There’s something about Southern meatloaf that’s like a warm hug on a chilly day—it’s nostalgia wrapped in a tangy glaze. I remember sitting at the table as a kid, watching steam rise from this comforting dish, and thinking it was the only meal that truly mattered. Now, as the leaves begin to fall again, I can’t help but crave that same feeling of home.
Steps
- Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with foil.
- Crush about 20 saltine crackers into small pieces and place them in a large mixing bowl. Pour half a cup of beef broth over the crackers and let them sit for about 5 minutes to absorb the liquid.
- To the bowl, add diced onion, diced green bell pepper, an egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and ground beef. Mix everything thoroughly with clean hands, being careful not to overmix to prevent toughness.
- Form the meat mixture into an oval loaf shape and place it on the prepared sheet pan. Alternatively, you can use a loaf pan if you prefer.
- Bake the meatloaf in the preheated oven for 50 minutes to 1 hour, ensuring the internal temperature reaches 165 degrees Fahrenheit.
- With about 15 minutes of baking time remaining, mix ketchup and brown sugar in a small bowl to create a glaze. Brush this glaze over the meatloaf and let it finish baking.
- Once baked, remove the meatloaf from the oven and allow it to cool for around 10 minutes before slicing and serving.
Ingredients
- 20 saltine crackers, crushed (approximately 1 cup)
- 1/2 cup beef broth
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1 egg, lightly beaten
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef
- 1/2 cup ketchup
- 1/4 cup brown sugar
FAQ
- How can I ensure my meatloaf remains moist?
- To keep your meatloaf juicy, incorporate moisture-rich ingredients like chopped onions and ketchup. Opt for ground beef with a higher fat content, such as 80/20, rather than lean beef, which can dry out during cooking. Also, avoid overcooking by using a thermometer to check that the internal temperature reaches 165°F.
- What can I do to prevent my meatloaf from crumbling?
- Let the meatloaf cool before slicing to help it hold together. When slicing, do so gently and carefully place the slices on the plate.
- Should I use a loaf pan for baking meatloaf?
- Both methods are viable. By forming the meatloaf into a loaf shape on a sheet pan, excess fat can drain away. Using a loaf pan will give a neat shape but may lead to the meatloaf cooking in its fat, possibly causing it to become soggy.
- How do I know if my meatloaf is adequately seasoned?
- Cook a small piece of the meat mixture in a little oil on the stove to test its seasoning. Taste it, and if it needs more flavor, add additional seasoning gradually.
- Is it possible to substitute ground turkey for beef in meatloaf?
- Yes, you can use ground turkey as a substitute. However, since turkey is leaner, you may need to add more moisture to achieve a similar texture.
Tips
- Don’t Overmix the Meat Mixture: When combining the ingredients, mix just until everything is combined. Overmixing can lead to a dense and tough meatloaf.
- Use a Meat Thermometer: To ensure your meatloaf is cooked perfectly, use an instant-read thermometer. The internal temperature should reach 165 degrees Fahrenheit for safe consumption.
- Let the Meatloaf Rest: After baking, allow the meatloaf to cool for about 10 minutes before slicing. This helps retain its juices and makes it easier to cut without falling apart.
- Customize Your Glaze: For a flavorful finish, brush a mixture of ketchup and brown sugar over the meatloaf during the last 15 minutes of baking. This adds a delightful sweet and savory touch.
Equipment
- Instant-read thermometer – To ensure the meatloaf reaches the required internal temperature of 165 degrees Fahrenheit.
- Loaf pan (optional) – If you prefer to use a loaf pan instead of a sheet pan for shaping the meatloaf.
- Baking sheet – If you don’t already have a suitable sheet pan for baking the meatloaf.
- Mixing bowl – A large bowl for combining the ingredients.
