Description
Southern meatloaf brings classic comfort straight from grandma’s kitchen, blending ground beef, breadcrumbs, and savory seasonings into a hearty main dish. Generations of home cooks have perfected this timeless recipe, promising you a mouthwatering meal that satisfies deep hunger and warms the heart.
Ingredients
Scale
Meat and Protein:
- 2 pounds (900 g) lean ground beef (90/10)
- 2 large eggs, lightly beaten
Fillers and Binders:
- 1 cup panko breadcrumbs
- 1/4 cup buttermilk
- 1 medium diced sweet onion
- 1 medium bell pepper (any color: red, green, or yellow), finely diced
Seasonings and Sauce:
- 1 tablespoon yellow mustard
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons barbecue sauce
- 1/4 teaspoon ground black pepper
- A drizzle of olive oil for sauteing
Glaze:
- 19 ounces (540 milliliters) can of tomato basil soup, divided
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons yellow mustard
Instructions
- Craft a vibrant glaze by whisking tomato basil soup, ketchup, brown sugar, and mustard until silky smooth. Set aside this flavor-packed condiment that will elevate the meatloaf’s taste profile.
- Sauté finely chopped onions and bell peppers in olive oil over medium-high heat for approximately 3 minutes. Season with salt and pepper, allowing vegetables to become translucent and tender. Remove from heat and cool completely.
- In a spacious mixing bowl, blend ground beef with Panko breadcrumbs, buttermilk, eggs, mustard, Worcestershire sauce, BBQ sauce, black pepper, and cooled vegetable mixture. Gently fold ingredients using hands, ensuring minimal handling to maintain a tender texture.
- Mold the meat mixture into a rustic oblong shape approximately 2½ inches thick on a prepared baking sheet, creating an even surface for consistent cooking.
- Generously drizzle half the prepared glaze over the loaf and roast at 350°F for 55 minutes, allowing the sauce to caramelize and infuse rich flavors.
- Remove from oven, coat with remaining glaze, and continue baking for an additional 10-15 minutes until internal juices run clear and meat is thoroughly cooked.
- Allow meatloaf to rest for 15 minutes before slicing, enabling juices to redistribute and ensuring maximum moisture and succulence.
Notes
- Ensure the ground beef has a good fat content (around 80/20) for maximum flavor and juiciness without being greasy.
- Mix ingredients gently to prevent tough, dense meatloaf; use a light touch when combining meat mixture.
- Sautéing vegetables beforehand releases their natural sweetness and removes excess moisture, improving overall texture.
- Choose buttermilk for added tenderness and subtle tangy flavor that enhances the meat’s richness.
- For gluten-free adaptation, swap Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Consider using ground turkey or lean ground beef for a healthier protein option without sacrificing taste.
- Allow meatloaf to rest completely before slicing to lock in moisture and prevent crumbly, dry results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 382
- Sugar: 8 g
- Sodium: 685 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 98 mg