Introduction

Southern Meatloaf is a comforting classic that combines tender ground beef with flavorful vegetables and a sweet, tangy glaze. This recipe offers a perfect balance of spices and a moist texture, making it a beloved family favorite.

A loaf of meatloaf sliced into five thick pieces sits on a wooden cutting board. The meatloaf has a rich, dark brown glaze covering the top layer, which looks shiny and slightly sticky. Inside, the meat is a mix of cooked ground beef with small bits of onion and green pepper visible throughout, showing a moist and well-mixed texture. The cutting board rests on a white marbled surface that contrasts with the deep reddish-brown and grayish colors of the meatloaf. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (80/20 recommended for tenderness)
1 medium onion (finely diced)
1 green bell pepper (finely diced; use jalapenos for spicier)
2 cloves garlic (minced)
1 cup crushed saltine crackers (or Ritz crackers for extra buttery richness, or bread crumbs)
2 large eggs (lightly beaten)
1/2 cup milk
2 tablespoons Worcestershire sauce
1/4 cup ketchup
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika (optional, but highly recommended)
1/2 to 1 teaspoon cayenne or crushed red pepper flakes (optional for a spicy touch)
For the glaze:

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard (optional for extra tang)
Pinch of cayenne or dash of hot sauce (optional)

Instructions

Step 1: Preheat your oven to 350°F. Line a baking sheet or loaf pan with parchment paper or foil for easier cleanup.
Step 2: Heat a bit of oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5 to 6 minutes until softened. Stir in the minced garlic during the last 30 seconds of cooking. Remove from heat and let cool slightly.
Step 3: In a large bowl, combine the ground beef, cooked vegetables, crushed crackers, lightly beaten eggs, milk, Worcestershire sauce, ketchup, kosher salt, black pepper, smoked paprika, and cayenne or red pepper flakes if using.
Step 4: Mix gently using your hands until just combined. Avoid overworking the mixture to keep the meatloaf tender rather than tough.
Step 5: Shape the meat mixture into a loaf on your prepared baking sheet, or press it into a loaf pan. Optional: Place a small pan filled with water on the oven rack beneath to keep the meatloaf moist.
Step 6: Bake the meatloaf for 45 minutes.
Step 7: While it bakes, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, yellow mustard, and optional cayenne or hot sauce.
Step 8: Remove the meatloaf from the oven and brush half of the glaze over the top. Return to the oven and bake for another 15 to 20 minutes, until the internal temperature reaches 160°F. Drain excess grease if desired.
Step 9: Brush the remaining glaze on top before serving.
Step 10: Let the meatloaf rest for 10 minutes to allow juices to redistribute, ensuring moist slices. Serve and enjoy!

Tips & Variations

For extra moist meatloaf, add a small pan of water to the oven during baking to maintain humidity.
Substitute ground turkey or a mix of beef and pork for a different flavor and texture.
Add grated carrots or finely chopped mushrooms to the vegetables for added nutrition and moisture.
For more heat, increase cayenne pepper or add chopped jalapenos.
Use Ritz crackers for a richer, buttery flavor in the meat mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. For longer storage, freeze the meatloaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A thick, oval-shaped meatloaf sliced into seven even pieces rests on a wooden cutting board, each slice showing a moist, dark brown interior with bits of green pepper inside, all topped with a shiny, rich reddish-brown glaze that looks sticky and slightly textured with small groove marks, the glaze fully covering the top and sides of the meatloaf. The cutting board is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meat mixture the day before and store it covered in the refrigerator. Shape and bake it when ready to enjoy fresh meatloaf.

What can I use instead of saltine crackers?

You can substitute Ritz crackers for a richer taste, plain bread crumbs for a neutral option, or even crushed cornflakes for a crunchy texture.