Southern Meatloaf Recipe

Classic comfort food with a Southern twist! This moist, flavorful meatloaf uses cornbread crumbs as the binder and a blend of ground beef and pork for extra flavor. It’s become a regular in our kitchen because it’s easy to make and always brings everyone to the table.

If you love meatloaf as much as we do, you’ll also want to try my meatloaf with oatmeal for another classic version, healthy mini meatloaf for a quick dinner, or BBQ meatloaf for a tangy twist.

What Makes This a Southern Meatloaf

Inspired by a dish in Sarah Foster’s book, Southern Kitchen, this meatloaf has two simple twists that set it apart from traditional recipes.

Cornbread crumbs replace breadcrumbs as the binder. They add a subtle sweetness and help keep the meatloaf light and moist. The crumbs absorb moisture so your meatloaf doesn’t dry out in the oven. Since we eat cornbread or corn muffins almost weekly, this is a nice way to use up any stale leftovers.

A 50-50 blend of ground beef and ground pork gives this meatloaf more depth of flavor than beef alone. Pork is a source of Southern pride (especially for those of us born and raised in Virginia!), so any chance we get to add it to a meal, you know we will!

Cornbread Options for This Recipe

Any of these work well for making cornbread crumbs:

• Cast Iron Cornbread
• Sweet Cornbread
• Cornbread Muffins
• Corn Sticks

In a pinch, you can use a store-bought mix or pick up cornbread from the bakery at your grocery store. Don’t have any cornbread? Substitute with an equal amount of fresh bread crumbs or cracker crumbs (like saltines).

Before You Get Started

A few tips to set you up for meatloaf success:

• Use lean ground beef (85%-93% lean). You need some fat to keep the meatloaf moist, but too much will make it greasy.
• Make sure your cornbread crumbs are very stale and dry. This yields the best texture and helps the loaf hold together. If they’re still soft and moist or fresh, toast them in a low oven to dry them out a bit.
• Don’t overmix the meat. Use your hands or a fork to gently combine everything. Overworking the mixture will make your meatloaf dense and mushy.
• Let it rest before slicing. Give the meatloaf at least 5-10 minutes after it comes out of the oven. This helps it hold its shape and makes for cleaner slices.

How to Make Southern Meatloaf

This Southern meatloaf comes together quickly, and then the oven does the rest. Here’s a walkthrough of each step to help you get the best results.

Step 1: Make the Glaze

In a small bowl, stir together ketchup and Worcestershire sauce. This sweet and savory glaze adds flavor and moisture to both the inside and outside of the meatloaf. 

Set half aside for topping, and the rest goes into the meat mixture.

Step 2: Mix the Meatloaf

In a large bowl, combine the ground beef, ground pork, cornbread crumbs, grated onion, eggs, basil, Dijon mustard, garlic, salt, oregano, pepper, and half of the ketchup mixture.

** TIP: Grating the onion (instead of dicing) helps it blend seamlessly into the meat and adds moisture without leaving chunky pieces.

Use your hands or a fork to gently mix until just combined. You want everything evenly distributed, but stop as soon as it comes together.

Step 3: Shape and Glaze

On a parchment-lined rimmed baking sheet, shape the meat mixture into a rectangular loaf. Forming it on a baking sheet (rather than in a loaf pan) allows the heat to circulate evenly and gives you a nice crust on the outside.

Spoon or brush the remaining ketchup mixture over the top. This creates a slightly caramelized, glossy finish as it bakes.

Step 4: Bake Until Done

Bake at 375°F for about 1 hour. You’ll know it’s done when the internal temperature reaches 160°F on an instant-read thermometer and the juices run clear.

You do not need to cover the meatloaf while it bakes. If you’re worried about the top cracking, place a pan of hot water on the rack below the meatloaf. The steam creates a moist environment that helps prevent cracks.

Step 5: Rest and Serve

Let the meatloaf rest for 5-10 minutes before slicing. This short rest allows the juices to redistribute and helps the loaf hold together when you cut into it.

