Southern Meatloaf Recipe
User Reviews
5
Southern Meatloaf Recipe
Description
This Southern Meatloaf blends lean ground beef and pork with fresh cornbread crumbs and seasonings including grated onion, lightly beaten eggs, basil, Dijon mustard, garlic, salt, oregano, and black pepper. The mixture is handled gently to prevent a dense, mushy texture. Half of a tangy ketchup and Worcestershire sauce mixture is incorporated into the meat blend, while the rest is spread atop the shaped rectangular loaf before baking.
The meatloaf bakes at 375°F for about an hour until an internal temperature of 160°F is reached, ensuring thorough cooking and safety. A pan of warm water placed below it adds moisture to the oven, helping prevent cracking of the meatloaf's surface.
After baking, resting the meatloaf for 5 to 10 minutes allows the juices to redistribute, ensuring slices stay moist. The ketchup topping provides a slightly sweet and tangy glaze complementing the savory meat mixture.
This dish pairs well with mashed potatoes and garnished fresh herbs, making a hearty, homestyle meal.
The recipe notes suggest various ingredient substitutions and additions such as different types of breadcrumbs, herbs, vegetables, and cheese to personalize the loaf's flavor and texture.
Ingredients
- ¾ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 lb. ground beef lean
- 1 lb. ground pork
- 1 cup cornbread crumbs or other fresh breadcrumbs, day old
- 1 onion grated or finely diced, small
- 2 egg lightly beaten, large
- 1 tablespoon basil or about ¼ cup chopped fresh basil, dried
- 1 tablespoon Dijon mustard
- 2 cloves garlic pressed, grated, or minced
- 2 teaspoons salt
- 1 teaspoon oregano dried
- ½ teaspoon black pepper ground
- Optional, for serving: mashed potatoes, chopped fresh herbs for garnish
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper; set aside.
- In a small bowl, stir together ketchup and Worcestershire sauce. Set aside.
- In a large bowl, use your hands or a fork to gently combine beef, pork, cornbread, onion, eggs, basil, Dijon, garlic, salt, oregano, pepper, and ½ cup of the ketchup mixture. Be careful not to mash or over-mix or the meatloaf will be dense or mushy.
- On the prepared baking sheet, shape the meat mixture into a rectangular loaf.
- Spread the remaining ketchup mixture on top.
- Bake the meatloaf for about 1 hour, until the internal temperature is 160°F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will prevent the top from cracking.) Remove from the oven and let rest for 5-10 minutes before slicing. Serve warm.
Notes
- Gently combine ingredients by hand or fork to avoid dense or mushy meatloaf.
- Use lean ground beef (85%-93% lean) for best moisture balance.
- Do not cover meatloaf while baking; use a pan of warm water below to reduce cracking.
- Confirm doneness by internal temperature of 160°F and clear juices.
- Meatloaf can be baked in a greased 9x5-inch loaf pan; tilt pan after baking to drain grease.
- Substitute cornbread crumbs with fresh breadcrumbs or cracker crumbs if desired.
- Use yellow mustard instead of Dijon as an alternative.
- Add herbs such as rosemary, chives, parsley, or thyme for varied flavor.
- Optional: include diced vegetables sautéed before mixing for extra texture.
- Try different ground meats or mixtures such as turkey or veal to vary flavor and fat content.
- Adding grated cheese like cheddar can enrich the meatloaf texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 446kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 1378mg | 57% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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