Southern-Style Meatloaf

This recipe is a bit of a legacy in our house. I remember helping my mom in the kitchen as a kid, chopping onions and trying not to cry, all the while chatting away about school and friends. My mom would tell me, “A little bit of onion tear never hurt anybody!” Each ingredient has its place, but more than that, it’s the love and care that goes into making it that truly defines this meatloaf.

The beauty of this Southern-style dish is its simplicity and the heartfelt satisfaction that each bite delivers. Think of it as a hug on a plate, with its perfectly seasoned beefy goodness, enhanced by the savory notes of bell peppers and garlic. The glaze is my personal favorite, with just the right amount of sweetness from the brown sugar, it complements the richness of the meat just right.

If you’ve ever felt like food is more than nourishment, like it can transport you to a place filled with warmth and happiness, this recipe is precisely for moments like those. It’s easy to make, ideal for a weeknight dinner, or even a special Sunday gathering, just like we used to have. The best part is, no matter where you come from or who you share it with, this meatloaf is bound to evoke that same homely warmth.

So why not invite a little bit of the South into your own kitchen? Try making this dish for your loved ones, enjoy the process and relish the flavors. You just might create a new tradition in your home as well.

How to Make Southern-Style Meatloaf

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Ingredients:

• 1 tablespoon butter, cooking oil, or bacon drippings
• 1-1/2 cups diced onion
• 1/2 cup chopped sweet bell pepper
• 1 tablespoon minced garlic
• 2 pounds ground beef
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon Cajun or Creole seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• A pinch of dry mustard
• 1/2 cup ketchup (plus an additional 1/2 cup for glaze)
• 1 teaspoon Worcestershire sauce (plus an additional 1/2 teaspoon for glaze)
• 3 slices of white bread
• 1/3 cup milk
• 2 large eggs, beaten
• 2 tablespoons light brown sugar

Directions:

1. Set your oven to preheat at 350°F while you start prepping.
2. On medium heat, melt your choice of butter, oil, or drippings in a skillet. Add in the diced onion and sweet bell pepper. Saute them on a slightly higher heat until caramelized, which should take around 10-12 minutes. Stir in the garlic, letting it cook for another minute. Set aside to cool.
3. In a roomy mixing bowl, add your ground beef. Season it by sprinkling salt, black pepper, Cajun seasoning, paprika, thyme, basil, and the dry mustard. Add ketchup and Worcestershire sauce to the meat.
4. Soak the bread in the milk. Once soaked, press out any extra milk but keep it aside; crumble the bread into the beef mixture.
5. Combine the eggs with the reserved milk and whisk them together. Add the cooled sautéed veggies to the meat blend. Using a gentle hand and a wooden spoon, mix everything without compacting the beef too much. Add more of the milk blend if the mix needs moisture.
6. Form the meat blend into a loaf shape and place it in a baking tray or pan.
7. For the tasty glaze, combine the leftover ketchup, Worcestershire sauce, and brown sugar. Brush this mixture generously over the meatloaf’s top surface.
8. Let it bake for about an hour or until a meat thermometer reads an internal temp of 160°F. If there’s excess fat pooling in a traditional pan, carefully drain it off as needed.

Customizing Southern-Style Meatloaf: Alternative Ingredients

If you’re out of ground beef, feel free to swap in ground turkey or chicken for a lighter version. Gluten-free bread works just as well if you’re avoiding gluten, and almond milk is an excellent substitute for regular milk. You can also use maple syrup in place of brown sugar for the glaze if you’re in the mood for a different kind of sweetness.

Best Ways to Store Southern-Style Meatloaf Leftovers

Once cooled, store leftover meatloaf in an airtight container. It will last about three to four days in the refrigerator. For extended keeping, slice and wrap the meatloaf pieces individually in plastic wrap, then aluminum foil, and place them in the freezer. They can stay frozen for up to three months. For reheating, thaw in the fridge overnight and bake at 350°F until thoroughly warmed.

Perfect Pairings for Southern-Style Meatloaf

Want to elevate your meatloaf dinner? Pair it with creamy mashed potatoes or roasted vegetables for a hearty meal. Cornbread or a fresh green salad can add texture and freshness. Round it off with a glass of iced tea or a classic cola for a traditional Southern experience.

Top Techniques for Cooking Southern-Style Meatloaf

For a perfectly moist meatloaf, avoid overmixing the ingredients, as this can lead to a dense texture. If you’re looking for more flavor, try adding a tablespoon of hot sauce or a splash of red wine to the mixture. Be mindful of the loaf shape as well; a flatter loaf allows it to cook more evenly.

Seasonal Ingredients to Transform This Recipe

Add fresh herbs like basil and thyme in the summer for a burst of flavor, or warm it up with a bit of nutmeg and cinnamon in the autumn. During winter, grated carrots can be an excellent addition, while springtime radishes provide a delightful crunch.

FAQs:

How do you keep meatloaf from falling apart?

Binding ingredients like eggs and soaked bread crumbs help keep meatloaf intact. Mixing gently to avoid over-handling the meat mixture is also crucial. This ensures the loaf stays together while preventing it from becoming too dense.

Can I make this meatloaf ahead of time?

Absolutely, you can prepare the meatloaf mixture a day in advance. Shape it into a loaf, cover tightly in plastic wrap, and refrigerate. When ready to bake, remove from the fridge and apply the glaze before putting it in the oven. This makes it great for planning meals ahead.

Is there a substitute for Worcestershire sauce?

If Worcestershire sauce isn’t available, mix equal parts soy sauce and vinegar as a substitute. Add a pinch of brown sugar or juice from a lemon for the tangy sweetness that Worcestershire sauce usually provides.

How can I tell when my meatloaf is cooked?

The best method is using a meat thermometer. Insert it into the thickest part of the meatloaf; it should read at least 160°F. Alternatively, the meatloaf will feel firm to the touch, and juices should run clear when sliced.

What if my meatloaf is too dry?

If you find your meatloaf too dry, it might be overbaked or have had too little moisture in the mix. Ensuring the milk, eggs, and a bit of ketchup or another condiment are well-mixed before baking can help, as can shortening the bake time slightly.

Can you freeze uncooked meatloaf?

Certainly! Wrap the shaped meatloaf tightly in plastic wrap and aluminum foil, then freeze. It’s a handy option for quick meals later on. Simply thaw overnight in the refrigerator when you’re ready to cook, then proceed as usual with the baking process.