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5 from 1 vote

Southern Meatloaf Recipe

This Southern Meatloaf Recipe is a simple classic, with onions and green peppers and not much else. This is the way Mom made meatloaf!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 servings
Calories: 399kcal
Author: Lucy Brewer


  • 1 lb. ground chuck
  • 1 lb. lean ground beef
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 1 tsp salt
  • 1 tsp pepper

Brown Sugar Meatloaf Glaze:

  • 1/2 cup ketchup
  • 3 tbsp brown sugar
  • 2 tsp yellow mustard


  • Preheat oven to 350° and line a baking sheet with aluminum foil then lightly spray the foil. 
  • 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.


Freezing Pre-baked Meatloaf:
  • 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 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.
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.
More Tips:
  • 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.