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This all pork meatloaf recipe delivers the juicy pink centers and crispy celery crown you crave without beef. After years of perfecting pork loaves at The Smoky Pig, I've cracked the code for tender, flavorful results that rival traditional beef versions.
The secret? A precise blend of pork shoulder and tenderloin with just the right binding agents to keep it moist.
What sets this recipe apart is the celery crown topping—a crispy, aromatic crust that adds texture and depth. We'll use a simple breadcrumb-free method with finely chopped celery, herbs, and a touch of Dijon mustard for that signature crunch without the mess.
The meatloaf itself bakes at a gentle 325°F for even cooking, ensuring perfect doneness every time.
By the time it emerges from the oven, you'll have a meatloaf with a golden crust, a tender interior that's still juicy pink inside, and those crispy celery crown pieces that add a satisfying crunch.
The flavor profile is rich and savory, with just enough herbs to complement rather than overpower the natural taste of the pork.
This recipe works beautifully as a centerpiece for Sunday dinners, holiday gatherings, or anytime you want to impress with a showstopping main dish. Pair it with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. Let's get to work!
Ingredients for all pork meatloaf
Pork shoulder, tenderloin, and crispy celery crown—this is what makes this meatloaf stand out.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch chunks |
| Pork Tenderloin 🐖 | 1 lb | Cut into 1-inch pieces |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Celery Stalks 🥬 | 2 whole | Finely chopped for crown |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Dijon Mustard 🍯 | 2 tbsp | For tangy depth |
| Ketchup 🍅 | ½ cup | For moisture and glaze |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Fresh Sage 🌿 | ¼ cup | Chopped, for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For greasing pan |
The pork cuts are key here. Pork shoulder gives you that juicy, tender texture, while tenderloin adds lean flavor. Grab both from the butcher section—ask for them to cut into 1-inch pieces if they don't already. Costco or local butchers often have great deals on pork shoulder, and it keeps well in the freezer for months. For the celery crown, fresh celery is a must—those plastic-wrapped stalks just won't cut it. Look for crisp, bright green celery with no brown spots. I always buy extra because it gets used in so many dishes after this.
No Dijon mustard? Yellow mustard works in a pinch, though it's less refined. Fresh herbs wilt fast, so dried sage at half the amount gets you close if you're in a bind. The ketchup can be swapped for tomato paste plus a splash of vinegar—just thin it with a little water first. For the celery crown, finely chop it as small as you can (a food processor helps) to get that perfect crunch. The milk is non-negotiable though—it's what makes the meatloaf tender. Whole milk gives the best texture, but 2% works too if that's what you've got.
This meatloaf reheats like a dream—just 350°F for 10-15 minutes until warmed through. The celery crown stays crispy if you reheat it separately for 2-3 minutes. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I always make a double batch because it's that good. The pork keeps well, so portion it out for easy lunches or leftovers. For the celery crown mix, keep it in the fridge for 2 days max—it loses its crunch after that.
Why You'll Love This Recipe
- No Fuss Mix-In: I swear by this combo—pork shoulder and tenderloin means no extra grinding or chopping. Just pulse the shoulder in a food processor, mix in the tenderloin chunks, and let the eggs and milk bind it all like magic. (Yes, even if you’re not a meatloaf pro.)
- Rich Without the Guilt: That onion-milk glaze? It’s the secret to tender, juicy layers without heavy sauces. The pork shoulder keeps it hearty, but the tenderloin adds a lean, satisfying bite—like a hug for your taste buds, but with less carbs than mashed potatoes.
- Leftovers That Beg for More: This thing reheats like a dream—crispy edges stay intact, and the inside stays moist. I make a double batch on Sundays, freeze half, and still crave seconds from the fridge three days later. (My kids call it “mystery meat,” but they’re lying.)
- Budget-Friendly Crowd-Pleaser: Pork shoulder is dirt cheap, and using both cuts stretches it further without sacrificing flavor. Feed six for dinner or pack four lunches—it’s the kind of dish that makes grocery money stretch longer than my patience on grocery days.
