Southern Meatloaf Recipe
This Southern Meatloaf with rich tomato glaze is classic comfort food at its best. tender, hearty, and perfect with mashed potatoes.
Servings 8 slices
Calories 319kcal
Ingredients
- Tomato 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
- 1/2 tsp salt divided use
- 1/2 tsp ground black pepper divided use
Instructions
- Tomato 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 size rimmed baking sheet pan with heavy duty aluminum foil, spray with cooking spray.
- In a medium skillet saute the diced onions and peppers in a few drizzles of olive oil over medium-high heat until softened and translucent around 3 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper, 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, 1/4 tsp salt and 1/4 tsp black pepper. Add cooled 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 meatloaf 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 meatloaf 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
- Protein - Quality ingredients result in a moist and flavorful meatloaf. Use the best ground beef for the mixture. You could also adapt this meatloaf recipe using a combination of pork and beef or ground turkey.
- BBQ Seasoning - You can use your favorite barbecue seasoning in this recipe. They will have differing amounts of sodium, so you can add more or less salt to suit your taste.
- Breadcrumbs - Some Southerners like to use crushed saltine crackers as a binder in classic meatloaf. Others may use fresh bread crumbs, crushed ritz crackers or quick cooking oatmeal. I use panko in the recipe, and it works beautifully.
- Onion - It's ideal to use a white onion or sweet Vidalia onion for the filling as a yellow onion has a more robust flavor.
- Bell Peppers - You can use red bell pepper or yellow bell peppers.
- Glaze - The sweet tomato glaze made with ketchup, makes it a spectacular choice for eating later as a sandwich. Use the brand of ketchup for the glaze that you already enjoy.
- Optional Pan - 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 keep its shape.
- Test for Doneness - You can use a meat thermometer to check the meatloaf for doneness. Insert into the thickest part of the center looking for 160°F.
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