How to Make a Southern Meatloaf with a Ketchup Topping

How to make a southern meatloaf feature image close up on a plate sliced with mashed potatoes and broccoli

5 from 1 vote

How to Make a Southern Meatloaf with a Ketchup Topping

How to Make Southern Meatloaf is a classic comfort food recipe made with ground beef, breadcrumbs, and a tangy ketchup glaze. It’s perfect for family dinners, make-ahead meals, and easy leftovers. The meatloaf bakes up tender and juicy while the sweet and savory topping caramelizes for a rich Southern-style finish.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Southern

Servings:

Calories: 351kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Baking sheet
Aluminum foil
Small bowl
Spatula

Ingredients

1 ½ pounds ground beef preferably 80/20 for juiciness
1 large egg lightly beaten
1 medium onion finely diced
½ cup whole milk (add up to ¾ cup if the mixture seems too dry)
1 cup dried panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
2 cloves garlic minced (optional for extra flavor)

Topping

⅓ cup ketchup
2 tablespoons yellow mustard
2 tablespoons brown sugar
1 teaspoon apple cider vinegar

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease it.
In a large mixing bowl, combine the ground beef, egg, diced onion, ½ cup milk, panko breadcrumbs, kosher salt, pepper, Worcestershire sauce, and minced garlic. Use your hands to mix everything together until well combined. If the mixture seems too dry, gradually add up to ¼ cup more milk until the desired consistency is reached. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the meat mixture to the prepared baking sheet. Shape it into a loaf, approximately 9 inches long and 5 inches wide.
In a small bowl, whisk together the ketchup, yellow mustard, brown sugar, and apple cider vinegar. Spread half of the topping mixture evenly over the meatloaf.
Place the meatloaf in the preheated oven and bake for 45 minutes.
After 45 minutes, remove the meatloaf from the oven and spread the remaining topping over it. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes for a more flavorful and moist meatloaf.

Notes

Cooking Notes

Mix the meatloaf gently so the texture stays tender and not dense. Adding the glaze in two stages helps build flavor while keeping the topping glossy and rich.

Tips for Best Results:

Use ground beef with enough fat content to keep the meatloaf moist.
Shape the loaf evenly so it cooks at the same rate throughout.
Add extra milk gradually only if the mixture feels dry.
Let the meatloaf rest before slicing so the juices settle properly.

How to Know It’s Ready:

The glaze should look caramelized, and the center should reach 160°F. The loaf should feel firm but still juicy when sliced.

Nutrition