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This old-fashioned Southern meatloaf is pure comfort food. It’s tender, flavorful, and topped with a sweet-and-tangy ketchup glaze that caramelizes beautifully in the oven. Best of all? It only takes about 10 minutes to mix together.
For more Southern favorites, try my Classic Buttermilk Biscuits and Layered Banana Pudding!
Why you’ll love this Southern style meatloaf recipe!
I have been making this Southern meatloaf recipe for years. Based on my grandma’s comfort food recipes, it’s a family tradition handed down through generations. It’s also one of my favorite easy meals to whip up on a busy weeknight. All you have to do is mix the ingredients and press the mixture into a loaf pan. Add a side of Southern green beans, and we’re good to go!
The ground beef is combined with onions, green peppers, garlic powder, Worcestershire sauce and ketchup to flavor it up, but it’s the glaze that really gets my kids running to the table! It’s a simple mixture of ketchup, brown sugar, and mustard powder, but it gets sticky and caramelized when baked, making it irresistible.
- Down-home comfort food: Classic flavors that never go out of style.
- Quick to prep: Just mix, shape, and bake.
- Perfect glaze: Sweet, tangy, and caramelized on top.
- Family favorite: Even picky eaters go back for seconds.
- Great for leftovers: Tastes just as good the next day.
Table of Contents
Ingredients for Southern Meatloaf
See recipe card below this post for ingredient quantities and full instructions.
- Ground beef – I recommend using 80/20 ground beef for the best balance of flavor and moisture. Leaner beef can make the meatloaf dry.
- White onion – Finely dice the onion so it softens evenly while baking and blends smoothly into the meat mixture.
- Green bell pepper – Adds classic Southern flavor and a little texture. Dice it small so it cooks through completely.
- Whole milk – Keeps the meatloaf tender and moist. You can substitute 2% milk if needed.
- Worcestershire sauce – Adds depth and savory flavor. Don’t skip it — it really enhances the beef.
- Ketchup (in the meat mixture) – Adds moisture and a touch of sweetness inside the loaf.
- Garlic powder – Adds flavor without overpowering the other ingredients.
- Eggs – Help bind the meatloaf together so it slices cleanly.
- Panko breadcrumbs – Keep the meatloaf tender and prevent it from becoming dense. Regular breadcrumbs can be used if that’s what you have.
For the Glaze:
- Mustard powder – Adds subtle tang and balances the sweetness of the glaze.
- Ketchup – Forms the base of the classic sweet-and-tangy topping.
- Brown sugar – Helps the glaze caramelize beautifully in the oven.
Variations
- Ground turkey or chicken: Use the same amount, but add one extra egg for binding.
- Barbecue glaze: Swap ketchup in both the meat and glaze for barbecue sauce.
- Regular breadcrumbs: Work fine in place of panko.
- Add cheese: A layer of shredded cheddar in the center makes a delicious surprise.
How to Make a Southern Meatloaf
- Combine: In a large bowl, add all meatloaf ingredients.
- Mix: Use your hands to gently mix until just combined.
- Shape: Press the mixture evenly into the prepared loaf pan. Whisk together ketchup, brown sugar, and mustard powder. Spread half of the glaze over the top of the meatloaf. Reserve the rest.
- Bake: Bake for 1 hour, until the meatloaf is firm and slightly pulled away from the edges. Remove from oven and spread the remaining glaze over the top. Let the meatloaf rest for 5–10 minutes before slicing.
Serving Suggestions
Southern meatloaf pairs well with so many side dishes.
- I absolutely love serving meatloaf with potatoes. My easy cheesy potatoes are perfect with this recipe, but you also can’t go wrong with crispy smashed potatoes.
- Easy 5-ingredient corn casserole is a great veggie side dish, or keep it simple with steamed green beans.
- Don’t forget to make a Southern-inspired dessert like chess pie to complete the meal!
Storage and Freezing
- Refrigerator: Keep leftover meatloaf in an airtight container in the fridge for 4–5 days.
- Freezer: Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge overnight before reheating.
- To reheat: Microwave in 30-second increments or warm in a 325°F oven until heated through.
Frequently Asked Questions
Southern style meatloaf typically includes bell peppers, Worcestershire sauce, and a sweet ketchup-based glaze.
Using 80/20 ground beef, adding milk and eggs, and avoiding overmixing helps keep meatloaf tender.
Yes. Assemble the meatloaf and refrigerate (unbaked) for up to 24 hours before baking.
Too few binding ingredients (like eggs and breadcrumbs) or slicing before resting can cause crumbling.
More Delicious Beef Recipes
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Southern Meatloaf
Equipment
- 1 9-inch loaf pan
- 2 Mixing bowls
Ingredients
Meatloaf
- 1 1/2 pounds ground beef
- 1/2 cup diced white onion
- 1/2 cup diced green bell pepper
- 2 Tablespoons whole milk
- 1 Tablespoon worcestershire sauce
- 3 Tablespoons ketchup
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 1/4 cup panko breadcrumbs
Meatloaf Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 Tablespoon mustard powder
Instructions
- Preheat your oven to 375 degrees F. Line a 9 inch loaf pan with foil and spray it lightly with cooking spray.
- In a large mixing bowl, stir together all of the meatloaf ingredients. I find that it is easiest to use my hands so I can really feel everything getting mixed together well.1 1/2 pounds ground beef, 1/2 cup diced white onion, 1/2 cup diced green bell pepper, 2 Tablespoons whole milk, 1 Tablespoon worcestershire sauce, 3 Tablespoons ketchup, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 2 eggs, 1/4 cup panko breadcrumbs
- Scoop the meatloaf mixture into the prepared loaf pan and press it evenly inside the pan.
- Next, make the meatloaf glaze. Whisk all of the ingredients for the glaze together in a small bowl. Spread half of the glaze over the top of the meatloaf and save the rest for after the meatloaf bakes.1/2 cup ketchup, 1/4 cup brown sugar, 1 Tablespoon mustard powder
- Bake the meatloaf in the hot oven for 1 hour. The meatloaf should feel firm when touched and also be pulled away from the edges of the pan slightly.
- Remove the meatloaf from the oven and spread the rest of the glaze over the top.
- Use the edges of the foil to pull the meatloaf up and out of the pan. Then, slice and enjoy!
Notes
- Use your hands to mix it. Okay, if you’re squeamish, you might be hesitant, but it’s really the best way to make sure all the ingredients are evenly incorporated so every part of your meatloaf is well-seasoned.
- Don’t over-work the meat. Squeezing, mixing, and pressing too much or too vigorously will give you a tough, dense meatloaf. You want to be thorough, but also use a light hand
- No loaf pan? If you don’t have a loaf pan, you can also bake the meatloaf on a rimmed baking sheet lined with foil. Shape the meatloaf mixture on the pan, creating a loaf about 9 inches long and 4 inches wide. Bake the meatloaf on the tray for about 50 minutes.
This looks so comforting 😍 I love how you make classic recipes quick and foolproof — always a winner!
This looks so comforting, and I love how quick it is to put together.
Looks so hearty and delicious!
So simple but packed with flavor. I’ll be making this again soon.
Such an easy win in the kitchen. I felt so proud serving this!
Lovely meatloaf