Southern Meatloaf
This Southern meatloaf recipe is a moist, tender, and flavorful loaf of meaty goodness, glistening with a luscious, sweet glaze. This classic comfort food 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 mama brain). But I didn’t show up empty-handed, thanks to this super easy recipe.
I make three batches when I crave homemade meatloaf because it’s a great make-ahead dish. One goes to the table for a comforting homemade dinner. Then, the other two go in the freezer for a fast meal later (or an emergency save for a forgotten party).
Making the Best Southern Meatloaf
Southern meatloaf 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. That said, the glaze with ketchup, Dijon mustard, and brown sugar is the secret to awesome meatloaf.
The real secret, though, is the correct fat-to-meat ratio in the ground beef. Yes, you could use lean ground beef for a slightly healthier version. However, that 20% fat to 80% meat provides a satisfying texture and carries that awesome flavor straight to your taste buds.
How to Make Southern Meatloaf
Making Meatloaf
- Preheat oven to 350℉ (180℃).
- Saute Veggies – Pour about 1 tablespoon of oil into a small-medium saucepan and heat on medium. Add the onions, garlic (or garlic powder), and green 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. (Photos 1-2)
- Combine – Place the beef, parsley, breadcrumbs, egg, thyme, white and cayenne pepper, Worcestershire sauce, and beef bouillon in a medium bowl. Add the cooled onion mixture, followed by milk and salt. Mix them lightly until thoroughly combined. (Photos 3-4)
- Transfer – Place the meat mixture on a rimmed baking sheet, then shape it into a loaf. Or place it in a 5×9-inch loaf pan and lightly press to evenly distribute it in the pan. (Photo 5)
- Bake for about 40 minutes, then carefully remove from the oven. (Photo 6)
The Delectable Glaze
- Mix ketchup, mustard, and brown sugar in a small bowl.
- Brush the meatloaf with the ketchup glaze. (Photo 7)
- Final Stretch – Put the meatloaf back in the oven. Bake for another 20 minutes or until an instant-read thermometer inserted into the center of the meatloaf registers 160℉ (72℃).
- Serve – Let it rest for 10 minutes before slicing. Enjoy it hot with mashed potatoes and green beans.
Tips and Tricks
- Ground beef with 20% fat not only adds flavor to our classic meatloaf but also makes it juicier. Ground turkey works just fine for those avoiding red meat.
- 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.
- Do a quick taste test on your meatloaf by frying a small amount of the mixture. Then, adjust the seasoning accordingly.
- The internal temperature will read 160-165°F when cooked through.
- Let the baked meatloaf rest for at least 10 minutes before slicing. That gives it time to absorb all those meaty juices and firm up to avoid crumbling when cutting.
- Saltine crackers are a good substitute for breadcrumbs.
Make-Ahead Instructions
This recipe is a dependable make-ahead dish for a big crowd because it’s super easy. 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.
Or wrap the unbaked meatloaf tightly with plastic wrap or foil and store it in the freezer for three months. Thaw it overnight in the refrigerator when the craving hits.
Cooked meatloaf will stay fresh in the fridge for 2-3 days and 3 months in the freezer if stored properly.
Leftover Makeovers
This old-fashioned meatloaf recipe also makes a mouthwatering sandwich—an enticing alternative to a burger patty. And prepare for a flavor fest with condiments like mustard BBQ sauce and roasted red pepper sauce.
Add crumbled meatloaf to spaghetti sauce and serve it over cooked noodles or spaghetti. Or crumble it, mix it with cooked pasta and grated cheddar cheese, and bake it for an impromptu casserole.
What Goes Well With Southern Meatloaf
Enjoy this classic meatloaf like a real Southerner with mashed potatoes, cornbread, and collard greens. Wash it down with a tall glass of cold iced tea.
More Easy Ground Beef Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in October 2022 and has been updated with additional tips, new photos, and a video
Southern Meatloaf
Ingredients
Meatloaf
- 1 tablespoon (15ml) cooking oil
- 1 onion, grated
- 2 teaspoons (10g) garlic, minced
- ¼ cup (45g) green bell pepper, finely chopped
- 1½ pound (680g) ground beef
- 3 tablespoon (12g) parsley chopped
- ¾ cup (38g) breadcrumbs
- 1 egg
- 2 teaspoons (2g) fresh thyme
- 1 teaspoon (2g) white pepper
- ½-1 teaspoon (1-2g) cayenne pepper
- ½ teaspoon (1g) beef bouillon powder (or 1 cube)
- 2 teaspoon (10ml) Worcestershire sauce
- ¾ cup (180ml) milk
- salt to taste (I used about 1½ teaspoons)
- ¼ teaspoon (1-2g) ketchup
Glaze
- ½ cup (135g) 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.
