Southern Meatloaf Recipe (Classic, Tender & Flavorful)

We’re cooking up a classic Southern meatloaf today, my friends, the kind you’d expect to see at a Sunday family dinner. I grew up on my mother's meatloaf, and this is the version I have been making at home for many years, based on Mom's but with more of a southern spin. It's a family favorite!

It's definitely and easy meatloaf recipe with only a few steps and pantry ingredients - so tender and juicy, made with crushed crackers, sautéed peppers and onions for extra flavor, and a tangy-sweet glaze that bakes right on top.

I like to work in a little smoked paprika and a touch of cayenne for a subtle heat profile (hot sauce, too!), but you can keep it mild if you prefer. Either way, this is the kind of meal that brings everyone to the table. Let’s make it.

Meatloaf Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• FOR THE MEATLOAF
• Ground Beef (80/20). A little fat is best for tender and juicy meatloaf. Lean ground beef can turn out dry if you overcook the dish.
• Vegetables. Sauteed veggies add moisture and flavor to the meatloaf. I'm using onion, bell pepper, and garlic. Use jalapenos for a bit of extra heat.
• Crackers (Saltines or Ritz). Saltines are classic. Try Ritz crackers for richer, buttery flavor.
• Eggs and Milk. For moisture and binding the meat together.
• Worcestershire Sauce. The perfect umami boost.
• Ketchup. For moisture and flavor. It's popular in both classic and southern styles.
• Salt & Black Pepper. To taste.
• Optional Spices. Smoked paprika (highly recommended) and cayenne or red pepper flakes for a touch of heat, if you wish.
• FOR THE MEATLOAF GLAZE
• Ketchup . Base of the glaze. Use tomato sauce (passata) as an alternative.
• Brown Sugar. For sweetness and caramelizing the dish.
• Apple Cider Vinegar. Tangy touch.
• Yellow Mustard (Optional). A little extra tang and vibrancy.
• Pinch of Cayenne or Hot Sauce (Optional). If you’d like a spicy finish. I like to use both!

How to Make Meatloaf

Preheat your oven to 350°F. For easy cleanup, line a baking sheet with foil or parchment. If you prefer a taller, sliceable loaf, use a loaf pan. Both work well.

Soften the vegetables. Heat a tablespoon of oil in a skillet over medium heat. Add the onion and bell pepper and cook until they’re very soft, about 5-6 minutes. Stir in the garlic for the last 30 seconds so it doesn’t burn.

Let this cool a bit before mixing it into the meat (it helps keep the meatloaf tender).

Mix the meatloaf gently. Add the ground beef to a large bowl along with the cooked vegetables, crushed crackers, eggs, milk, Worcestershire, ketchup, and seasonings.

Use your hands or a big fork to combine everything just until it holds together. Overmixing is what makes meatloaf dense (think “light and loose” here).

Shape the loaf. Transfer the mixture to your prepared baking sheet and gently form it into a loaf shape about 2 inches tall. If you’re using a loaf pan, just press it in evenly.

Optional moisture trick: Place a small oven-safe dish of water on the rack below. The steam helps keep the meatloaf juicy.

Bake & glaze. Bake for 45 minutes. Meanwhile, whisk together the glaze ingredients in a small bowl.

After 45 minutes, brush about half the glaze over the meatloaf and return it to the oven for 15-20 minutes, or until the center reaches 160°F on an instant-read thermometer.

Brush with the remaining glaze when it comes out of the oven.

Rest before slicing. This is key. Let the meatloaf rest for 10 minutes before cutting. The juices will settle, and you’ll get clean slices instead of crumbles.

Boom! Done! Time to serve the meatloaf!

Southern Meatloaf vs. Classic Meatloaf

Southern meatloaf is really just a more comforting, slightly sweeter take on the classic. The biggest difference is in the texture and the binder.

Southern versions traditionally use crushed saltine or Ritz crackers instead of breadcrumbs, which makes the meatloaf softer and more tender. You’ll also often see diced green bell pepper cooked in with the onion for extra flavor and moisture, along with a sweet-tangy ketchup glaze baked right on top.

