This Southern Meatloaf Recipe is a comforting classic that's rich, juicy, and topped with a tangy ketchup glaze. Made with ground beef, ground pork, soaked bread (no breadcrumbs!), and a mix of peppers, onions, and Parmesan, it's a hearty main dish perfect for Sunday supper or a cozy weeknight dinner.
Before You Cook, Read This!
💬 The Vibe: Cozy, nostalgic, and full of flavor, just like Grandma used to make.
🔑 What You Gotta Know: Ditch the breadcrumbs, milk-soaked bread is the key to tender meatloaf.
🍴 Best Bite Alert: Don't skip the sweet-and-savory glaze. It caramelizes beautifully in the oven and gives this meatloaf its signature finish.
Why You'll Love This Southern Meatloaf
- Old-fashioned flavor: Classic ingredients with a Southern twist.
- Juicy and tender: Soaking white bread in milk keeps it moist, no dry meatloaf here!
- Make-ahead friendly: Great for meal prep or freezing for later.
- Perfect leftovers: Even better the next day on a sandwich!
Ingredients You'll Need
- Ground Beef: Use lean ground beef (80/20 or 85/15) for a perfect balance of flavor and fat.
- Ground Pork: Adds moisture, richness, and depth, highly recommended for that classic Southern meatloaf texture.
- White Bread & Milk: Tear up white sandwich bread and soak it in milk to create a rich, tender binder. No breadcrumbs needed!
- Parmesan Cheese: Adds saltiness and a slightly nutty flavor. Freshly grated works best, but pre-grated is fine in a pinch.
- Onion & Green Bell Pepper: Classic aromatics for bold flavor. Dice them small so they blend into the loaf.
- Fresh Parsley: For a pop of freshness and color.
- Eggs: Help bind everything together. Lightly beaten.
- Seasonings: A mix of seasoned salt, salt, and ground black pepper brings balance and savoriness.
- Ketchup, Brown Sugar, Mustard & Hot Sauce: The sweet-and-savory glaze that sets this Southern-style meatloaf apart.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Meatloaf
Preheat the Oven to 350°F. Tear bread into small pieces and soak in milk in a large bowl for 2-3 minutes.
Mix the Meatloaf: Add ground beef, pork, Parmesan, onion, bell pepper, parsley, seasonings, and lightly beaten eggs to the bowl. Use clean hands or a spoon to gently mix.
Shape the Loaf: Form the mixture into a loaf and place it on a sheet pan or in a 9x13-inch baking dish. Set aside.
Make the Glaze: In a small bowl, stir together ketchup, brown sugar, mustard, and hot sauce. Spread ⅓ of the glaze over the meatloaf.
Bake: Bake uncovered for 45 minutes. Carefully drain excess fat or transfer to a clean dish.
Glaze Again: Spread more glaze over the top and return to the oven for another 15-20 minutes until the internal temperature reaches 160°F.
Rest and Serve: Let it rest for 10-15 minutes before slicing. Enjoy!
Tips & Variations
- Rest before slicing: Let the meatloaf sit after baking to lock in juices.
- Use a broiler pan or rack: Helps drain fat and keeps the bottom from getting soggy.
- Want more spice? Add a pinch of cayenne to the meat mixture or double the hot sauce in the glaze.
- No ground pork? Use all ground beef or sub with ground turkey for a leaner version.
- Make it mini: Form into muffin tins for single-serving meatloaves!
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Frequently Asked Questions
A sheet pan or broiler pan allows fat to drain. A 9x13-inch dish works great too.
160°F. Use an instant-read thermometer to check the center of the loaf.
Definitely! Form and refrigerate the loaf (covered) for up to 1 day in advance. Let it sit out for 20-30 minutes before baking.
Yes! Let it cool completely, wrap tightly, and freeze for up to 1 month.
Storage Tips
- Store: In an airtight container in the refrigerator for 3-4 days.
- Reheat: In the oven at 300°F or microwave until warmed through.
- Freeze: Wrap cooled slices in plastic wrap and foil, or store in a freezer-safe container for up to 30 days.
What to Serve with Southern Meatloaf
- Creamy Mashed Potatoes
- Southern Cornbread
- Southern Mac and Cheese
- Garlic Green Beans
- Oven Roasted Broccoli
- Southern Fried Cabbage
- Hibachi Vegetables
Have any comments, questions, or family memories of Southern Meatloaf? Let me know in the comments, I'd love to hear them!
