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.
Updated August 9, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on May 20, 2015, and photos updated May 16, 2025.
Watch this quick video tutorial!
Sunday supper at my grandmother's house always smelled like two things: something green simmering on the back burner, and a meatloaf going quiet and golden in the oven. She never measured a thing, and she never once reached for a can of breadcrumbs. Torn-up white bread, a splash of milk, and hands in the bowl, that was it. Everything I know about a tender slice of meatloaf, I learned standing at her elbow waiting for the pan to come out.
I've been developing and testing recipes here at Simply LaKita since 2013, and this is the meatloaf I keep coming back to. I've made it with breadcrumbs, with crackers, with oats, and with cornbread. The milk-soaked bread wins every single time, and it isn't close. My family has eaten this one more Sundays than I can count, and the recipe below is the version that finally made me stop tinkering.
If you've been let down by a dry, crumbly meatloaf before, this is the one that fixes it. Let's get started!
Why You'll Love This Southern Meatloaf
- No breadcrumbs needed - Torn white bread soaked in milk makes a panade that holds moisture through the whole bake, so every slice stays tender.
- Real soul food flavor - Onion, green bell pepper, fresh parsley, and a full cup of Parmesan build the kind of savory depth that tastes like a Sunday plate.
- The glaze goes on three times - Once before baking, once partway through, and once at the table, so you get caramelized edges and a fresh, tangy finish.
- Feeds a crowd - Two pounds of meat gives you sixteen generous slices, which means Sunday supper tonight and meatloaf sandwiches tomorrow.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Ground beef and ground pork. I use an equal split. The beef brings the flavor and the pork brings the fat and moisture that keeps the loaf from tightening up as it bakes. An 80/20 or 85/15 beef is right. If you go leaner than that, you'll feel it in the texture. If you've spent time with my Old-Fashioned Hamburger Recipe, you already know how much that fat ratio matters.
- White sandwich bread and milk. This is the part that makes this recipe different from nearly every other Southern meatloaf out there. Tear plain white sandwich bread into pieces and let it sit in milk until it goes soft and pillowy. That soaked bread is called a panade, and it does something dry breadcrumbs simply cannot. It carries liquid into the meat and holds it there through an hour in the oven. Breadcrumbs and crushed crackers absorb moisture. Soaked bread donates it.
- Parmesan cheese. A full cup, and I know that surprises people in a Southern meatloaf. It doesn't read as cheesy in the finished loaf. What it does is add salt and a nutty, savory backbone that makes the whole thing taste seasoned all the way through. Freshly grated melts in best, pre-grated works fine.
- Onion and green bell pepper. The foundation of soul food seasoning. Dice them small, about a quarter-inch, so they disappear into the loaf instead of creating wet pockets that make slices fall apart.
- Fresh parsley. Flat-leaf Italian parsley, chopped. It brightens all that richness and keeps the loaf from tasting heavy.
- Eggs. Lightly beaten before they go in, so they distribute evenly instead of streaking.
- Seasoned salt, salt, and black pepper. Simple on purpose. The Parmesan and the vegetables are already doing a lot of the seasoning work.
- Ketchup, brown sugar, dry mustard, and hot sauce. The glaze. Brown sugar caramelizes under the heat, dry mustard cuts the sweetness, and hot sauce adds a low warmth you'll notice more in the aftertaste than the first bite.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Meatloaf
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Soak the Bread
Tear the bread into rough pieces and pour the milk over it. Give it two to three minutes, you want the bread fully saturated and starting to break down, not just damp on the outside. Press a piece between your fingers, it should smear rather than crumble. This is the step people rush, and it's the one that decides whether your meatloaf is tender or dry.
Step 2: Mix the Loaf
Add the beef, pork, Parmesan, onion, bell pepper, parsley, and seasonings to the same bowl, then the beaten eggs. Mix with clean hands until things are just combined and stop there. Overmixing compresses the proteins and gives you a dense, springy loaf instead of a tender one. Your hands will tell you when it's ready before your eyes do.
