Farmhouse Beef and Pork Meatloaf with Sweet Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 lb (454 g) ground beef (80/20)
• 1 lb (454 g) ground pork
• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (180 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 2 tbsp neutral oil or unsalted butter (for the onion)
• Glaze: 3/4 cup (180 g) ketchup, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/4 tsp black pepper

Do This

• 1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil; set a rack on top (or use a foil-lined sheet).
• 2. Soak oats in milk 5 minutes. Sauté onion in oil 5–7 minutes; add garlic 30 seconds; cool slightly.
• 3. Mix beef, pork, soaked oats, eggs, onion/garlic, seasonings, and Worcestershire just until combined.
• 4. Shape into a loaf (about 9 x 5 inches) on the rack/sheet.
• 5. Bake 40 minutes.
• 6. Stir glaze; spread most on loaf; bake 15–20 minutes more until 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice thick, and serve with extra glaze.

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Why You’ll Love This Recipe

• Classic farmhouse comfort: A hearty beef-and-pork blend with a tender, sliceable texture.
• Moist, not mushy: Oats plus milk keep it juicy while still holding together beautifully.
• Rustic sweet-tangy glaze: A lightly sweet tomato topping that caramelizes in the oven.
• Weeknight-friendly: Straightforward steps, simple ingredients, and great leftovers.

Grocery List

• Produce: 1 medium yellow onion, 1 head garlic
• Dairy: whole milk, 2 large eggs, unsalted butter (optional)
• Meat: ground beef (80/20), ground pork
• Pantry: old-fashioned rolled oats, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, smoked paprika, dried thyme, garlic powder, neutral oil (if not using butter)

Full Ingredients

Meatloaf

• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (180 ml) whole milk
• 2 tbsp neutral oil (like avocado or canola), or 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 lb (454 g) ground beef (80/20 preferred for flavor and moisture)
• 1 lb (454 g) ground pork
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme

Lightly Sweet Tomato Glaze

• 3/4 cup (180 g) ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Optional for Serving (Farmhouse Style)

• Mashed potatoes or buttered egg noodles
• Roasted carrots, green beans, or simple sautéed cabbage
• Extra ketchup or any remaining glaze

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (175°C).

For the best texture and glaze coverage, bake the meatloaf free-form: line a rimmed baking sheet with foil, then set an oven-safe wire rack on top. (This helps excess fat drip away while the loaf stays nicely shaped.) If you don’t have a rack, you can bake directly on the foil-lined sheet; just keep the loaf shaped neatly.

Step 2: Soak the oats for tenderness

In a large bowl, stir together the rolled oats and milk. Let it sit for 5 minutes. This quick soak softens the oats so they blend into the meatloaf and help hold moisture without making it dense.

Step 3: Cook the onion and garlic (for sweeter, mellow flavor)

Heat 2 tbsp oil or butter in a skillet over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes so it doesn’t start cooking the eggs when you mix.

Step 4: Mix the meatloaf gently

To the bowl with the soaked oats, add the cooled onion-garlic mixture, ground beef, ground pork, eggs, Worcestershire sauce, salt, pepper, smoked paprika, and dried thyme.

Using clean hands or a fork, mix just until everything is evenly combined. Stop as soon as it comes together; overmixing can make meatloaf tough.

Step 5: Shape the loaf

Turn the mixture onto your prepared rack/sheet and shape it into a loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. A slightly domed top helps the glaze cling and caramelize.

If you prefer a loaf pan, you can use a 9 x 5-inch loaf pan, but expect a softer exterior and more fat pooling. (If using a pan, consider draining carefully halfway through baking.)

Step 6: Bake, then glaze

Bake the meatloaf for 40 minutes.

While it bakes, make the glaze: in a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.

After 40 minutes, remove the meatloaf from the oven and spread about 2/3 of the glaze over the top and sides.

Return to the oven and bake for 15–20 minutes more, until the center registers 160°F (71°C) on an instant-read thermometer. (Insert the thermometer into the thickest part.)

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the slices stay moist and hold together.

Slice into thick pieces and serve warm with the remaining glaze spooned over the top.

Pro Tips

• Use an instant-read thermometer: Pull the meatloaf when it reaches 160°F (71°C) in the center for safe, juicy results.
• Don’t overmix: Mix only until combined. Overworking the meat makes the loaf tight and springy instead of tender.
• Cool the onions slightly: This prevents the eggs from scrambling in the bowl and keeps the mixture evenly textured.
• Free-form = better glaze: Shaping the loaf on a rack or sheet gives you more caramelized edges and a better glaze-to-meat ratio.
• Want cleaner slices? Chill leftover meatloaf, then slice cold and reheat; it cuts very neatly.

Variations

• Smoky barbecue-style glaze: Swap ketchup for 1/2 cup ketchup + 1/4 cup barbecue sauce. Keep the brown sugar the same and reduce vinegar to 2 tsp.
• Cheddar-stuffed farmhouse loaf: Shape half the mixture, add 1 cup (110 g) shredded sharp cheddar down the center, top with remaining mixture, seal edges, then bake as directed.
• Spicy-sweet kick: Add 1–2 tsp hot sauce to the glaze and 1/4 tsp cayenne to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (add a spoonful of water or extra glaze and cover loosely with foil to prevent drying). Microwave reheating works too; use short bursts so it stays juicy.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed (you may need an extra 5–10 minutes depending on how cold it is).

Freeze: Wrap cooked, cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the fridge, then reheat at 350°F (175°C) until hot throughout.

Nutrition (per serving)

Approximate, per 1 of 8 servings: 420 calories, 28 g protein, 26 g fat, 18 g carbohydrates, 2 g fiber, 6 g sugar, 780 mg sodium.