Southern Meatloaf
Southern Meatloaf – Moist, tender, and flavorful loaf of meaty goodness, glistening with a luscious sweet glaze. A classic comfort food that truly impresses everyone! This delicious and easy-to-make family dinner is perfect even for the holidays.
This fantastic Southern meatloaf saved me from a party emergency last week. I totally forgot about the party. (I blame it on my mommy brain). But I didn’t show up empty-handed because of this super easy recipe. What a lifesaver!
I make three batches when I crave homemade meatloaf because it’s a great make-ahead dish. One goes to the table for a delicious homemade dinner. Then the other two go in the freezer for a fast meal later (or an emergency save for a forgotten party).
The Best Southern Meatloaf
This Southern meatloaf recipe is incredibly moist and tender, making it one of the most famous comfort foods. In fact, October 18th is National Meatloaf Appreciation Day. This superstar boasts sensational flavors from incredible spices, with or without the glaze. However, that glaze with ketchup, Dijon mustard, and brown sugar takes it over.
Recipe Ingredients
- Aromatics – Besides adding more flavor, sauteing the garlic, onion, and bell pepper removes the excess moisture. Thyme and parsley also add another sparkle of fresh flavors, making this meatloaf more delectable.
- Ground Beef – For meaty goodness without a greasy mess, lean ground beef is my choice. Ground pork or chicken are also great options.
- Breadcrumbs, Milk, and Eggs – The mighty meatloaf binder trio locks the moisture inside for tender juiciness.
- Seasonings – Enjoy the extra meaty and rich umami flavor with beef bouillon, a dash of cayenne pepper, Worcestershire sauce, and ketchup to spice up this yummy beef dish with the right amount of heat.
- Glaze – Brush it off with a beautiful glaze made of ketchup, Dijon mustard, and sugar for a bedazzling finish. Homemade BBQ sauce will also do the trick.
How to Make Southern Meatloaf
Make the Meatloaf
- Saute Veggies – Pour about 1 tablespoon of oil into a small-medium saucepan, and heat on medium. Add the onions, garlic, and bell pepper, then saute for a minute or two to let the flavors bloom. Be careful not to let it burn. Set it aside and let it cool.
- Combine – Place the beef, parsley, breadcrumbs, egg, thyme, white and cayenne pepper, Worcestershire sauce, and beef bouillon in a medium bowl. Then add the cooled onion mixture, followed by milk and salt. Mix them lightly until everything has been thoroughly combined.
- Transfer – Form meatloaf into a loaf on a rimmed baking pan or place it into a 5×9-inch loaf pan, lightly press so it’s evenly distributed in the pan.
- Bake for about 40 minutes, then carefully remove from the oven.
Meatloaf Glaze
- Combine – Mix ketchup, mustard, and brown sugar in a small bowl.
- Glaze the Meatloaf – Then brush the meatloaf with the ketchup glaze.
- Bake Again – Return the meatloaf to the oven. Continue baking for another 20 minutes or until an instant-read thermometer inserted into the center of the meatloaf registers 160℉/72℃.
- Serve – Let it stand for 10 minutes before serving.
Recipe Variations
- Cornbread Crumbs – Use day-old cornbread and add it to the meatloaf mixture for a pleasurable flavor twist. Crackers will work, too.
- Cheesy Meatloaf – Stuff this Southern-style meatloaf with grated or chunks of cheese, such as cheddar, mozzarella, gouda, and provolone, for a delightful cheesy surprise. Yum!
- Bacon – Make a bacon-wrapped meatloaf for an extra decadent meat-lovers feast.
- Low Carb and Keto Meatloaf – This is easily achievable with a few ingredient substitutions, like almond flour and keto ketchup, and you can omit the sugar. Oh yes!
Tips and Tricks
- Ground beef with 10% fat not only adds flavor to our classic meatloaf but also makes it juicier.
- Use your hand or a spoon to incorporate everything evenly but don’t overmix. Overworking the mixture might lead to a tough or mushy meatloaf.
- You can taste test your meatloaf by frying a small amount of the mix. Then adjust the seasoning accordingly.
- You’ll know it’s fully cooked when the internal temperature reaches 160-165°F.
- Make sure to let the baked meatloaf rest for at least 10 minutes before slicing. It gives enough time to absorb all those meaty juices and firm up to avoid crumbling when cutting.
Make-Ahead Instructions
This recipe is a dependable make-ahead dish for a big crowd because it’s super easy. You can prep your meatloaf the day before, and it will taste even better after all the flavors meld. Cover the meatloaf with foil and keep it in the fridge overnight. When ready to bake, let it come to room temperature while you preheat the oven.
