Southern Meatloaf Recipe (2024)

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This amazing homemade Southern Meatloaf is tender, juicy, and bursting with both comforting and fresh flavors. It's easy to throw together, and the best meatloaf you'll ever have. Our family favorite!

Southern Meatloaf

Right around the time Mr. Gracious and I started dating, I found a recipe in Glamour Magazine for manloaf. This recipe was said to make men fall in love. Given that Mr. Gracious had already professed his love for meatloaf, I was convinced this recipe would win him over completely and he'd get down on one knee right there. 🤣

Unfortunately, the recipe didn't turn out for me that first time I made it (Apparently you can't substitute the same amount of dried ground spices for fresh spices. Who knew?!) But, thankfully I've won him over anyway, and now have an awesome meatloaf recipe that he and my whole family all enjoy.

This Southern Meatloaf is tender and flavorful, filled with ground beef, sauteed garlic and onion, and fresh herbs (or dried. I'll give you the dried measurements, so you don't end up like me! 😆).

Every bite is juicy and moist and tender. Serve it with mashed potatoes and green beans and, if you're like me, also go ahead and slather it in ketchup.

This is one of our all-time family favorite recipes. One that's requested and made over and over. So of course, I have to share it with you, and I hope your family gets as much joy from it as our family.

What to Cook Meatloaf in

I always cook my meatloaf in a loaf pan, like this one. You can also shape it into a loaf shape on a baking sheet. I suggest lining the whatever you use with foil or parchment paper for easier clean up.

What Can You Add to Southern Meatloaf?

This southern style recipe is fantastic. Like our all-time family favorite. So while it doesn't need anything extra, I understand that sometimes it's fun to mix things up. Try these add-ins and substitutes for a little extra variety.

  • Barbecue sauce - Substitute some barbecue sauce instead of using ketchup. It will add a little extra sweetness to the whole dish.
  • Bacon - Pre-cook, drain, and crumble the bacon before adding it to the raw meatloaf to prevent extra grease from accumulating. Alternately, you can add a few extra uncooked slices on top of the meatloaf, and drain after cooking.
  • Spice - Add a little heat with some chopped jalapenos, red pepper flakes, or a few dashes of hot sauce
  • Cheese - Add your favorite shredded cheese right into the raw meatloaf mixture. Or you can also place half the meatloaf mixture in the pan, a layer of cheese in the middle, and the remaining meatloaf on top for a stuffed-meatloaf type of situation.

Why Does My Meatloaf Fall Apart?

There are usually 3 main reasons for falling apart meatloaf, and there's a fine line between a falling-apart-meatloaf and one that's too tough.

  1. Skipping the binder. The breadcrumbs and the eggs are the binders in this recipe. These will make the meatloaf more tender than just the meat alone, while also binding in the extra ingredients, like the onions, etc.
  2. Mixing. Mixing too much (like with a hand mixer) will make a tougher meatloaf, which may not fall apart but also will feel tough and dry. Mixing too little will result in a too soft meatloaf that will crumble. So mix your meatloaf really well, but use your hands to get that happy medium.
  3. You didn't let it set. That 15 minute wait after it's done cooking may seem unimportant (and if you're in a hurry and have prepared yourself for falling apart meatloaf, it might be). But it is absolutely important to keep your meatloaf from falling apart.

More Ground Beef Recipes You'll Love

  • Cheesy Tater Tot Casserole - a family favorite cheesy casserole with ground beef and tater tots.
  • American Goulash - ground beef and noodles in a zesty tomato sauce. Easy to make in just one pot!
  • Unstuffed Peppers - just like stuffed peppers but twice as easy! All in one skillet!
  • Slow Cooker Meatloaf - our favorite meatloaf recipe made in the slow cooker!
  • Unstuffed Cabbage Rolls - half the time but just as delicious as stuffed cabbage roll. Make this easy recipe in just one skillet.

Southern Meatloaf Video

Southern Meatloaf Recipe (4)

Southern Meatloaf

This amazing homemade Southern Meatloaf is tender, juicy, and bursting with both comforting and fresh flavors. It's easy to throw together, and the best meatloaf you'll ever have. Our family favorite!

