Meatloaf is one of those deeply American comfort foods that tells a story of thrift and resourcefulness. It really took off during the Great Depression, when home cooks stretched small amounts of meat with pantry staples. In the South, meatloaf often leans a little sweeter and tangier, thanks to ketchup and sometimes a touch of brown sugar. This version keeps things very simple—just six core ingredients—while still giving you that tender, sliceable loaf with a shiny ketchup glaze on top. It’s the kind of recipe you make on a busy weeknight or a lazy Sunday, when you want something nostalgic, cozy, and reliable without a lot of fuss.
This meatloaf practically begs for classic Southern sides. Think creamy mashed potatoes or buttered rice to soak up the extra juices, and something green for balance—collard greens, green beans cooked with a bit of onion, or a simple skillet of sautéed cabbage. A vinegary coleslaw or a tomato-cucumber salad adds a nice contrast to the sweet-tangy glaze. If you’re cooking for a crowd, cornbread or dinner rolls on the side make it feel like a complete, old-fashioned supper. Leftovers are excellent sliced onto toasted sandwich bread with a little extra ketchup or mustard the next day.
Simple Southern 6-Ingredient Meatloaf with Ketchup Glaze
Servings: 6 servings
Ingredients
2 pounds ground beef (80/20 for best flavor and moisture)
1 cup plain dry breadcrumbs (or crushed saltine crackers)
2 large eggs
1 medium yellow onion, finely chopped
1 cup ketchup, divided (1/2 cup for the loaf, 1/2 cup for the glaze)
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
Optional but recommended: 1/2 teaspoon freshly ground black pepper (not counted toward the 6 core ingredients)
Directions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease it. You can also form a free-form loaf on a foil-lined, rimmed baking sheet for more browned edges.
In a large mixing bowl, combine the ground beef, plain dry breadcrumbs, eggs, finely chopped onion, 1/2 cup of the ketchup, salt, and black pepper if using. Using clean hands or a sturdy spoon, gently mix just until everything is evenly combined. Overmixing can make the meatloaf dense.
Transfer the mixture to your prepared loaf pan (or baking sheet) and shape it into an even loaf, about 8–9 inches long. Press lightly to compact, but don’t pack it too tightly or it may turn out tough.
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