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Classic comfort food with a Southern twist! You just can’t beat a moist, flavorful, tender Southern meatloaf recipe that brings your family together around the table. Pair the easy dinner with mashed potatoes, cornbread, collard greens, or green beans for a simple, cozy dish that everyone loves!
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How to Make Meatloaf | 1-Minute Video
Meatloaf has stood the test of time! It’s a classic family dinner that everyone at the table can agree on, made with affordable, hearty ingredients, and ready with minimal effort. My kids have come to love this meal just as much as I do, so it has become a regular in our kitchen.
Southern Style Meatloaf Recipe
So what makes this particular recipe so special? Inspired by a dish in Sarah Foster’s book, Southern Kitchen, this meatloaf includes a couple of Southern “twists.” Instead of oatmeal or breadcrumbs, cornbread crumbs serve as the binder in this Southern meatloaf recipe.
Additionally, instead of using just ground beef or even a “meatloaf mix,” this recipe uses a 50-50 blend of ground beef and ground pork. Pork is a source of Southern pride — especially for those of us born and raised in Virginia — so any chance that we get to add it to a meal, you know we will! I just love how much flavor these two simple ingredients — cornbread and pork — add to the traditional dish.
Ingredients
One of the great things about classic meatloaf is that it only requires a handful of basic kitchen staples. This is a quick overview of the ingredients that you’ll need for a Southern meatloaf recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Ketchup and Worcestershire sauce: together these two ingredients create a sweet and savory glaze that adds flavor and moisture to the inside and outside of the meatloaf.
- Ground beef and ground pork: a flavorful combination that forms the base of the meatloaf. You can substitute with all ground beef, some ground turkey, or a “meatloaf mix,” which is typically a blend of ground beef, ground pork, and ground veal. Just make sure that you use 2 pounds of meat total.
- Cornbread crumbs: a flavorful binder that keeps the meatloaf moist. You can use other fresh bread crumbs or cracker crumbs (like saltines) if you prefer.
- Onion: adds moisture and savory flavor.
- Eggs: give the meatloaf structure.
- Basil, oregano, and garlic: for extra flavor.
- Dijon mustard: adds moisture and a bit of zesty, acidic “bite.”
- Salt and black pepper: to enhance the other flavors in the dish.
Add Cornbread Crumbs for the Best Meatloaf Recipe
A somewhat unusual meatloaf ingredient, the cornbread crumbs replace regular breadcrumbs in this recipe. They add so much great flavor to the meal, and these fillers help to keep the texture of the meatloaf light. The crumbs absorb (and therefore retain) more moisture in the meatloaf so that it doesn’t become dry.
Since we eat cornbread or corn muffins almost weekly, this is a nice way to take advantage of any stale leftovers. Try my favorite skillet cornbread, honey cornbread, jalapeno cheddar cornbread, corn muffins, or old-fashioned corn sticks. In a pinch, you can use a store-bought mix, or purchase cornbread in the bakery at your grocery store.
Don’t have any cornbread to use in this recipe? Substitute with an equal amount of fresh bread crumbs, or use cracker crumbs!
How to Make Southern Meatloaf
This Southern meatloaf recipe comes together quickly and easily, and then the oven does the work! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Stir together ketchup and Worcestershire sauce in a small bowl. Set aside.
- Combine beef, pork, cornbread crumbs, onion, eggs, basil, Dijon, garlic, salt, oregano, pepper, and ½ cup of the ketchup mixture in a large bowl.
- Shape the mixture into a large rectangular loaf on a parchment-lined rimmed baking sheet.
- Spoon or brush the remaining ketchup mixture on top.
- Bake in a 375°F oven for about 1 hour, or until the meatloaf reaches an internal temperature of 160°F.
- Let the meatloaf rest for at least 5-10 minutes before slicing and serving.
What to Serve with Meatloaf
This classic meatloaf recipe deserves equally delicious, cozy companions! Here are a few sides that go well with meatloaf for the ultimate comfort food dinner:
- Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, Baked Potato Wedges, 3-Ingredient Buttermilk Mashed Potatoes, Easy Potato Salad, or Skin-On Mashed Red Potatoes
- Duke’s Homemade Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Jiffy Corn Casserole
- Coleslaw or Vinegar Coleslaw
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra
- Broccoli and Cheese, Easy Broccoli Casserole, or Broccoli and Rice Casserole
- Creamed Peas
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Cornbread Stuffing or Sausage Stuffing
- Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Cornbread
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette
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, allow the meatloaf to 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 cooked meatloaf tightly in aluminum foil and plastic wrap (or a freezer bag) and store in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 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 the dish with foil and bake for 25-30 minutes, or until meatloaf is warmed through.
