Pork and Beef Meatloaf

Pork, beef and prunes give a delicious twist to a classic recipe with a blend of sweet and savory.

4.56 from 88 votes

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: to 10 servings

Calories: 310kcal

Author: Dahn Boquist

Ingredients

1 cup fresh bread crumbs
½ cup whole milk
2 tablespoons butter or olive oil
1 medium onion finely chopped
4 garlic cloves minced
1 medium celery rib finely chopped
1 medium carrot finely chopped or shredded
3 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
½ teaspoon ground allspice
2 teaspoons salt
2 teaspoons pepper
6 slices of bacon uncooked
10 pitted prunes
1-½ pounds ground beef chuck
½ pound ground pork
2 large eggs
⅓ cup finely 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.

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.

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