Meatloaf works well for family dinners because it is filling and easy to make ahead.
This collection brings together 14 recipes that mix beef and pork to add flavor and keep the texture moist.
You will find simple variations that fit weeknight schedules and use common ingredients.
Some recipes include ways to adjust for different tastes or pantry items.
Each one focuses on practical steps to get a good result without extra fuss.
Helpful Tips Before You Start
These tips will help you get juicy results with beef and pork meatloaf recipes.
Use Equal Parts Beef and Pork
A 50-50 mix of ground beef and pork adds flavor and keeps the loaf moist. Pork brings extra fat that beef alone often lacks.
Soak Bread in Milk First
Mix breadcrumbs with milk or broth and let them sit for five minutes. This panade binds the meat without drying it out during baking.
Mix Gently by Hand
Combine ingredients just until they hold together. Overmixing packs the proteins tight and leads to a dense texture.
Check Temperature at 160 Degrees
Pull the meatloaf from the oven when the center hits 160 degrees. It will rise a few degrees while resting and stay juicy.
Let It Rest Before Slicing
Wait 10 minutes after baking so the juices settle. Cutting too soon lets moisture run out onto the plate.
Bacon-Wrapped Beef and Pork Meatloaf with Roasted Root Vegetables
This bacon-wrapped meatloaf blends ground beef and pork into a moist base that stays juicy during baking. The bacon layer adds a crisp, smoky finish while the root vegetables roast alongside to bring natural sweetness and hearty texture to the plate. It suits cool evenings when a single pan can handle both the protein and the sides.
The dish works well for family dinners because it needs little hands-on time after assembly. The flavors stay balanced with savory meat, salty bacon, and caramelized vegetables that need only basic seasoning.
Bacon-Wrapped Beef and Pork Meatloaf with Roasted Root Vegetables
Ingredienser
- 1 pound ground beef
- 1 pound ground pork
- 8 slices bacon
- 1 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 carrots, cut into 2-inch chunks
- 2 parsnips, cut into 2-inch chunks
- 2 medium potatoes, cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary
fremgangsmåte
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix with clean hands until the ingredients are evenly distributed.
- Shape the mixture into a loaf about 9 inches long and place it in the center of the baking sheet.
- Lay the bacon slices over the top and sides of the loaf, tucking the ends underneath so the bacon stays in place.
- In the same bowl, toss the carrots, parsnips, and potatoes with the olive oil, rosemary, and a pinch of salt and pepper until the vegetables are coated.
- Spread the vegetables around the meatloaf on the baking sheet in a single layer.
- Bake for 55 to 65 minutes until the meatloaf reaches 160 degrees F internally and the bacon is browned. Let the loaf rest for 5 minutes before slicing.
merknader
Cuisine: American
Equipment: Large mixing bowl, Rimmed baking sheet
Italian Sausage-Stuffed Beef and Pork Meatloaf with Creamy Polenta
This meatloaf combines ground beef and pork with a savory Italian sausage center. The result is a hearty main that feels special enough for Sunday dinner but simple enough for a weeknight. Creamy polenta on the side adds a smooth contrast to the well-seasoned meat.
The dish brings together familiar Italian flavors in one pan. Families enjoy it because the sausage keeps the meatloaf juicy while the polenta makes the meal feel complete.
Italian Sausage-Stuffed Beef and Pork Meatloaf with Creamy Polenta
Ingredienser
- 1/2 lb ground beef
- 1/2 lb ground pork
- 8 oz Italian sausage links
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup cornmeal
- 4 cups chicken broth
- 1/2 cup grated Parmesan
- 2 tbsp butter
- 1/4 cup heavy cream
- Fresh parsley for garnish
fremgangsmåte
- Preheat the oven to 375°F. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, diced onion, minced garlic, Italian seasoning, salt, and pepper. Mix until evenly combined.
- Place half the meat mixture in a loaf pan and press it flat. Lay the Italian sausage links in a single row down the center. Cover with the remaining meat mixture and seal the edges.
