed with 3 tbsp water as a binder. The glaze remains the same, but you may need to bake it for 5-10 minutes longer at 325°F to reach 165°F internal temperature.