GRANNY’S CLASSIC SOUTHERN MEATLOAF RECIPE

This classic Southern Meatloaf Recipe full of tender ground beef, onion, bell pepper, and tomatoey goodness is sure to mentally take you right back to your granny’s kitchen.

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MY GRANNY’S CLASSIC SOUTHERN STYLE MEATLOAF RECIPE

Sometimes you just need to eat a dinner that reminds you of simpler times. This southern style meatloaf is that for me.

Growing up in Appalachia with two grandmothers living close by, I ate a LOT of meatloaf as a kid.

There’s something about a traditional meal of meat with classic sides that just feels like home.

Even thinking about this meal as I type, I can picture sitting around the table with my grandparents slurping up our meatloaf, mashed potatoes, green beans, and cornbread. Maybe even some macaroni and tomatoes (my fave) made with tomatoes we canned from the garden!

A little back story…. One of the main reasons I wanted to start this blog was because of how food connects people. It connects generations of our own families when we pass down our treasured recipes and it connects all of us together when we share our favorite meals together.

Sharing this recipe feels like I’m welcoming you into my family, and I hope you can feel the warmth and love I’ve felt from my family when you make this for yours. 

There’s certainly nothing fancy about this recipe, but at least in my house fancy isn’t always a requirement. This dish is simple, delicious, filling, and oh-so-comforting.

INGREDIENTS IN SOUTHERN MEATLOAF WITH KETCHUP RECIPE:

Ground Beef: I prefer 90/10 ground sirloin. If you use a fattier meat, you’ll likely need to drain off a good amount of grease before topping the meatloaf with ketchup.

Eggs: Eggs are used to bind the ingredients together forming the “loaf” of the meatloaf.

Milk: When I was testing this recipe, something was wrong. I *thought* I knew all the tricks my grandmas and parents used when making their delicious meatloaf but I had forgotten this ingredient. Thankfully my dad was able to note what I was missing. Milk. Apparently it pairs with the egg to help bind the meatloaf and also adds moisture and tenderness. Don’t skip it like I did! 

Onion: Onion is a must-have for me but if you hate it, you can omit!

Bell Pepper: A small amount of bell pepper adds great flavor to this dish. This is optional too. I don’t always include it in mine.

Ketchup: Lots of folks mix other ingredients with their ketchup (bbq sauce, brown sugar, etc.) but my family always keeps it simple with straight ketchup! I like the tang of the tomato without the added sugar, but if you prefer it sweeter, please feel free to tweak it to your taste.

Panko or Crumbled Crackers: I typically use panko bread crumbs in my meatloaf but growing up my family used anything from crumbled crackers, to sandwich bread, to oats. Any of these options will be fine! Meatloaf is a great way to use up bread that’s about to go bad. I actually love tossing slices of bread that are past their prime into a gallon freezer bag in my freezer and use it for meals like this.

Seasonings: Salt, pepper, garlic powder, onion powder are what I most often use but feel free to add herbs and spices to add your own flair. It truly is a blank slate of a recipe that can be adjusted to your taste.

Optional: Additional veggies such as shredded carrots or zucchini add nutrition and moisture to the meal. Growing up, I was a huge fan of my mom adding shredded mozzarella cheese to her meatloaf too. As a grown up, I don’t find it makes much difference in the taste, though.

HOW TO COOK THIS CLASSIC SOUTHERN MEATLOAF RECIPE WITH PANKO:

1. Preheat the oven to 350 degrees.
2. Mix together all ingredients (minus ⅔ cup ketchup, reserved for the top)
3. Don’t over-mix.
4. Add all items to a 9×13 pan.
5. Bake at 350 for 30 minutes.
6. Remove and drain any excess juice/fat.
7. Add the remaining ⅔ cup ketchup on top and brush to coat the entire meatloaf.
8. Bake for an additional 10 minutes.
9. Turn the oven to broil and broil until your preferred level of brownness. (I do 3-5 minutes)

SERVING SUGGESTIONS

The serving options for this meatloaf are endless. I grew up eating it with mashed potatoes, green beans, and cornbread. You can serve it with macaroni and cheese, roasted veggies like these crispy roasted shredded brussel sprouts, or any side you like!

I also love serving leftovers with extra ketchup on a bun as a sandwich. YUM!

STORAGE

Allow the meatloaf to cool completely and store in an airtight container in the refrigerator for up to five days. You can also freeze in an airtight container (or wrapped in plastic wrap or foil) either cooked or uncooked for up to three months. See FAQ below for further details on how to store the meatloaf.

