A cozy, old-fashioned scene of a golden-brown meatloaf with a vibrant, glossy tomato glaze on a rustic wooden board. The meatloaf is sliced to reveal the tender, herb-flecked interior. Surrounding the meatloaf are simple, rustic roasted vegetables. There is a small, vintage dish of extra tomato glaze nearby for dipping. The scene is complete with a checkered napkin and a vintage fork. The background is a wooden surface. Overlay warm, casual text stating the title: "Best Southern Meatloaf with Tomato Glaze: A Comfort Food Classic," in a Pinterest-style font.

Best Southern Meatloaf with Tomato Glaze: A Comfort Food Classic

Tender, juicy, and bursting with flavor, this Southern meatloaf is topped with a tangy tomato glaze that will make it your new family favorite.

Servings: 6

When it comes to comfort food, few dishes can compete with a perfectly baked meatloaf. This recipe is one of the Most Flavorful Meatloaf options you’ll ever try, and it’s sure to earn a permanent spot in your dinner rotation. Inspired by Classic Meatloaf Recipes Best served at Sunday suppers, this dish combines traditional flavors with a touch of Southern charm. Whether you’re searching for Meatloaf Recipes Easy to make or looking for the Best Meatloaf Recipes Pioneer Woman-style, this recipe ticks all the boxes. And let’s not forget the tomato glaze—it’s the sweet and tangy crown jewel that makes this the Perfect Meatloaf Recipe.

A cozy old-fashioned scene with a golden-brown loaf of meatloaf on a rustic wooden board. The meatloaf has a vibrant, glossy tomato glaze on its surface and is sliced to reveal the tender, herb-flecked interior. Surrounding the meatloaf are simple, rustic roasted vegetables. There is a small, vintage dish of extra tomato glaze nearby for dipping. A checkered napkin and a vintage fork are placed on the board. The background is a warm, casual text stating the title: "Best Southern Meatloaf" in a Pinterest-style font.

Ingredients

For the Meatloaf:

  • 2 pounds ground beef (80/20 blend for best flavor)
  • 1 cup rolled oats
  • 1/2 cup milk
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

For the Tomato Glaze:

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Supplies Needed

  • Large mixing bowl
  • Loaf pan (or baking sheet for free-form meatloaf)
  • Whisk
  • Silicone brush

Instructions

  1. Preheat your oven to 375°F and lightly grease a loaf pan or line a baking sheet with parchment paper.
  2. In a small bowl, combine the oats and milk. Let them soak for 5 minutes to create a moist binder for the meatloaf. (This Oatmeal Meatloaf method keeps it tender and flavorful!)
  3. In a large mixing bowl, combine the ground beef, soaked oats, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and smoked paprika. Use your hands to mix gently but thoroughly.
  4. Shape the mixture into a loaf and place it in the prepared loaf pan or on the baking sheet.
  5. In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard to create the glaze.
  6. Spread half of the tomato glaze evenly over the meatloaf. Reserve the remaining glaze for later.
  7. Bake the meatloaf for 45 minutes, then remove it from the oven and spread the remaining glaze on top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F.
  8. Let the meatloaf rest for 5-10 minutes before slicing and serving.

Storage Tips

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or a low oven to preserve moisture. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a 350°F oven.

Recipe Tips & Tricks

  • Perfect Texture Every Time: Soaking the oats in milk ensures a moist and tender loaf while adding a subtle nutty flavor.
  • Make It Ahead: Prepare the meatloaf mixture and tomato glaze the night before. Store separately in the fridge, then assemble and bake when ready.
  • Meat Choices: For a twist, use a mix of ground beef and ground pork for extra flavor and moisture.
  • Extra Glaze: Keep a little extra glaze on the side for dipping or spreading on slices after reheating.
  • Veggie Boost: Add finely chopped carrots or zucchini to the meat mixture for a hidden dose of veggies in your Flavorful Meatloaf.

Variations

  • Spicy Glaze: Add a dash of hot sauce or a pinch of cayenne pepper to the tomato glaze for a sweet and spicy kick.
  • Cheesy Oatmeal Meatloaf: Add a layer of shredded cheddar or mozzarella cheese in the center of the loaf before baking for a gooey surprise.
  • Italian-Inspired: Swap the Worcestershire sauce for balsamic vinegar and add Italian seasoning for a Mediterranean twist.
  • Mini Loaves: Divide the mixture into muffin tins for individual meatloaves—perfect for meal prep or kid-friendly portions.
  • BBQ Meatloaf: Replace the tomato glaze with your favorite barbecue sauce for a smoky, tangy flavor.

FAQ

Q: Can I use breadcrumbs instead of oats?
A: Yes, breadcrumbs can be used as a substitute for oats, but oats add a unique texture and nutritional boost to the loaf.

Q: How do I prevent my meatloaf from falling apart?
A: Be sure to mix the ingredients thoroughly without overworking them, and let the meatloaf rest after baking to firm up before slicing.

Q: Can I make this Meatloaf With Glaze gluten-free?
A: Absolutely! Use gluten-free oats and ensure all other ingredients, like ketchup and Worcestershire sauce, are gluten-free.

Q: What sides pair well with this dish?
A: Mashed potatoes, green beans, or roasted carrots are classic pairings for meatloaf. For something lighter, try a fresh garden salad.

Q: How can I reheat meatloaf without drying it out?
A: Cover slices with foil and reheat in a 325°F oven until warm, or microwave with a splash of water for added moisture.

A cozy old-fashioned scene with a golden-brown loaf of meatloaf on a rustic wooden board. The meatloaf has a vibrant, glossy tomato glaze on its surface and is sliced to reveal the tender, herb-flecked interior. Surrounding the meatloaf are simple, rustic roasted vegetables. There is a small, vintage dish of extra tomato glaze nearby for dipping. A checkered napkin and a vintage fork are placed on the board. The background is a warm, casual text stating the title: "Best Southern Meatloaf" in a Pinterest-style font.

Best Southern Meatloaf with Tomato Glaze

A tender, flavorful meatloaf topped with a tangy tomato glaze. Perfect for family dinners or meal prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 350 kcal

Ingredients
  

For the Meatloaf:

  • 2 pounds ground beef 80/20 blend for best flavor
  • 1 cup rolled oats
  • 1/2 cup milk
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 2 large eggs
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

For the Tomato Glaze:

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

  • Preheat your oven to 375°F and lightly grease a loaf pan or line a baking sheet with parchment paper.
  • In a small bowl, combine the oats and milk. Let them soak for 5 minutes to create a moist binder for the meatloaf. (This Oatmeal Meatloaf method keeps it tender and flavorful!)
  • In a large mixing bowl, combine the ground beef, soaked oats, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and smoked paprika. Use your hands to mix gently but thoroughly.
  • Shape the mixture into a loaf and place it in the prepared loaf pan or on the baking sheet.
  • In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard to create the glaze.
  • Spread half of the tomato glaze evenly over the meatloaf. Reserve the remaining glaze for later.
  • Bake the meatloaf for 45 minutes, then remove it from the oven and spread the remaining glaze on top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F.
  • Let the meatloaf rest for 5-10 minutes before slicing and serving.

 

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