- Bake the meatloaf for 50 to 55 minutes until the internal temperature reaches 160°F. Let it rest for 5 minutes before slicing.
- While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Slowly whisk in the cornmeal. Reduce heat and cook, stirring often, for 15 minutes until thick.
- Remove the polenta from heat. Stir in the Parmesan, butter, and heavy cream until smooth. Season with salt and pepper if needed.
- Slice the meatloaf and serve portions over scoops of polenta. Sprinkle with fresh parsley.
merknader
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Saucepan
Smoky BBQ Beef and Pork Meatloaf Sliders with Coleslaw
These sliders turn a classic meatloaf into handheld portions that work well for weeknight meals or casual get-togethers. The beef and pork mix stays moist while the smoky BBQ glaze adds bold flavor, and the crisp coleslaw on top gives a fresh contrast in every bite.
The recipe keeps things simple by forming the meat mixture into small loaves that fit slider buns. Everything comes together in one baking session, so cleanup stays minimal.
Smoky BBQ Beef and Pork Meatloaf Sliders with Coleslaw
Ingredienser
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 tablespoons smoky BBQ sauce, plus 1/4 cup for glazing
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slider buns
- 2 cups shredded green cabbage
- 1 medium carrot, shredded
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, 2 tablespoons BBQ sauce, smoked paprika, salt, and pepper. Mix gently until the ingredients are evenly distributed.
- Divide the mixture into 8 equal portions and shape each into a small oval loaf about 3 inches long. Place the loaves on the prepared baking sheet.
- Brush the tops of the meatloaf sliders with 2 tablespoons of the remaining BBQ sauce. Bake for 20 minutes.
- Remove the baking sheet, brush with the final 2 tablespoons of BBQ sauce, and return to the oven for 10 more minutes until the internal temperature reaches 160 degrees.
- While the meatloaves bake, make the coleslaw. In a medium bowl, stir together the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, and sugar until well coated. Set aside.
- Split the slider buns and place one meatloaf slider on each bottom half. Add a spoonful of coleslaw, then close with the top bun.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Medium Bowl
Mexican-Style Beef and Pork Meatloaf Enchiladas with Refried Beans
This recipe turns a classic meatloaf into a Mexican-inspired enchilada dinner. The beef and pork mixture gets seasoned with chili powder and cumin before baking, then the slices fill corn tortillas along with refried beans. It works well for weeknight meals when you want something hearty that still feels like a fresh take on enchiladas.
The finished dish has tender meatloaf slices wrapped in soft tortillas, covered in enchilada sauce and melted cheese. Refried beans add creaminess inside each roll while the meatloaf brings savory depth.
Mexican-Style Beef and Pork Meatloaf Enchiladas with Refried Beans
Ingredienser
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) refried beans
- 8 corn tortillas
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro
fremgangsmåte
- Mix the ground beef, ground pork, onion, garlic, chili powder, cumin, breadcrumbs, egg, salt, and pepper in a large bowl until evenly combined. Shape the mixture into a loaf and place it in a loaf pan.
- Bake the meatloaf at 375 degrees for 45 minutes until it reaches an internal temperature of 160 degrees. Remove it from the oven and let it rest for 10 minutes before slicing into 8 thin pieces.
- Warm the refried beans in a skillet over medium heat, stirring until smooth. Heat the corn tortillas one at a time in a dry skillet or microwave until pliable.
- Spread a spoonful of refried beans down the center of each tortilla. Add one slice of meatloaf on top of the beans. Roll the tortilla tightly and place it seam side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar cheese on top. Bake at 375 degrees for 15 minutes until the cheese melts and the edges bubble. Garnish with chopped cilantro before serving.
merknader
Cuisine: Mexican
Equipment: Mixing bowl, Loaf pan, Skillet, Baking dish
Asian Ginger-Sesame Beef and Pork Meatloaf with Stir-Fried Noodles
This meatloaf blends ground beef and pork with ginger and sesame to create slices that taste savory and slightly sweet. It makes a good choice for weeknight family dinners when you want a familiar dish with a fresh twist.