FAQ ABOUT THIS OLD SCHOOL SOUTHERN STYLE MEATLOAF RECIPE

What are the best seasonings for meatloaf?

My family likes to keep it simple with the flavor coming from salt, pepper, onion powder, garlic powder, along with vegetables including onions and bell peppers. This recipe is a great blank slate for adding the herbs and spices of your choice, though! Feel free to mix it up and make it your own.

What are healthy side dishes for meatloaf?

One great thing about meatloaf is that it pairs so nicely with SO many things. Try it with these southern style baby potatoes and green beans for a truly classic combination or with these crispy roasted shredded brussels sprouts. On busy nights, I often toss a bag of steamable veggies like broccoli, peas, or corn in the microwave as an easy side.

Can I make this meatloaf with turkey instead?

Absolutely! While I personally prefer the flavor of ground beef in this recipe, ground turkey is a GREAT option! I personally add extra seasonings to turkey to mask the poultry flavor but if you love the flavor of ground turkey you can make the recipe as is. If your ground turkey is leaner than 90/10, you might want to add a bit of avocado oil or another neutral oil to your mixture.

How can I make this a low carb meatloaf recipe?

You can substitute the bread crumbs in this recipe for homemade bread crumbs made from your favorite low carb or keto friendly bread! While I personally don’t follow a low carb diet, I found this great article reviewing different low carb bread options. You can also use a no sugar added ketchup or tomato sauce mixed with a bit of your low carb sweetener of choice.

What can I make with leftover meatloaf?

Leftovers are one of the best parts about making meatloaf. This is one of those recipes that is just as good or maybe even better the next day.

Meatloaf Sandwich: My personal favorite use of leftover meatloaf is a meatloaf sandwich. Add a slice of warmed meatloaf on a bun or toasted bread and squeeze some extra ketchup on top. Yum!

A few other great ideas include:

Meatloaf Hash: chop up the meatloaf into small pieces and cook with cubed potatoes, onions, and peppers. You can top this with a fried egg for a hearty and delicious breakfast.

Stuffed Peppers: Use the meatloaf as a filling for stuffed peppers. You can add cooked rice if desired and top the pepper with the cheese of your choice before baking.

Shepherd’s Pie: Mix together your meatloaf with vegetables such as peas and carrots, top with mashed potatoes and bake until warmed through.

Can you freeze cooked meatloaf?

Yes! You can either freeze an entire meatloaf or individual slices.

To freeze an entire meatloaf, allow it to cool completely, wrap it tightly in saran wrap or foil then label and freeze. You can also store it in a large freezer bag.

To freeze individual slices, allow the meatloaf to cool, cut into slices and flash freeze. To flash freeze the slices, place them flat on a baking sheet and freeze for 1-2 hours in order for them to not stick together. After the flash freeze time is up, you can wrap the slices individually in foil or plastic wrap then store in a freezer bag or other freezer safe container.

You can freeze cooked meatloaf for up to three months.

How long is leftover meatloaf good for?

Meatloaf can be stored in the refrigerator for 3-4 days if stored in an airtight container. Be sure to refrigerate the meatloaf within 2 hours to prevent the growth of bacteria.

How to reheat meatloaf in the air fryer?

Preheat the air fryer to 350 degrees then place the slices on the rack without overlapping or touching. Allow them to cook for 3-5 minutes or until warm.

Can you freeze meatloaf before baking?

Yes! Meatloaf is a great meal to keep in the freezer for a future meal. You can line a baking dish or loaf pan with foil before putting the raw meatloaf ingredients in. Then flash freeze for 1-2 hours to ensure the meatloaf will hold together. Remove the foil and meatloaf from the pan and fully wrap in foil. You can then store the wrapped meatloaf in a large freezer bag or other freezer safe container. It can be stored for up to three months.

Can you make this meatloaf recipe without onion?

Yes, although I think the onion adds great flavor it CAN be made without it. You might consider adding additional flavor to the meatloaf through garlic or other seasonings if you can’t include onion for dietary reasons. If not for dietary reasons, you could increase the onion powder if omitting the chopped onions to maintain the onion flavor.

MORE OVEN BAKED PROTEIN RECIPES YOU’LL LOVE

If you love a great protein filled main dish like this meatloaf, you might also love these St. Louis Style Oven Baked BBQ ribs.

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