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This Betty Crocker-inspired meatloaf recipe delivers the perfect balance of juicy beef and pork with a golden, glaze-crusted exterior that’s impossible to resist. The secret lies in combining ground beef and pork for rich, tender texture while using a classic ketchup glaze for that nostalgic touch. I’ve refined this recipe over years to ensure it’s foolproof—no dry, crumbly results here.
What sets this apart is the glazed crust that forms during baking, creating a caramelized seal that locks in moisture. The loaf bakes at 350°F for 50–60 minutes, reaching 160°F internally for perfect doneness. A simple egg wash and ketchup glaze elevate it from homemade to restaurant-worthy without extra effort. The beef and pork blend ensures deep, savory flavor in every bite.
By the time it’s done, you’ll have a meatloaf with a tender heart, crispy edges, and that signature glaze that makes it irresistible. Serve it with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal. This recipe is designed to impress—whether you’re feeding a family or hosting dinner guests.
The best part? It’s beginner-friendly, with clear steps and timing to avoid common mistakes like overmixing or undercooking. Let’s get started on a meatloaf that tastes like a classic Betty Crocker masterpiece.
Ingredients for betty crocker meatloaf recipe with beef and pork
Juicy beef and pork blend with a golden glaze—just like Betty Crocker used to make.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, chilled for handling |
| Ground Pork 🐷 | ½ lb | Freshly ground preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| Ketchup 🍅 | ½ cup | Classic, not sugar-free |
| Yellow Onion 🧅 | 1 medium | Finely chopped, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For moisture binding |
| Worcestershire Sauce 🍶 | 1 tbsp | Classic, not vegetarian |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for glaze |
| Brown Sugar 🍚 | 1 tbsp | Light or dark variety |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The beef and pork ratio is key here. 80% lean ground beef gives that classic meatloaf texture, while the ground pork adds richness. I grab mine from Costco or the butcher counter at Whole Foods—freshly ground always tastes better. The onions and garlic? Sweet yellow onions and fresh garlic cloves (no jarred stuff) make all the difference. If you're using pre-ground meat, let it sit out for 10 minutes first—it's less dense and mixes better. The Worcestershire sauce is non-negotiable for that deep umami flavor, but if you're avoiding it, a splash of soy sauce works in a pinch.
No ketchup? Tomato paste mixed with a splash of vinegar gets you close. The brown sugar in the glaze is optional but adds that caramelized touch—worth the extra minute to mix it in. Fresh parsley is ideal for garnish, but dried oregano at half the amount works if you're in a hurry. The butter for the glaze should be cold—if it's melted, chill it for 10 minutes. For a sweeter glaze, add an extra tablespoon of brown sugar. This recipe is all about balance, so don't overmix the meat—just combine until everything comes together. Overmixing = tough meatloaf.
This meatloaf tastes even better the next day—honestly, I make it on Sundays so it's ready for Monday lunches. Wrap leftovers tightly and store in the fridge for 4-5 days. For longer storage, freeze portions for up to 3 months. The glaze keeps beautifully, so you can reheat just the meatloaf and add fresh glaze when serving. Pro tip: Portion into individual servings before freezing—thaws faster and reheats evenly. Leftovers reheat best at 325°F covered with foil until warmed through.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 10-minute prep—just dump the beef and pork into a bowl, crack in those eggs, and stir until it’s just combined. That onion gets finely diced (or pulsed in a food processor if I’m lazy), and boom: no overworking the meat, no stress.
- Sweet-Savory Magic: The ketchup glaze isn’t just for looks—it’s the secret. That tangy-sweet crust locks in while the pork keeps it moist, and honestly? The combo of ground beef and pork makes it richer than any single-meat version I’ve tried.
- Weeknight Workhorse: Between us, this is my go-to when I’ve got a houseful. Serve it with mashed potatoes for a Tuesday night or slice it cold for sandwiches the next day. (Yes, even on a Tuesday night.)
- Budget Meal Stretch: A pound of beef and pork? That’s half the cost of a fancy steak, and it feeds four with leftovers that reheat like a dream. My freezer’s always stocked with extras—because why buy takeout when this tastes better?
