Easy Classic Homemade Meatloaf- Family Favorite
Easy Classic Homemade Meatloaf- Family Favorite is a easy Southern (American) recipe that serves 4. 700 calories per serving. Recipe by Small Town Southern Wife on YouTube.
Prep: 25 min | Cook: 52 min | Total: 1 hr 32 min
Cost: $12.80 total, $3.20 per serving
Ingredients
- 2 lb Ground Beef (80% lean preferred)
- 0.5 cup Bell Peppers (chopped, any color)
- 0.5 cup White Onion (chopped)
- 2 large Eggs (beaten lightly)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Seasoned Salt (or any seasoned salt blend)
- 0.5 teaspoon Black Pepper (ground)
- 1 teaspoon Salt (kosher or table)
- 0.33 cup Ketchup (divided: some mixed in, some for glaze)
- 1 cup Old-Fashioned Oats (rolled oats)
Instructions
Chop Vegetables
Dice ½ cup bell peppers and ½ cup white onion into small, uniform pieces.
Time: PT10M
Preheat Oven
Set oven to 375°F and allow it to preheat while you finish mixing.
Time: PT5M
Temperature: 375°F
Combine Ingredients
In a large mixing bowl, add the ground beef, beaten eggs, Worcestershire sauce, garlic powder, seasoned salt, black pepper, salt, ¼ cup ketchup, rolled oats, and the chopped bell pepper and onion. Mix gently with a spatula until just combined; avoid over‑mixing.
Time: PT5M
Shape Loaf in Skillet
Transfer the mixture to the cast‑iron skillet, shaping it into a loaf that fills the pan but leaves space on the sides for grease to drain. Press the ends against the skillet walls.
Time: PT5M
First Bake
Place the skillet in the preheated oven and bake for 40 minutes.
Time: PT40M
Temperature: 375°F
Drain Grease & Add Glaze
Remove the skillet, carefully pour off any accumulated grease, and spread an additional 2‑3 tablespoons of ketchup over the top of the loaf.
Time: PT5M
Finish Baking
Return the skillet to the oven and bake for another 7 minutes, or until the ketchup glaze is deep brown and the internal temperature reaches 160°F.
Time: PT7M
Temperature: 375°F
Rest & Serve
Allow the meatloaf to rest in the skillet for 10 minutes before slicing. This helps retain juices.
Time: PT10M
Nutrition Facts
- Calories
- 700
- Protein
- 50g
- Carbohydrates
- 21g
- Fat
- 48g
- Fiber
- 2.5g
Dietary info: Contains meat, Gluten‑Free if using certified gluten‑free oats, High protein
Allergens: Eggs
Ingredient Substitutions
- Instead of Ground Beef: ground turkey, ground chicken
- Instead of Bell Peppers: diced canned green chilies
- Instead of White Onion: yellow onion
- Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Worcestershire Sauce: soy sauce
- Instead of Garlic Powder: fresh minced garlic (1 clove)
- Instead of Seasoned Salt: salt and paprika
- Instead of Black Pepper: white pepper
- Instead of Salt: sea salt
- Instead of Ketchup: tomato sauce
- Instead of Old-Fashioned Oats: breadcrumbs, crushed crackers
Equipment Needed
- Cast Iron Skillet
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Spatula
- Oven
Critical Steps — Do Not Skip
- Mixing the meat and filler ingredients without over‑working.
- Shaping the loaf against the skillet sides to allow grease drainage.
- Draining excess fat during the bake to keep the loaf from becoming greasy.
- Applying the final ketchup glaze for color and flavor.
Chef Tips from the Video
- Use fresh, garden‑grown bell peppers for a brighter flavor.
- If you prefer a spicier loaf, add a pinch of cayenne or a dash of hot sauce to the mixture.
- For a smoky twist, substitute half of the Worcestershire sauce with liquid smoke.
Troubleshooting
Meatloaf is too dry.
Add an extra tablespoon of ketchup or a splash of beef broth to the mixture; avoid over‑mixing.
Meatloaf falls apart when slicing.
Make sure the oats are fully incorporated and the loaf has rested; a gentle hand when forming helps bind the ingredients.
The top isn’t browned enough.
Brush a thin layer of additional ketchup before the final 5‑minute bake, or broil for 1‑2 minutes watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Form the loaf and refrigerate uncovered for up to 24 hours before baking; this helps the flavors meld.
- Fully cooked meatloaf can be sliced, wrapped, and reheated in the oven or microwave for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Old-Fashioned Southern Meatloaf in Southern American cuisine?
Meatloaf became a staple in Southern kitchens during the Great Depression and post‑World War II era because it stretched inexpensive ground beef with fillers like oatmeal or breadcrumbs, making a hearty, family‑friendly dinner that could feed several meals.
What traditional regional variations of meatloaf exist within Southern cuisine?
In the Deep South, cooks often add crushed pork rinds or cornmeal as filler, while in the Appalachian region oatmeal or crushed crackers are common. Some families glaze the loaf with a sweet‑and‑tangy sauce made from ketchup, brown sugar, and mustard.
How was Old-Fashioned Southern Meatloaf traditionally served in the South?
It is typically sliced and served hot with mashed potatoes, green beans, or a simple buttered corn side. Leftovers are often reheated for a quick lunch sandwich with extra ketchup or mustard.
What occasions or celebrations is Old-Fashioned Southern Meatloaf associated with in Southern culture?
Meatloaf is a common Sunday dinner, a comforting weekday meal, and a go‑to dish for potlucks and family gatherings because it can be made ahead and easily reheated.
What authentic ingredients are essential for a traditional Southern meatloaf versus modern substitutes?
Traditional Southern meatloaf relies on ground beef, oatmeal or breadcrumbs, ketchup, Worcestershire sauce, and simple seasonings. Modern versions may swap oatmeal for gluten‑free breadcrumbs, add cheese, or use lean turkey for a healthier twist.
What other Southern dishes pair well with Old-Fashioned Southern Meatloaf?
Classic pairings include creamy mashed potatoes, buttered collard greens, cornbread, or a simple cucumber salad dressed with vinegar and sugar.
What are the most common mistakes to avoid when making Old-Fashioned Southern Meatloaf at home?
Common errors include over‑mixing the meat, which makes the loaf dense, and not draining the rendered fat, resulting in a greasy texture. Also, under‑seasoning can leave the loaf bland.
Why does this Old-Fashioned Southern Meatloaf recipe use oatmeal instead of breadcrumbs?
Oatmeal was historically cheaper and more readily available in rural Southern pantries, providing a light, absorbent filler that keeps the loaf moist without the heaviness of bread crumbs.
Can I make Old-Fashioned Southern Meatloaf ahead of time and how should I store it?
Yes. Shape the raw loaf, cover tightly, and refrigerate up to 24 hours before baking. After cooking, let it cool, then store slices in an airtight container in the fridge for 3‑4 days or freeze for up to 3 months.
What does the YouTube channel Small Town Southern Wife specialize in?
The YouTube channel Small Town Southern Wife focuses on simple, down‑home Southern cooking, sharing family‑style recipes, kitchen tips, and nostalgic dishes that celebrate rural American food traditions.
Last updated: November 7, 2026