Classic meatloaf leans more neutral with bread crumbs and a simpler seasoning base. Both are delicious. Southern meatloaf just has a bit more of that home-cooked, Sunday-supper style.

Serving Ideas

This meatloaf is right at home with classic comfort sides. Try it with:

• Mashed Potatoes. Super classic. Perfect for soaking up the tangy glaze.
• Green Beans or Collard Greens. Try my smothered green beans recipe or my awesome, tender collard greens recipe.
• Mac and Cheese. For the truest comfort dinner experience. Try my creamy homemade mac and cheese recipe, which seriously rocks.
• Roasted or Sautéed Veggies. Carrots, Brussels sprouts, or asparagus. You might enjoy my honey sriracha brussels sprouts recipe.
• Cornbread or Buttermilk Biscuits. Give my jalapeno cornbread recipe a go, or these jalapeno cheddar biscuits.
• Pickled Jalapeños or Hot Sauce. A little acidity and heat goes a long way.

If you’re making meatloaf sandwiches later, pan-sear the leftover slices in a skillet to caramelize the edges. You can't beat this.

Variations on Classic Meatloaf

• Cajun Style. Use a mix of onion, celery, and green pepper (the Cajun “holy trinity”). Season with Cajun seasoning and use Creole mustard in the glaze.
• Chipotle BBQ Meatloaf. Mix a spoonful of chipotle in adobo into the meat mixture and use BBQ sauce in place of the ketchup glaze.
• Hatch Green Chile & Pepper Jack. Add chopped roasted Hatch chiles or other green chilies and a handful of shredded pepper jack cheese to the meat mixture for a Southwestern twist.
• Chorizo Blend. Replace ½ to 1 pound of the ground beef with my homemade Mexican chorizo. You'll love the extra vibrant flavor from the spices. Just be sure to drain if the chorizo is a fatty mix.

Storage/Freezing & Reheating

Keep leftover meatloaf covered in the refrigerator for 3-4 days. It reheats very well.

Freeze. Meatloaf freezes beautifully. Slice it first, then wrap each slice tightly in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 3 months. This makes it easy to reheat only what you need.

To Reheat. Warm the slices gently in a skillet over medium heat or in a 300°F oven until heated through. You can also microwave in short bursts, but reheating in a skillet is better for texture and crispy edges, and making a sandwich!

Frequently Asked Questions About Meatloaf

How do I keep my meatloaf from drying out?
Use ground beef with a little fat in it (80/20 is ideal) and be sure to include the milk and crushed crackers to help hold in moisture. Also avoid overbaking. Remove the meatloaf when it reaches 160°F in the center and let it rest before slicing.

How do I keep my meatloaf from falling apart?
The eggs + cracker crumbs act as the binder. Make sure your mixture is combined just until everything holds together, and let the meatloaf rest for 10 minutes after baking. This lets it set so it slices cleanly.

Do I cover meatloaf while baking?
You don’t need to. Baking uncovered lets the top glaze caramelize. If your oven runs hot, you can tent foil loosely for the first half of cooking, but it’s optional. I do not cover mine.

Can I use ground turkey instead of beef?
Yes. Keep the crackers and milk the same, and add 1-2 tablespoons of olive oil for moisture. Bake just until the internal temperature reaches 165°F, as turkey can dry out if overcooked.

How do I know when meatloaf is done?
Use a meat thermometer. The internal temperature should reach 160°F for beef or 165°F for ground turkey. Do not overcook. This ensures your meatloaf is fully cooked but still moist.

That's it, my friends. I hope you enjoy this amazing classic meatloaf recipe. If you have any more questions, comment below and I can update this FAQ section accordingly.

Try Some of My Other Popular Recipes

• My Classic Stuffed Peppers recipe is another comfort food hit.
• My Smothered Pork Chops are spiced with a Creole blend, seared, then simmered in a rich, flavorful gravy.
• Try my Shrimp and Grits recipe with tender shrimp in Creole tomato gravy over cheesy, creamy grits with andouille - perfect taste of the south.
• A Creole classic, my jambalaya recipe is loaded with chicken, andouille sausage, and lots of shrimp.