Classic Southern meatloaf recipe kicked up with a twist. Your favorite salsa is added to seasoned ground beef for a comforting holiday meat loaf or easy no fuss weeknight dinner.
This meatloaf is moist on the inside and highly flavored with an amazing ketchup based glaze. The salsa is used in both the glaze and the meatloaf for added flavor and moisture. It not only tastes good, but looks jest as good.
- Ground Beef or Chuck
- Bread Crumbs
- Worcestershire Sauce
- Brown Sugar
SOUTHERN MEATLOAF COOKING INSTRUCTIONS
Prepare the meatloaf
Add the eggs to the ground beef and mix in. Then add spices, onions, parsley, bread crumbs, Worcestershire Sauce, and salsa.
Mix all the ingredients well then shape into your preferred mold. Use your hands or use a bowl to shape. Place molded meatloaf into baking dish.
Make the glaze
Mix ketchup, brown sugar, and remaining salsa in a bowl. Apply the glaze on top of the meatloaf.
Bake the meatloaf
Pre-heat oven to 400 degrees F. Place meatloaf on the middle rack uncovered and bake 30 minutes.
Remove the meatloaf. Turn oven to highest broil settings and place the rack on the top level. Add the meatloaf and broil 5-10 minutes until glaze caramelizes.
Avoid lean ground meat. Lean meat equals dry meat loaf! Go for higher fat ground beef.
The wet ingredients (salsa, eggs, and Worcestershire sauce) play important roles. Besides flavor, they are essential moistening agents.
Dice the onions as evenly as possible so there is consistency in texture throughout the meatloaf.
For additional flavor saute your vegetables first.
Don’t tightly pack your meatloaf into your baking dish. Make sure there is ample room around the meatloaf. If packed too tight the loaf will actually “steam” and thus rob you of both texture and flavor.
Make sure the meat has fully reached room temperature before cooking.
Choose your favorite salsa or hot sauce. I used a homemade Caribbean style hot sauce, but it packed some heat. A good tomato-based salsa works well. If you have one you really like then use it.
Southern meatloaf recipes typically call for diced bell peppers, but I chose to forgo them since the salsa I used had green chilis in it.
Don’t overmix the meatloaf, or handle too heavy-handed. Doing so will disturb the texture and lead to a more rubbery loaf that is tough to chew.
Rest time is as essential as the actual cooking so don’t be in too much of a rush to cut into the loaf.
To freeze the whole meatloaf and reserve for later consumption, wrap it tightly in a couple of layers of aluminum foil and then either place in a large freezer bag or use a vacuum sealer. To reheat let it thaw in the refrigerator over night then, sit out to achieve room temperature status, then slowly heat in the oven at around 275 degrees.
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For the meatloaf
- 2 lb. ground chuck
- 1 cup onion diced
- 2 eggs
- 1 cup bread crumbs
- 1 tbsp Worcestershire sauce
- 1/2 cup salsa
- 2 tsp kosher or sea salt
- 2 tsp black pepper
- 2 tbsp fresh parsley chopped with no stems
For the glaze
- 1/2 cup ketchup
- 1/4 cup salsa
- 2 tbsp brown sugar
Make the glaze
- Mix all three ingredients well in a mixing bowl and set aside
Make the meatloaf
- Place ground beef in a large mixing bowl. Add the eggs and massage the eggs fully into the meat.
- Add the bread crumbs, seasoning, onions, parsley, salsa, and Worcestershire sauce mixing it all well.
- Using your hands or a large mold, shape the meatloaf mixture and then add to a small baking dish.
- Layer the glaze on top.
- Pre-heat oven to 400 degrees F with the rack in the made. Add the meatloaf and cook for about 30 minutes.
- Remove the meatloaf from the oven. Adjust the rack to top level and then change the oven settings to broil at the highest temperature.
- Add the meatloaf back to the oven and broil 5-10 minutes until the glaze caramelizes. It will be black in a few spots but that’s fine.
- Remove from the oven and let the meatloaf rest at least 5 minutes.