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Southern Meatloaf with Tomato Glaze

A good meatloaf is all about moisture and seasoning. Milk-soaked crackers keep it tender, and the glaze caramelizes into the best part.

Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Makes
6 servings
Sliced meatloaf with a glossy tomato glaze on a platter

My Sassy Southern Recipes

Southern Meatloaf with Tomato Glaze

Prep 20 min · Cook 1 hr · Total 1 hr 20 min · Makes 6 servings

Ingredients

6 servings
  • 2 lbground beef (80/20)
  • 1 cupcrushed saltine crackers
  • ½ cupwhole milk
  • 2large eggs
  • 1small onion, finely grated
  • ½green bell pepper, finely diced
  • 2 clovesgarlic, minced
  • 1 tbspWorcestershire sauce
  • 1 ½ tspkosher salt
  • 1 tspblack pepper
  • ¾ cupketchup (for glaze)
  • 2 tbspbrown sugar (for glaze)
  • 1 tbspapple cider vinegar (for glaze)

Instructions

  1. 1

    Heat oven to 350°F. Line a rimmed baking sheet with foil.

  2. 2

    In a large bowl, soak crackers in milk for 5 minutes. Add eggs, onion, bell pepper, garlic, Worcestershire, salt and pepper and mix.

  3. 3

    Add beef and mix gently with your hands just until combined. Shape into a 9 x 5-inch loaf on the baking sheet.

  4. 4

    Stir together ketchup, brown sugar and vinegar. Brush half over the loaf.

  5. 5

    Bake 40 minutes, brush with remaining glaze, and bake 15–20 minutes more until the center reaches 160°F.

  6. 6

    Rest 10 minutes before slicing.

Cooking notes

  • Overmixing makes meatloaf dense.
  • Baking free-form on a sheet gives more caramelized edges than a loaf pan.

Serving suggestions

Serve with mashed potatoes and green beans. Leftovers make a great sandwich.

Storage

Refrigerate up to 4 days or freeze slices up to 3 months.

Reheating

Reheat slices covered in a 325°F oven or a skillet until 165°F.

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