Welcome to the Mountaintop Kitchen! In the South, meatloaf isn’t just a meal—it’s a tradition. Passed down through generations, this hearty dish embodies the warmth and hospitality of Southern kitchens. Meatloaf in the South is about more than sustenance; it’s about family gatherings, Sunday suppers, and the comforting embrace of home-cooked goodness. Meatloaf was a staple in my great-grandmother’s home in rural Tennessee, shared with her 8 siblings… food had to stretch. With each slice, you’re not just tasting a delicious blend of seasoned beef and rich glaze; you’re savoring a piece of Southern heritage. Whether served with creamy mashed potatoes or a side of collard greens, Southern-style meatloaf is a testament to the region’s love for simple, soulful food that brings people together.
Southern brown sugar-glazed meatloaf
Meatloaf is a quintessential comfort food, celebrated for its rich, savory flavor and satisfying texture. Let’s highlight some notable cooks known for their meatloaf recipes:
Julia Child: While Julia Child is primarily known for French cuisine, her take on meatloaf, featured in some of her cooking shows and books, has been celebrated for its classic and reliable approach.
Paula Deen: A Southern cooking icon, Paula Deen’s meatloaf recipe is beloved for its rich, comforting flavors. She often incorporates ingredients like ground pork and adds a sweet glaze on top, embodying the Southern tradition of flavorful, hearty dishes.
James Beard: An influential figure in American cuisine, James Beard’s meatloaf recipes are noted for their simplicity and focus on quality ingredients. He often advocated for using a mix of meats and incorporating fresh herbs for a nuanced flavor profile.
Ina Garten: Known as the Barefoot Contessa, Ina Garten’s meatloaf recipe is famous for its consistency and deliciousness. She uses ingredients like chicken stock and fresh thyme, giving her meatloaf a sophisticated yet accessible flavor.
Edna Lewis: A revered Southern chef, Edna Lewis’s recipes often highlight traditional Southern flavors and techniques. Her meatloaf is celebrated for its use of fresh, high-quality ingredients and its deep, homey flavors.
These cooks, each with their unique style, have contributed to the enduring popularity of meatloaf, ensuring that this humble dish remains a cherished part of American culinary tradition.
In the 1950s, Southern meatloaf was a staple in many households, reflecting the region’s penchant for hearty, comforting dishes made with simple, accessible ingredients.
The perfect comfort food for a family or just you
Here’s a look at some traditional ingredients used in preparing meatloaf in the South in my grandmother’s day:
Ground Beef: The primary ingredient in meatloaf, ground beef was chosen for its flavor and affordability. Sometimes, it was mixed with ground pork or veal to enhance the texture and taste.
Binder: To hold the meatloaf together, home cooks often used breadcrumbs, crushed saltine crackers, or even leftover bread soaked in milk or other liquids such as beef broth. These ingredients helped to stretch the meat further, making it an economical choice for feeding a family.
Vegetables: Finely chopped onions and bell peppers were common additions, providing flavor and moisture. Occasionally, celery or carrots were included for extra texture and taste.
Egg: Eggs were used as a binding agent, helping to keep the meatloaf moist and ensuring it held its shape during cooking.
Seasonings: Salt and black pepper were essential, but Southern cooks also loved to add a bit of Worcestershire sauce, when available, for a savory depth. Garlic, either fresh or powdered, along with paprika or mustard powder, might also be used to enhance the flavor.
Ketchup: A staple in many mid-century meatloaf recipes, ketchup was often mixed into the meat mixture for moisture and tanginess. Additionally, a ketchup-based glaze, sometimes mixed with brown sugar and mustard, was spread over the top of the meatloaf to create a sweet and savory crust.
Milk or Beef Broth: Used to soak the bread or crackers, liquid added moisture to the meatloaf, ensuring it was tender and not too dense.
Optional Additions: Some cooks added a bit of grated cheese, chopped herbs, or even pickle relish to their meatloaf, depending on family traditions and personal preferences.
These ingredients came together to create a dish that was not only delicious but also emblematic of the Southern way of life—simple, flavorful, and designed to bring families together around the dinner table.
For the Meatloaf:
Meatloaf base ingredients
20 saltine crackers, crushed (about 1 cup/120g) or bread crumbs
Adding a new twist to a traditional meatloaf recipe can be a fun way to experiment with flavors and textures. Here are some non-traditional methods and ingredients to elevate your meatloaf:
Stuffed Meatloaf:
Cheese-Stuffed: Insert a block of cheese (such as cheddar, mozzarella, or blue cheese) into the center of the meatloaf before baking for a gooey surprise.
Vegetable-Stuffed: Fill the center with sautéed spinach, mushrooms, or a mix of roasted vegetables for added flavor and nutrients.
Egg-Stuffed: Hard-boiled eggs placed in the center create a visually striking and delicious surprise.
Wrapped Meatloaf:
Bacon-Wrapped: Wrap the entire meatloaf in bacon before baking. The bacon adds a smoky flavor and a crispy texture to the exterior.
Prosciutto-Wrapped: For a more sophisticated twist, use prosciutto instead of bacon.
Slow Cooker Meatloaf:
Cook your meatloaf in a slow cooker for a hands-off method that results in an incredibly moist and tender loaf.
Mini Meatloaves:
Bake individual portions in a muffin tin or small loaf pans. This not only reduces cooking time but also creates perfectly portioned servings.
