Skip to main content

Perfectly Seasoned Pork and Beef Meatloaf, made from XIT 1885 Grass-Fed Beef.


1 c bread crumbs (gf Panko or just omit)

2 lg eggs, lightly beaten

1 sm tomato, pureed (or 4 oz canned tomato puree)

1 splash of Worcestershire sauce

salt and pepper to taste

¼ c ketchup (to slather on top of the loaf)

1 tbsp olive oil

1 tsp oil, for pan

2-3 cloves of garlic

2 stalks of celery

2 carrots, peeled

½ yellow onion

½ c parsley (large stems removed)

1 sm bell pepper

1 lb ground pork

2 lbs ground beef


Preheat the oven to 375 F.

Lightly oil a rectangular baking dish or loaf pan.

Chop veggies and place into a food processor. Pulse process until small diced/minced (not pureed).

Saute garlic, carrots, onions, celery, bell pepper in 1 tbsp of olive oil for a few minutes. Make sure not to overcrowd your pan to ensure a good saute, not steam. Add in the tomato paste and stir in continuously so as not to have it burn. Once done, add to a large bowl. Allow to cool for 3 minutes or so.

Add all other ingredients (ground meat, bread crumbs, eggs, Worcestershire, parsley, salt and pepper) to the same bowl and mix (works best with your hands but a large spoon will do too).

To check seasoning, fry a mini test patty. Taste and adjust accordingly.

Plop the meat mixture into the oiled pan and shape into a loaf (slightly packed down).

Bake at 375 F for one hour. Pull out at around 45-50 mins. and spread ketchup on top of the loaf. Cook for another 10-15 mins.

Remove from the oven and allow to rest for 15 minutes before slicing.