Tender and Juicy Ground Pork Meatloaf with Glaze

There’s something irresistibly comforting about a tender, juicy meatloaf fresh from the oven, especially when it’s packed with savory flavor and topped with a rich brown sugar glaze. This ground pork meatloaf takes a classic recipe to the next level, combining economical lean pork with flavorful herbs and aromatics for a melt-in-your-mouth experience that’s sure to please. Perfect for family dinners or a cozy night in, this tender and juicy ground pork meatloaf with glaze is bound to become a go-to favorite!

I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own.

Not the right ground pork recipe? Try my Easy One-Pan Stuffed Peppers or my Juicy Grilled Ground Pork Burgers. 

Homemade meatloaf has always been one of my go to meals. It's hard to beat this ultimate comfort food classic that people tend to either love or hate. I feel like those that hate meatloaf have that opinion because they haven't tasted a tender and juicy, well made meatloaf. Surely, if they had a good meatloaf, they would be a meatloaf fan! 

Around here I'm sort of famous for my meatloaf recipes because they are tender, juicy, and delicious. And I've made meatloaf from lots of different ground meat and ground meat combos. 

My ground turkey meatloaf is simple, yet flavorful with the perfect texture. My classic meatloaf recipe for homestyle meatloaf is made with ground beef and frozen onion and bell pepper for ease of preparation. And my Lipton Onion Soup Mix Meatloaf is a traditional meatloaf made with both ground beef and ground pork for a distinct flavor and texture. But I wondered if I could create a meatloaf with just ground pork and still get good results. 

So I set out to create an easy ground pork meatloaf recipe that delivered on flavor, texture, and juiciness. After several attempts to create the perfect ground pork meatloaf, I believe what I came up with is the best ground pork meatloaf out there. 

It is now my favorite meatloaf to make! 

Why you should use ground pork to make meatloaf

When it comes to ground meat, ground pork reigns supreme. Here are a few reasons why making a meatloaf with ground pork works:

1. Ground pork is economical: Even as prices soar at the grocery store, ground pork is still one of the most affordable animal proteins out there. This means your meatloaf won't cost you a lot of money to make.
2. Ground pork provides nutrients our body's need: Pork is packed with protein, vitamin B12, iron, zinc, and essential fatty acids. This makes your meatloaf wholesome! 
3. Ground pork is a lean protein: Most of today's ground pork is about as lean as ground chuck (beef) coming in at around 85% lean to 15% fat. This ratio makes it ideal for adding moisture to your meatloaf and other dishes made with it. 
4. Ground pork is flavorful! Ground pork tends to have more flavor then ground beef, plus it has a sort of sweetness to it. It's both savory and slightly sweet which makes your meatloaf taste wonderful! 

Why this recipe for tender and juicy pork meatloaf works

There are several reasons why this ground pork meatloaf recipe works:

• It's an easy recipe made with ingredients you probably already have in your pantry and fridge. 
• It doesn't require any special meatloaf pan or a regular loaf pan (although if you wanted to, you could use one). The meatloaf mixture is simply shaped into a loaf shape, freeform, on a parchment or foil lined baking sheet then basted with a classic ketchup glaze and baked in your oven to an internal temperature of 160 degrees F using an instant read thermometer.
• It's tender and moist! To achieve a tender and moist meatloaf, a mixture of quick cooking oats and cornstarch are used as a binder along with eggs. I won't get into the science of it, but this combination really works! And you will never know there is oatmeal in the meatloaf! 
• It's full of flavor! As I mentioned before, ground pork adds a slight sweetness and savory flavor to this meatloaf and because it's not confined to a loaf pan, you get the maximum flavor boost from the sweet and tangy glaze! So yummy! I really believe this is the best pork meatloaf recipe out there.