Non-Traditional Ingredients
Alternative Proteins:
Ground Turkey or Chicken: For a lighter option, substitute ground beef with ground turkey or chicken.
Plant-Based Meat: Use a plant-based ground meat alternative for a vegetarian or vegan version.
Unique Binders:
Quinoa or Couscous: Use cooked quinoa or couscous instead of breadcrumbs for added texture and nutrition. A friend of mine uses flax seed.
Mashed Beans: Pureed beans (like black beans or chickpeas) can add moisture and fiber.
Flavor Boosters:
Sun-dried Tomatoes: Add chopped sun-dried tomatoes for a burst of umami flavor.
Feta or Goat Cheese: Mix in crumbled feta or goat cheese for a tangy, creamy element.
Olives: Chopped olives can add a briny, salty kick.
Asian-Inspired:
Soy Sauce and Ginger: Use soy sauce instead of Worcestershire and add fresh ginger for an Asian twist.
Hoisin or Teriyaki Glaze: Replace the traditional ketchup glaze with hoisin sauce or teriyaki glaze.
Mexican-Inspired:
Taco Seasoning: Mix in taco seasoning and add chopped green chilies for a spicy kick.
Chipotle Peppers: Incorporate minced chipotle peppers in adobo sauce for a smoky, spicy flavor.
Italian-Inspired:
Italian Sausage: Use a mix of ground beef and Italian sausage.
Marinara Sauce: Top with marinara sauce and a sprinkle of Parmesan cheese instead of ketchup glaze.
Middle Eastern-Inspired:
Cumin and Coriander: Season with ground cumin and coriander.
Harissa or Tahini Glaze: Use harissa for a spicy glaze or tahini for a nutty, creamy topping.
Garnishes and Sides
Fresh Herbs: Garnish with chopped fresh herbs like parsley, cilantro, or basil for a fresh finish.
Pickled Vegetables: Serve with pickled vegetables to add acidity and crunch.
Unique Sides: Pair with non-traditional sides like roasted sweet potatoes, quinoa salad, or a Mediterranean-style cucumber and tomato salad.
Experimenting with these methods and ingredients can transform your meatloaf into a unique and exciting dish that still maintains its comforting roots.
Baking meats at higher altitudes may require some adjustments in time and temperature as air pressure is lower. Watch your meatloaf closely to make sure it is neither undercooked nor overcooked. Best practice would be to use a probe thermometer to check that the internal temperature has reached 165°F (74°C).
Preheat your oven: Set it to 350°F (175°C) so it’s ready when you are.
Preheat to 350°F or 175°C. Add glaze after 25 minutes of baking.
Prepare the meatloaf mixture: In a large mixing bowl, combine the crushed saltine crackers and beef broth (or milk). Let them sit for a few minutes to soften up.
Prepare the cracker (or bread crumbs) and beef broth (or milk) mixture.
Mix in the vegetables and seasonings: Add the diced onion, diced green bell pepper, lightly beaten egg, ¼ cup ketchup, Worcestershire sauce, minced garlic (or garlic powder), paprika, salt, and black pepper to the softened cracker mixture. Stir until everything is well combined.
Add the ground beef: Gently mix in the ground beef, being careful not to overwork the mixture. You want everything to be well incorporated but still tender.
Shape the loaf: Transfer the meat mixture to a loaf pan, pressing it down gently to make an even loaf. If you prefer, you can shape the mixture into a loaf by hand and place it on a baking sheet lined with foil or parchment paper.
Form a loaf on a foil or parchment paper-lined sheet pan as shown on this small sheet pan.
Prepare the glaze: In a small bowl, whisk together ½ cup ketchup and brown sugar until smooth. Set aside.
Mic together the ketchup and brown sugar to make the glaze.
Bake: Place the meatloaf in your preheated oven and bake for about 1 hour. After 25-30 minutes, take it out and spread the glaze on top, then return it to the oven to finish baking.
Rich brown sugar and ketchup glaze … so good!
Rest and serve: Once the meatloaf is cooked through (internal temperature should be about 165°F or 74°C), remove it from the oven and let it rest for about 10 minutes. This resting time helps lock in all those delicious juices. Slice and serve warm.
Internal temperature at least 165°F or 74°C
Enjoy your Southern-style meatloaf with some sides of your choice. We decided on macaroni & cheese, peas & carrots, and some garlic & butter toasted bread
Time to eat!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Bread loaf pan(Any suitable bread pan of the same size will be fine; or use a sheet pan.)
So many variables, so little time. I use panko and ground flaxseed as the binder and prepared BBQ sauce for the glaze. One time, which would've been the last time I made meatloaf until last month, 25 years ago, I added some cooked nopal to the mixture. I thought it was a great idea, and I still do, but others thought the nopal pieces looked like worms. Well, those detractors are dead now, which proves how much they knew.
Back in the day when Epicurious was new, in the century last past, someone mentioned adding a can of Spam to meatloaf. I hope that person has been banned forever from the interwebs.
So many variables, so little time. I use panko and ground flaxseed as the binder and prepared BBQ sauce for the glaze. One time, which would've been the last time I made meatloaf until last month, 25 years ago, I added some cooked nopal to the mixture. I thought it was a great idea, and I still do, but others thought the nopal pieces looked like worms. Well, those detractors are dead now, which proves how much they knew.
Back in the day when Epicurious was new, in the century last past, someone mentioned adding a can of Spam to meatloaf. I hope that person has been banned forever from the interwebs.