Last Updated on September 4, 2025 by Barbara
If you are in search of the best Southern Meatloaf Recipe, then you have come to the right place. This classic soul food go to recipe is juicy, tender, and full of flavor. Made with seasoned ground beef, onions, and a sweet and tangy glaze, this easy meatloaf comes together quickly using pantry staples you already have at home. Whether you serve it with mashed potatoes, creamy mac and cheese, or collard greens, this recipe will quickly become a family favorite.
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The Secret to a Great Meatloaf
To start, a few tips to making great meatloaf are:
- Start by using ground beef that is 80/20 or 85/15. The fat keeps the meatloaf juicy while the lean portion keeps it from being greasy.
- Make sure to add moisture. Adding milk will increase the moisture of your loaf
- Mix well but don’t overmix. Over-mixing the meat will make it tough.
- Allow the loaf to rest for 10 minutes after cooking. This will allow the juices to redistribute yielding a moist loaf.
Watch My Southern Meatloaf Recipe Video Tutorial
Ingredients Southern Meatloaf Recipe
Meatloaf is such a great dinner for many reasons. One reason is the ingredients can be readily found in our pantry and refrigerator. The most important ingredient when considering a great tasting meatloaf is the ground beef. The best ground beef for meatloaf is 80/20 or 85/15. This means that it is 80% lean ground beef and 20% fat. The fat content is very important for keeping the meatloaf moist and juicy. If you use too lean of a ground beef, the meatloaf will be dry and crumbly and results in an overly dense meatloaf.
Ground Beef, Yellow Onion, Garlic, Butter, Egg, Half and Half, Italian Breadcrumbs, Worcestershire Sauce, Brown Sugar, Ketchup (not BBQ sauce), Parsley Flakes, Paprika, Garlic Powder, Black Pepper and Salt
Step By Step Instructions for Southern Meatloaf Recipe
Step 1: Saute the Onions
This is a very important step. cooking the fresh onions before adding them to your loaf will add more flavor.
Preheat your oven temperature to 350 degrees. Using medium heat bring a pan to temperature then melt the butter. Saute the onions and garlic for two minutes. After two minutes remove your onion mixture from the pan and set them aside until later.
Step 2: How to Make Classic Meatloaf Glaze (Sweet and Tangy Sauce)
The tangy glaze sauce to top the loaf has a balanced sweetness and is delicious. The brown sugar and ketchup give it a sweet taste while the mustard flavor balances the sauce.
In a medium bowl combine your brown sugar mustard and 2/3 cup ketchup. Whisk until well combined then set it aside until later.
Step 3: How to Mix and Combine Meatloaf Ingredients Properly
It’s important to allow the combined ingredients (meat mixture) to sit in the refrigerator for at least 30 minutes after mixing. This will allow the flavors to blend before forming the loaf.
Add to the beef the paprika, parsley, garlic powder, salt and pepper. Add the Worcestershire sauce, the onion and garlic mixture then mix until well combined. I always use my handy Pampered Chef Mix and Mash for this task.
Now add the Half and Half, egg and bread crumbs and mix well. Allow your mixture to sit in the refrigerator for 30 minutes before forming a loaf into your desired loaf shape. Do not cover with aluminum foil, plastic wrap or place in an airtight container.
Step 4: How to Shape and Bake a Southern Meatloaf
After 30 minutes remove the meat mixture from the refrigerator then form your loaf transfer your loaf to a wire rack then top with the sauce.
Transfer to the preheated oven and allow it to cook for one hour or until it reaches an internal temperature of 160 degrees Fahrenheit as indicated on your meat thermometer. Bake uncovered. Let your meatloaf rest 10 minutes before serving for amazing flavor.
What to Serve With Meatloaf
- Creamy mashed or garlic mashed potatoes
- Southern green beans or collard greens
- Baked mac and cheese
- Skillet cornbread or dinner rolls
How to Store Leftover Meatloaf (Fridge, Freezer & Reheating Guide)
Store Meatloaf in the Refrigerator (3–4 Days)
- Make certain the meatloaf has cooled before attempting to store. Let the steam dissipate, then refrigerate within 2 hours of cooking.
- Sliced or Whole Loaf:
- Slices chill fast and reheat evenly.
- Whole/half loaf stays slightly juicier.
- Wrap Airtight: Press parchment against the surface, then wrap tightly in plastic or place in an airtight container. For slices, separate layers with parchment.
- Label & Date: Use leftovers within 3–4 days.
Pro Tip: Add 2 teaspoons of beef broth or water to the container before sealing. That small amount of moisture will help keeps your leftovers tender.
Freeze Meatloaf for Later (Best Quality: 3 Months)
- Refrigerate First: Cold meatloaf freezes cleaner and resists ice crystals.
