This easy Southern meatloaf recipe is classic comfort food, just like the diner makes. Topped with a sweet and tangy brown sugar glaze, our meatloaf is perfect for family dinners and makes the best leftover meatloaf sandwiches. Thousands of readers agree this is one of the best meatloaf recipes you’ll find.
Meatloaf takes about 20 minutes to prep and an hour to bake, giving you plenty of time to do a load of laundry and make some delicious sides and dessert to round out the meal.
This is my new favorite meatloaf recipe. I’ve used my grandma’s recipe for years, and this one wins in these areas: it’s more moist, the softened vegetables give the meat the flavor boost it needs, and the sauce is southernly sweet but not overly sweet!
jd (instagram)
Meatloaf was one of those things that I never got excited about as a child, but as an adult, it’s one of my favorite meals. I love its versatility: You can turn it into Meatloaf Muffins, use the leftovers for meatloaf sandwiches, and freeze an extra one for a quick and easy dinner later.
Our meatloaf testing results
I probably made this meatloaf ten times just trying to figure out the correct ingredient amounts. It’s one of those old family recipes that was never actually a recipe — you threw everything into a bowl (without measuring), mixed it up, and baked it.
As a recipe developer and food blogger, I have to provide exact amounts so you can replicate my recipes at home, and multiple runs in the test kitchen help us to ensure that your results will be perfect.
We tried this meatloaf with and without green peppers, and most tasters agreed they preferred the version with chopped green peppers. We also add a little chopped onion for flavor.
The top is covered with a delicious meatloaf sauce that will have you coming back for seconds.
Meatloaf glaze recipe
Our secret weapon for creating the best meatloaf is this delicious brown sugar glaze. With just three simple ingredients — ketchup, brown sugar, and yellow mustard — you’ll have a sweet and tangy glaze that’s sure to impress.
What to serve with meatloaf
Our favorite meal with meatloaf is Southern mashed potatoes and butter beans or Southern-style green beans. And we always have a basket of homemade buttermilk biscuits on the side.
I hope you make this recipe. I think you’ll love it!
Ingredient notes for the Southern meatloaf recipe
There’s nothing fancy in this recipe. You probably have everything you need in your pantry and refrigerator. Here are a few things to note:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Ground chuck and lean ground beef: We like a mix of meats for flavor and tenderness. Occasionally we’ll even add some ground sausage. More fat = more flavor.
Green bell pepper and onion: Dice the vegetables finely so you don’t have any big chunks in the meatloaf.
Plain bread crumbs: You can use gluten-free breadcrumbs to make this recipe gluten-free.
How to make meatloaf
This meatloaf recipe takes about 20 minutes to mix together and about an hour to cook thoroughly. After 45 minutes, you’ll take it out of the oven to brush on the brown sugar glaze, then cook another 15 minutes.
Prepare oven and baking sheet.
Preheat oven to 350°F and prepare a baking sheet with aluminum foil and cooking spray.
Optional: saute the onion and pepper in a skillet until softened.
Mix ingredients.
Gently mix meats and other ingredients (excluding glaze ingredients) in a large bowl. Form a loaf shape on the baking sheet and bake for 45 minutes.
Mix brown sugar glaze.
Mix the brown sugar glaze ingredients and spread glaze on the meatloaf after 45 minutes.
Bake and rest.
Bake the meatloaf for an additional 15 minutes and let rest before serving.
This recipe will keep for several days, giving you leftovers for sandwiches and new meals. For a different take, try our Meatloaf Casserole, which adds the mashed potatoes right on top. It’s a delicious and unique way to enjoy Southern meatloaf.
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Southern Meatloaf Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- ½ cup green pepper, finely chopped
- 1 pound ground chuck
- 1 pound lean ground beef
- 2 large eggs
- 1 cup bread crumbs
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup
- 1 teaspoon salt
- 1 teaspoon pepper
Brown Sugar Meatloaf Glaze:
- ½ cup ketchup
- 3 tablespoon brown sugar
- 2 teaspoon yellow mustard
Instructions
- Preheat oven to 350°F and line a baking sheet with aluminum foil then lightly spray the foil.
- Add olive oil to a skillet and heat on medium-high. Saute onion and green pepper until softened and set aside. (This step is optional. You can mix in the raw onion and pepper and it will be fine, just a little crunchy after the meatloaf is baked.)
- Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl. Form into a loaf shape on the baking sheet.
- Place meatloaf in oven. While meatloaf is baking, mix the glaze ingredients. Bake the meatloaf for 45 minutes, then remove from oven and spread meatloaf glaze on top and sides of the meatloaf.
- Bake for another 15 minutes and then remove from oven and let rest for 10-15 minutes.
Notes
- Do not freeze if the meat you are using was previously frozen.
- Prepare as directed up to the point of baking, then wrap the raw loaf tightly in plastic wrap, topped with a couple of layers of foil. Place in a large zipper freezer bag.
- Thaw in the refrigerator overnight and bake the next day as directed.
- Bake as directed but without the meatloaf glaze and allow to cool completely. (If you’re freezing leftover meatloaf, don’t worry about the glaze that’s already on the meat, just know that most of it will come off on the foil and you’ll need to make more when you reheat.)
- To freeze the whole meatloaf, wrap tightly in a couple of layers of aluminum foil and then either place in a large freezer bag or use a vacuum sealer. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
- To freeze individual portions, slice the meatloaf and select however many slices you want as a portion size, then wrap those in aluminum foil and place in a freezer bag. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
- If you’re in a hurry, buy the already chopped onions and green peppers from the grocery store.
- Sauté the vegetables first if you want them completely tender.
- Handle the meatloaf mixture gently so it doesn’t become tough and rubbery.
- Watch your cooking time and don’t overcook!
- Be sure you allow your meatloaf to rest about 10 minutes after baking.
Nutrition
Tips and questions for meatloaf
- Mix the meatloaf and then cover and refrigerate for up to one day as a make-ahead option.
- If you want to use a loaf pan, drain the meatloaf after cooking.
- Use a combination of meats for a juicy and flavorful result.
- Allow the meatloaf to rest 10-15 minutes after cooking for easier slicing.
- If you’re in a hurry, buy the pre-chopped onions and green peppers from the grocery store.
- If you don’t have breadcrumbs, you can use crushed saltine crackers, cornflakes, or almond flour.
- Use gluten-free breadcrumbs or crackers for a gluten-free option.
- Sauté the vegetables first if you want them completely tender.
- Handle the meatloaf mixture gently so it doesn’t become tough and rubbery.
- Watch your cooking time and don’t overcook!
- Be sure you allow your meatloaf to rest about 10 minutes after baking.
Store leftover meatloaf in an airtight container in the fridge for up to 4 days.
You can freeze meatloaf either before baking it or after. Follow these tips for best results:
Freeze pre-baked:
Do not freeze if the meat you are using was previously frozen.
Prepare as directed up to the point of baking, then wrap the raw loaf tightly in plastic wrap, topped with a couple of layers of foil. Place in a freezer-safe container or bag for up to 3 months.
Thaw in the refrigerator overnight and bake the next day as directed.
Freeze baked or leftover meatloaf:
Bake as directed but without the meatloaf glaze and allow to cool completely. (If you’re freezing leftover meatloaf, don’t worry about the glaze that’s already on the meat, just know that most of it will come off on the foil and you’ll need to make more when you reheat.)
To freeze the whole meatloaf, wrap tightly in a couple of layers of aluminum foil and then either place in a large freezer bag or use a vacuum sealer. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
To freeze individual portions, slice the meatloaf and select however many slices you want as a portion size, then wrap those in aluminum foil and place in a freezer bag. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
If you’d like to omit the eggs, you can try substituting two tablespoons of olive oil or make a flax egg: add water to ground flax meal—about 1/4 cup of water to one tablespoon of flax meal is equivalent to one egg.
You should cook meatloaf uncovered.
You can use a meat thermometer to measure (the temperature should be 160°F) or cook it for the required time (as long as you know your oven cooks at the appropriate temperature.)
You can use a loaf pan or our preferred method of a rimmed baking sheet lined with foil. We find that the loaf pan collects grease in the bottom, and the texture of the meatloaf is better on the baking sheet.
Update Notes: This post was originally published October 20, 2010, and on April 18, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
I’ve been asked twice why is it called southern? why???
I made it and it is very good
Hi Ken,
The answer to your question is because I’m Southern and the website is Southern so therefore my meatloaf is Southern hahaha.
@Lucy Brewer, we see that a lot for food we all cook all over USA. But as long as it tastes yummy, I’m good.