The meatloaf stays moist inside with a light crust on the outside. Stir-fried noodles with vegetables bring crunch and a quick sauce that matches the flavors in the loaf.
Asian Ginger-Sesame Beef and Pork Meatloaf with Stir-Fried Noodles
Ingredienser
- 8 ounces ground beef
- 8 ounces ground pork
- 3 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil, divided
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, thinly sliced
- 12 ounces stir-fry noodles
- 1 carrot, cut into matchsticks
- 1 bell pepper, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl combine the ground beef, ground pork, 2 tablespoons of the ginger, the garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, the breadcrumbs, egg, and half the green onions. Mix gently with your hands until just combined.
- Shape the mixture into a loaf and place it on a baking sheet. Bake for 45 minutes until the internal temperature reaches 160 degrees.
- While the meatloaf bakes, cook the noodles according to package directions, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the carrot and bell pepper and cook for 3 minutes. Stir in the remaining ginger and cook 30 seconds more.
- Add the drained noodles to the skillet along with the remaining soy sauce and sesame oil. Toss everything for 2 minutes until the noodles are coated and hot. Remove from heat.
- Slice the meatloaf and serve it over the stir-fried noodles. Sprinkle with the sesame seeds and remaining green onions.
merknader
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Large Skillet
Greek Beef and Pork Meatloaf with Tzatziki and Lemon Orzo Salad
This Greek-style meatloaf combines ground beef and pork with feta and oregano for a flavorful twist on a family favorite. The dish works well for weeknight dinners when you want something hearty yet fresh. Juicy slices of meatloaf pair nicely with cool tzatziki and a bright lemon orzo salad that adds texture and acidity.
Greek Beef and Pork Meatloaf with Tzatziki and Lemon Orzo Salad
Ingredienser
- 1 lb ground beef
- 0.5 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 cup crumbled feta cheese
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt
- 1 cucumber, grated and drained
- 2 tbsp fresh dill, chopped
- 8 oz orzo pasta
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
fremgangsmåte
- Preheat the oven to 375°F and lightly grease a loaf pan. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, 2 cloves of minced garlic, oregano, half the feta, 1 teaspoon salt, and black pepper. Mix gently until just combined, then press the mixture into the prepared pan.
- Bake the meatloaf for 50 to 55 minutes until it reaches an internal temperature of 160°F. While it bakes, stir together the Greek yogurt, grated cucumber, remaining clove of minced garlic, dill, and remaining 0.5 teaspoon salt to make the tzatziki. Set it aside in the refrigerator.
- Cook the orzo in boiling water according to package directions, then drain and rinse under cold water. Toss the orzo with olive oil, lemon juice, lemon zest, cherry tomatoes, parsley, and the remaining feta. Let the meatloaf rest for 10 minutes before slicing. Serve slices with a spoonful of tzatziki and a portion of the orzo salad on the side.
merknader
Cuisine: Mediterranean
Equipment: Loaf pan, Large mixing bowl, Pot for pasta, Grater
Cheddar-Stuffed Beef and Pork Meatloaf with Crispy Potato Wedges
This meatloaf blends ground beef and pork into a savory loaf that stays moist during baking. Cubes of cheddar melt in the center to create a gooey surprise with each slice. The potato wedges roast on the same pan, turning crisp at the edges while the meatloaf finishes.
The dish suits weeknight dinners when you want something filling without extra pots to wash. It also works for casual weekend meals with family. The overall taste stays hearty and simple, with the cheese adding richness against the seasoned potatoes.
Cheddar-Stuffed Beef and Pork Meatloaf with Crispy Potato Wedges
Ingredienser
- 8 oz ground beef
- 8 oz ground pork
- 4 oz cheddar cheese, cubed
- 1/2 cup breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped
fremgangsmåte
- Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix just until the ingredients come together.
- Place half the meat mixture on a baking sheet and shape it into a flat base. Press the cheddar cubes into the center in a single layer. Cover with the remaining meat mixture and seal the edges to form a loaf.
