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Delicious Southern Meatloaf

Homestyle comfort food is what this Delicious Southern Meatloaf is all about. It’s topped with a sweet tomato glaze that turns leftovers into a mouthwatering meatloaf sandwich, too.
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Easy Delicious Southern Meatloaf Recipe

Meatloaf is consummate comfort food and this family favorite doesn’t disappoint. My family thinks this is the best meatloaf recipe and that’s why it was dubbed “Delicious Meatloaf. ” I know, meatloaf isn’t a gourmet dish, but meatloaf is something that was always on the table when I was growing up. In fact, during the Summer when we gathered at my Grandparents farm in Virginia for our family reunions, my Aunt JoAnn’s old fashioned meatloaf was always in hot demand. They were dripping with a sweet glaze and they were so moist and tasty.  She typically brought several to share for our potluck family meal. I can remember seeing them lined up like little loaves of love on the table along with the most incredible spread of Southern food you’ve ever seen. I might add, her meatloaf, along with my Gramma’s fried chicken, were always the first to go. If there’s one thing those family gatherings taught me is that meatloaf doesn’t have to be boring, tasteless and dry.

step-by-step pictures of how to make delicious meatloaf

How to Make the Best Southern Meatloaf Recipe

  • Ingredients you’ll need to make homemade Southern Meatloaf: Lean ground beef, onion, bell peppers, barbecue seasoning, black pepper, buttermilk, yellow mustard, large eggs, worcestershire sauce, tomato basil soup, light brown sugar and ketchup for the glaze.
  • Kitchen tools you’ll need: A large bowl, a small bowl, measuring cups and spoons, sharp knife and cutting board and a sheet pan.
  • Quality ingredients result in a moist and flavorful meatloaf. Use the best ground beef for the mixture and a brand of ketchup for the glaze that you already enjoy.
  • This particular meatloaf is all beef, but you can certainly adapt using using half beef and half ground pork  for the meatloaf mixture.
  • Some Southerners like to use saltines as a binder in the meatloaf mixture. Others may use bread crumbs or even oatmeal. I use panko in the recipe, and it works beautifully.
  • This meatloaf can be fully assembled in the morning and covered and chilled until you’re ready to bake. Simply tuck it away in the fridge until you’re ready to prepare dinner.
  • When assembling in advance, top it with the glaze just before putting it into the oven to bake and allow some time on the counter before baking.
  • It’s ideal to use a white onion or sweet Vidalia onion for the filling as a yellow onion has a more robust flavor.
  • The sweet tomato glaze made with ketchup, makes it a spectacular choice for eating later as a sandwich.
  • You can use an instant-read thermometer to check the meatloaf for doneness. Insert into the thickest part of the center looking for 160°F.
  • Store Delicious Southern Meatloaf chilled in the refrigerator for up to 3 days. Enjoy on sandwiches, slider rolls or reheat gently in single serving portions in an air fryer or microwave.
  • We love meatloaf with mashed potatoes and a side of green beans.


Delicious Meatloaf

More Easy Meatloaf Recipes to Make


Delicious Meatloaf

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Delicious Meatloaf

Prep Time20 minutes
Cook Time1 hour 15 minutes
RestingTime15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: delicious-meatloaf
Servings: 8 slices
Calories: 319kcal
Author: Melissa Sperka


  • Glaze:
  • 1 19 oz can tomato basil soup divided [ie Progresso]
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1 1/2 tsp prepared yellow mustard
  • Meatloaf:
  • 1 medium sweet onion diced
  • 1 medium red green or yellow pepper diced
  • olive oil
  • 2 lb lean ground beef (90/10)
  • 1 cup Panko bread crumbs
  • 1/4 cup buttermilk
  • 2 large eggs beaten
  • 1 Tbsp prepared yellow mustard
  • 1 Tbsp Worcestershire sauce
  • 2 1/2 tsp barbecue seasoning
  • 1/4 tsp ground black pepper


