Homemade Southern Style Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line with parchment leaving an overhang for easy removal.

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Stir and let sit for 3–5 minutes until softened.

Sauté vegetables

Heat a tablespoon of neutral oil in a skillet over medium heat (optional: use butter). Add the diced onion and green bell pepper and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 3–4 minutes.

Combine meatloaf mixture

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), cooled sautéed vegetables, beaten egg, Worcestershire sauce, Dijon mustard, chopped parsley, salt, pepper, dried thyme, and smoked paprika. Using your hands or a large spoon, gently mix until just combined — avoid overmixing to keep the loaf tender.

Shape and transfer

Transfer the mixture into the prepared loaf pan and gently press to form an even loaf. Smooth the top with a spatula or wet hands to compact surface slightly without packing too tightly.

Make the glaze

In a small bowl whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce until smooth and sugar mostly dissolved.

Apply glaze and bake

Spread about two-thirds of the glaze evenly over the top of the raw meatloaf. Reserve the remaining glaze for later. Place the loaf pan on a rimmed baking sheet to catch drips and bake on the center rack for 45 minutes.

Finish glazing

After 45 minutes remove the loaf from the oven, brush the remaining glaze across the top, then return to the oven and bake 10–15 more minutes until internal temperature reaches 160°F (71°C). If you prefer a slightly caramelized top, broil for 1–2 minutes at the end — watch carefully to prevent burning.

Rest

Remove the meatloaf from oven and let rest in the pan for 10 minutes to allow juices to redistribute. Use the parchment overhang or a spatula to lift the loaf out, then transfer to a cutting board and slice.

Serve slices of meatloaf with mashed potatoes and steamed green beans. Spoon any pan juices over the meatloaf or reduce the juices briefly on the stove to make a quick gravy if desired.