Garnish with fresh parsley or other herbs for a bright finishing touch.

Meatloaf Variations

Once you’ve mastered this classic Southern version, try switching things up:

• Use a loaf pan instead of a baking sheet. Bake in a greased 9 x 5-inch loaf pan and tilt to drain the grease at the end.
• Swap the cornbread crumbs for fresh breadcrumbs or cracker crumbs (like saltines).
• Add brown sugar or apple cider vinegar to the ketchup mixture for a sweet and tangy glaze.
• Substitute yellow mustard for the Dijon if that’s what you have on hand.
• Try different herbs like rosemary, chives, parsley, or thyme.
• Use garlic powder (about ½ teaspoon) instead of fresh garlic cloves.
• Add vegetables to the mixture, such as diced bell pepper, grated zucchini, celery, or carrots. Sauté them first if you prefer a softer texture.
• Change up the meat blend. Use all ground beef, some ground turkey, or a “meatloaf mix” of beef, pork, and veal.
• Add cheese! A handful of grated cheddar stirred into the mixture is delicious.

Looking for more meatloaf ideas? Try muffin tin meatloaf for individual portions, mini bacon wrapped meatloaf for something special, or healthy turkey meatloaf for a lighter option.

What to Serve with Meatloaf

This classic comfort food deserves equally cozy companions. Here are some favorites:

Potatoes:

• Sour Cream Mashed Potatoes
• Party Potatoes
• Mashed Sweet Potatoes

Vegetables:

• Arkansas Green Beans
• Creamed Peas
• Jiffy Corn Casserole

Breads:

• Southern Cornbread
• Honey Cornbread
• 3-Ingredient Buttermilk Biscuits
• Flaky Biscuits

Mac and Cheese:

• Creamy Baked Mac and Cheese
• Duke’s Homemade Mac and Cheese

And don’t forget a tall glass of sweet tea!

Preparation and Storage Tips

Prep Ahead: You can prepare the meatloaf up to 24 hours in advance. Keep it covered in the refrigerator overnight. When ready to bake, let it come to room temperature on the counter for at least 30 minutes while you preheat the oven.

How to Freeze Meatloaf: You can freeze the meatloaf before or after cooking. Wrap it tightly in aluminum foil and plastic wrap (or a freezer bag) and store in the freezer for up to 3 months.

Refrigerator Storage: Wrapped properly, cooked meatloaf will stay fresh in the refrigerator for 2-3 days. The leftovers are great on a meatloaf sandwich!

How to Reheat Meatloaf: Preheat the oven to 250°F. Place the meatloaf in an oven-safe baking dish and add 1 tablespoon of beef broth or water. Cover with foil and bake for 25-30 minutes, or until warmed through.

Frequently Asked Questions

How do I keep meatloaf from drying out?

A few things help: use lean (but not extra-lean) ground beef, don’t skip the binder (cornbread crumbs absorb and retain moisture), and avoid overmixing. You can also place a pan of hot water on the rack below the meatloaf while it bakes to create a moist oven environment.

What temperature should meatloaf be when done?

Meatloaf is done when it reaches an internal temperature of 160°F on an instant-read thermometer and the juices run clear. Insert the thermometer into the center of the loaf for the most accurate reading.

Can I use all ground beef instead of a beef and pork blend?

Yes! You can substitute with all ground beef, some ground turkey, or a “meatloaf mix” (typically beef, pork, and veal). Just make sure you use 2 pounds of meat total.

How do I keep meatloaf from falling apart?

Make sure to use a proper binder (very dry cornbread crumbs and eggs hold everything together) and avoid overmixing the meat. Letting the meatloaf rest for 5-10 minutes after baking also helps it firm up and hold its shape when sliced.

Southern Sides to Complete Your Meal

• Fried Apples
• Fried Okra
• Southern Succotash
• Coleslaw
• Broccoli Cauliflower Salad