Old Fashioned Ham and Pork Loaf

A sweet and savory meatloaf made with ground ham and ground pork. I’ve given my Mom’s old ham patty recipe an update with this new version.

Retro Recipe

These ham and pork loaves were on my Mom’s regular dinner rotation because they were a family favorite. They are sweet and savory and a great change from traditional meatloaf.

• Easy to make – dump and mix
• Easy to bake
• Easy to Freeze
• Family-favorite

Below is a photo of Mom’s original recipe card. I especially like the backside where she has crossed out a line. Looks like she was perfecting her own recipe. I’ve made a couple of small changes, including the name, but tried to stay true to the original recipe.

Ham and Pork Loaf Ingredients

The exact ingredient amounts are listed in the recipe card below.

One of the changes I’ve made from Mom’s recipe is that I like to use Panko bread crumbs. I’ve also decreased the amount of milk by 1/4 cup. Mom always used white vinegar but I prefer to use apple cider vinegar or red wine vinegar in my recipes.

Ham and Pork Loaf Glaze Ingredients

The exact ingredient amounts are listed in the recipe card below.

How to Make Ground Ham

I remember my Mom’s buying ground ham from our local grocery store. After visiting 4 different grocery stores and not finding it, I took matters into my own hands.

It’s very easy to grind the ham in a food processor. And I like the consistency much better than the ham Mom used to buy pre-ground.

1. Cut the ham into cubes.
2. Place the ham cubes into a food processor and pulse for 30 seconds.
3. Scrape down the sides of the food processor bowl with a spatula and pulse again for another 30 seconds until all of the ham is ground into small pieces.

Let’s Make Old Fashioned Ham and Pork Loaf

1. Preheat oven to 350°.
2. Spray a baking dish with non-stick cooking spray.
3. Beat the egg lightly with a fork and add it to a large mixing bowl.
4. Place ground ham, ground pork, bread crumbs, and milk into the bowl with the egg.
5. Fold all of the ingredients together, using a firm spatula or a wooden spoon. The mixture will feel wet.
6. Use a 1/2 cup measure and form small 1/2 cup-sized loaves.
7. Place them in the baking dish.
8. Mix the ingredients for the glaze until the brown sugar has dissolved.
9. Pour 2/3 of the glaze into a small bowl and set it aside. Using the remaining 1/3 of the glaze, brush the tops of the loaves.

10. Bake for 30 minutes. Brush the tops of the loaves with the glaze with half of the glaze you set aside and bake for another 30-45 minutes.
11. Once the bottoms turn slightly brown (it may take a full 1.5 hours, but start checking them at 1 hour and every 15 minutes after that), remove the cooked loaves from the oven.
12. Once again glaze the tops with the remaining glaze, and let them rest in the baking dish for 20 minutes.
13. Place them on a serving platter and pour any remaining glaze over the top.
14. Garnish with fresh parsley if desired.

Krazy Kitchen Mom Tips

• It’s important to start checking these loaves for doneness after 1 hour of cooking. While Mom’s recipe called for 1 hour, I find that mine takes an average of 90 full minutes. We like the bottoms a bit brown with crusty edges.
• It’s also important to let the loaves sit for 20 minutes after baking. This allows them to firm up a bit.
• Serve these with steamed broccoli or roasted carrots for a full meal. They also make a wonder brunch side dish served with eggs or an egg casserole.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To freeze, cool loaves completely, wrap them in plastic wrap, and freeze them for up to 1 month.

More KKM Family-Favorite Recipes

• Cheeseburger Stuffed Peppers
• Homemade Broccoli Cheese Soup
• Baked Ham and Cheese Croissant Sandwiches
• Red Beans and Rice