📖 Recipe
Southern Meatloaf Recipe
Video
Equipment
- 1 9x13 inch baking dish
Ingredients
- For the Meatloaf:
- 6 slices white sandwich bread
- 1 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 1 cup grated Parmesan cheese
- ⅓ cup onion, diced
- ¾ cup green bell pepper, diced
- ⅓ cup fresh Italian parsley, chopped
- ¼ teaspoon seasoned salt
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 4 large eggs, beaten
- For the Glaze:
- 1 ½ cups ketchup
- ⅓ cup brown sugar
- 1 teaspoon dry mustard powder
- ¼ teaspoon hot sauce
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. Using a large mixing bowl add the 6 slices of bread and 1 cup milk. Allow time for the milk to soak into the bread about 2 to 3 minutes.
- To the same bowl, add the 1 pound ground beef, 1 pound ground pork, 1 cup Parmesan cheese, ⅓ cup onion, ¾ cup green bell pepper, ⅓ cup chopped Italian parsley, ¼ teaspoon seasoned salt, ¾ teaspoon salt, and ½ teaspoon ground black pepper. Stir to combine.
- Lightly beat the 4 large eggs and add them to the bowl with the other ingredients. Using clean or gloved hands, mix the ingredients until well combined. The meat mixture should be able to form into a loaf.
- Remove the meatloaf mixture from the bowl and add it to a baking pan, broiler pan, or sheet pan (lined with aluminum foil). Use your hands to form the mixture into a loaf shape. Set aside.
- Using a small bowl, whisk together the 1 ½ cups ketchup, ⅓ cup brown sugar, 1 teaspoon mustard, and ¼ teaspoon hot sauce until combined. Spread about ⅓ of the sauce evenly on top of the uncooked meatloaf. Place into the preheated oven to bake for 45 minutes.
- Carefully remove the meatloaf from the oven and evenly spread another layer, about half of the sauce that is left, over the top of the cooked meatloaf. Place the meatloaf back into the oven and continue baking for about 15 to 20 minutes, until the internal temperature reaches 160 degrees F.
- Carefully remove the fully cooked meatloaf from the oven and serve warm with the remaining sauce. Try pairing it with mashed potatoes for a complete and comforting family dinner. Enjoy!
Notes
- Allow the meatloaf time to rest for about 10 to 15 minutes before slicing to serve for the juiciest meatloaf.
- Be sure to use a meat thermometer (instant-read thermometer) to check the internal temperature of the meatloaf before removing it from the oven to serve. The internal temperature should reach 160-165 degrees F.
- After cooking the meatloaf for 45 minutes, carefully drain off the fat before adding the second layer of sauce. I prefer to use a second pan and simply transfer the meatloaf to the clean pan before topping it with the sauce.
- Cook the meatloaf in a 9x13-inch baking dish (casserole pan), a large sheet pan (baking sheet) lined with aluminum foil for easy cleanup, a loaf pan, or a broiler pan with a rack to easily allow the fat to drain away from the meatloaf while cooking.
- Do not cover the meatloaf with aluminum foil while baking in the oven. This will steam the meatloaf instead of it browning and caramelizing.
Original post date 05/20/2015. Updated 10/18/2023 & 05/16/2025.
Allie Mackin says
Oh this sounds simply delish!! And great photos too.
Allie of ALLIENYC
admin says
Thank you so much Allie!! It was pretty delicious 🙂
Akaleistar says
My favorite meatloaf recipe is from The Pioneer Woman, too! Sliced bread really does make a difference.
admin says
They really do!! It is the best recipe for meatloaf that I have found.
Tamara says
Yum! And your potatoes look great! Nice shots!~
I love that golden hour of photography very much. It can be more challenging to me because my camera will want to correct the white balance but my instinct will tell me to just surrender to the glow.
admin says
Thank you so much!!! I feel like I am just now finding my food photography groove and figuring out what works for me...and there is still so much to learn.
Mrs. AOK says
Yum! I love meatloaf, the rest of my crew not so much. I do not understand why they do not, I mean they love meatballs. Although, they will eat my meat muffins, which is pretty much mini meatloaves, honestly. 😀
Your pictures are gorgeous!
Thanks for sharing your recipe.
XOXO
admin says
Thank you so much! Yea it is kinda the same thing, but I think when put the meat into a 'loaf' it doesn't sound so appealing. Meat Muffins sounds delicious!