If you crave the kind of cozy, stick-to-your-ribs comfort that only home cooking can bring, Southern Nana’s Meatloaf is about to steal your heart — and maybe a place in your permanent recipe collection. This classic dish features a hearty blend of beef and pork, a touch of smokiness, and a tangy ketchup glaze that caramelizes beautifully in the oven. Passed through generations, Southern Nana’s Meatloaf brings warmth to any table and is just what you need on a night when all you want is something unforgettable, delicious, and oh-so reassuring.

Southern Nana’s Meatloaf Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple ingredients — each with its own role — come together to create Southern Nana’s Meatloaf. The mix of meats, fresh aromatics, and pantry staples build a flavor and texture that’s truly crave-worthy and oh-so familiar.

Ground beef (1 1/2 pounds): The hearty foundation, providing classic flavor and substance for your loaf.
Ground pork (1/2 pound): Adds richness and just enough fat to keep the meatloaf juicy and tender.
Breadcrumbs (1 cup): Acts as a binder, soaking up liquids and holding the loaf together while keeping it soft.
Milk (1/2 cup): Moistens the breadcrumbs, ensuring the finished meatloaf isn’t dry or crumbly.
Onion, finely chopped (1 small): Brings a subtle sweetness and savory flavor that permeate every bite.
Garlic, minced (2 cloves): Adds a hint of warmth and that unmistakable depth Southern Nana’s Meatloaf is known for.
Large eggs (2): Essential for binding all the ingredients into a cohesive loaf.
Ketchup (1/4 cup plus extra): Gives a tangy backbone to the mix and a sweet glaze on top.
Worcestershire sauce (2 tablespoons): Infuses a complex savory depth, taking this meatloaf from ordinary to irresistible.
Dijon mustard (1 tablespoon): Adds a gentle, zesty sharpness that balances the sweetness of the ketchup.
Salt (1 teaspoon): Brings all the flavors into perfect harmony.
Black pepper (1/2 teaspoon): Offers a subtle heat to round out the taste.
Smoked paprika (1/2 teaspoon): Gives a touch of smoky richness — the kind of flavor that sticks with you in the best way.

How to Make Southern Nana’s Meatloaf

Step 1: Prep Your Ingredients

Before you dive in, gather and measure everything out so you’re ready to go. Chop your onion finely, mince the garlic, and line up your seasonings — it makes the process smoother, just like Nana would do.

Step 2: Soak the Breadcrumbs

In a big mixing bowl, pour the milk over your breadcrumbs and let them soak for about five minutes. This important step keeps Southern Nana’s Meatloaf wonderfully moist and ensures your loaf has the perfect texture.

Step 3: Mix Everything Together

Add the ground beef, ground pork, chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika to the bowl with your milk-soaked breadcrumbs. Gently mix with your hands or a fork just until combined. Try not to overmix — otherwise, the meat could get dense rather than tender.

Step 4: Shape and Top

Transfer the mixture to a loaf pan or shape it into a loaf on a rimmed baking sheet. There’s no fuss here! Spread a thin, generous layer of ketchup on top; it’ll bake into a gorgeous, sticky glaze that signals Southern Nana’s Meatloaf is truly something special.

Step 5: Bake to Perfection

Bake in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes, until the center reaches 160 degrees Fahrenheit. The edges will caramelize, the top will turn vibrant and glossy, and the kitchen will smell like magic.

Step 6: Rest, Slice, and Serve

Resist the urge to slice right away! Let the meatloaf rest for about 10 minutes after baking. This lets the juices redistribute, so every slice is moist and satisfying — Southern Nana’s Meatloaf is worth the wait.

How to Serve Southern Nana’s Meatloaf

Garnishes

For a little extra flair, sprinkle freshly chopped parsley, chives, or even thinly sliced scallions over the top just before serving. A drizzle of ketchup or homemade gravy can finish things off, but truly, Southern Nana’s Meatloaf shines all on its own.

Side Dishes

Nothing says comfort like pairing your meatloaf with classic mashed potatoes and crisp green beans. Southern Nana’s Meatloaf also goes beautifully with buttery corn, roasted carrots, or a bright, tangy coleslaw that cuts the richness.

Creative Ways to Present

Feeling playful? Try serving slices of Southern Nana’s Meatloaf on a toasted sandwich roll with melted cheese and a dab of extra ketchup. For a fun twist, cube leftover meatloaf and skewer with roasted veggies for a hearty lunchbox treat or party platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Southern Nana’s Meatloaf in an airtight container in the refrigerator. It’ll keep its flavor and juiciness for up to four days, making weekday lunches so much easier and tastier.

Freezing

Southern Nana’s Meatloaf also freezes like a dream. Wrap slices individually in plastic wrap, then foil, or pop the whole loaf (after it’s cooled) into a freezer-safe bag. It’ll keep well for about three months, perfect for make-ahead dinners.

Reheating

For the best results, reheat slices gently in the oven at 300 degrees Fahrenheit, covered with foil to retain moisture. The microwave works too — just use a microwave-safe plate and cover with a damp paper towel to keep things tender.

FAQs

Can I use all beef instead of beef and pork?

Absolutely! If you prefer, you can substitute the ground pork with more beef. The pork adds moisture and richness, but all-beef Southern Nana’s Meatloaf is still deliciously satisfying.

What kind of breadcrumbs work best?

Classic plain or Italian-style breadcrumbs work well. If you need a gluten-free version, reach for your favorite gluten-free breadcrumbs — the results will be just as tasty and binding.

Can I add vegetables to the mix?

Definitely! Finely chopped bell peppers, shredded carrots, or even a handful of grated zucchini can add color, moisture, and a gentle sweetness to Southern Nana’s Meatloaf.

Why is my meatloaf sometimes dry?

The most common culprit is overmixing or overbaking. Mix the ingredients just until combined and don’t skip soaking the breadcrumbs. Resting the loaf after baking also helps it stay beautifully moist.

Can I prep this recipe ahead of time?

Yes! You can assemble Southern Nana’s Meatloaf a day in advance, cover, and chill it in the fridge until you’re ready to bake. That way, you’re already halfway to a hearty supper on busy nights.

Final Thoughts

Few things bring friends and family running to the table like Southern Nana’s Meatloaf, made exactly the way it’s meant to be: juicy, nostalgic, and full of love. Give it a try, make it your own, and savor a dish that’s as generous as the Southern kitchens it comes from — you just might start a new tradition in your home.