Southern Style Meatloaf

85 mins
Serves 8
https://cookingwithkatiecross.com/southern-style-meatloaf/

Directions

  1. 1In a large mixing bowl crack two eggs and add the whole milk then whisk together.
  2. 2Add the breadcrumbs and stir together.
  3. 3Allow the mixture to sit for 2-3 minutes.
  4. 4Add in the ground beef, diced onion, bell peppers, Worcestershire sauce, seasoned salt, onion powder, garlic powder, and ketchup.
  5. 5Using your hands, mix the meat and seasonings together until well combined.
  6. 6Transfer the meat mixture to a loaf pan or a 9x13 casserole dish.
  7. 7Mold the meat into the loaf pan or into the shape of a loaf if you're using a casserole dish.
  8. 8Bake at 350 degrees for 1 hour.
  9. 9Mix the ketchup, brown sugar, Worcestershire sauce, onion powder, and garlic powder together to make the glaze.
  10. 10Top the meatloaf with the glaze at the 1-hour mark.
  11. 11Bake for an additional 10-15 minutes until the internal temperature is 160 degrees.
  12. 12Allow the meatloaf to cool for 5-10 minutes then slice, serve and enjoy.

Ingredients

  • 2 pounds Ground Beef
  • 2 Eggs
  • 0.25 cup Whole Milk
  • 0.5 cup Bread Crumbs
  • 0.33 cup Yellow Onion finely diced
  • 0.33 cup Bell Pepper finely diced
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Seasoned Salt
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Garlic Powder
  • Black Pepper to taste
  • 1 tablespoon Ketchup
  • 0.5 cup Ketchup
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Worcestershire Sauce
  • 0.25 teaspoon Onion Powder
  • 0.25 teaspoon Garlic Powder

Equipment

9x13 casserole dishsmall mixing bowllarge mixing bowl

Tips

  • Dice the Veggies Small: Adding green bell peppers and onion diced into small pieces ensures they cook evenly and blend into the meatloaf without giving the meatloaf a chunky and crunchy texture.
  • Check Internal Temperature: Use an instant read meat thermometer to make sure the internal temperature reaches 160 degrees. This guarantees your meatloaf is safely cooked but still juicy and tender.
  • Rest Before Serving: Allow the meatloaf to cool for 5-10 minutes after baking. This resting time lets the juices redistribute, making each slice easy to cut, without crumbling.
  • Apply the Glaze Last: Apply the sweet glaze at the 1 hour mark to avoid burning it.
  • Don’t overmix the meat mixture. Combine just until everything is incorporated to keep the meatloaf tender.
  • Let it rest for 5-10 minutes after baking so it holds together when sliced.
  • You can use a meatloaf pan for crispier edges.
  • Be sure to dice the onions and bell peppers fine so they cook throughly and don't give the meatloaf a crunchy/chunky texture.
  • You can use white bread torn into small pieces in a pinch—just soak them in milk first to help keep the meatloaf moist.