Beef and Pork Meatloaf: How Long to Cook It at 350°F

This American-style beef and pork meatloaf combines ground beef and pork with a milk-soaked breadcrumb binder, seasonings, and a tangy ketchup glaze. Bake it at 350°F (175°C) until a thermometer confirms the center is safe, then let it rest so the slices hold together.

Ingredients

1 lb (454 g) ground beef, preferably 80% lean
1 lb (454 g) ground pork
1 cup (100 g) plain breadcrumbs
⅔ cup (160 ml) milk
1 medium yellow onion, finely grated or minced, about 1 cup (150 g)
2 large eggs
⅓ cup (80 ml) ketchup, divided between the mixture and glaze
1 tbsp (15 ml) Worcestershire sauce
2 tsp (10 ml) Dijon mustard
1 tsp (5 g) kosher salt
½ tsp (1 g) ground black pepper
1 tsp (1 g) dried thyme
1 tbsp (12 g) packed brown sugar
1 tsp (5 ml) cider vinegar

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil, or lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. A baking sheet lets fat drain away and exposes more of the loaf to the glaze; a loaf pan gives the meatloaf a more uniform shape but can hold extra fat. Allow about 5 minutes for the oven to preheat while you prepare the mixture.
Soak the breadcrumbs. In a large bowl, stir the breadcrumbs and milk together. Leave them for 5 minutes, until the crumbs look softened and absorb most of the milk. This quick panade helps retain moisture and keeps the finished loaf tender. If the mixture still has a small amount of liquid at the bottom, that is fine; it will be incorporated in the next step.
Mix the seasonings and meat gently. Add the onion, eggs, 2 tablespoons (30 ml) of the ketchup, Worcestershire sauce, Dijon, salt, pepper, and thyme to the soaked crumbs. Stir to combine, then add the beef and pork. Use clean hands or a fork to mix just until the ingredients are distributed. Stop when no large streaks of seasoning remain. Packing or kneading the mixture firmly can make the meatloaf dense.
Shape the loaf and make the glaze. Transfer the mixture to the prepared pan or baking sheet. On a baking sheet, shape it into a loaf about 9 inches (23 cm) long, 5 inches (13 cm) wide, and 2½ to 3 inches (6 to 8 cm) high. In a small bowl, mix the remaining ketchup with the brown sugar and cider vinegar. Spread about half the glaze over the top of the raw loaf; reserve the rest for later. Wash hands and any surfaces that touched raw meat.
Bake and check the temperature. Bake uncovered for about 65 to 75 minutes. At around 45 minutes, carefully spread the reserved glaze over the top and return the loaf to the oven. Begin checking the center at 65 minutes; the exact time depends on the loaf’s thickness, pan, and oven. Insert an instant-read food thermometer into the thickest part without touching the pan. The USDA FSIS safe minimum internal temperature for ground beef and pork is 160°F (71°C). If it has not reached that temperature, continue baking and recheck every 5 minutes. Do not rely on the browned exterior or a clear-looking juice as proof of doneness.
Rest, then slice. Once the center reaches 160°F (71°C), take the meatloaf out of the oven and let it rest for 15 minutes before cutting. The resting time allows the juices to settle and makes neater slices. If it was baked in a loaf pan, carefully drain excess fat before lifting or slicing it. Use a clean knife and serving utensils, not anything that touched the raw mixture.

Tips

Choose the right meat balance. A mix of 80%-lean beef and ground pork gives the loaf flavor and enough fat to stay moist. Very lean meat can turn dry, while meat with substantially more fat may leave a greasy pan. If your beef is leaner, avoid extending the bake once it reaches 160°F (71°C).
Grate the onion for a softer texture. Finely grated onion blends into the loaf and releases moisture as it cooks. Minced onion works too, but larger pieces can remain noticeable or feel firm. If you prefer a sweeter, less sharp onion flavor, sauté the onion until soft and let it cool completely before mixing it with the raw meat.
Keep the mixture light. Mix only until combined and shape without compressing it. A compact loaf takes longer to cook through and can have a tight, firm texture. A baking sheet is useful if you want more glaze-covered surface; a loaf pan is convenient if keeping a uniform shape matters more.
Use a thermometer rather than extending the timer. The stated oven time is a guide for a loaf of this size, not a guarantee. A shallow loaf may finish sooner, and a tall one may need longer. Check the center and return the meatloaf to the oven in short intervals if needed.

