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:
- 1 19 oz can tomato basil soup divided [ie Progresso]
- ½ cup ketchup
- ⅓ cup brown sugar
- 1 ½ teaspoon prepared yellow mustard
- 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
- 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.