Step 3: Shape and Glaze
Form the mixture into a loaf on a sheet pan or in a 9x13-inch dish. Keep it a little wider and flatter than you think. A tall, narrow loaf cooks unevenly and the center lags behind. Whisk the glaze together and spread about a third of it over the top before it goes in the oven. That first layer bakes into the surface and sets up a caramelized crust.
Step 4: Bake, Drain, and Glaze Again
Bake uncovered for 45 minutes. Uncovered matters, foil traps steam and you'll end up with a pale, steamed loaf instead of a browned one. At the 45-minute mark, carefully drain the rendered fat, or better, lift the whole loaf onto a clean pan. This is the step that separates a good meatloaf from a greasy one, and almost nobody does it. Then spread on another layer of glaze.
Step 5: Finish and Rest
Return it to the oven for another 15 to 20 minutes, until an instant-read thermometer in the center reads 160°F. Pull it out and let it rest 10 to 15 minutes before you cut. I know that's hard. But slice it hot and the juices run out onto the board instead of staying in the meat. You'll have done all that work for a drier slice. Serve the remaining glaze alongside.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Use the thermometer, not the clock. Oven calibration varies more than people realize, and a loaf that's five degrees under is noticeably different from one that's five degrees over. 160°F in the thickest part of the center.
- Cold ingredients mix better. Take the meat straight from the fridge. Room-temperature ground meat gets sticky and tempts you to overwork it.
- A broiler pan with a rack is worth pulling out. It lets fat drain away as the loaf cooks, so you skip the mid-bake transfer entirely and the bottom never goes soggy.
- Give the loaf room. Don't crowd it against the sides of the pan. Air circulating around all four sides is what browns the exterior.
- Line the pan with foil first. Cleanup on a meatloaf pan is genuinely unpleasant, and the foil takes ten seconds.
- Start your sides when the loaf goes back in for the second glaze. That last 15 to 20 minutes plus the rest gives you about half an hour, almost exactly enough time for Creamy Mashed Potatoes.
- If the top browns too fast, tent it loosely with foil for the last ten minutes only. Loosely, and only at the end, covering it early is what causes the steaming problem.
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Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Skip the pork. Use all ground beef, or swap the pork for ground turkey for something leaner. Turkey will be a little less rich, so I'd add a splash more milk to the panade.
- Turn up the heat. A pinch of cayenne in the meat mixture or double the hot sauce in the glaze.
- Add soul food seasoning. Smoked paprika, onion powder, dried thyme, and garlic powder push this further toward the seasoning profile a lot of soul food meatloaf recipes use.
- Add Worcestershire sauce. A tablespoon in the meat mixture adds umami depth if you like a more savory, less sweet loaf.
- Make it mini. Press the mixture into a muffin tin for single-serving loaves, they cook in roughly half the time and freeze beautifully. Nice for a weeknight with Southern Baked Beans.
- Serve it with gravy instead of glaze. Some families grew up on meatloaf under brown gravy or tomato gravy rather than a ketchup glaze. Both work here.
Make-Ahead & Storage
Make-Ahead
You can mix and shape the entire loaf up to a day in advance. Cover it tightly and refrigerate right in the pan you'll bake it in. Pull it out 20 to 30 minutes before baking so it isn't going into the oven fridge-cold, which throws off your timing. The glaze can be whisked together and refrigerated separately for up to three days, it actually improves as the brown sugar dissolves fully. If you're building a freezer stash, this and Chicken and Broccoli Casserole make a solid pair.
Storage & Reheating
Refrigerator: Store cooled slices in an airtight container for 3 to 4 days.
Freezer: Wrap cooled slices individually in plastic wrap, then in foil, or use a freezer-safe container with parchment between layers.
Reheating: The oven is worth the extra time. Place slices in a baking dish, add a spoonful of glaze or a splash of broth over the top, cover with foil, and warm at 300°F until heated through. The foil is doing the opposite job here than it does during baking, now you want the steam. For the microwave, cover the plate with a damp paper towel and go in 30-second intervals so the edges don't turn rubbery.
What to Serve with Southern Meatloaf
Here are some of my favorite ways to serve this dish.
- The classic plate, no argument. Meatloaf, gravy, and a pile of Creamy Mashed Potatoes.