- Portion Your Meatloaf: Freeze individual slices for quick meals, or half/whole loaves for family servings.
- Double Protection: Wrap tightly in plastic (or vacuum-seal), then place in a freezer bag or foil. Press out excess air.
- Label Clearly: Include name and date. Enjoy within 3 months for best texture (it remains safe longer but quality gradually drops).
Glaze Note: If you prefer a glossy finish, freeze the loaf without a heavy glaze and brush on a fresh layer during reheating.
Reheat Meatloaf Safely (to 165°F / 74°C)
From the Refrigerator
- Oven (Best Texture): 325–350°F (165–175°C). Place slices or loaf in a small pan, add 1–2 Tbsp broth/water, and cover with foil.
- Slices: 10–15 minutes
- Half/whole loaf: 25–35 minutes
- Optional: brush on glaze and uncover for the last 3–5 minutes to set.
- Microwave (Fastest): Place slices on a microwave-safe plate, splash with a few drops of water, and cover. Heat at 50–70% power for 1–2 minutes, turning once. Rest 1 minute; check temp.
- Air Fryer (Crispy Edges): 300°F (150°C). Set slices in a small foil “boat” with a splash of broth to prevent drying. Heat 5–8 minutes.
From Frozen
- Best Practice: Thaw overnight in the refrigerator, then reheat using any of the above methods.
- Oven—Direct From Frozen: 325°F (165°C), covered with foil.
- Slices: 20–30 minutes
- Half/whole loaf: 60–90 minutes (check the center; brush on glaze and uncover for the final minutes).
Frequently Asked Questions
You do not have to cover your meatloaf while baking. In fact keeping it uncovered will allow it to bake more evenly and achieve the desired browning on the outside. Cooking your loaf without covering will not dry out your loaf.
The key to a firm but tender meatloaf is using the right binder. Eggs and breadcrumbs help hold the meat together while keeping it moist. Make sure not to overmix the beef, as this can make the loaf tough and crumbly.
An 80/20 or 85/15 ground beef blend works best. The fat keeps the meatloaf juicy while the lean portion prevents it from becoming greasy. For extra flavor, some cooks mix ground beef with ground pork or turkey.
Yes! Meatloaf freezes very well. You can freeze it either raw (before baking) or fully cooked. Wrap it tightly in foil and store in a freezer-safe bag or container. For best results, thaw in the refrigerator overnight before reheating or baking.
Meatloaf Recipe
6
servings30
minutes40
minutes982
kcal1
hour10
minutesThis Perfect Meatloaf Recipe is tender, juicy, and full of flavor with a sweet and tangy glaze. Follow my 3 simple secrets plus a bonus step to make the best homemade meatloaf every time.
Ingredients
2 lbs Ground Beef
1 Onion
2 cloves Garlic
1 Tbsp Butter
1 Egg
1 cup Half and Half
1 cup Italian Bread Crumbs
1 Tbsp Worcestershire Sauce
4 Tbsps Brown Sugar
2/3 cup Ketchup
2 Tbsp Mustard
1/2 Tbsp Parsley Flakes
1 tsp. Paprika
2 tsps Garlic Powder
2 tsps Black Pepper
2 tsps Salt
Directions
- Pre Heat the oven to 350 degrees. Using medium heat bring your pan to temperature then add the butter and saute your onions and garlic for two minutes before adding them to the ground beef. After two minutes remove your onion and garlic from the pan and set them aside until later
- In a small bowl combine your brown sugar mustard and ketchup whisk until well combined and set it aside until later.
- To the ground beef, add your paprika, parsley, garlic powder, salt and pepper. Add the Worcestershire sauce, the onion and garlic mixture then mix until well combined. Add the half and half, egg and bread crumbs and mix well. Allow your mixture to sit in the refrigerator for 30 minutes before forming a loaf.
- After 30 minutes remove it from the refrigerator then form your loaf.
- Transfer your loaf to a wire rack then top with the sauce.
- Transfer to the preheated oven and allow it to cook for one hour.
Recipe Video
I’m Barbara, a dentist by day, a published cookbook author, and a passionate content creator by night. I’ve been sharing my love for authentic Soul Food, Southern and classic comfort food recipes for over a decade. My easy, family-friendly recipes, available as step-by-step guides on my blog and video tutorials on my YouTube channel, have been tested by millions of home cooks. My goal is to help you bring the delicious, time-honored dishes I’ve perfected to your family’s table.
Love this receipt and that fact a video comes with it. My family loves this and I have made it 3 times!!!!!! Thank you!!!
Hi! I’m curious. How did it turn out.
Did this today waiting for the fam to come home and try it out them?///