Treat yourself and your family to the rich and soulful flavors of this classic Southern Meatloaf, where a delicious blend of smoky spices and tangy barbecue glaze capture the essence of Southern hospitality on your plate! No wonder it's called "the best"!
This classic meatloaf is made with a delicate hint of hickory smoke flavor and topped with a thick, tangy sauce. Made with ground beef, bread crumbs, smoked paprika, and the perfect blend of seasonings. As featured on Allegro Marinade website!
This recipe was originally published in 2019. I republished the post in January 2025 with beautiful new photographs and more recipe tips.
Looking for a meatloaf with a twist? Give this Ritz Cracker Meatloaf a try. It's a little different but will win you over.
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Why You'll Love This Meatloaf
Easy recipe! If you're looking for an easy meatloaf recipe, then look no further! With only 10 minutes of prep time, it doesn't take long to put it together. Seriously, this turned out to be the best meatloaf I've ever made.
Outstanding flavor! I call this southern meatloaf because of its big flavors. The meatloaf and glaze are very flavorful mainly because of the smoked paprika. Adding just a little amount gives food great flavor, and that's what we like, right? I add it to my Pimento Cheese Mac and Cheese which is a great side dish for meatloaf.
Made from scratch! Nothing tastes better than homemade food, and you get a sense of pride when you serve it knowing you've created such a masterpiece!
Comfort Food! Meatloaf just seems to be an amazing comfort food, too. Those delicious smells coming from the kitchen as the meatloaf bakes will make your mouth water and your tummy growl. Bump up that comfort zone by pairing it with cheesy Jalapeno Cornbread!
Always a Hit! Sometimes, you can smell it before you come through the front door. I've had people ask me, "what's that amazing smell?" Yes, it tastes just as amazing as it smells!
Why Add a Glaze to Meatloaf?
The purpose of a meatloaf glaze (topping) is to give the meatloaf extra flavor and seal in the moisture while baking; this topping fits the bill! It's a thick, tomato-based homemade BBQ glaze with a tangy zip and just a hint of hickory smoke - make a double batch if you like your meatloaf extra saucy.
Ingredients with Notes
For a well-seasoned meatloaf, I've added a perfect blend of herbs and spices, along with some sautéed onions and Allegro to enhance the flavors.
fresh ground chuck - to ensure a juicy meatloaf, use a high-fat content such as 80/20.
onion - you'll saute chopped onions to soften them up before adding them to the meatloaf mixture.
bread crumbs and eggs - bread crumbs and eggs hold the meatloaf together and makes the meatloaf tender.
Allegro Hickory Smoked Marinade - this is my secret ingredient for the incredible flavor! It has double the flavor (maybe triple) than Worcestershire sauce!
tomato paste (divided) - for an added flavor boost for the meatloaf and the glaze. It also thickens the meatloaf topping so it won't slide off while baking!
smoked paprika - goes into the meatloaf and the bbq glaze! Smoked paprika adds a smoky, sweet flavor. It's made from red peppers that have been dried over a wood fire.
ketchup - is the main ingredient for the glaze because it adds a sweet, tangy flavor and goes great with the smoked paprika.
Ingredient Substitutions
- Ground meat - You can use different types of ground meat such as ground venison or pork or a mixture of beef and pork. You could also use ground turkey. Keep in mind that venison and turkey are leaner than beef so you may want to add a teaspoon of olive oil while blending the meatloaf together.
- I really want you to use the Allegro marinade for the delicious, smoky flavor. But, if you can't find it at the store, you can use Worcestershire sauce instead.
- Out of eggs? No problem, just leave them out. Without eggs, the meatloaf may be a little crumbly, but it will still taste fantastic. Another alternative is to use an egg substitute such as Egg Beaters (¼ cup is equal to 1 large egg).
- No bread crumbs? You can use crushed croutons, oats, or saltine crackers.
- Tomato paste - If you happen to be out of tomato paste, there are many great substitutes for tomato paste that will work well with this recipe.
How to Make Meatloaf
Here's the method I've found to ensure a well-blended, juicy meatloaf with the best bbq glaze!
Step 1. Saute chopped onion in olive oil.
Step 2. Whisk together the eggs, tomato paste, Allegro marinade, and seasonings.
Step 3. Add the ground beef, bread crumbs, and sauteed onions to the mixture.
Step 4. Shape the mixture into a loaf, and place it into a casserole dish or loaf pan
Step 5. Spread the glaze on top of the meatloaf.
Step 6. Bake uncovered at 325F for about 1 hour or until 165F.
Meatloaf Tips
Be sure to use a good quality, high-fat content ground beef such as chuck. Don't leave out any of the liquid (wet) ingredients! Saute the onions in olive oil, and add both (onions and olive oil) to the meat mixture.
Chop the ground beef. When you're ready to start making the meatloaf, cut the raw meat into several chunks before adding it to the seasoning mix (see the ingredient photo as an example).
Don't overmix. As noted above, cut the ground beef into chucks first. This helps cut down on the mixing time while helping to distribute the seasonings and bread crumbs without overmixing which can cause a meatloaf to become tough.
For extra sauce, make a double batch of the glaze. Spread half onto the meatloaf before cooking, and spread the other half on top after baking, or serve it on the side.
