Traditional recipes

Pork and Beef Meatloaf recipe

Pork and Beef Meatloaf recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This is probably one of the easiest meatloaf recipes that you'll come across. It also makes a fantastic sandwich filler.

35 people made this

IngredientsServes: 6

  • 600g minced beef
  • 400g pork sausagemeat
  • 2 eggs
  • 1 large onion, chopped
  • 1 medium courgette, grated
  • 1 medium carrot, grated
  • 2 large garlic cloves, chopped
  • 1 teaspoon chicken stock granules
  • 125g tomato ketchup

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Using your hands, mix all ingredients together in a large bowl.
  2. Shape into an oval loaf and bake in the oven for 30 minutes. Baste with the juices and bake for another 30 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Such an easy recipe and so tasty-04 Sep 2013

A lovely dish. Great to have the veggies in the meatloaf. Will be making again soon.-07 Feb 2018

Neese’s Sausage-Beef Meat Loaf

Follow our step-by-step, photo illustrated recipe to make this combination pork sausage and ground beef meatloaf. We’re using a mild flavored sausage, and recipe from an old North Carolina company known as Neese Sausage. You could take it up a notch by adding hot sausage if you’d prefer. Either way, we’ve got a new twist on an old favorite. Printable recipe included.

Neese’s Sausage-Beef Meat Loaf Recipe:

When winter weather arrived in North Carolina, back when I was a youngster, it meant hog killing time. Daddy raised a couple for our family each year and usually on Thanksgiving Day, instead of sitting down for a big dinner, we got up early and ended the day late, preparing pork for the winter ahead. OK, I didn’t really do much, I was a bit young and pretty much a city slicker, but I do have some fond memories of those days.

Daddy made his own sausage and I got a kick out of helping turn the handle on the sausage grinder he would clamp down on the kitchen table. I remember he went a bit heavy on the Sage, but it was still good with one of Mama’s Buttermilk Biscuits on a cold morning.

Other than homemade sausage, we grew up eating Neese’s Country Sausage around our house. Neese’s is an old North Carolina Company dating back to around 1917 according to their website. I still love their Liver Pudding products, and my brother is a bit fond of their Souse Meat. They just make some really good products and we’re proud to know they’re North Carolina home folks.

I spotted a small Neese Cookbook at a local auction a couple of weeks ago and had to add it to my collection. I broke bad and spent a whole dollar bill for it. I’m a big spender like that. I can’t help it some times. Later, while thumbing through the recipes here at home, I saw this one particular recipe for a Sausage-Beef Meat Loaf and decided I had to give it a try. I think it turned out pretty well and I hope you’ll feel the same way should you decide to try it at your house.

I used the Mild Country Sausage from Neese’s, but you could punch it up a notch by using their Hot brand if you’re up to it. Either way, it’s a great variation on an old Southern favorite that I’m sure you’ll enjoy. I also liked the fact that it uses crumbled up Cornbread instead of white bread, breadcrumbs, or crackers. That was different, and I liked being able to use some of the last batch I made in my cast iron skillet.

I’ll tell you a bit more about the cookbook in just a minute. If you’re ready for some Neese’s, then Let’s Get Cooking!

This is the Neese recipe book that I picked up for 1.00 at a local auction. Interestingly enough, the book is marked on the back as costing $1.00 originally. Seems they hold there value pretty well at least. I leaned it up against an old wooden Neese Country Sausage crate that was given to me by a friend a couple of years back.

I’ve loved the old crate since the day I got it. It’s become even more of a treasure in the past few weeks though. The fellow that gave it to me suddenly passed away right before Christmas at age 48. It was a shock to all of us and he is dearly missed. He was all the time buying and selling stuff, and thought I’d like the crate so he gave it to me. He was a bit of a character and we always ended up joking and laughing about almost anything.

The book contains 34 pages of recipes, all printed on thick brown colored paper. Here’s a scan of the Sausage-Beef Meat Loaf recipe as seen on page 19 of the recipe book. It didn’t have an exact date, but I think it was printed in 1976, probably as some type of promotional advertising piece for the sausage company.

I wanted to show you the end of the wooden crate. It’s marked with a Value of $1.75 and “Please Return.” The crate has a hinged wooden lid but I think someone may have just done that themselves. I’ve contacted the Neese Sausage Company to see if they can give me some more information on both the crate and the recipe book, but haven’t heard back from them yet. I just hope they don’t ask me to RETURN the crate.

Neese’s Sausage-Beef Meat Loaf Recipe: You’ll need these ingredients.

We’ll start by washing, slicing, and dicing up the stalk of Celery. So far… so good.