- A wedge of Southern Cornbread for catching every bit of that glaze.
- Southern Mac and Cheese if you're setting a proper Sunday table.
- Something green to cut the richness, Garlic Green Beans or Southern Fried Cabbage.
- A bowl of Southern Collard Greens with Ham Hocks to make it a full soul food spread.
- Leftover slices on toasted white bread with a smear of glaze and a slice of raw onion. Cold, standing at the counter. This is arguably the best part.
Frequently Asked Questions
It absolutely can be, and in a lot of Black Southern households it is. Meatloaf itself came to American tables from European traditions, but the version that shows up on soul food plates has been made its own. Heavy on onion and bell pepper, generously seasoned, and finished with a sweet-and-savory glaze rather than served plain. The way I make it, with the vegetables, the Parmesan, and that triple glaze, sits squarely in that tradition. It's the meatloaf I grew up eating alongside collard greens and cornbread.
Not originally, but the South has thoroughly claimed it. What makes a meatloaf specifically Southern is usually the seasoning base, onion and green bell pepper, and the ketchup-and-brown-sugar glaze on top, as opposed to the plainer, herb-forward versions common in other parts of the country. Southern versions also lean toward a softer, more tender texture, which is exactly what the milk-soaked bread in this recipe delivers.
Three things. First, no breadcrumbs or crackers, torn white bread soaked in milk instead, which produces a noticeably more tender slice. Second, a full cup of Parmesan for savory depth you won't find in most Southern meatloaf recipes. Third, the glaze goes on three separate times rather than once at the end, so you get caramelization and a fresh finish.
Yes, and I'd argue you should. Torn white sandwich bread soaked in milk works better than breadcrumbs for one specific reason: dry breadcrumbs pull moisture out of the meat mixture as they hydrate, while pre-soaked bread brings moisture in. That difference is most of what people are chasing when they say they want a moist meatloaf.
Uncovered, for almost the entire bake. Foil traps steam against the surface, which prevents browning and keeps the glaze from caramelizing. You end up with a pale, slightly wet exterior. The only exception is if the top is browning faster than the center is cooking; in that case tent it loosely with foil for the last ten minutes only.
160°F, measured with an instant-read thermometer in the thickest part of the center. Ground beef and ground pork both need to reach 160°F to be safe. Don't judge by color or by time alone, the surface will look done well before the center is.
Usually one of three things. Not enough binder, which is why the eggs and the soaked bread both matter. Vegetables diced too large, which creates wet pockets that break the slice. Or slicing too soon, the loaf needs 10 to 15 minutes of rest to firm up before you cut it. Rest is the most common culprit by far.
A broiler pan with a rack is ideal, because fat drains away as it cooks. A foil-lined sheet pan is my next choice. A 9x13-inch baking dish works well too, though you'll want to drain the fat partway through. I'd skip a traditional loaf pan, the loaf sits in its own grease and the sides never brown.
Yes. Mix and shape the loaf, cover it tightly, and refrigerate for up to a day before baking. Let it sit at room temperature for 20 to 30 minutes first so it isn't going in fridge-cold. You can also make the glaze up to three days ahead and keep it refrigerated separately.
You can, cooked or uncooked. For cooked meatloaf, cool it completely, wrap slices individually in plastic wrap and then foil, and freeze. For uncooked, shape the loaf, wrap it tightly, and freeze without the glaze, add that at baking time. Thaw overnight in the refrigerator before baking for the most even result.
📖 Recipe
Southern Meatloaf Recipe
Video
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 meat thermometer
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!
Did You Make This Recipe?
If you give this Southern meatloaf a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you've made it before and never left a rating, go ahead and drop those stars, it genuinely helps other folks find the recipe. Tell me how your family eats theirs, too. Glaze or gravy, mashed potatoes or mac and cheese. I want to hear about your Sunday plate.
BatYah says
This is the one I was looking for sis! Ancestral soul! It turned out flavor filled and moist. You have a new follower🤗
LaKita says
Yesss!! I’m so glad this was the one you were looking for, ancestral soul and all! 🙌🏾 Thank you for the kind words and for following along. Welcome to the fam! 💛🍽️
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!