How to make this tender and juicy ground pork meatloaf with glaze recipe

Start by gathering all the ingredients and equipment you'll need to make this meatloaf recipe (for specific amounts see recipe card below):

Ingredients:

ground pork

​butter or olive oil

onion

garlic

​dried thyme leaves

Worcestershire sauce

​Kosher salt and fresh ground black pepper

quick-cooking oats

cornstarch

1 large egg + 1 egg yolk (slightly beaten)

Dijon mustard

grated Parmesan cheese

​ketchup

brown sugar

​apple cider vinegar

Equipment needed:

medium skillet

large bowl

3 small bowls

aluminum foil or parchment paper

large baking sheet

​basting brush

instant read thermometer

To make the ground pork meatloaf:

Begin by heating a medium skillet over medium-high heat. Add butter and let it melt. Add finely chopped raw onion and cook until it begins to soften and brown; about 5 minutes. Stir in minced garlic and dry thyme and cook another minute. Add in Worcestershire sauce and stir until it bubbles. 

Take mixture off the heat and transfer to a small bowl to cool. 

In another small bowl, combine the quick-cooking oats and the cornstarch. 

Preheat oven to 350 degrees F. 

In a large bowl, add the ground pork, reserved onion mixture (vegetable mixture), oat and cornstarch mixture, 1 large egg + egg yolk, Dijon mustard, Parmesan cheese, and salt and pepper. Combine mixture until it comes together. ( I use my clean hands because they work best! Make sure to wash hands well with soap and water after handling meat mixture!) 

With hands, form mixture into a loaf shape on to the middle of a large baking sheet covered with parchment paper (my preference) or aluminum foil that's been sprayed with cooking spray. Make the glaze. 

To make the glaze for ground pork meatloaf:

In a small microwave safe bowl, combine ketchup, brown sugar, and cider vinegar. Cover with a damp paper towel (to prevent splatters) and microwave on HIGH for 30 seconds to 1 minute to dissolve the sugar. If you don't have a microwave, you can heat the glaze up in a small sauce pan over medium heat until it's bubbly. 

With a pastry or silicon brush, brush half the glaze mixture onto the top and the sides of the meatloaf. Reserve the rest for later. 

Bake in the middle rack of a preheated oven for 40 minutes. Remove from oven and baste with remaining glaze. Return to oven for another 10 to 15 minutes or until instant read thermometer reads an internal temperature of at least 160 degrees F. 

Remove the pork meatloaf from oven and let it sit for 15 minutes before serving. 

Frequently asked questions

How long should I cook a meatloaf made with ground pork?

Generally speaking, a two pound ground pork meatloaf should be cooked for about 50 minutes to an hour at 350 degrees F. To be certain it is safe to eat, make sure an instant read thermometer inserted into the middle of the meatloaf reads at least 160 degrees F. 

Can I use old fashioned rolled oats instead of quick oats in this pork meatloaf recipe?

Yes, you can substitute old fashioned rolled oats for quick cooking oats, but you will need to pulse them in a food processor a few times to make the oats smaller so they give you a better end result. DO NOT use instant oats or steel cut oats in this recipe. 

What is a good side dish for meatloaf? 

Since meatloaf is a classic comfort food, comforting side dishes like creamy mashed potatoes, buttered egg noodles, and green beans are natural partners. A simple side salad made with lettuce, cucumber, and tomatoes is also a nice accompaniment. Here is a list of a few other side dishes that pair well with meatloaf: 

• Savory Sweet Potato Casserole
• Garlic Parmesan Mashed Potatoes
• Cracker Barrel Copy-cat Country Green Beans
• Oven Roasted Cauliflower 

Can I freeze meatloaf?

Yes! You can freeze leftover meatloaf. The best way to store leftover meatloaf is to cut it into slices and place in an airtight freezable container with a lid. You can freeze cooked meatloaf for up to 3 months. To serve, place in refrigerator to thaw and reheat slices in microwave or air fryer. 

If your ground pork has not been previously frozen, you can freeze a prepped and formed meatloaf (without the glaze) wrapped in a layer of plastic wrap (I like to double layer it) then in aluminum foil for up to three months. To cook, allow the meatloaf to thaw in refrigerator and then glaze and bake off as directed in recipe card. 