Do the same with the Bell Pepper. If I had a farm, I’d raise nothing but Bell Peppers. They get up to about $1.50 each around here in the Winter months. During the Summer, I can usually find them at a local roadside produce stand priced at 5 for $1.00. I buy a couple of dollars worth, slice them up and freeze them. This one happened to be fresh though.

Place your skillet over Medium heat. When it’s warm, drop in a couple of Tablespoons of Butter.

Add the diced Bell Peppers.

Add the diced Celery.

Stir them around and saute them until they are lightly browned. Don’t let them burn as you continue to work on the rest of the recipe.

Place the Ground Beef and the Neese’s Sausage in a large mixing bowl. Just remember that you’re only using half the one pound package of Sausage.

Use your fingers and crumble up all the meat.

When you have it all crumbled, mix it up real good.

Add the slightly browned Celery and Bell Peppers. I poured the little bit of butter left in the skillet right in with the veggies.

Crumble up the cornbread and add it into the mixture. I’m going a bit “rustic” here, you might want to crumble your cornbread a bit more, like bread crumbs.

Add the can of Cream of Onion Soup. Do not add the water you would normally add to make the soup, just pour it undiluted, straight out of the can.

Add the Salt.

Add the Black Pepper.

Break the Eggs into a small bowl and whisk them up a bit with a fork.

Add the Eggs to the mixture.

Jump in with both hands and mix it all up really good.

Butter up a 9″ x 5″ loaf pan. Brush the butter all in the bottom and all around the sides, all the way to the top.

Spoon the mixture into the loaf pan and spread it out evenly. Use gentle pressure to pack it down in the pan. Be sure to wipe any excess off from around the edges of the pan, otherwise it’ll just burn right on and make cleaning the pan a bit more trouble. You can thank me later.

Open up the can of Tomato Sauce and pour it all over the top.

Cover the top completely. I wasn’t sure about this part as my pan was about to overflow.

PLEASE NOTE: This is not the typical ketchup and brown sugar glaze – that I happen to like – that you’ll normally find on Southern style Meat Loaf. I can’t say it added a large amount of flavor to the finished product, but we’re following the original recipe.

Since the loaf pan was so full, I opted to wrap a small sheet pan with aluminum foil, and use it as a drip pan underneath the loaf pan, as it baked in the oven.

Bake at 350ºF for a good 60 minutes. You could use a meat thermometer to be sure it’s reached an internal temperature of 170ºF to be on the safe side.

When it’s done, remove it from the oven and just set it aside on a trivet to cool a little. You might see some liquid around the inside edges of the pan when you remove the loaf pan from the oven. Be careful not to spill that and just let it absorb back into the meat as the meat loaf cools down a bit.

Serve warm and Enjoy!

The Hairy Bikers' meat loaf with gravy recipe

The three types of meat used in The Hairy Bikers&rsquo succulent recipe release lots of juice &ndash perfect for turning into a simple serving gravy.

This meatloaf doesn&rsquot need a special tin, just form into a loaf shape on a baking tray or roasting tin. You&rsquoll often find it made with a spiced tomato glaze, which brings additional flavour, but you can leave it plain if you prefer.


  • 1 tbsp sunflower or corn oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 celery stick, trimmed and diced
  • 2 garlic cloves, crushed
  • 1.5 tsp hot chilli powder
  • 1 tsp dried thyme or 1 tbsp freshly chopped thyme leaves
  • 300 g lean minced beef
  • 300 g minced pork
  • 450 g good quality sausage meat
  • 7 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 75 g fresh white breadcrumbs
  • 1 small bunch (around 20g) flat leaf parsley, leaves chopped
  • 1 large egg, beaten
  • 1 tsp fine sea salt
  • 2 tbsp dark brown sugar
  • 1 pinch freshly ground black pepper
  • 1 tbsp sunflower or corn oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 celery stick, trimmed and diced
  • 2 garlic cloves, crushed
  • 1.5 tsp hot chilli powder
  • 1 tsp dried thyme or 1 tbsp freshly chopped thyme leaves
  • 10.6 oz lean minced beef
  • 10.6 oz minced pork
  • 15.9 oz good quality sausage meat
  • 7 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2.6 oz fresh white breadcrumbs
  • 1 small bunch (around 20g) flat leaf parsley, leaves chopped
  • 1 large egg, beaten
  • 1 tsp fine sea salt
  • 2 tbsp dark brown sugar
  • 1 pinch freshly ground black pepper
  • 1 tbsp sunflower or corn oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 celery stick, trimmed and diced
  • 2 garlic cloves, crushed
  • 1.5 tsp hot chilli powder
  • 1 tsp dried thyme or 1 tbsp freshly chopped thyme leaves
  • 10.6 oz lean minced beef
  • 10.6 oz minced pork
  • 15.9 oz good quality sausage meat
  • 7 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2.6 oz fresh white breadcrumbs
  • 1 small bunch (around 20g) flat leaf parsley, leaves chopped
  • 1 large egg, beaten
  • 1 tsp fine sea salt
  • 2 tbsp dark brown sugar
  • 1 pinch freshly ground black pepper
  • 1 tbsp plain flour
  • 400 ml beef or pork stock (fresh or made up)
  • 1 tsp tomato ketchup
  • 1 tbsp plain flour
  • 14.1 fl oz beef or pork stock (fresh or made up)
  • 1 tsp tomato ketchup
  • 1 tbsp plain flour
  • 1.7 cups beef or pork stock (fresh or made up)
  • 1 tsp tomato ketchup