- In the same mixing bowl, toss the potato wedges with olive oil, paprika, and garlic powder until evenly coated. Spread the wedges in a single layer around the meatloaf on the baking sheet.
- Bake for 45 to 50 minutes, or until the meatloaf reaches an internal temperature of 160°F and the potato wedges turn golden and crisp.
- Remove the pan from the oven and let the meatloaf rest for 5 minutes. Sprinkle the chopped parsley over the potatoes and meatloaf before slicing and serving.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife
Mushroom and Thyme Beef and Pork Meatloaf with Wild Rice Pilaf
This meatloaf combines ground beef and pork with finely chopped mushrooms and fresh thyme for an earthy, savory flavor that feels both familiar and a little special. The wild rice pilaf on the side adds a nutty texture that pairs well with the moist slices of meatloaf. It works nicely for weeknight family dinners when you want something filling without much fuss.
The mushrooms keep the meatloaf tender while the thyme brings a gentle herbal note throughout. Serve it with the pilaf for a complete plate that reheats well the next day.
Mushroom and Thyme Beef and Pork Meatloaf with Wild Rice Pilaf
Ingredienser
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces cremini mushrooms, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup wild rice
- 2 cups beef broth
- 1 tablespoon olive oil
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, ground pork, mushrooms, thyme, onion, garlic, breadcrumbs, egg, salt, and pepper. Mix until just combined.
- Shape the mixture into a loaf and place it in a loaf pan. Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
- While the meatloaf bakes, heat the olive oil in a saucepan over medium heat. Add the wild rice and stir for one minute to toast it lightly.
- Pour in the beef broth, bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the rice is tender and the liquid is absorbed.
- Let the meatloaf rest for 10 minutes before slicing. Fluff the wild rice with a fork and serve it alongside the meatloaf slices.
merknader
Cuisine: American
Equipment: Mixing bowl, loaf pan, saucepan, skillet
Cajun Beef and Pork Meatloaf with Corn Maque Choux
This meatloaf combines ground beef and pork with Cajun seasoning for a bold, spicy flavor that stands up well to family meals. The corn maque choux adds a creamy, slightly sweet side that balances the heat and keeps the plate interesting without extra sides.
It works well on weeknights when you want something hearty yet straightforward. The texture stays moist inside the loaf while the maque choux brings soft corn and tender vegetables together in one skillet.
Cajun Beef and Pork Meatloaf with Corn Maque Choux
Ingredienser
- 12 oz ground beef
- 12 oz ground pork
- 3/4 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 3 tablespoons Cajun seasoning, divided
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 cups corn kernels
- 1 tomato, chopped
- 1/2 cup heavy cream
- 2 green onions, sliced
- Salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl combine the ground beef, ground pork, breadcrumbs, egg, milk, 2 tablespoons Cajun seasoning, half the diced onion, half the diced bell pepper, and the minced garlic. Mix until evenly blended but do not overwork the meat. Shape into a loaf and place in a loaf pan. Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
- While the meatloaf bakes, heat a skillet over medium heat. Add the remaining onion and bell pepper and cook until softened. Stir in the corn kernels, chopped tomato, remaining tablespoon of Cajun seasoning, salt, and black pepper. Cook for 5 minutes. Pour in the heavy cream and simmer gently for another 5 minutes until the mixture thickens slightly. Remove from heat and stir in the sliced green onions just before serving.
- Slice the meatloaf and serve portions with a generous scoop of the warm corn maque choux alongside.
merknader
Cuisine: Cajun
Equipment: Mixing Bowl, Loaf Pan, Skillet, Oven
Swedish-Style Beef and Pork Meatloaf with Lingonberry Sauce and Buttered Egg Noodles
This Swedish-style meatloaf blends ground beef and pork with warm spices for a tender, savory loaf that feels both familiar and special. The sweet-tart lingonberry sauce adds brightness, while buttered egg noodles make it a complete, comforting meal for weeknight family dinners or casual gatherings.
