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Classic Beef and Pork Meatloaf is an old-fashioned family-friendly recipe full of flavor. The savory meatloaf combines with a delicious sweet glaze that is sure to be one of your new favorites. Serve with almost homemade mac and cheese and cheesy garlic mashed potatoes to complete this classic comfort meal!
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Classic meatloaf is one of my favorite old-fashioned recipes! It’s an inexpensive and family-friendly meal that is easy to customize to your family’s taste.
There are a lot of meatloaf recipes and variations out there but this is the best classic meatloaf recipe we have tried.
Why I love this recipe
This meatloaf turns out tender and juicy, no dry texture here! The addition of Ritz crackers instead of bread crumbs adds a subtle butter flavor. The prep time is pretty quick which is great for those busy nights as well.
The glaze on this recipe is what really takes it over the top though. It’s sweet and tangy and gets rave reviews!
- lean ground beef
- ground pork
- Ritz crackers
- dijon mustard
- Worcestershire sauce
- salt and ground black pepper
- garlic powder
- brown sugar
- onion powder
- white vinegar
Step by step
- Preheat oven and line a loaf pan with parchment paper or foil
- In a large mixing bowl combine meat, crushed crackers, eggs, milk, ketchup, and spices. Knead together the meat mixture with your hands until blended.
- Press the meatloaf mixture into the baking dish and press it down with a rubber spatula.
- Bake uncovered for 45 minutes.
- As it gets closer to the 45 minutes stir together the glaze in a small bowl.
- Remove the meatloaf from the oven and drain any grease if necessary (a turkey baster is great for this!)
- Spread half the glaze over the meatloaf with a spoon.
- Bake an additional 45 minutes or until the internal temperature reaches 160 F when checked with a meat thermometer.
- Let meatloaf sit for 15 minutes before slicing.
- add in your favorite diced veggies: celery, carrots, diced peppers, even finely diced potatoes…you can also pulse the veggies in your food processor to make them extra finely chopped
- use ground turkey instead of hamburger and/or ground pork sausage instead of ground pork
- experiment with seasonings: chopped parsley, minced garlic, and Italian seasoning are all great add-ins to this recipe
- use breadcrumbs instead of Ritz crackers in a pinch
Tips for best results
- Place your loaf pan on a rimmed baking sheet to prevent mess from excess grease if using a higher fat ground beef
- When spooning the glaze over the meatloaf, be sure not to touch the spoon to the meatloaf itself so you don’t cross-contaminate the remaining glaze
Storage & leftovers
If you have leftovers I highly recommend trying our leftover meatloaf sandwiches! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or check out our tips for 6 ways to reheat meatloaf without drying it out.
You can freeze meatloaf before or after baking. Wrap tightly in foil and store in a freezer safe bag up to 3 months. Thaw overnight in the refrigerator.
If you try this recipe please comment and rate it below, I love hearing from you!Print
Classic Beef and Pork Meatloaf is an old-fashioned family-friendly recipe full of flavor. The savory meatloaf combines with a delicious sweet glaze that is sure to be one of your new favorites!
For the meatloaf:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup Ritz crackers, crushed
- 2 large eggs
- 1/2 cup ketchup
- 1/2 cup milk
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/3 cup yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the glaze:
- 1/4 cup ketchup
- 2 1/2 tablespoons brown sugar
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or foil and place on a rimmed baking sheet.
- In a large bowl combine all meatloaf ingredients together. Knead together with your hands to mix until just combined.
- Press the meat mixture into the prepared pan and use a rubber spatula to press it in evenly.
- Bake uncovered for 45 minutes.
- As you approach the 45 minute mark, mix together glaze ingredients in a small bowl.
- Remove the meatloaf from the oven and carefully drain any grease if necessary. (A turkey baster is good for this.)
- Spoon half the glaze over the meatloaf, being sure not to touch the spoon to the half-cooked meatloaf so you don’t cross-contaminate the glaze.
- Return the meatloaf to the oven and bake for an additional 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Let meatloaf sit 15 minutes before slicing and serving. Serve with remaining glaze for dipping.
- Serving Size:
- Calories: 293
- Sugar: 10.1 g
- Sodium: 771.4 mg
- Fat: 15 g
- Carbohydrates: 13.1 g
- Fiber: 0.3 g
- Protein: 24.3 g
- Cholesterol: 121.6 mg
Keywords: beef and pork meatloaf