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Secret Ingredient Meatloaf

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The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

I just love meatloaf.  I’m not sure exactly why, but I do.  It probably has a lot to do with the leftovers.  There’s nothing more comforting and therapeutic than a meatloaf sandwich on gooey white bread with some Duke’s mayo… but I digress.  Did I mentioned I love meatloaf?  The end piece is my favorite!  🙂

Anyway, I’ve got a delicious twist on meatloaf for you today.  You know how a recipe combines the most basic ingredients in the most perfect ratios and the end result is just phenomenal?  Well, for me, this is one of those recipes.  This is my new favorite meatloaf.  And honestly, I really have two secrets.  The first is a method.  I don’t cook my meatloaf in a loaf pan.  I prefer to form my meatloaf in the center of a prepared 9×13 pan.  It allows all the grease to drain away and you get that golden brownness on 3 sides rather than just the top with a loaf pan.

The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

My other secret is blood mary mix. It adds the perfect flavor and tang to meatloaf.  I like to use a really tangy and zesty one like Zing Zang – it’s my favorite.  And I saw the other day that many stores now sell individual 12-ounce cans of bloody mary mix in the mixer section, so that is perfect for this.

The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

Now, y’all go make this and be sure not to eat it all.  You’ll want that meatloaf sandwich for lunch tomorrow.  Y’all enjoy!!  🙂

The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!
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4.2 from 5 votes

Secret Ingredient Meatloaf

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6
Author: Stacey Little | Southern Bite

Ingredients

  • 2 pounds ground chuck
  • 1/2 cup plain bread crumbs
  • 1 cup + 1 tablespoon zesty bloody mary mix
  • 1 egg
  • 1 small onion, minced
  • 1 small bell pepper, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup ketchup

Instructions

  • Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Combine the bread crumbs and the cup of bloody mary mix in a small bowl and mix well, set aside until the bread crumbs have absorbed the liquid (3 to 5 minutes).
  • In a large bowl, combine the meat, moistened bread crumbs, egg, onion, bell pepper, garlic powder, pepper and salt. Mix until the ingredients are well incorporated, being cautious not to over mix. Pour the mixture into the baking dish and form into a loaf in the center of the dish.
  • In a small bowl, combine the ketchup and remaining 1 tablespoon of bloody mary mix and spread on top of the meatloaf. Bake uncovered for 50 to 60 minutes, or until cooked through. Allow to rest for about 5 minutes before slicing and serving.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

Reader Interactions

Comments

  1. I would use Bloody Kentucky bloody mary mix. They have the spicy style, which will rock your meat loaf.

    Reply

  3. Sounds good. I would try Spicy V-8 (because that’s what I use for Bloody Marys). I always free form mine on a mini broiler pan that allows grease to drip to bottom pan. And I also use BBQ sauce to top instead of ketchup. BBQ sauce on the leftover sandwiches too.

    Reply

    • Great idea using a rack. I like the thing that Stacey has suggested with the larger pan to let that texture get on 3 sides too. Great ideas. A good marinara can be good on meatloaf too in lieu of ketchup or bbq sauce. Really it can double as meatballs if you do that, fix spaghetti and sauce and just cut up some leftover meatloaf as meatballs (meat cubes, lol?) to get rid of leftovers. Or make a meatloaf sub and throw some marinar and mozzarella on it.

      My Mom taught me to use oats in meatloaf instead of bread crumbs. It tastes great and I would think it’s probably healthier overall than bread crumbs. I do that with meatballs too which is essentially the same recipe without the stuff on top and maybe a few extra seasonings like oregano and some garlic powder. She used plain tomato juice as the liquid so the bloody mary or v8 totally makes sense for some zest. Thanks for some great ideas to both of you.

      Reply

    • I am not really a meatloaf-lover but bake it for my hubby. I found your recipe and we BOTH love it! The first time I made it, I bought the bottle of Zing Zang but it is so big that I had to throw out more than 2/3 of the bottle because it spoiled before I could possibly use it all before it went bad. (We don’t drink alcoholic beverages.) SO, the next time I made it I bought the small cans of spicy V-8 juice and it was just as good!!! So, give it a try. Thank you for the recipe!

      Reply

      • So glad it turned out great for you, Denise! Thanks for sharing the tip about using the Spicy V8! I use V8 in several other tomato-based dishes so that makes perfect sense to use it here!