Step-by-step instructions for Betty Crocker meatloaf recipe with beef and pork
This classic meatloaf delivers juicy perfection with a crispy glaze—every bite is tender and flavorful.
Prepare the Meat Mixture
In a large mixing bowl, combine the 1.5 lb ground beef and 0.5 lb ground pork. This blend creates a rich, flavorful base that stays moist while cooking. Use your hands to break up any large clumps, ensuring an even texture throughout the mixture.
Add the 2 whole large eggs, 0.5 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp ground black pepper, and 1 tsp Diamond Crystal kosher salt. Mix well until fully incorporated. The eggs act as a binder, while the ketchup and Worcestershire sauce add depth of flavor. For best results, use room-temperature eggs—they blend more smoothly and create a better texture.
Next, fold in the 1 medium finely chopped yellow onion and 4 minced garlic cloves. The onion adds sweetness and moisture, while the garlic provides a savory punch. Mix gently to avoid overworking the meat, which can make it dense. If the mixture feels too wet, add 0.25 cup all-purpose flour to help bind it together.
Shape and Bake the Meatloaf
Preheat your oven to 375°F. Lightly grease a 9x5-inch loaf pan to prevent sticking. Transfer the meat mixture to the pan and shape it evenly, pressing down gently to remove any air pockets. A smooth, compact shape ensures even cooking and a juicy interior.
Bake the meatloaf uncovered for 50-60 minutes until the internal temperature reaches 160°F and the top is golden brown. Avoid opening the oven door during baking—this helps maintain a steady temperature and prevents the meatloaf from drying out. If the top starts to brown too quickly, tent it loosely with aluminum foil.
Prepare the Glaze
While the meatloaf bakes, prepare the glaze by melting the 0.25 cup unsalted butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the 1 tbsp brown sugar and 0.25 cup chopped fresh parsley. This mixture will create a sweet, buttery topping that caramelizes beautifully.
For extra flavor, you can also add 1-2 tablespoons of the ketchup used in the meatloaf mixture to the glaze. Stir well to combine, then set aside until the meatloaf is nearly done baking.
Apply the Glaze and Finish
Once the meatloaf reaches 160°F internally, remove it from the oven. Spoon the glaze evenly over the top, spreading it to cover the entire surface. Return the meatloaf to the oven for an additional 5-10 minutes to allow the glaze to caramelize and form a glossy, crispy crust.
Let the meatloaf rest for 10 minutes before slicing. This resting time allows the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with your favorite sides—mashed potatoes, roasted vegetables, or a fresh salad. The glaze will be sticky and slightly caramelized, adding a perfect sweet-savory contrast to the juicy meatloaf.
Pro Tips For Making Betty Crocker Meatloaf Recipe With Beef And Pork
- Mix the Meat Right: I learned this the hard way—don’t overwork the beef and pork mix when combining it. Use your hands to gently fold in the onions and egg, but stop as soon as everything’s just combined. Overmixing makes meatloaf dense and tough, and this recipe already leans toward a firmer texture with pork in the mix. Think "tender, not tight."
- Salt the Onions First: This isn’t optional. Dice that yellow onion and toss it in a pinch of salt while you prep the rest. Let it sit for 5 minutes—yes, even if you’re impatient like me. The salt draws out moisture, making the onion sweeter and preventing a watery meatloaf when it bakes. Trust me, your glaze will taste richer too.
- Bake Low and Slow: Start the meatloaf at 350°F like the recipe says, but don’t rush it. After 40 minutes, check the internal temp—it should hit 155°F before it looks fully set. If it’s browning too fast, tent it with foil. I used to pull it early for a "perfect" crust, but the center stayed undercooked. Let it ride; the glaze will set up later.
- Skip the Extra Ketchup: The Betty Crocker recipe likely calls for a glaze and ketchup mixed into the meat. Here’s the thing: that extra ketchup in the mix makes the loaf dry out faster. If you’re using the full recipe, reduce the internal ketchup by 2 tablespoons—just enough to keep the texture moist without turning it into a ketchup log. Save the rest for the glaze.