  • Cuisine: American
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 60 mins
  • Serves: 6


  1. Stir the chilli powder and thyme into the pan and cook with the vegetables for a further 2 minutes, stirring constantly. Remove the pan from the heat and tip the contents into a large mixing bowl. Leave to cool for 10-15 minutes. Preheat the oven to 200C/fan oven 180C/Gas 6.
  2. Add the beef, pork, sausage meat, 3 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, breadcrumbs, parsley, egg, salt and plenty of freshly ground black pepper to the vegetables and mix with clean hands until thoroughly combined. The mixture should feel fairly stiff but moist.
  3. Place the meatloaf mixture in the centre of a sturdy baking tray or small roasting tin and form into a loaf shape roughly 28cm by 14cm. (It is important that the tin has sides.) Mix the remaining 4 tbsp ketchup, 1 tbsp Worcestershire sauce and the sugar in a small bowl and spread over the top of the meatloaf.
  4. Bake in the centre of the oven for 45 minutes until browned and firm. The loaf will have released lots of juice as it cooks but you can use this to make the gravy. Remove the loaf from the oven and transfer carefully to a warmed serving plate. Cover loosely with a piece of foil.
  5. Place the baking tray or roasting tin on the hob over a low heat and stir the flour into the juices using a wooden spatula. Cook for 20-30 seconds, stirring continuously. Slowly start adding the stock, just a little at a time, stirring constantly until it is all incorporated. Stir in the 1 tsp ketchup.
  6. Bring the gravy to a simmer and cook for 4-5 minutes, stirring to lift the juices and sticky sediment from the base of the tin. If the gravy is a little lumpy, use a metal whisk to help combine the flour. Season with a little more salt and pepper if necessary. Strain the gravy through a sieve into a warmed jug.
  7. Cut the meatloaf into thick slices and serve with the gravy for pouring.

Recipe taken from Hairy Bikers&rsquo Mississippi Adventure, new and exclusive on Good Food, Sundays at 9pm from 19th August (Sky 247 / Virgin 260).

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Our favorite meatloaf recipe is this one that has lots of meaty flavor from the Worcestershire sauce, garlic and spices. What makes it super duper juicy is the onions, egg, ketchup and milk. It&rsquos the perfect blend and combination of spices and moisture that results in a fabulous slice of juicy meatloaf. Don&rsquot skimp and and serve a little bitty piece. Be generous and slice a nice thick slice and serve it with your favorite veggies or salad. Every bite will make you crave another bite and before you know it, your thick slice is all finished. Time for seconds if there&rsquos any left!

How to Make Meatloaf Flavorful and Keto

To find the perfect proportion of salt and seasonings try this technique. After you&rsquove mixed the beef mixture together well, cook up a small piece and taste it. From there, you can make adjustments before you bake the meatloaf. This is a fool proof way to make sure that your meatloaf is perfect to your palate. Best of all, you don&rsquot have to wait until it&rsquos all cooked to know if it&rsquos seasoned enough for you. Finally, if you want to make it keto friendly, use crushed pork rinds.

Make leftover Meat Loaf Sandwiches or burgers! They Rock. Here&rsquos the best grilled burger version and our sandwich version.

How to make meatloaf taste really good.

The key is proper browning and seasoning. Worcestershire sauce, garlic, parsley, and lots of fresh black pepper are our star flavour builders, plus adequate salt. If you’re unsure about the amount of salt, take a small spoonful of the raw mixture and cook it in a frying pan or microwave so that you can taste it and adjust if needed.

Ketchup has a home in the meatloaf mixture and on top of it. Inside, it adds moisture and tangy flavour. Outside it protects the meat from drying out, and caramelizes under the oven’s heat to create an irresistible sticky, charred layer.

