A warm and hearty meatloaf that brings the charm of Southern kitchens to your dinner table. Packed with flavorful vegetables, rich seasonings, and topped with a tangy-sweet glaze, this meatloaf is perfect for family dinners, potlucks, or whenever you’re craving comforting home-cooked food.
2 pounds ground beef (80/20 recommended)
1 cup finely chopped yellow onion
½ cup finely chopped green bell pepper
½ cup finely chopped celery
2 cloves garlic, minced
1 cup whole milk
2 large eggs
1 cup plain breadcrumbs (or crushed saltine crackers)
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
For the glaze:
¾ cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a skillet over medium heat, sauté the onion, bell pepper, and celery in a little oil until soft, about 5–7 minutes. Add minced garlic and cook for another minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, sautéed vegetables, breadcrumbs, milk, eggs, Worcestershire sauce, Dijon mustard, and all the seasonings. Mix gently until everything is just combined—avoid overmixing.
Shape the meat mixture into a loaf on the baking sheet or press it into the prepared loaf pan.
Bake for 45 minutes. While baking, prepare the glaze by mixing ketchup, brown sugar, apple cider vinegar, and mustard in a small bowl.
After 45 minutes, remove the meatloaf from the oven and spread the glaze over the top.
Return to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing and serving.
For added richness, use a mix of ground beef and pork.
A dash of hot sauce can enhance the glaze’s flavor.
Leftover slices are perfect for sandwiches.
Make ahead and refrigerate overnight before baking for deeper flavor.