Step-by-step instructions for all pork meatloaf
Here's how to build a meatloaf with perfect texture—juicy pink centers and crispy celery crown topping.
Prepare the Pork Mixture
In a large mixing bowl, combine the 1.5 lb pork shoulder and 1 lb pork tenderloin, both cut into 1-inch chunks. This combination gives you the best of both worlds—tenderloin for tenderness and shoulder for moisture. Use your hands or a fork to break up any large chunks, but don't overwork the meat or it'll get tough.
In a separate bowl, whisk together the 2 whole large eggs, 0.5 cup milk, 2 tbsp Dijon mustard, 1.5 tsp salt, and 1 tsp ground black pepper. The eggs and milk act as binders, while the Dijon mustard adds tangy depth that balances the richness of the pork. Gradually pour this wet mixture over the pork, mixing gently until just combined. You want the mixture to hold together when pressed, but don't overmix or you'll develop gluten and end up with a dense loaf.
Create the Celery Crown Topping
While the pork mixture rests, finely chop the 2 whole celery stalks (about ¼-inch dice) and 1 whole yellow onion. In a small bowl, combine these with the 4 cloves minced garlic, 0.25 cup chopped fresh parsley, and 0.25 cup chopped fresh sage. The celery and onion will form the crispy crown on top of your meatloaf, while the herbs add fresh aroma. Set this mixture aside—it'll be ready to use once the meatloaf is shaped.
For the glaze, mix 0.5 cup ketchup with 1 tbsp Dijon mustard in a small bowl. This tangy-sweet mixture will add moisture during baking and create a glossy finish. Keep this separate until you're ready to apply it to the meatloaf.
Shape and Prepare the Meatloaf
Lightly grease a 9x5-inch loaf pan with 1 tbsp olive oil (save the remaining 1 tbsp for later). Spoon the pork mixture into the pan and shape it gently into a loaf, pressing down lightly to remove any air pockets. Don't pack it too tightly or it'll be dense. The top should be slightly domed—this creates more surface area for the celery crown to crisp up.
Spread the ketchup glaze evenly over the top of the meatloaf, using the back of a spoon to create a thin, even layer. This isn't just for flavor—it helps keep the meatloaf moist during baking. Sprinkle a pinch of salt over the glaze to enhance its flavor.
Assemble and Bake to Perfection
Preheat your oven to 375°F. Once hot, arrange the celery-onion mixture in an even layer over the top of the meatloaf, pressing down gently to help it stick. This is where the magic happens—the celery will crisp up beautifully while the meatloaf bakes through. Bake uncovered for 45-50 minutes, until the internal temperature reaches 150°F and the celery crown is golden brown and crispy.
Here's the secret to juicy meatloaf: don't overbake. The meatloaf will continue cooking slightly as it rests, and you want that beautiful pink center. If the celery crown starts to brown too quickly, tent it loosely with foil for the last 10 minutes of baking. Let the meatloaf rest for 10 minutes before slicing—this allows the juices to redistribute throughout the meat.
Pro Tips For Making All Pork Meatloaf
- CHOP ONION FINE: I used to throw in big chunks of onion and wonder why the meatloaf tasted uneven. Grate the yellow onion instead—it distributes flavor and moisture better without overpowering. (Yes, even if you’re impatient like me, take the 30 seconds to do this right.)
- COMBINE COLD MEAT: Mixing cold pork shoulder and tenderloin directly with eggs and milk makes for a dense, dry loaf. Break the pork into chunks first, then microwave it for 30 seconds to warm slightly—just enough to soften the fat and make the mix more tender. (Your future self will thank you.)
- DON’T OVERMIX: The second I started folding the pork mixture instead of stirring, the texture improved. Overmixing turns meatloaf into a dense brick. Use a spatula to gently combine, leaving streaks of fat—it keeps the loaf juicy. (I learned this the hard way after serving a dry, rubbery loaf.)
- BAKE LOW AND SLOW: Crank the oven to 375°F (200°C) for the first 20 minutes, then drop to 300°F (150°C). High heat at the start seals the crust, while low and slow finishes it evenly. (I was skeptical until I tried it—no more dry outsides or undercooked centers.)