Traditional Meatloaf Recipe Variations
- Instead of using a rimmed baking sheet, bake the meatloaf in a greased 9 x 5-inch loaf pan. At the end of baking, tilt the pan to drain off the grease.
- Swap out the cornbread crumbs for other fresh breadcrumbs or cracker crumbs (such as saltine crackers).
- Stir some brown sugar and/or apple cider vinegar into the ketchup mixture for a sweet and tangy twist.
- Substitute yellow mustard for the Dijon mustard.
- Try other herbs in addition to the basil and oregano. Good options include rosemary, chives, parsley, and thyme.
- Instead of fresh cloves of garlic, use about ½ teaspoon of garlic powder.
- Add more veggies to the meatloaf mixture, such as diced green bell peppers, grated zucchini, celery, or grated carrots. If you don’t want crisp vegetables in your finished meatloaf, you can sauté them in a skillet with butter before adding them to the beef and pork mixture.
- Rather than a 50-50 combination of ground beef and ground pork, use just ground beef, some ground turkey, or a “meatloaf mix” of ground beef, ground pork, and ground veal.
- Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the meatloaf mixture!
Tips for the Best Southern Meatloaf Recipe
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy.
- You do not need to cover the meatloaf while it’s baking.
- You’ll know the meatloaf is done when it reaches an internal temperature of 160°F on an instant read meat thermometer and the juices run clear.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.
- Garnish with fresh parsley or other herbs for a bright, colorful, and flavorful finishing touch.
More Meatloaf Recipes to Try
Meatloaf Recipe with Oatmeal
1 hour hr 25 minutes mins
Mini Bacon Wrapped Meatloaf
1 hour hr 5 minutes mins
Turkey Meatloaf
1 hour hr 30 minutes mins
Southern Meatloaf Recipe
Ingredients
- ¾ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 lb. lean ground beef
- 1 lb. ground pork
- 1 cup day old cornbread crumbs or other fresh breadcrumbs
- 1 small onion, grated or finely diced
- 2 large eggs, lightly beaten
- 1 tablespoon dried basil (or about ¼ cup chopped fresh basil)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, pressed, grated, or minced
- 2 teaspoons salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 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.
Video
Notes
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy.
- You do not need to cover the meatloaf while it’s baking.
- You’ll know the meatloaf is done when it reaches an internal temperature of 160°F and the juices run clear.
- Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.
- Instead of using a rimmed baking sheet, bake the meatloaf in a greased 9 x 5-inch loaf pan. At the end of baking, tilt the pan to drain off the grease.
- Swap out the cornbread crumbs for other fresh breadcrumbs or cracker crumbs (such as saltine crackers).
- Substitute yellow mustard for the Dijon mustard.
- Try other herbs in addition to the basil and oregano. Good options include rosemary, chives, parsley, and thyme.
- Add more vegetables to the meatloaf mixture, such as diced bell pepper or celery. If you don’t want crisp vegetables in your finished meatloaf, you can sauté them in a skillet with butter before adding them to the beef and pork mixture.
- Rather than a 50-50 combination of ground beef and ground pork, use just ground beef, some ground turkey, or a “meatloaf mix” of ground beef, ground pork, and ground veal.
- Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the meatloaf mixture!
- Recipe slightly adapted from Sarah Foster’s book, Southern Kitchen.
I made mine with 2lbs of ground beef because it was what I had in the house and used saltines. Very moist and tasty!
Thank you, Karen! 🙂
Can you also use a muffin pan for individual meatloafs? What about the grease?
Yes, that should work fine. Just like using a loaf pan, you’ll probably want to drain off the grease at the end.
Made this meatloaf for supper. The only thing I changed was cheese crackers instead of breadcrumbs. Hubby said it was delicious. I thought it was awesome. Will make a lot of meatloaf sandwiches.
I’m so glad that it was a hit, Darlene. Thank you! I bet the cheese crackers were a great addition.
Amazing, delicious and moist!!! Best meatloaf recipe I’ve made in a long time!!
Thank you so much, Suzanne!
Recipes look incredible. I am always looking for new ideas. Southern cuisine brings to it a flair for down home cooking that brings elegance and great flavours to the family table. Thank you for the invitation to adding an intensity to meals for my family.
I’m so glad to hear that you’ve found some new ideas to try here. Hope you enjoy, Francesca!