Southern Meatloaf Recipe

Name: Southern Meatloaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 20 saltine crackers (crushed); 1/2 cup beef broth; 1 medium onion (diced); 1/2 green bell pepper (diced); 1 egg (lightly beaten); 1/4 cup ketchup; 1 tbsp Worcestershire sauce; 1 tbsp garlic powder; 1 tsp paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 lbs ground beef; 1/2 cup ketchup; 1/4 cup brown sugar

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When it comes to perfect comfort food, you really can't beat my Southern meatloaf recipe. Ground beef is combined with saltine crackers, egg, onion, bell pepper, and a variety of sauces and spices for extra flavor.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

My traditional meatloaf recipe is easy to prepare. With this no-fail recipe, it's a case of mixing all the meatloaf ingredients before shaping them into a loaf and placing them onto a sheet pan. Then it's over to the oven to do all the hard work.

I like to top my classic southern meatloaf with a simple ketchup and brown sugar glaze; this really finishes the whole dish off.

This meatloaf packs a real punch of flavor, so I keep any sides simple. However, I almost always serve it with creamy mashed potatoes for the ultimate comforting family dinner.

If you are lucky enough to have any leftover meatloaf, it makes a delicious sandwich filling the next day!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Base & Binder: ground beef (85/15 is my preferred choice), egg, saltine crackers (crushed for texture)
Vegetables: onion, green bell pepper
Seasonings: garlic powder, paprika, kosher salt, black pepper
Moisture & Flavor: beef broth (keeps it tender), Worcestershire sauce (adds depth)
Topping/Glaze: ketchup, brown sugar (for a sweet-savory finish)

How to make my Southern Meatloaf recipe

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil and set it aside.

Place the crackers in a large bowl, and pour the beef broth over the crackers. Set aside for about 5 minutes. This is called creating a panade, and it’s what helps bind the meatloaf while keeping it moist and tender, rather than dense or dry.

Large silver bowl with crushed saltine crackers

Add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and ground beef to the bowl. Use clean or gloved hands to stir the mixture until it is thoroughly combined.

Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf.

Large silver bowl with raw meatloaf mixture

Place the meat mixture onto the sheet pan and form an oval-shaped loaf.

Top down image of raw meatloaf set onto a lined sheet pan ready for oven

Bake the meatloaf in a preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit.

When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking.

Close up image of glazed meatloaf on a wooden board

Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Tanya's Top Tips

These tips will help you make the best Southern meatloaf you've ever tasted.

Don't be heavy-handed when mixing the meatloaf ingredients. Overworking the meat will only result in a dense and tough meatloaf.
The onion and bell pepper are added for flavor, so dice them small, so that they will soften nicely during the cooking.
Fry a small piece of the meatloaf mixture in a skillet, taste it, and check the seasoning before you shape and cook the meatloaf. If you want more salt and seasoning, this is where you should add it.
Once cooked, rest the meatloaf for 10 minutes before slicing and serving. This will allow the juices to be absorbed back into the meatloaf, resulting in a moist and juicy meatloaf.

Glazed meatloaf set on a wooden board, with bowl of mash, bowl of green peas and gravy jug set alongside

Variations

When glazing the meatloaf, swap the ketchup for BBQ sauce, sweet chili sauce, or tomato paste.
A spoon of Dijon or whole grain mustard can be added to both the meatloaf and the glaze for extra flavor.
Sub the ground beef and make a turkey meatloaf instead.

How to adjust this Southern meatloaf recipe

This recipe serves eight but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this.

Double: To make a large batch of this meatloaf, double all the ingredients. Rather than making one large meatloaf, I suggest splitting the mixture into two and creating two smaller meatloaves.

Halve: If you're only serving four diners and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller meatloaf will cook faster.

How to serve my Southern meatloaf recipe

Creamy mashed potatoes are always on the menu when I serve meatloaf. Try my Creamy Instant Pot Mashed Potatoes or my Garlic Mashed Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

For vegetable sides, I like to add some green peas or some simple steamed broccoli. My Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, and Creamed Corn would work with this dish too.

How to store meatloaf

Meal Prep: Assemble meatloaf on a lined sheet pan, cover with foil, and refrigerate until ready to bake. Glaze can also be made ahead and stored in the fridge.
Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat in the oven, covered with foil to prevent drying.
Freeze (Raw): If using fresh beef, freeze the uncooked meatloaf for 3 months. Thaw fully before baking and glazing.
Freeze (Cooked): Cool completely, then freeze up to 3 months in an airtight container.

FAQs:

What is the secret to moist meatloaf?

When it comes to cooking the best moist meatloaf, the trick is to add moisture to the meatloaf mixture. The eggs, onions, ketchup, Worcestershire sauce, and beef broth in this recipe not only add flavor but also add moisture.

What ingredients keep meatloaf from falling apart?

Both the saltine crackers and the egg used in this southern meatloaf recipe help to bind the meatloaf together.

Can you substitute breadcrumbs for the saltine crackers in meatloaf?

If you don’t have crackers, regular or panko breadcrumbs are excellent substitutes.

If you have tried this Southern meatloaf recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Tanya