Pork Meatloaf with Barbecue Glaze

🍖 Main Dish

Pork Meatloaf with Glaze

Classic comfort. Juicy pork. Leftovers for days.

Prep

10 mins

Bake

45 mins

Servings

Another way we love to use ground pork from our butcher in Las Tablas is this delicious old-school meatloaf. It's the kind of recipe that tastes simple because it is—no fancy ingredients, no complicated techniques, just honest ground pork, a few seasonings, and a tangy-sweet glaze.

This meatloaf is juicy and flavorful. The quality pork makes a noticeable difference. It comes out tender, not dry, and the glaze adds that finishing touch that makes people ask for the recipe.

The real magic happens the next day—slice the leftovers, toast some bread, add cheese if you're feeling fancy, and you have one of the best sandwiches you'll ever eat. This is a dinner that pays dividends twice.

Why This Recipe

Pork is underrated. It's more flavorful than beef meatloaf, stays juicier, and costs less. Using good pork from a butcher makes this dish even more special.

It's genuinely easy. Mix everything in a bowl with your hands. Shape it. Bake it. No standing over the stove, no fussing. Dinner is done in under an hour.

No milk or cream needed. This meatloaf stays juicy from the pork itself, good seasoning, an egg, and a little ketchup. It's naturally dairy-free, which is a bonus.

Leftovers are gold. Reheat it in the microwave and it stays moist. Or make those meatloaf sandwiches—sliced cold on toast with cheese. This is food that tastes better the next day.

Doubles easily. Planning to feed more people? Just double the recipe and adjust baking time. Perfect for meal prep or feeding a crowd.

About the Ingredients

🍖 The Pork

1 pound of ground pork at 80–85% lean is perfect. Get this from your butcher—the difference in flavor and quality is worth it. Butcher-ground pork has better fat distribution, which keeps this meatloaf tender and juicy.

🧅 Aromatics & Binding

1 small onion finely diced, 2 cloves garlic minced, and 1 egg bind everything together and add flavor. The finer you chop the onion (use a food processor if you have one), the better it distributes and disappears into the meat. Breadcrumbs (¼ cup) add texture without being noticeable.

🌿 Seasonings

Italian seasoning (1 tbsp) is the backbone—dried basil, oregano, and parsley create that comforting, classic meatloaf flavor. Fresh parsley (2 tbsp minced) adds brightness. Ketchup (2 tbsp in the mix) contributes sweetness and umami.

✨ The Glaze

Ketchup and BBQ sauce (2 tbsp each) with apple cider vinegar create the glaze that caramelizes on top. It's tangy, slightly sweet, and absolutely irresistible. If you don't have BBQ sauce, use extra ketchup plus brown sugar instead.

Pro Tips

Use your hands to mix. Don't overmix with a spoon or electric mixer—this toughens the meatloaf. Just use your hands to gently combine until seasonings are distributed throughout.
Finely dice the onion. The smaller pieces distribute better and "disappear" into the meatloaf, adding moisture and flavor without being noticeable.
Line your pan with parchment paper. It makes cleanup easy and helps the meatloaf release without sticking. Spray it with a light coating of oil.
Loaf pan vs. baking pan matters. A loaf pan keeps edges juicy. A baking pan gives you crispy edges. Choose based on your preference.
Bake at 375°F for the glaze timing to work. The two-stage baking (30 minutes plain, then 15 with glaze) ensures the inside cooks through while the glaze caramelizes without burning.
Use a meat thermometer. Internal temperature should reach 165°F at the thickest part. This ensures it's fully cooked but not overdone.
Rest it before slicing. 10–15 minutes of resting allows juices to redistribute. If you slice too early, it will crumble and lose moisture.
Leftover sandwiches are better cold. Slice cold meatloaf, toast bread, add cheese, lettuce, tomato, mayo. It's legitimately one of the best sandwiches you can make.
Leftovers keep 3–4 days in the fridge. Reheat in the microwave and it stays surprisingly moist. Or serve cold for sandwiches.

Recipe

Ingredients (Serves 4)

For the Meatloaf:

1 pound ground pork (80–85% lean)
1 small onion, finely diced
2 cloves garlic, finely minced or grated
2 tablespoons fresh parsley, finely minced
1 egg
¼ cup plain breadcrumbs (or panko)
2 tablespoons ketchup
1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano, and parsley)
½–¾ teaspoon salt (to taste)
½ teaspoon freshly ground black pepper

For the Glaze:

2 tablespoons ketchup
2 tablespoons BBQ sauce (or 2 tablespoons ketchup + 1 tablespoon brown sugar)
1 teaspoon apple cider vinegar (or white vinegar)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

Preheat oven to 375°F. Line an 8×5-inch loaf pan with parchment paper and lightly spray with oil, or place parchment paper on a baking sheet and spray lightly with oil.
In a large bowl, combine all meatloaf ingredients. Use your hands to mix together gently but thoroughly, ensuring seasonings are distributed evenly throughout the pork. Don't overmix.
Shape the pork mixture into a loaf and place it in the prepared pan or on the baking sheet. Press down gently to compact it slightly.
Bake at 375°F for 30 minutes. (If skipping the glaze, bake for 40–45 minutes until internal temperature reaches 165°F.)
While the meatloaf bakes, whisk together all glaze ingredients in a small bowl.
After 30 minutes, carefully remove the meatloaf from the oven. Brush the glaze mixture evenly over the top of the meatloaf.
Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 165°F at the thickest part.
Remove from the oven and allow to rest for 10–15 minutes before slicing. This resting time allows the juices to redistribute, keeping the meatloaf moist.
Slice and serve warm, spooning pan juices over each slice.

Why no milk? Traditional meatloaf recipes call for milk mixed into the breadcrumbs, but this pork meatloaf stays perfectly juicy without it. The quality pork, fresh onion and garlic, egg, and a bit of ketchup provide all the moisture needed. It's naturally dairy-free.

Doubling the recipe: Simply double all ingredients. Use a 9×5-inch loaf pan or a baking sheet. Increase the initial baking time to 40–45 minutes before adding glaze, then bake another 15 minutes until the thickest part reaches 165°F. You may need to add an extra tablespoon or two of glaze to cover the larger meatloaf.

Loaf pan vs. baking pan: A loaf pan creates juicy, tender edges. A baking sheet or open pan creates crispier edges. Choose based on your preference.

Leftover ideas: Meatloaf sandwich (toast bread, add cheese, slice meatloaf), crumble into marinara sauce for pasta, add to lasagna, make meatloaf tacos, use in shepherd's pie, or add to a casserole.

Storage: Leftovers keep refrigerated for 3–4 days in an airtight container. Reheats beautifully in the microwave and stays juicy.