Variations and Substitutions

• Add finely chopped green or red bell peppers with the onions
• Substitute dried marjoram for the dried thyme
• Add a few shakes of dried red pepper flakes to the meat mixture for zest
• Substitute 1 pound pork sausage for 1 pound of the ground pork for a zippy pork meatloaf
• Substitute 1 pound ground beef chuck for 1 pound of ground pork for a more traditional meatloaf
• Replace half the ketchup in the glaze with chili sauce for a zippy topping

This ground pork meatloaf recipe has quickly become one of my family's favorite meals. The meatloaf holds together nicely, but isn't too dense and has great flavor. It's truly one of the best meatloaf recipe. 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This leftover ground pork meatloaf makes EXCELLENT meatloaf sandwiches the next day! 

ground pork meatloaf, pork meatloaf, easy ground pork meatloaf, ground pork meatloaf recipe

main dish, pork, ground pork

American

Yield: 8 servings

Author: Renee Paj

Tender and Juicy Ground Pork Meatloaf with Glaze

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Tender and juicy meatloaf made with ground pork, herbs, and aromatics finished with a sweet brown sugar glaze then baked to perfection for a flavorful classic comfort food meal your family will love!

Ingredients

For the pork meatloaf:

• 1 TBPS butter or olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp. dried thyme leaves
• 2 TBSP Worcestershire sauce
• 2 pounds ground pork
• 3 TBSP quick-cooking oats
• 1 tsp. cornstarch
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground black pepper
• 1 large egg plus 1 egg yolk (slightly beaten)
• 2 TBSP Dijon mustard
• 1/2 cup grated Parmesan cheese

For the pork meatloaf glaze:

• 3/4 cup ketchup
• 2 TBSP brown sugar
• 2 tsp. apple cider vinegar

Instructions

1. Heat a medium sized skillet over medium-high heat. Melt the butter or add the oil to the pan. Add in the onion and allow to cook for until onion softens and starts to brown, about 5 to 6 minutes.
2. To the skillet, stir in the garlic and dried thyme. Let it cook for about another minute. Stir in the Worcestershire sauce and bring to a simmer. Take off heat and transfer to a small bowl to cool.
3. In another small bowl, combine the quick-cooking oats and the cornstarch. Set aside.
4. Preheat the oven to 350 degrees F. Prepare a large baking pan by lining with parchment paper or aluminum foil that is sprayed with a coating of cooking spray.
5. In a large bowl, combine the ground pork, cooled onion mixture, oat mixture, salt and pepper, 1 large egg plus 1 egg yolk (slightly beaten), Dijon mustard, and Parmesan cheese until mixed. (I like to use my clean hands for this. Make sure you wash your hands with soap and warm water after handling raw pork.)
6. Form a loaf onto the prepared pan. Set aside.
7. Make the glaze: Combine the ketchup, brown sugar, and apple cider vinegar in a small microwave safe bowl. Place a damp paper towel on top of the bowl (for splatters) and heat on HIGH for 30 seconds to 1 minute to dissolve the sugar. Stir again. (You can also heat the mixture in a small sauce pan on the stove.)
8. Brush half the glaze onto the top and sides of the raw meatloaf. Reserve the rest of the glaze for later.
9. Place meatloaf in preheated oven middle rack and bake for 40 minutes. Take out of the oven and brush with the remaining glaze. Return to oven and bake an additional 10 to 15 minutes or until instant read thermometer reads an internal temperature of at least 160 degrees F.
10. Remove from oven and allow to sit for 10 to 15 minutes before slicing and serving.

Nutrition Facts

Calories

387

Fat (grams)

27 g

Sat. Fat (grams)

10 g

Carbs (grams)

14 g

Fiber (grams)

1 g

Net carbs

13 g

Sugar (grams)

9 g

Protein (grams)

22 g

Sodium (milligrams)

621 mg

Cholesterol (grams)

110 mg

Nutritional Information provided is an estimate.

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