Southern Meatloaf Recipe
May 9, 2009
Served as a main course, mom's Southern meatloaf only needs a salad and iced tea and you have a yummy complete meal.
If you want to kick it up a notch, use spicy sausage in place of regular breakfast sausage. Mom made it this way on rare occasions and it was always my favorite.
Mom's Southern Meatloaf
1 hour 20 mins
Yield: 6 servings
- 2 lbs ground beef
- 1/2 cup breakfast sausage, crumbled
- 2 eggs
- 2 slices crumbled up bread
- 1/2 to 1 cup crumbled up saltine crackers
- 1/2 cup finely chopped onions
- 1/3 cup finely chopped bell pepper
- 1/3 cup finely chopped celery
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 and 1/4 cups ketchup
- 1/2 cup milk
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon garlic powder
- FOR THE GLAZE
- 1 cup ketchup
- 1/4 cup honey
1. Combine all meatloaf ingredients (without glaze). Form into a loaf and place in a loaf pan.
2. When combining ingredients, add liquids slowly while watching the consistency. You want to end up with a moist, firm consistency that holds it's shape. It should not be crumbly-dry or runny-wet. This may require adding more or less liquid. If too wet, add crackers and bread. If too dry, add milk.
3. Make glaze: Mix 1 cup ketchup with 1/4 cup honey. Heat in microwave long enough to be able to mix well (about 20-30 seconds).
4. Cover top of meatloaf with 1/2 the glaze. Set remaining glaze aside.
5. Bake meatloaf in a 350 degree, pre-heated oven for 1 hour.
6. Heat remaining glaze and spread over individual slices of meatloaf at the table when served.