Best sauces and condiments for this all pork meatloaf
Classic Ketchup Glaze
Start with the foundation of any great meatloaf—the ketchup glaze. Use ½ cup ketchup mixed with 1 tbsp Dijon mustard for that perfect balance of sweet and tangy. Spread it evenly over the top before adding the celery crown.
I like to use Heinz 57 Varieties for its consistent flavor, but any good-quality ketchup works. For extra richness, stir in 1 tsp brown sugar to deepen the caramelization during baking. 🍅
Honey-Mustard Drizzle
For a sweet and sticky finish, try a honey-mustard drizzle. Combine 2 tbsp honey with 1 tbsp Dijon mustard and brush it over the meatloaf after baking. This works especially well with the pork's natural sweetness.
I often use Manuka honey for its floral notes, but regular honey works too. Add a pinch of smoked paprika to the mix for a subtle smoky depth that pairs perfectly with the celery crown.
BBQ Sauce Swap
Swap the ketchup glaze for ½ cup BBQ sauce (I recommend Sweet Baby Ray's) mixed with 1 tbsp apple cider vinegar for a smoky, tangy twist. This works especially well if you're serving the meatloaf with coleslaw or cornbread.
For extra richness, stir in 1 tbsp molasses to deepen the flavor. Brush this sauce over the meatloaf before baking and again after it comes out of the oven for maximum flavor impact.
Herb Butter Sauce
For a more sophisticated finish, make a simple herb butter sauce. Melt 2 tbsp butter with 1 tbsp fresh parsley, 1 tsp fresh thyme, and a pinch of salt. Drizzle this over the meatloaf after baking while it's still warm.
The butter melts into the crust, adding a luxurious finish. I love using this sauce with the celery crown because it enhances the herbs already in the topping. 🌿
Creamy Horseradish Sauce
If you love a little kick, try a creamy horseradish sauce. Mix ¼ cup sour cream with 2 tbsp prepared horseradish (I use Gourmet Garden for consistency) and a splash of lemon juice. This sauce adds a sharp, spicy contrast to the rich pork.
Serve it on the side for dipping or drizzle it over the meatloaf before serving. It pairs beautifully with the crispy celery crown, cutting through the richness with its bright, tangy flavor.
Maple-Balsamic Reduction
For a gourmet touch, reduce ¼ cup maple syrup with 2 tbsp balsamic vinegar until it thickens slightly. Brush this over the meatloaf after baking for a sweet-savory glaze that complements the pork's natural flavors.
The balsamic adds depth, while the maple syrup keeps it balanced. This sauce works especially well with the celery crown, as the sweetness enhances the crispy texture. 🍁
Nutrition facts
Frequently asked questions
Why does this recipe use both pork shoulder and tenderloin?
The pork shoulder provides juiciness and fat for moisture, while the tenderloin adds lean flavor and tenderness. This combo prevents dryness while keeping the texture perfect. Think of it as the best of both pork worlds—rich and succulent without being overly fatty.
Can I make this meatloaf without a loaf pan?
Shape the meatloaf on a baking sheet lined with parchment paper. For extra crispiness, bake it on the middle rack instead of the bottom. The celery crown will still crisp up beautifully, though it might spread slightly more without the pan's containment.
How do I know when the meatloaf is fully cooked?
Use a meat thermometer to check the internal temperature—it should reach 150°F for perfect pink centers. The celery crown should be golden brown and crispy. Remember, pork continues cooking slightly as it rests, so don't overbake. A 10-minute rest after baking ensures juices redistribute.
What can I substitute if I don't have Dijon mustard?
Use yellow mustard in equal amounts, though it's less refined. For extra tang, add ½ tsp apple cider vinegar to the pork mixture. The mustard adds moisture and depth, so don't skip it entirely—just adjust the flavor profile slightly.
Can I make this ahead of time?
Yes! Assemble the meatloaf (without baking) up to 24 hours ahead and refrigerate. Bake when ready, adding 10-15 minutes to the cooking time. For leftovers, store in an airtight container for 4-5 days or freeze for 3 months. Reheat gently in the oven at 350°F to maintain moisture.