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Old Fashion Southern Meatloaf

User Rating 3 Star Rating (2 Reviews)


Old Fashion Southern Meatloaf
A great, old fashion, Southern-style meatloaf recipe that uses pork and beef for very moist, flavorful results. The molasses and ketchup glaze gives this meatloaf a beautiful, shiny finish. Get those buttermilk mashed potatoes ready!

Makes 8 Portions of Old Fashion Southern Meatloaf

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes


  • 2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped scallions (green onions)
  • 1/3 cup milk
  • 1/3 cup ketchup
  • 2 tsp salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 tsp hot sauce
  • 2 tsp Worcestershire sauce
  • 1 1/2 pounds of ground chuck
  • 1 pound ground pork
  • 2 eggs, beaten
  • 1 cup plain bread crumbs
  • For the Glaze:
  • 1 tbsp dark molasses
  • 1 tbsp brown sugar
  • 2 tbsp ketchup


Preheat oven to 350 degrees F.
  1. In a large pan cook the onions, garlic, celery, and scallions in the butter, over medium heat, for about 5 minutes, until the onions soften. Remove from heat, mix in the salt, pepper, hot sauce, Worcestershire sauce, ketchup, and milk, and let cool to room temperature.

  2. In a large bowl, combine the meat, vegetable mixture, eggs, and breadcrumbs. Form into a loaf-shape, about 4-inches high, and put into a baking pan. Mix the molasses, brown sugar, ketchup in a small bowl and spread evenly over the meatloaf. Bake the meatloaf in oven for 1 hour, or until the internal temperature reaches 170 degrees F.
Let rest for 15 minutes before serving.

More Meatloaf Recipes:
Smoky Barbecue Meatloaf
Buffalo Meatloaf
"All-American" Meatloaf
Turkey and Cheddar Meatloaf
Nonna's Meatloaf
Quaker Oats Meatloaf
User Reviews

Reviews for this section have been closed.

 4 out of 5
Moist and tasty, Member notmissinout

I made this for a department potluck and everyone loved it. It was very moist and flavorful. I actually didn't have any molasses for the glaze, so I just used a little extra brown sugar. It was very tasty, maybe not as ""shiny"" as described in the recipe, but still really good. I would suggest cooking it on a rack in your pan, because it did make quite a bit of fat drippings. I took the meatloaf out of the pan after it was cooked to drain off the fat and clean the pan before bringing it into the potluck.

13 out of 14 people found this helpful.

See all 2 reviews

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