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.
Delicious Southern Meatloaf is a Taste of the Past
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.
Helpful Tips for Making Delicious Southern Meatloaf
- 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.
- We love meatloaf with mashed potatoes and a side of green beans.
Other Meatloaf Recipes to Add to the Menu
- Barbecue Meatloaf Sliders are a tasty option for game day snacks.
- Mini Barbecue Bacon Cheddar Meatloaves make it possible to bake meatloaf for dinner any night of the week.
- Cheese Stuffed Taco Meatloaf is a festive way to celebrate Taco Tuesday.
- Slow Cooker Meatloaf Meatballs from Culinary Hill for a two bite appetizer.
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Helpful Kitchen Items:
Delicious Meatloaf
Servings: 8 slices
Calories: 319kcal
Ingredients
- Glaze:
- 1 19 oz can tomato basil soup divided [ie Progresso]
- ½ cup ketchup
- ⅓ cup brown sugar
- 1 ½ teaspoon 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
- ¼ cup buttermilk
- 2 large eggs beaten
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 ½ teaspoon barbecue seasoning
- ¼ teaspoon ground black pepper
Instructions
- To make the glaze: Mix together ⅓ cup soup, ketchup, brown sugar and 1 ½ teaspoon 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, ¾ 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 ½ 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.
Notes
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.
Nutrition
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Karen
Hi can I use ground turkey instead of beef? Do I need to make any adjustments that you know if? Thanks
Melissa
You can use ground turkey, yes. No other adjustments necessary.
Sharon
Is there a specific BBQ seasoning that you use?
Melissa
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.
Coma
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?
Melissa
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.
Daniel Neiswender
This was a fantastic meatloaf recipe..I loved it. My family seemed to like it as well
Melissa
Wonderful, Daniel thanks so much for visiting!
Carole Resnick
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.
Melissa
Totally agree, Carole!
Carole Resnick
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.
Melissa
Sounds great Carole!
Rob Emery
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?
Melissa
Absolutely, yes! You can make this in advance, cover and chill, no problem. Just adjust the baking time.
S. Dever
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.
Melissa
I love how versatile meatloaf can be, those are all great ideas!
Melissa
I'm so happy to hear it, thanks so much for stopping by to let me know!
Anonymous
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! 🙂
Melissa
Wow, Organic and on sale...win win! ☺ Enjoy!
Anonymous
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!
Melissa
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.
Anonymous
What do you use if you can't find the tomato basil soup? Would campbells work?
Patjo
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.
Melissa
Cider vinegar sounds like a great addition! Thanks for stopping by 🙂
kisaac
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!!