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