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.

Course dinner

Cuisine Southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 512kcal

Author Imma

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.

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.

Nutrition