  • To make the glaze: Mix together 1/3 cup soup, ketchup, brown sugar and 1 1/2 tsp mustard until smooth. Set aside.
  • Preheat the oven to 350°F. Line a standard baking sheet with aluminum foil and spray with cooking spray.
  • In a stove top pan, saute the diced onions and peppers in a few drizzles of olive oil until softened and translucent around 3 minutes. Season with salt and black pepper to your taste, then set aside to cool slightly.
  • While vegetables cook, in a medium mixing bowl, mix together beef, Panko, 3/4 cup soup, buttermilk, eggs, mustard, Worcestershire, barbecue seasoning and pepper. Add cooked peppers and onions. Mix well.
  • Using your hands, roughly form the meat mixture into a loaf shape in the bowl. Slide the loaf onto the center of prepared baking sheet.
  • Pat the meat-loaf into an oblong loaf shape approximately 2 1/2 inches thick. It's important to make the loaf proportional so it will cook evenly. Pour half of the glaze over the top.
  • Bake for 55 minutes. Remove from the oven drizzle with remaining glaze.
  • Return the meat-loaf to the oven and bake for another 10-15 minutes or until juices run clear.
  • Rest on the counter for 15 minutes before serving.


If you use ground beef with a higher fat content [ ie. 80/20] the meatloaf should be prepared in a baking dish or loaf pan to better keep it's shape.


Serving: 1serving | Calories: 319kcal | Carbohydrates: 31g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 544mg | Potassium: 607mg | Fiber: 2g | Sugar: 18g | Vitamin A: 668IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Hi can I use ground turkey instead of beef? Do I need to make any adjustments that you know if? Thanks

    1. I use several different brands. Some are regional or blends I’ve purchased while traveling,and some I find at my local market. A couple that are usually easy to find is one called Barbecue Magic and then, McCormick’s has several different tasty blends. Otherwise, it’s perfectly fine to use your favorite.

  2. Hi I noticed you have the prepared mustard on here twice with different measurements. Can you tell me which amount goes in which mixture please. Also can this meatloaf go in a Bundt pan like your Italian cheese meatloaf?

    1. There’s mustard in the meatloaf and the glaze. I haven’t tested it in the bundt pan but, it likely could be using the same technique.

  3. Refrigerate the leftover meatloaf and when cold and firm slice. Serve slices of meatloaf (warmed) on toast with mushroom gravy and/or grilled onions. Great leftovers.

  4. I use homemade tomato soup and add about 2 leaves of chopped fresh basil and I omit the BBQ seasoning. I add some additional herbs and spices.

  5. I am making this recipe in a loaf pan. Can I make this ahead and get it into my loaf pan and put it in the fridge and then just take it out and bake it later in the day when I am ready to?

  6. I make a. meatloaf like this as well. Rather than breadcrumbs,however, I use stuffing, sometimes apricot, herbs such as thyme. Another variation is to place half the meatloaf in the loaf pan and then put a layer of your favorite cheese and cook as normal. Oakwood smoked cheese is delicious.

  7. My family loves meatloaf and I’m always interested in trying new ways. I made this tonight and it was a big hit! No leftovers even!! Thank you for providing us with delish new recipes! 🙂

  8. I love trying new meatloaf recipes. Made this tonight! Still in the oven and it smells WONDERFUL! I used Organics Tomato Basil Soup. Comes in a 17oz carton in the soup aisle, and was 2 for $5!

  9. Progresso soup isn’t a concentrate, in other words, you don’t add water to it as you would a condensed soup. A great substitute might be a marinara sauce in the same amount.

  10. For those with celiac issues, I have made the recipe on oatmeal boxes, but use the gluten free oats found at health food stores or gluten free section of your supermarket.

  11. I’ve been making mine quite similar to this for many many years!! I think it’s the glaze that does it. My glaze also has a couple teaspoons of cider vinegar in it. Good stuff!!

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