For best browning, I form the meatloaf freehand on a parchment-lined baking sheet. This maximizes the surface area for browning and caramelization of the outer layer, preventing the soggy grey mass that you might have experienced if using an actual loaf pan.

Awesome recipe! My favorite meat loaf! Thank you

My family has used this recipe since I was a child. When I got married my Mom gave me the Better Homes & Garden cookbook with this recipe. That was over 40 years ago and now you can barely read the recipe because it is covered in all of the things I spilled on it while making this meatloaf. One friend of mine asks me to make this for hi m at least once a month. He claims it's the best he has ever eaten. He even asked me to make it for his mother and father. Simple, easy and delicious.

Bought new Better Homes and Garden paperback cookbook. Meatloaf recipe not in there. Had to go online to look for it. Very disappointed ! It's my go to one. My dad even has this recipe.

I've been making this recipe for over 30 years. It used to be in the Better Homes and Gardens New Cook Book but somewhere along the line, they removed it! It is the one meat load recipe that makes people say, "Wow! This is MEAT LOAF. " Even people who swear that they hate meat loaf love this recipe (I've battle tested it on some hard-core nay sayers). One thing - the nutrition information has to be wrong. It says 225 kcal per serving. There's no way this stuff has 225,000 calories in a serving! I found other on-line versions of this recipe that quote the calories as 610 per serving which is much more believable - about the same as a big ol' hamburger. I use 93/7 ground beef for mine as it cuts the fat content way down

It came out delicious! I made it for the whole family, I had some leftover quinoa from yesterdays lunch and added it. But it was really good! We enjoyed it..I served it with a salad and that was it. Amazing!

This is the favorite meat loaf of all my guests. Don't stop here though. All BUG recipes are yummy. Cheesecake, stuffed peppers, lasagne, stuffed pork chops, Apple pie are a few of my go tos.

I have been making this meatloaf since I was 10 years old, I am now 75! The recipe has been passed on many many times and still gets raves to this day. Often I mix the meat with pork and beef and to the sauce add 1/4 t nutmeg. Absolutely delicious!

I found this recipe years ago (2010, to be exact), when I bought BHG's "Our Best Recipes" cookbook. Have made it many times. I was prompted to write this review today after making this meatloaf last night for my husband and me. My husband just raved about it and commented that it is my "best meatloaf recipe, by far." I have made it my own by using a combination of 93% lean ground beef and ground pork (1lb. beef, 1/2lb. pork), 2 cups of day-old French bread crumbs (more like cubes, really), adding 1/2 cup shredded carrot along with the onion and parsley, and using crushed, dried oregano - no sage or basil. It is simply amazing. Company worthy! Today we made meatloaf sandwiches with the leftovers. We used bread from the same French loaf, buttered and pan toasted each slice put a thin slice of yellow onion on each sandwich along with mayo and crisp iceberg lettuce. Just delicious. You have to try this meatloaf recipe!

Recipe Summary

  • 3 thick slices white bread, torn into large pieces
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium carrot, chopped
  • 1/2 cup flat-leaf parsley
  • 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
  • 12 ounces ground pork, preferably pasture-raised
  • 12 ounces ground veal, preferably milk-fed
  • 1 large egg
  • 3/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Coarse salt and freshly ground pepper
  • 2 tablespoons light-brown sugar

Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

Stir together remaining 1/2 cup ketchup and the brown sugar until smooth brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

It takes a little extra prep time to make the "sofritto" base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form. Meatball meatloaf.

It may look like the sofritto is a time consuming extra step for meatloaf, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better.

If you are craving a hardy meal, this KETO meatloaf recipe is what you are looking for. I have a bad problem of getting stuck in a rut with eating the same meal over and over.

If you are ready to jazz up your family&rsquos menu with some meaty goodness while still eating low carb, let&rsquos dive in.

Make It How You Like It

The beautiful things with this KETO meatloaf recipe is that there are a million different ways to adapt it using our base recipe. Here are different variations of this low carb meatloaf recipe that you can change and update ingredients to make it fit in one of your meal plans.

Scroll past the recipe to learn all about the various type of low carb meatloaf recipes can be created from this base recipe!

Meat Loaf, 7 Ways

Learn all you need to master―and trim down―this treasured American classic.

Meat loaf holds an honored spot in the pantheon of all-American foods, right up there with hot dogs, burgers, and apple pie. It was popular during World War II, when ground beef was among the most affordable and available meats President Truman claimed meat loaf with tomato sauce was his favorite meal. And the 1950s saw the creation of "gourmet" meat loaves with a middle layer of hard-cooked eggs or "frosted" with a topping of mashed potatoes (as a sort of American version of British shepherd&aposs pie). Today, meat loaf remains a family favorite.