Great Sides to Serve With Meatloaf
Tip, I always double the glaze for those who like their meatloaf more saucy. For what to serve with meatloaf, try one or two of these side dishes:
Mashed Potatoes - probably the most common side for meatloaf, buttery creamy mashed potatoes are perfect for soaking up the rich glaze and juices.
Quick Mac and Cheese - because who says you can't double down on comfort food? Gooey and golden with only 4 ingredients!
Honey Roasted Carrots - my new favorite way to roast carrots is to keep them whole. Roasting them brings out their natural sweetness, making them a great side for meatloaf.
Simple Green Salad - because meatloaf is a hearty entree, serving a green salad is a lighter side to go alongside it.
Secret Meatloaf Ingredient
Now about that secret ingredient... Many of the best meatloaf recipes call for Worcestershire sauce. I was out of Worcestershire sauce the day I wanted to make meatloaf so I used the Allegro instead.
I already knew Allegro was a great marinade for chicken and steak, and I even add it to flavor green beans. So I thought "why not try it?" And now I know it adds a delicious flavor to my southern meatloaf recipe, too! It's my favorite flavoring for meatloaf (and green beans, too!). This stuff is awesome and I highly recommend it!
Leftover Meatloaf Ideas
If you have any of this meatloaf leftover, there are many ways to serve it the next day. One way is to serve it as a meatloaf sandwich or poboy. Meatloaf is particularly crazy good on a yeast roll (hello Sister Shubert's!). You could also serve it on top of spaghetti or use it as a topping on your favorite pizza crust!
Frequently Asked Questions
Two tips to keep your meatloaf from falling apart. One is to use bread crumbs and eggs help to bind the meatloaf (hold it together). Bread crumbs are also important to help to lighten the texture; otherwise, your meatloaf would have the consistency of a hamburger patty. Second is to let the meatloaf rest at least 5 minutes after you remove it from the oven. Letting it rest before you slice it helps to keep the juices in and ensure a more tender texture.
You can this meatloaf before cooking to prevent it from drying out. You can also freeze it after baking. Let the meatloaf cool completely, then place it into a sealable, freezable container. Write the date on the container so you can remember when you froze it.
Place the frozen meatloaf in the refrigerator to thaw about 24 hours before you want to eat it. Reheat in the microwave or heat in a 350-degree oven, covered, until hot.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
You'll want to choose a high fat ground beef, such as chuck. Or use half ground chuck and half ground pork. Next, don't overwork the meatloaf (be gentle!) and finally, add moisture-rich ingredients such as onions, eggs, and tomato paste.
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Southern Meatloaf with BBQ Glaze
Equipment
- mixing bowl
- measuring cup(s)
- measuring spoons
- whisk
- rimmed sheet pan
Ingredients
MEATLOAF INGREDIENTS
- 1 cup finely chopped onions (minced)
- 1 tablespoon olive oil
- 2 eggs
- 5 tablespoons tomato paste
- 3 tablespoons Allegro Hickory Smoke Marinade see recipe note
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 2.25 pounds ground beef, chuck
- ½ cup bread crumbs
BBQ GLAZE INGREDIENTS
- ½ cup ketchup
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- dash pepper
Instructions
- Preheat oven to 325F. Saute chopped onion in the olive oil until soft. Set aside.1 cup finely chopped onions (minced), 1 tablespoon olive oil
- In a large bowl combine eggs, 3 oz tomato paste, Allegro, pepper, garlic powder, thyme, and smoked paprika. A whisk works well at thoroughly combining these ingredients.2 eggs, 5 tablespoons tomato paste, 3 tablespoons Allegro Hickory Smoke Marinade, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon smoked paprika
- Add the ground beef, bread crumbs, and sauteed onions. Mix well but do not over mix. Suggestion: Use your hands, in a kneading fashion, to blend the beef with the egg mixture.2.25 pounds ground beef, chuck, ½ cup bread crumbs
- Shape the mixture into a loaf, and place it into a casserole dish or loaf pan that's been sprayed with non-stick spray.
- Mix the topping ingredients then spread on top of the meatloaf. (If you like your meatloaf extra saucy, make a double batch of the BBQ Glaze. Spread half before baking, and the other half after baking.). Bake uncovered at 325F for about 1 hour to 1 hour, 15 minutes or until 160F. Let rest 5 minutes before slicing.½ cup ketchup, 1 tablespoon tomato paste, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, dash pepper
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Anna
Hello.
I'm about to make this recipe.
I'm confused. In the meat section, you give an amount for tomato paste in OUNCES. In the glaze section, you give an amount for tomato paste in TABLESPOONS.
How many tablespoons or teaspoons equal 3 ounces of tomato paste?
Thanks in advance
Anne Clark
Hey Anna! I'm so sorry for the confusion. The tomato paste I use comes in a 6-oz can, and I use half a can (3 oz) for the meatloaf and 1 tablespoon of it for the glaze. But now I can see where that would be very confusing! So, 3 ounces of tomato paste is about 5 tablespoons. I will definitely update the recipe card - thanks to you! I appreciate you visiting my blog and leaving this very helpful comment! It will really help others as well 🙂