It works well when you want something hearty yet a bit different from classic American meatloaf. The texture stays moist inside with a lightly browned crust, and the flavors balance rich meat with subtle spice and fruit.
Swedish-Style Beef and Pork Meatloaf with Lingonberry Sauce and Buttered Egg Noodles
Ingredienser
- 8 ounces ground beef
- 8 ounces ground pork
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely diced
- 1/4 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/2 cup lingonberry jam
- 8 ounces egg noodles
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley
fremgangsmåte
- Preheat the oven to 375 degrees F. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, milk, salt, allspice, and black pepper. Mix gently with your hands until just blended.
- Shape the mixture into a loaf and place it on a baking sheet lined with parchment. Bake for 45 to 50 minutes until the internal temperature reaches 160 degrees F.
- While the meatloaf bakes, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain and return them to the pot.
- Add 2 tablespoons of the butter to the drained noodles and toss until evenly coated. Cover to keep warm.
- Place the lingonberry jam in a small saucepan over low heat. Stir in the remaining tablespoon of butter and warm until the jam loosens into a sauce, about 3 minutes.
- Slice the meatloaf and serve portions over the buttered noodles. Spoon lingonberry sauce on top and sprinkle with fresh parsley.
merknader
Cuisine: Swedish
Equipment: Mixing Bowl, Baking Sheet, Large Pot, Small Saucepan
Spinach and Feta Beef and Pork Meatloaf with Roasted Mediterranean Vegetables
This meatloaf blends ground beef and pork with spinach and feta to create a savory main that feels fresh without extra effort. The cheese melts into the mix for a slight tang while the vegetables roast alongside to add natural sweetness and color to the plate. It suits weeknight family meals when you want a complete dinner from one oven session.
The texture stays moist from the two meats and spinach, with the roasted vegetables providing a soft yet slightly crisp contrast. Serve it straight from the pan for minimal cleanup and maximum flavor.
Spinach and Feta Beef and Pork Meatloaf with Roasted Mediterranean Vegetables
Ingredienser
- 8 oz ground beef
- 8 oz ground pork
- 1 cup fresh spinach, chopped
- 4 oz feta cheese, crumbled
- 1/2 cup breadcrumbs
- 1 large egg
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 2 zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 eggplant, cubed
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- Salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, combine the ground beef, ground pork, spinach, feta, breadcrumbs, egg, onion, garlic, 1 tsp oregano, and a pinch of salt and pepper. Mix gently with your hands until just combined.
- Shape the mixture into a loaf and place it on one prepared baking sheet.
- On the second baking sheet, toss the zucchini, bell pepper, eggplant, and cherry tomatoes with the olive oil, remaining 1 tsp oregano, salt, and pepper.
- Bake both sheets for 45 minutes, or until the meatloaf reaches 160°F inside and the vegetables are tender.
- Let the meatloaf rest for 5 minutes before slicing. Serve slices with the roasted vegetables on the side.
merknader
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Teriyaki Beef and Pork Meatloaf with Pineapple Fried Rice
This meatloaf blends ground beef and pork with teriyaki sauce for a sweet and savory main that stays juicy. The pineapple fried rice served alongside brings bright fruit and vegetable bits that cut through the richness and make the meal feel complete.
It suits weeknight family dinners when you want a simple twist on classic meatloaf. The pork helps keep the loaf tender while the rice adds a light, slightly crisp texture from quick stir-frying.
Teriyaki Beef and Pork Meatloaf with Pineapple Fried Rice
Ingredienser
- ½ pound ground beef
- ½ pound ground pork
- ½ cup teriyaki sauce
- ½ cup panko breadcrumbs
- 1 egg
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons oil
- 2 cups cooked rice
- 1 cup pineapple chunks
- ½ cup frozen peas and carrots
- 2 green onions, chopped
fremgangsmåte
- Heat the oven to 375°F. In a mixing bowl combine the beef, pork, ¼ cup teriyaki sauce, panko breadcrumbs, egg, onion, and garlic. Mix until evenly blended, then shape into a loaf and set on a baking sheet.
