Southern Style Meatloaf Comfort (Printer-Friendly Version)

Southern comfort with savory ground beef and a sweet glaze. Perfect for Sunday suppers or any comfort craving.

# Required Ingredients:

→ Meatloaf Base

01 - 900 g lean ground beef
02 - 2 large eggs
03 - 120 ml whole milk
04 - 120 g plain or panko breadcrumbs
05 - 1 medium yellow onion, finely diced
06 - 1 medium green bell pepper, finely diced
07 - 1 tablespoon Worcestershire sauce
08 - 1.5 teaspoons seasoned salt
09 - 1 teaspoon onion powder
10 - 1 teaspoon garlic powder
11 - 0.5 teaspoon ground black pepper
12 - 2 tablespoons ketchup

→ Glaze

13 - 90 ml ketchup
14 - 2 tablespoons brown sugar
15 - 1 teaspoon Worcestershire sauce
16 - 0.5 teaspoon onion powder
17 - 0.5 teaspoon garlic powder

# Step-by-Step Instructions:

01 - In a large mixing bowl, whisk together the eggs and whole milk until fully combined. Stir in the breadcrumbs and allow to hydrate for 2–3 minutes.
02 - Add the ground beef, diced onion, diced bell pepper, Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, and ketchup to the breadcrumb mixture. Use hands to gently mix until all ingredients are evenly incorporated.
03 - Transfer the mixture to a rimmed baking sheet, loaf pan, or a 9x13 cm casserole dish. Shape into a loaf approximately 20 x 10 cm if using a dish.
04 - Bake in a preheated oven at 175°C (350°F) for 60 minutes uncovered.
05 - While baking, mix ketchup, brown sugar, Worcestershire sauce, onion powder, and garlic powder in a small bowl to make the glaze.
06 - After 60 minutes of baking, spread the glaze over the surface of the meatloaf. Return to the oven and bake for an additional 10–15 minutes, or until the internal temperature reaches 71°C (160°F).
07 - Remove from the oven, drain any excess grease, and let rest for 5–10 minutes before slicing and serving.

# Handy Cooking Tips:

01 - For a moist texture, allow the breadcrumb and milk mixture to sit before adding the remaining ingredients.
02 - Finely dicing the onion and bell pepper ensures an even mix throughout and prevents a chunky texture.
03 - Allowing the meatloaf to rest before slicing prevents it from crumbling and locks in juices.
04 - Use an instant-read thermometer to confirm doneness and food safety.

Go Back