Serving Suggestions

Serve the meatloaf warm, sliced into thick portions, with mashed potatoes or roasted potatoes to catch the glaze and pan juices. Green beans, peas, roasted carrots, or a crisp green salad add a fresh contrast. For a simple plate, pair one slice with a vegetable and a spoonful of the glaze from the pan; if the pan contains a lot of fat, spoon around it rather than pouring the fat over the food.

Leftover slices also work well in sandwiches. Put a cold or gently reheated slice between toasted bread with a little mustard, or warm it and add it to a roll with pickles. Since the loaf is rich and savory, a sharp pickle, vinegar-dressed slaw, or plain steamed vegetable can balance the meal without needing another heavy sauce.

Variations

Use oats instead of breadcrumbs: Replace the 1 cup (100 g) of breadcrumbs with 1 cup (90 g) of quick oats. Let the oats soak in the milk for the same 5 minutes. They make a slightly heartier, more rustic loaf. Rolled oats can be used, but the texture will be more noticeable.

Change the herbs and seasoning: Replace the thyme with 1 teaspoon (1 g) of dried Italian seasoning, or use 1 tablespoon (3 g) of chopped fresh parsley. For a little heat, add ¼ teaspoon (0.5 g) of chili flakes. Keep the salt amount steady unless your Worcestershire sauce or another addition is particularly salty.

Make the glaze less sweet: Leave out the brown sugar and mix the reserved ketchup with the cider vinegar and an extra 1 teaspoon (5 ml) of Dijon. The topping will taste tangier and less like a sweet barbecue-style glaze. You can also use all ketchup without the added sugar or vinegar if you prefer a straightforward topping.

Try a different meat ratio: You can use 1½ lb (680 g) beef and ½ lb (227 g) pork, or reverse that ratio. The texture and flavor will shift with the balance: more beef tastes beefier, while more pork tends to make the loaf softer and richer. Keep the total meat weight at 2 lb (907 g), shape the loaf to the same thickness, and use the thermometer rather than assuming the original timing will be exact.

Storage and Reheating

Refrigerate leftover meatloaf within 2 hours of cooking. Store it in a covered, airtight container or wrap it well; it keeps for 3 to 4 days in the refrigerator. For easier reheating, slice the loaf before storing, but keep the slices covered so they do not dry out. You can freeze cooled slices in a freezer-safe container for up to 3 months for best quality. Thaw them in the refrigerator before reheating, or reheat from frozen for longer, checking the center.

Warm individual slices in a covered skillet over low heat with a teaspoon or two of water, or microwave them covered in short intervals. For a larger portion, place it in an oven-safe dish, add a spoonful of water or broth, cover, and heat at 325°F (165°C) until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly heating and cooling the same portion; warm only what you plan to eat.

Frequently Asked Questions

How long does a 2-pound beef and pork meatloaf take at 350°F?
A loaf made with 2 lb (907 g) of meat, shaped about 2½ to 3 inches (6 to 8 cm) high, usually takes about 65 to 75 minutes at 350°F (175°C). Pan shape, loaf thickness, and oven accuracy all affect the timing, so check the center with a thermometer rather than treating the clock as the final test.

What temperature should beef and pork meatloaf reach?
Because this recipe uses ground beef and ground pork, the center needs to reach 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat. Check the thickest part with a food thermometer. Color alone is not a reliable way to confirm that the loaf is safely cooked.

Should meatloaf be covered while it bakes?
This recipe is baked uncovered so the glaze can set and the top can brown. If the top is getting darker than you like before the center is done, loosely tent foil over it for the remaining baking time. Do not seal the foil tightly around the loaf, and still use the thermometer to check doneness.

Why did my meatloaf fall apart when I sliced it?
It may have been sliced before resting, or the mixture may not have had enough binder. The eggs and milk-soaked breadcrumbs help hold this loaf together; measure them accurately and let the cooked loaf rest for 15 minutes. Also avoid making substitutions that add a lot of liquid without adjusting the binder.

Can I prepare the meatloaf ahead of time?
Yes. Shape the uncooked loaf, cover it, and refrigerate it promptly, then bake it within 24 hours. Keep raw meat separate from ready-to-eat foods, and do not leave the loaf at room temperature while the oven heats. A cold loaf may take longer to bake, so use the internal temperature—not the original time estimate—to know when it is done.

Can I bake this meatloaf at a different oven temperature?
You can, but the cooking time will change. A hotter oven may brown the glaze before the center is ready, while a cooler oven usually takes longer. For a reliable result, use 350°F (175°C), keep the loaf a similar thickness, and check for 160°F (71°C) at the center.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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