Name: Southern Meatloaf Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Southern American
Ingredients: 2 pounds ground beef (80/20 recommended for tenderness); 1 medium onion (finely diced); 1 green bell pepper (finely diced; use jalapenos for spicier); 2 cloves garlic (minced); 1 cup crushed saltine crackers (or Ritz crackers or bread crumbs); 2 large eggs (lightly beaten); 1/2 cup milk; 2 tablespoons Worcestershire sauce; 1/4 cup ketchup; 1 teaspoon kosher salt (adjust to taste); 1/2 teaspoon black pepper; 1 teaspoon smoked paprika (optional); 1/2 to 1 teaspoon cayenne or crushed red pepper flakes (optional); 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon apple cider vinegar; 1 teaspoon yellow mustard (optional); Pinch of cayenne or dash of hot sauce (optional)

Ingredients

2 pounds ground beef (80/20 recommended for tenderness)

1 medium onion (finely diced)

1 green bell pepper (finely diced; use jalapenos for spicier)

2 cloves garlic (minced)

1 cup crushed saltine crackers (or Ritz crackers for extra buttery richness, or bread crumbs)

2 large eggs (lightly beaten)

1/2 cup milk

2 tablespoons Worcestershire sauce

1/4 cup ketchup

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon smoked paprika (optional, but highly recommended)

1/2 to 1 teaspoon cayenne or crushed red pepper flakes (optional for extra heat)

For the glaze:

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 teaspoon yellow mustard (optional for extra tang)

Pinch of cayenne or dash of hot sauce (optional)

Instructions

Step 1: Preheat your oven to 350°F. Line a baking sheet or loaf pan with parchment paper or foil for easier cleanup.

Step 2: Heat a bit of oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Remove from heat and let cool slightly.

Step 3: In a large bowl, combine the ground beef, cooked vegetables, crushed crackers, beaten eggs, milk, Worcestershire sauce, 1/4 cup ketchup, kosher salt, black pepper, smoked paprika, and cayenne or red pepper flakes if using.

Step 4: Gently mix the ingredients with your hands just until combined. Avoid overworking the meat to keep the meatloaf tender, not tough.

Step 5: Shape the mixture into a loaf on the prepared baking sheet or press it firmly into a loaf pan. For added moisture, place a small pan of water in the oven while baking.

Step 6: Bake the meatloaf for 45 minutes.

Step 7: While the meatloaf bakes, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, yellow mustard (if using), and cayenne or hot sauce (if using).

Step 8: After 45 minutes, brush half of the glaze over the meatloaf and return it to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F. Drain any excess grease if desired.

Step 9: Brush the remaining glaze on top before serving.

Step 10: Let the meatloaf rest for 10 minutes before slicing. This step helps keep it moist and allows for clean slices.

Tips & Variations

For a spicier kick, substitute green bell pepper with jalapenos and add extra cayenne or hot sauce.

Use Ritz crackers instead of saltines for a richer, buttery flavor.

Add finely chopped fresh herbs like parsley or thyme to brighten the flavors.

If you prefer a leaner meatloaf, substitute half the ground beef with ground turkey or chicken.

Including the small pan of water in the oven helps keep the meatloaf moist during baking.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze cooked meatloaf wrapped tightly in foil or plastic wrap for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this meatloaf gluten-free?

Yes, simply substitute the crushed crackers with gluten-free bread crumbs or crushed gluten-free crackers.

What if I don’t have a meat thermometer?

Without a thermometer, bake the meatloaf for 60-65 minutes total and make a small cut in the center to check that the juices run clear and the meat is no longer pink.