Beef & Pork Meatloaf

YaYa’s Beef & Pork Meatloaf

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This Southern-style meatloaf brings together ground beef, pork sausage, chopped onion, celery, bell pepper, and a touch of dry mustard for a flavorful and satisfying dish. Sweet milk and cracker crumbs keep it moist, while a ketchup glaze bakes into a caramelized topping. It’s a comforting, hearty main dish that’s perfect for a weeknight dinner or a Sunday meal with family.

Meal Type: Dinner, Main Course

Cuisine: American

Keyword: meatloaf, beef and sausage, old fashioned meatloaf, Southern meatloaf, hearty dinner, classic comfort food, make ahead

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Servings: 8 Servings

Calories 420

Ingredients

• 1 lb. ground beef
• 1 lb. sausage pork, mild or spicy
• 1 onion chopped
• 1 bell pepper chopped
• 3 stalks celery chopped
• 2 eggs
• 1 cup sweet milk whole milk
• 1 cup cracker crumbs
• 1/2 of a 14 oz. bottle ketchup reserve the other half for topping
• 2 tablespoons dry mustard
• Salt and pepper to taste

Instructions

• Preheat oven to 300°F.
• In a large bowl, mix together all ingredients except the remaining ketchup.
• Blend until everything is fully combined but do not overwork the meat.
• Press mixture into a loaf pan.
• Pour the other 1/2 bottle of ketchup evenly over the top.
• Bake uncovered for 1½ to 2 hours, or until cooked through and the top is caramelized.
• Let rest for 10 minutes before slicing and serving.

Yaya’s Tips for Success

Meatloaf is one of those tried-and-true suppers that fills the kitchen with comfort and brings everyone to the table without fail. This one uses a mix of ground beef and sausage, which gives it that rich, hearty flavor I grew up on. The vegetables add just enough texture and color, and the ketchup glaze on top locks in all that goodness while baking. Here’s how to make sure it turns out perfect every time:

• Use a mix of ground beef and pork sausage for better flavor and moisture.
• Chop your onion, celery, and bell pepper finely to help everything bind better.
• Do not skip the dry mustard; it deepens the flavor without being overpowering.
• Sweet milk just means whole milk (not buttermilk), so use the real stuff.
• Use saltine or butter crackers and crush them well for the best texture.
• Let it rest 10–15 minutes after baking so it slices clean without falling apart.

Yaya’s Customization Ideas

There’s more than one way to make meatloaf your own. This is the base I grew up with, but you can dress it up however you like. I’ve made it with different kinds of sausage and even snuck in a little cheese from time to time.

• Swap the green bell pepper for red or yellow for a sweeter twist.
• Use spicy breakfast sausage for a little heat.
• If you want to go low-carb, use almond flour or crushed pork rinds in place of cracker crumbs.
• A bit of Worcestershire sauce can give it a savory kick.

If you’re looking for an easy side, try serving it with my Overnight Vegetable Salad or Southern Crock Pot Grits to complete the meal.

Yaya’s Original Recipe Card