Go Back

Southern Meatloaf

Southern meatloaf gets an old fashioned comfort food makeover with diced sweet onion and green bell pepper baked inside. It’s topped with a tangy-sweet ketchup-mustard glaze that caramelizes while the loaf bakes to 160°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup saltine cracker crumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.5 cup sweet onion, finely diced
  • 0.25 cup green bell pepper, finely diced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Salt
  • 1 black pepper
Glaze
  • 0.333 cup ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it aside for easy filling. This helps the meatloaf release cleanly after baking.
  2. Combine ground beef, saltine cracker crumbs, eggs, whole milk, sweet onion, green bell pepper, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper in a mixing bowl until evenly combined. Mix just until incorporated so the loaf bakes tender rather than tough.
  3. Press the meat mixture into the prepared loaf pan in an even layer with the top smoothed. Packing the loaf helps it hold its shape when sliced.
  4. Mix ketchup, yellow mustard, and brown sugar, then spread the glaze evenly over the top. Covering the surface all the way ensures a caramelized, glossy finish.
Bake and rest
  1. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F and the glaze is caramelized. Look for deep amber color and bubbling at the edges as the visual cue.
  2. Rest the meatloaf for 10 minutes before slicing and serving. This brief rest firms the loaf so each thick slice holds together.
  3. Serve with classic Southern sides such as mashed potatoes and green beans. Plate thick slices with extra glaze from the pan spooned over the top.

Notes

For the cleanest slices, use a meat thermometer and pull the loaf right when it hits 160°F, since carryover heat will finish the center. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze wrapped slices for up to 2 months and thaw overnight in the fridge. For a lighter swap, use 90–93% lean ground beef instead of regular ground beef to reduce fat without changing the glaze.