Essential equipment for perfect results
Loaf Pan Essentials
Start with a 9x5-inch loaf pan—this size gives your meatloaf the perfect shape for even cooking and easy slicing. I recommend a ceramic or anodized aluminum pan like the USA Pan Loaf Pan because they distribute heat evenly and prevent sticking. If you don’t have one, a lightly greased glass baking dish works in a pinch, but ceramic holds heat better for that classic crust. 🧈
For extra insurance against sticking, I brush the pan with neutral oil (like avocado or grapeseed oil) or use nonstick cooking spray. Avoid butter here—it can burn at high temperatures. If your pan has a nonstick coating, skip the greasing entirely, but still shape the meatloaf gently to avoid tearing the coating.
Mixing Tools
A large mixing bowl (at least 8-quart capacity) is key for combining your ingredients without spills. I use a stainless steel bowl from OXO because it’s durable and easy to clean. For mixing, your hands work best—no need for a spoon or mixer. Overmixing with utensils can introduce air pockets, leading to a dense, dry meatloaf. If you prefer, a flexible silicone spatula helps scrape the bowl clean without overworking the mixture.
Measuring Accuracy
Precision matters, especially with the beef and pork ratio (1.5 lbs beef to 0.5 lbs pork). Use a digital kitchen scale for the most accurate measurements—I love the OXO Good Grips scale for its readability. For wet ingredients like ketchup and Worcestershire sauce, a liquid measuring cup with clear markings ensures you don’t overdo it. The brown sugar should be packed lightly—don’t tamp it down, or you’ll end up with a grainy glaze. 🔥
Glaze Prep Tools
For the glaze, a small saucepan (8-inch diameter) is ideal for melting the butter without splattering. I use a stainless steel saucepan because it heats evenly and won’t warp. A wooden spoon or silicon spatula works best for stirring the glaze—avoid metal if the butter is hot to prevent scorching. Keep the heat on medium-low to prevent burning the sugar. A fine-mesh sieve helps strain any butter solids if you prefer a smoother finish.
Resting and Serving
A wire cooling rack is your best friend for resting the meatloaf—it allows air to circulate underneath, preventing sogginess from condensation. I place mine on a large baking sheet to catch any drips. For slicing, a sharp chef’s knife (like the Victorinox 8-inch) ensures clean cuts. If you’re serving immediately, use a serving spoon to transfer slices to plates, preserving that glossy glaze. For leftovers, airtight containers keep the meatloaf moist for days. ✨
Nutrition facts
Frequently asked questions
Why mix beef and pork in this meatloaf?
The beef provides structure and lean protein, while the pork adds richness and tenderness. The 1.5 lb beef to 0.5 lb pork ratio creates a perfect balance—beef holds its shape during baking, and pork keeps the texture juicy. This combo also enhances the savory depth that makes classic meatloaf so satisfying.
Can I make this meatloaf ahead of time?
This meatloaf tastes even better the next day. Bake it fully, then refrigerate in an airtight container for up to 4-5 days. For longer storage, freeze portions for 3 months. Reheat covered at 325°F until warmed through—just add fresh glaze when serving.
What if my meatloaf is dry?
Dry meatloaf usually means overcooking or overmixing. Next time, check internal temp at 160°F (not higher!) and avoid opening the oven door. For extra moisture, add 1 tbsp mustard or 1 egg yolk to the mixture. Also, let it rest 10 minutes before slicing—this redistributes juices.
Can I use ground turkey instead of pork?
Yes, but adjust the ratio. Replace the pork with 0.5 lb ground turkey (93% lean or less)—leaner meats dry out faster. Add 1 tbsp olive oil or 2 tbsp breadcrumbs to compensate. For best results, use a meat thermometer and bake at 350°F instead of 375°F.
How do I make the glaze extra shiny?
For a glossier finish, whisk the glaze ingredients vigorously and strain through a fine-mesh sieve to remove butter solids. Brush the glaze on twice—once before the final 5-10 minutes of baking, then again right after removing from the oven. A splash of apple cider vinegar in the glaze also boosts shine.