How to Make the Best CLASSIC SOUTHERN MEATLOAF in Your City
Your City: This Classic Southern Meatloaf – The Bald Buck Way delivers that comforting, home-style flavor with a twist: crushed saltines for moisture, a glaze halfway through baking, and the bold touch of Bald Buck Seasoning.
What Most People Don’t Know About Making MEATLOAF
- Crushed saltines do double duty: They keep the loaf moist *and* add that subtle Southern flavor.
- Mid-bake glazing makes a big difference: Adding the ketchup topping halfway through baking keeps it glossy and prevents it from darkening too much.
- Free-form loaves cook faster and better: Skip the loaf pan—more surface area means more flavor and less risk of soggy edges.
Ingredients
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup crushed saltine crackers (about 12)
- 1 egg
- ½ medium onion, finely chopped
- ½ cup whole milk
- ½ tsp garlic powder
- ¾ tsp Bald Buck Seasoning
- ½ tsp black pepper
- Optional: ½ tsp smoked paprika or a few dashes of hot sauce
For the Glaze:
- ½ cup ketchup
- 1 Tbsp brown sugar
- 1 tsp yellow mustard
- Optional: ½ tsp Worcestershire sauce
Instructions
- Preheat the oven: Ready the oven at 350 °F.
- Mix the meatloaf: In a large bowl, combine ground beef, ground pork, crushed saltines, egg, onion, milk, garlic powder, Bald Buck Seasoning, and black pepper (plus smoked paprika or hot sauce if using). Mix gently with your hands until everything just comes together—don’t over-work it.
- Shape it free-form: Form the mixture into a loaf on a baking sheet or in a baking dish. Avoid loaf pans for better texture.
- Bake initially: Bake uncovered for 30-35 minutes.
- Prepare the glaze: While it bakes, stir together ketchup, brown sugar, mustard, and Worcestershire sauce (if using).
- Glaze & finish baking: After the initial 30-35 minutes, remove the loaf and spoon the glaze over the top. Return to the oven and bake an additional 25-30 minutes, or until the internal temperature reads 160 °F (for beef/pork mixture).
- Let it rest: Remove from oven and let rest for 10 minutes before slicing—this ensures juicy slices and better texture.