Alternatively, you can wrap the unbaked meatloaf tightly with cling wrap and foil and store it in the freezer for three months. Thaw it overnight in the refrigerator when the craving hits.
Serving and Storage Instructions
This old-fashioned meatloaf recipe also makes a mouthwatering sandwich—an enticing alternative to a burger patty. And get ready for a flavor fest with condiments like mustard BBQ sauce and roasted red pepper sauce.
Cooked meatloaf will stay fresh in the fridge for 2-3 days and 3 months in the freezer if stored properly.
Thaw your Southern meatloaf in the refrigerator overnight, then let it come to room temperature. Reheat by baking it for 25-30 minutes at 250°F/120℃ or until heated through. You can add a splash of beef broth or water to keep it moist. Or reheat meatloaf slices in a microwave with a damp paper towel to prevent them from drying out.
FAQs
There are many contributing factors in keeping the meatloaf moist. Fat helps, but it should be less than 15%, so it doesn’t get too greasy. Milk is a great meat tenderizer. Eggs add fat and hold it all together. And, of course, the glaze also locks in the juiciness.
Not usually. Direct heat from the oven contributes to the meatloaf’s perfectly caramelized brown color. However, if it browns too quickly, you can cover it with foil, then uncover it for the last 15 minutes.
The lean-fat ratio benefits this recipe because too much fat or not enough may cause the meatloaf to fall apart. Binders, like breadcrumbs, eggs, and flour, also hold it together. Another reason may be insufficient resting time before slicing it.
What to Serve with Southern Meatloaf
Enjoy this classic meatloaf like a real Southerner with these equally delectable pairings.
- Fried Potatoes and Onions
- Bacon Mac and Cheese
- Mashed Sweet Potatoes
- Collard Greens
- Southern-Style Cornbread
More Easy Ground Beef Recipes to Try
Conclusion
This traditional meatloaf is one of the dishes I love eating growing up. How about you? What was your favorite dish growing up? Let me know in the comments. ❤️
Watch How to Make It
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Southern Meatloaf
Ingredients
Meatloaf
- 1 tablespoon (15ml) cooking oil
- 1 onion, grated
- 2 teaspoons (10g) garlic, minced
- ¼ cup (46.25g) green bell pepper, finely chopped
- 1½ pound (680.39g) ground beef
- 3 tablespoon (12g) parsley chopped
- ¾ cup (37.5g) breadcrumbs
- 1 egg
- 2 teaspoons (2g) fresh thyme
- 1 teaspoon (2g) white pepper
- ½-1 teaspoon (1g-2g) cayenne pepper
- ½ teaspoon (1g) beef bouillon powder (or 1 cube)
- 2 teaspoon (11.34g) Worcestershire sauce
- ¾ cup (180ml) milk
- Salt to taste (I used about 1½ teaspoons)
- ¼ teaspoon ketchup
Glaze
- ½ cup (117.5g) ketchup
- 1 tablespoon (15g) Dijon mustard
- 2 tablespoons (25g) brown sugar, lightly packed
Instructions
- Preheat the oven to 350°F/177℃ with the rack in the middle. Pour about one tablespoon of oil into a small-medium saucepan, and heat it on medium.
- Add the onions, garlic, and bell pepper, and saute for a minute or two to let the flavors bloom. Be careful not to let it burn. Then let it cool.
- Place the beef, parsley, breadcrumbs, egg, thyme, white pepper, cayenne, Worcestershire sauce, and beef bouillon powder into a medium bowl. Add the cooled onion mixture, followed by the milk and salt. Mix lightly until everything has been thoroughly combined.
- Form meatloaf into a loaf on a rimmed baking pan or place it in a 5×9-inch loaf pan, lightly press so that it’s evenly distributed in the pan.
- Bake for about 40 minutes, then carefully remove from the oven.
- Mix the ketchup, mustard, and brown sugar in a small bowl. Then brush the meatloaf with the ketchup glaze.
- Return meatloaf to the oven. Continue baking for another 20 minutes or until an instant-read thermometer inserted into the center registers 160℉/72℃.
- Let it stand for 10 minutes before slicing and serving.
Tips & Notes:
- Ground beef with 10% fat not only adds flavor to our classic meatloaf but also makes it juicier.
- Use your hand or a spoon to incorporate everything evenly but don’t overmix. Overworking the mixture might lead to a tough or mushy meatloaf.
- You can taste test your meatloaf by frying a small amount of the mix. Then adjust the seasoning accordingly.
- You’ll know your Southern meatloaf is done when the internal temperature reaches 160-165°F.
- Make sure to let the baked meatloaf rest for at least 10 minutes before slicing. It gives enough time to absorb all those meaty juices and firm up to avoid crumbling when cutting.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
