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This pork and beef meatloaf with bacon isn’t your average weeknight dinner. It’s rich, savory, and has a hint of sweetness. Finely chopped veggies melt right in (yes, even the carrot haters won’t notice), and it features a smoky bacon and prune blend that takes the whole thing over the top.
This meatloaf means business. Balanced with a tangy glaze, it’s the kind of recipe that earns repeat requests and zero leftovers.
What’s not to love about comfort food that has a twist to the flavor profile? There are a few extra steps to this recipe compared to our classic onion soup meatloaf, however, it is an easy recipe that is worth the extra time.
Here is Why This Recipe Works
Bacon and prunes = flavor bomb: Smoky, savory, and just the right amount of sweet. This combo does not mess around.
Built-in veggies: Chopped small and cooked down, the carrots, celery, and onion blend right in (great for picky eaters or anyone pretending to eat healthier).
Moist, not mushy: The breadcrumb and milk soak keeps it tender without falling apart or turning into a sad meat brick.
That glaze, though: A sticky-sweet ketchup topping with a punch of Worcestershire? It’s the finishing touch that seals the deal.
Recipe Tips
Soak the breadcrumbs: Let them fully absorb the milk before adding anything else. This keeps the texture tender.
Cook the veggies first: Sautéing the onion, garlic, carrot, and celery makes them sweet, soft, and way more flavorful than tossing them in raw.
Don’t overmix the meat: Once the ground meat goes in, mix gently. Overmixing = dense, rubbery loaf.
Use a big pan: A 13×9-inch dish gives the meatloaf space to breathe, and keeps all that bacon-y goodness from bubbling over.
Shape it by hand: Skip the loaf pan. Forming it into a free-form loaf gives better crust and makes it easier to slice.
Glaze in two rounds: Half before baking, half at the end. This gives you flavor and that glossy, sticky finish.
Put those leftovers to work: This recipe makes an epic hot meatloaf sandwich the next day.
For more meatloaf recipes, try my smoked bacon wrapped meatloaf and my Instant pot meatloaf.
Storing Leftovers
Refrigerate: Let the meatloaf cool completely, then wrap it tightly in foil or transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
Freeze: Wrap the whole loaf or individual slices in plastic wrap or foil, then place them in a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: For best results, reheat slices in a 300°F oven, covered with foil, until warmed through, about 10 to 15 minutes. Microwave works too, but it won’t be quite as nice. Add a splash of water or broth to keep it from drying out
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Pork and Beef Meatloaf
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup bread crumbs, I crumbled a few slices of bread
- ½ cup whole milk
- 2 tablespoons butter, or olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 to 2 stalks celery , finely chopped
- 1 large carrots, finely chopped or shredded
- 3 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground allspice
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 6 slices thick-cut bacon, uncooked
- 10 pitted prunes
- 1½ pounds ground beef
- ½ pound ground pork
- 2 large eggs
- ⅓ cup fresh chopped parsley
For the Glaze
- ⅓ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 350°
- Place the bread crumbs and milk in a large mixing bowl. Set it aside to soak.
- Heat the butter or olive oil in a large saucepan over medium heat then add the onion, garlic, celery, and carrot. Place a lid on the pan and cook for 8 to 10 minutes until tender. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, salt, and pepper. Add this mixture to the breadcrumb mixture in the mixing bowl and stir well.
- Place the prunes and bacon in a food processor fitted with a chopping blade and process until finely chopped and the mixture forms a mass. Add to the bread crumb/onion mixture then stir in the beef, pork, eggs and parsley.
- Place the mixture in a 13 by 9-inch baking dish and form it into a 9 by 5-inch loaf shape.
- Mix the ingredients for the glaze and spread half of the glaze on the meatloaf.
- Bake for 60 to 75 minutes or until a meat thermometer registers 155°. Brush the rest of the glaze on the meatloaf during the last 5 minutes of the bake time.
- Remove from the oven and let rest for 10 minutes then carefully drain off the liquid and fat that formed while cooking.
Video
Notes
- A lot of fat and juices will accumulate as the meatloaf cooks. Place it in a large pan so there is room for all the juices. We used a 13 x 9 baking dish. If you use a regular loaf pan, the juices will spill over the sides.
- When you shape the meatloaf, pack it down firmly so it doesn’t fall apart as it cooks.
- When you add the ground meat, make sure you don’t over-mix the mixture or the meatloaf will not be as tender.
- If you like a nice brown crust on the meatloaf, do not cover it. If you like the edges soft then cover the meatloaf with aluminum foil halfway through the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Beef and Pork Meatloaf with a Twist
This meatloaf brings a little extra to the table; bold flavor, hidden veggies, and a smoky-sweet glaze you’ll want to swipe with a spoon. The bacon and prune mixture adds a rich, unexpected twist that sets it apart. Hearty enough for Sunday dinner but low-fuss enough for a weeknight, this one’s a keeper.
Serve it with my ranch mashed potatoes, or some Potatoes Au Gratin for an amazing dinner. This recipe was adapted from Epicurious.
I’d like to divide the recipe in half, freeze half uncooked, since there are just 2 of us. Would the cook time for different?
If you cook it from frozen it will take closer to 2 hours and you will want to tent it with some foil so the top doesn’t burn (just use a meat thermometer to determine doneness around the 2 hour mark). Optionally, let it thaw overnight in the fridge and bake it as normal when it thaws.Thanks for the question.
@Dahn Boquist,
yes it will be shorter cooking time by about ¼ to ⅓ less. temperature will be the same.
She misread your question and answered for full recipe.
Is there a way to make it not fall apart? Making sandwiches.
You could add an extra egg for increased binding power. Thanks for the question
Mmmm, neatloaf. It’s been quite some time since I’ve made one. My mom always put bacon on top of her meatloaf, but I like including it in the loaf, too. Your recipe looks wonderful — thanks.
Thanks John, bacon on top sounds delicious too 😉
olive oil or butter to saute
Either one will work. You could use any cooking oil you have on hand. 😉
Do you cook the bacon first?
No just grind it up so it blends well with the other ground meat. Thanks for your question, I will make the instructions more clear.
This meatloaf looks SO good–my mouth is watering! 🙂
Thanks Nancy, I hope you try it.
I’ve been craving meatloaf. And your photos are really good. Meatloaf is hard to photograph.
Thank you so much Lea Ann, it’s a comforting food isn’t it
Wow! This recipe looks amazing! I have always loved meatloaf and I like the twist on a classic with the prunes.
Oh I know you would like this Cora 🙂