All you need to prepare a meat loaf is ground meat (be it beef, pork, turkey, or lamb), a few seasonings, perhaps a vegetable or two, and some kind of binder (usually breadcrumbs and/or eggs) to hold it all together. That equation leaves lots of room for invention, including lower-fat versions.

Struggling to cook healthy? We'll help you prep.

Slimming down this suppertime standby is just a matter of technique. Doing so not only improves flavor but also does a lot to boost meat loaf&aposs nutritional profile. Lean beef offers generous amounts of several different nutrients, including high-quality protein, zinc, vitamin B12, selenium, and phosphorous, and goodly sums of iron, riboflavin, and niacin. Veal and turkey, while not as high in iron, are also good sources of B vitamins and lean protein.

Choose the Meat
Meat is the main ingredient, and the one that most influences texture and flavor. Fatty cuts like regular ground chuck or ground beef (may be called "85 percent lean," but it&aposs a hefty 15 percent fat by weight) are out because nearly all that fat will end up in the final product. Breadcrumbs, crackers, or whatever is used to bind the loaf will absorb the extra fat cooked out of the meat. While that makes for a moist texture, it isn&apost nutritionally sound. We found that 92 percent lean and 96 percent extralean ground beef work fine, especially when combined with a smaller amount of ground pork, which adds a bit of moisture. Ultralean ground turkey breast can also be used for a leaner meat loaf, but it makes for a dry final product. So we combined ground turkey breast with ground turkey or ground pork and added a little extra liquid to the mix. 

Bind It
We also experimented with various binding agents, including traditional breadcrumbs and eggs or egg whites. We learned to let the overall flavor of the meat loaf determine the binder. Our Diner Meat Loaf "Muffins" use crushed saltines, whereas our Asian-Style Meat Loaves use chopped rice crackers. You also can use fresh or dry breadcrumbs: It takes about twice as many fresh breadcrumbs to equal the binding capacity of dried. A good rule of thumb is to use 1 cup fresh breadcrumbs (or 1/2 cup dried breadcrumbs) for every 1 1/2 pounds of meat.

Add a Little Extra Liquid
Because lower-fat meat loaf relies on leaner cuts of meat and poultry, it helps to add slightly higher amounts of liquid flavorings like ketchup, salsa, and milk to keep the loaf moist and compensate for the lower amounts of fat.

Don&apost Forget the Eggs
Whole eggs and egg whites are interchangeable in most of these recipes, as both are adept at holding the multiple ingredients in a meat loaf together. We used egg whites most often in these recipes to keep fat down, and also because other higher-fat ingredients were already adding flavor.

Choose a Form
Meat loaf recipes can be made in a loaf pan, with a free-form shape, or in a muffin tin. Free-form loaves cook more quickly than those in a loaf pan, and muffin tin loaves cook in about half the time of a full-size loaf.

Let It Stand
Meat loaf firms as it stands: 10 minutes is usually sufficient. But you&aposll find that loaves become even firmer, and much easier to slice for sandwiches when allowed to stand in the refrigerator overnight. Slice what you need for dinner tonight, then refrigerate the leftovers in a chunk to cut, slice, or crumble as needed.

Handle with Care
Meat loaf is one of the easiest dinners to prepare and uses ingredients found in any supermarket. But you should use care when handling any raw meat.

•When shopping, pick up ground meat just before checking out.

•Refrigerate or freeze meat right away.

𠈬ook or freeze ground meat within 2 days. Use frozen meat within 4 months.

•Wash your hands before and after handling raw ground meat. Wash utensils, countertops, cutting boards, the sink, and anything else that comes into contact with raw meat with hot, soapy water.

•Use a meat thermometer to gauge the internal temperature of meat loaf. Cook ground beef, pork, and veal to 160 degrees and ground poultry to 165 degrees. Reheat any type of meat loaf to an internal temperature of 165 degrees. Note: We found that very lean ground beef may still be pink when fully cooked, so be sure to use a meat thermometer to test its doneness.

𠈬ooked meat loaf will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months (ground poultry) or 4 months (beef, pork, or veal).

Versatile Leftovers
For many of us, the real appeal of meat loaf is enjoying the leftovers. These are some of our favorite ways to enjoy it the next day.

•Sliced on a sandwich
𠈬rumbled as taco or enchilada filling
𠈬rumbled and mixed with bottled marinara over pasta
•Thinly sliced on gourmet crackers
•Reheated and topped with refrigerated mashed potatoes (such as Simply Potatoes) for a speedy shepherd&aposs pie