- Bake the loaf for 45 minutes until it reaches an internal temperature of 160°F. While the meatloaf bakes, heat the oil in a large skillet over medium heat.
- Add the cooked rice, pineapple chunks, frozen peas and carrots, and the remaining ¼ cup teriyaki sauce to the skillet. Stir-fry for 5 to 6 minutes until everything is hot and the rice starts to crisp in spots.
- Remove the meatloaf from the oven and let it rest for 5 minutes. Slice and serve with the pineapple fried rice, scattered with the chopped green onions.
merknader
Cuisine: Asian
Equipment: Mixing bowl, Baking sheet, Large skillet
Herb-Crusted Beef and Pork Meatloaf with Garlic Green Beans and New Potatoes
This meatloaf blends ground beef and pork into a moist loaf that bakes under a layer of fresh herbs and breadcrumbs. The result is a savory main with a crisp top that pairs naturally with simple garlic vegetables on the side.
It suits weeknight family meals when you want a filling plate without extra sides to prepare. The herb crust keeps each slice interesting while the potatoes and green beans add soft and crisp textures.
Herb-Crusted Beef and Pork Meatloaf with Garlic Green Beans and New Potatoes
Ingredienser
- 1/2 pound ground beef
- 1/2 pound ground pork
- 3/4 cup breadcrumbs, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 large egg
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 pound new potatoes, halved
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- Salt and black pepper
fremgangsmåte
- Heat the oven to 375°F. In a large bowl combine the ground beef, ground pork, 1/2 cup breadcrumbs, egg, onion, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until evenly blended.
- Shape the mixture into a loaf on a rimmed baking sheet. Stir together the remaining 1/4 cup breadcrumbs with the parsley, thyme, and rosemary. Press this mixture firmly over the top and sides of the loaf.
- Bake the meatloaf for 45 to 50 minutes until it reaches 160°F in the center.
- While the meatloaf bakes, place the new potatoes in a pot of salted water. Bring to a boil and cook 12 to 15 minutes until tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the remaining 2 minced garlic cloves and cook 30 seconds. Add the green beans and cook 4 minutes, then stir in the drained potatoes. Season with salt and pepper and cook 3 more minutes until the beans are crisp-tender.
merknader
Cuisine: American
Equipment: Mixing bowl, rimmed baking sheet, large pot, large skillet
Chipotle Beef and Pork Meatloaf with Sweet Potato Mash and Black Bean Salad
This meatloaf combines ground beef and pork with smoky chipotle for a bold flavor that stands out at the dinner table. The sweet potato mash brings a creamy balance while the black bean salad adds freshness and crunch. It works well for weeknight family meals when you want something hearty but not heavy.
The dish gives a mix of spicy, savory, and slightly sweet notes with tender meatloaf and soft mash. The salad keeps things bright and makes the plate feel complete.
Chipotle Beef and Pork Meatloaf with Sweet Potato Mash and Black Bean Salad
Ingredienser
- 1 lb ground beef
- 1 lb ground pork
- 2 chipotle peppers in adobo sauce, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tomato, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, ground pork, minced chipotle peppers, egg, breadcrumbs, diced onion, minced garlic, salt, and black pepper. Mix until just combined, then shape into a loaf and place in a loaf pan.
- Bake the meatloaf for 50 to 55 minutes until it reaches an internal temperature of 160 degrees. While the meatloaf bakes, place the sweet potato cubes in a pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, then return them to the pot. Add the butter and milk, then mash until smooth.
- In a separate bowl, stir together the black beans, corn, diced tomato, diced red onion, cilantro, and lime juice. Season with a pinch of salt if needed. Let the meatloaf rest for 5 minutes after baking, then slice and serve with the sweet potato mash and black bean salad on the side.
merknader
Cuisine: Mexican
Equipment: Loaf pan, Large mixing bowl, Medium pot, Potato masher
