Southern Meatloaf

5 from 7 votes

This Southern meatloaf recipe uses cornbread crumbs and a blend of ground beef and pork for a moist, flavorful twist on the classic. The ketchup-Worcestershire glaze adds a sweet and savory finish that the whole family will love.

Course Dinner

Cuisine American, Southern

Keyword best meatloaf recipe, easy meatloaf recipe, southern meatloaf recipe

Prep Time 20

Cook Time 1

Resting Time 10

Total Time 1 30

Servings people

Calories 443kcal

Author Blair Lonergan

Equipment

Rimmed baking sheet

Ingredients

¾ cup ketchup
2 tablespoons Worcestershire sauce
1 lb. lean ground beef
1 lb. ground pork
1 cup day old (very stale/dry) 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, grated or minced (about 2 teaspoons)
2 teaspoons kosher 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 and 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 crumbs, onion, eggs, basil, Dijon, garlic, salt, oregano, pepper, and ½ cup of the ketchup mixture. Mix until just combined. Be careful not to overmix or the meatloaf will be dense.
On the prepared baking sheet, shape the meat mixture into a rectangular loaf.
Spread the remaining ketchup mixture evenly over the top.
Bake for about 1 hour, until the internal temperature reaches 160°F and the meatloaf is cooked through.
Remove from the oven and let rest for 5-10 minutes before slicing. Serve warm with mashed potatoes and fresh herbs if desired.

Video

Notes

Don't overmix. Use your hands or a fork to gently combine everything. Overworking makes the meatloaf dense and mushy.
Use lean ground beef (85%-93% lean). You need some fat for moisture, but too much makes it greasy.
No need to cover the meatloaf while baking.
Check for doneness with an instant-read thermometer. It's done at 160°F when the juices run clear.
Prevent cracking by placing a pan of hot water on the rack below the meatloaf.
Let it rest for 5-10 minutes before slicing. This helps it hold together.
Loaf pan option: Bake in a greased 9x5-inch loaf pan. Tilt to drain grease at the end.
Cornbread substitutes: Use fresh breadcrumbs or cracker crumbs (like saltines) if you don't have cornbread.
Mustard swap: Yellow mustard works in place of Dijon.
Herb variations: Try rosemary, chives, parsley, or thyme in addition to basil and oregano.
Add vegetables: Diced bell pepper, grated zucchini, celery, or carrots are great additions. Sauté first for softer texture.
Meat options: Use all ground beef, some ground turkey, or a "meatloaf mix" of beef, pork, and veal.
Add cheese: A handful of grated cheddar mixed in is delicious!

Recipe adapted from Sarah Foster's book, Southern Kitchen.

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