5 from 11 votes

Print Pin Rate

Course: Main

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 Servings

Calories: 385kcal

Author: Michelle

Ingredients

  • 1 tablespoon olive oil
  • ½ large onion chopped
  • 3 garlic cloves minced
  • 2 tablespoons fresh parsley chopped (or 2 tablespoons dried parsley flakes)
  • 2 tablespoons fresh thyme chopped (or 1 teaspoon ground thyme)
  • 2 pounds ground beef
  • ¾ cup bread crumbs
  • 2 eggs beaten
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper

Instructions

  • Heat oil in a skillet over medium heat.

  • Saute onions and garlic until onions are tender, about 3 minutes.

  • Stir in parsley and thyme and saute for an additional 2 minutes. Set aside to cool.

  • In a large mixing bowl, combine beef, eggs, bread crumbs, ketchup, Worcestershire, pepper, and cooled veggies.

  • Put mixture into a lined loaf pan, and coat with extra ketchup, if desired.

  • Cook for 60-75 minutes in a 350°F oven, until firm and cooked through.

  • Drain excess grease, and let your meatloaf set for 15 minutes before slicing.

Notes

  • This recipe is dairy free.
  • To make this recipe gluten free, use gluten free breadcrumbs or finely processed oats.
  • Use 80/20 or 85/15 lean ground beef. You want a little fat to keep it juicy, but not too much.
  • For a sweeter version, substitute barbecue for ketchup.
  • No bread crumbs? Use food processor to process fresh bread into breadcrumbs.
  • Storage: Store leftovers covered in the refrigerator for up to 3-5 days. Reheat in individual servings on a microwave safe dish.
  • Freezer Directions: To freeze, prepare meatloaf to step 4. Then transfer raw meatloaf mixture into a freezer bag. Store for up to 3 months. Thaw in the refrigerator overnight before using. Then continue with the recipe starting at step 5.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 13g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 311mg | Potassium: 430mg | Fiber: 1g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg

Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This recipe was originally published in August 2014. It was republished in August 2021 with new pictures, video, and tips.

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Southern Meatloaf Recipe (2024)

FAQs

What is the secret to a great meat loaf? ›

Use high-fat meat.

For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

Why milk instead of water in meatloaf? ›

The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone.

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Is it better to cook meatloaf at 350 or 375? ›

If you crave a melt-in-your-mouth texture and are willing to exercise patience, 350°F is your go-to temperature. On the other hand, if you're aiming for a more noticeable crust and some caramelization, 375°F might be your better option.

What happens if you put too much eggs in meatloaf? ›

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

Is it better to bake meatloaf on a sheet pan or loaf pan? ›

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

How to make a Bobby Flay meatloaf? ›

directions
  1. Preheat oven to 425°F.
  2. Heat the oil in a large sauté pan over high heat. ...
  3. Whisk together the eggs and herbs in a large bowl. ...
  4. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  5. Bake the meatloaf for approximately 1 to 1 1/4 hours.

Do you drain the juice from meatloaf? ›

Cool before slicing: Let the loaf cool for at least 10 minutes before serving. If you baked your meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a cutting board. Cut into thick slices and serve.

What is traditional meatloaf made of? ›

No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping. Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

Does Paula Deen have a meatloaf recipe? ›

Ingredients
  1. 2 lbs ground chuck.
  2. 1 cup crushed saltine crackers.
  3. 1/2 cup finely chopped celery.
  4. 1/2 cup finely chopped onion.
  5. 3 tablespoons Worcestershire sauce.
  6. 1/4 cup dijon mustard.
  7. 2 tablespoons chopped, plus more for garnish fresh parsley.
  8. 1 1/4 teaspoons salt.

Why do you put baking powder in meatloaf? ›

Adding baking soda to the beef keeps it moist by stopping the proteins from binding too quickly (which dries out the meat). Using sauteed onions instead of raw ensures the onions don't turn out crunchy and adds extra moisture to the meatloaf. Moistened breadcrumbs, keep the meatloaf moist and tender.

Why does my meatloaf burn on the bottom all? ›

A higher temp will overcook and possibly burn the outer layer before the inside is cooked, whereas a lower temp won't result in a well-baked crust for your meatloaf.

Do I cover meatloaf when baking? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

How long to let meatloaf rest? ›

You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.

Why does my meatloaf fall apart after baking? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Should meatloaf be covered when baking? ›

The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Why is my meatloaf so dry? ›

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

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