Try this comforting Southern meatloaf recipe that combines a succulent meat mixture with a sweet and savory glaze. It's absolutely mouth-wateringly delicious, perfect for making ahead, and will leave your family and friends licking their plates and asking for second helpings - it is that good!
Mince the garlic, finely dice or grate the onion, and finely chop the green bell pepper.
Cooking instructions
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Set a skillet over medium heat with a tablespoon of oil.
Add the chopped onions, garlic, and bell pepper to the skillet and sauté for a few minutes until fragrant, then let the mixture cool.
Place the ground beef, parsley, breadcrumbs, egg, thyme, cayenne, Worcestershire sauce, ketchup, and beef bouillon into a medium bowl.
Add the cooled onion mixture, followed by the milk and salt. Mix lightly until everything has been thoroughly combined.
Transfer the meatloaf to a loaf pan and lightly press it down so that it’s compact and flat.
Bake it in the preheated oven on the middle rack for 40 minutes.
Remove it from the oven and mix the mustard, ketchup, and brown sugar in a small bowl. Brush the top of the meatloaf with the meatloaf glaze and pop it back in the oven for another 20 minutes.
Insert a meat thermometer into the middle of the meatloaf, and if it reaches 160℉/72℃, it's cooked.
Let the Southern meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes
No loaf panIf you don't have a proper loaf pan, use an 8x8 inch baking pan and shape the meatloaf mixture into a loaf shape.Internal tempMake sure to use a thermometer for accuracy - the internal temperature of your meatloaf should be at least 160℉/72℃ before serving.Use your handsWhen making this Southern meatloaf recipe, it's best to use your hands for mixing the meatball ingredients. It's also important not to overwork the mixture, otherwise, it becomes dense and mushy.