        Reply

  4. Hi Stacey! This recipe sounds like an interesting twist on an old “stand by”, family favorite. I’m seriously bad about winging it on any recipe I make but I can’t say I’ve ever thought of Bloody Mary mix in meatloaf. I too love your method for crispy outside on three sides; best part.
    Hmmm…this sounds yummy, except for the bell pepper, which I can’t eat. (Supposed to omit any veggies from the nightshade family) I’m so making this, sans the bell pepper. 😉
    PS. Do you think I need to substitute another veggie in place of the bell pepper to maintain the integrity of this meatloaf? (moisture, texture, etc.) Sometimes I use a whole carrot along with tomato pieces and liquify them in my Vitamix. Kids can’t see’em and there’s an added bonus of vitamins, fiber and so forth, making a very moist meatloaf.
    Love your site!

    Reply

  6. Hi Stacey! My Mom always used Jimmy Dean Hot sausage in her mix (2 parts beef/1 part sausage) I believe the spicy bloody mary mix will create that zing while saving the fat and calories. I have been known to make meatloaf and go directly to sandwiches. My all time favorite dish.

    Reply

  7. I make an awesome meatloaf, but I’ve never heard of using Bloody Mary mix in it. I’ve always had a sweet topping for mine. What could I use instead of sugar in my topping to lightly spice it up? I want something that doesn’t clash with the Bloody Mary mix, but I’d like something that complements its though. Sounds really good with mashed potatoes, rolls and green beans! What time will supper be ready? 🙂

    Reply

  8. I put french fried onions in mine, like the ones that go on top of the green bean casserole…it makes it really tasty!! I will try Stacey’s as well, tweaked a bit..no green peppers, and I do use some tomato paste in mine, so will have to adjust..& also I use 85/15 ground turkey, it’s awesome!! Love leftovers on sandwiches too!!

    Reply

  9. What a great idea to use bloody mary mix. I would never have thought of that. Ok, I just have to say, the end piece is the best part and we usually fight over it. Our son thinks it is funny when he gets the ends before me. AND the leftover sandwich, yum! Sometimes I try to make sure there is at least one piece leftover so I can hide it in the fridge for the next day.

    Reply

  10. Saw this come up on FB. Looks good with Bloody Mary mix. Gonna try it. I use canned stewed tomatoes and dry onion soup mix in mine. And the last 5 minutes I add a couple of handfuls of shredded cheese. I also cook it in a 9×13 pan to allow any grease to drain away.

    Reply

  11. I made this tonight and 1/2 cup bread crumbs were not near enough. VERY mushy. Tasted great but it was like eating mush. ?

    Reply

  12. Hi Stacey, The Bloody Mary mix sounds like a good twist. I’ll have to definitely try it. I’m thinking that a bit of smoked paprika would deepen the flavor as well.

    Reply

  13. Made this last night and it is really good! I am not a big meatloaf lover but my husband does like it. I thought the Bloody Mary mix sounded good and it was a nice addition. There are only two of us so we have plenty of leftovers and looking forward to it. Thank you for the recipe!

    Reply

  14. Is there something you can use in place of the Bloody Mary or would that spoil the whole taste of the meatloaf

    Reply

  15. I never use bell peppers. Don’t like the flavor. I was in a restaurant once and had the meatloaf and it was so moist. I asked the cook how she got it that way and she said RUB THE WHOLE MEATLOAF WITH KITCHEN BOUQUET. It seals the outside of the meat and keeps the juices in. I’ve been doing that forever. I’m going to try this recipe, minus the bell pepper.

    Reply

  16. We cooked this meatloaf today on the Big Green Egg. It was wonderful. I have struggled to make a good meatloaf for years and the search has ended!!!

    Reply

  18. I like your idea of using the Bloody Mary Mix. I’ll give it a try.

    I might suggest, that. instead of using the generic bread crumbs, buy yourself some Ritz Crackers, smash them up, and I am certain you will notice the difference . Much to your delight.

    Reply

    • Sounds like a GREAT idea! I love a Ritz cracker crumb topping on a casserole, so I’m sure it’s even more delicious mixed into meatloaf! Thanks for sharing!

      Reply

  19. I was browsing for good meatloaf recipes than what I typically make, and just happened to have Zing Zang in my fridge! That’s what caught my eye for this. Made this tonight and I have to say, it’s way better than my old go-to! Seemed a bit too wet while mixing so I added 1/4 cup of oats to it — perfect! Used Italian panko for breadcrumbs. The ketchup/Zing Zang topping is the best! Thanks for this recipe!

    Reply

  20. I pack my meatloaf into a large loaf pan, all the way to the top. I start the baking process on a rack in a 1/2 sheet pan with the loaf pan upside down. About 1/2 way through I remove the loaf pan once the meatloaf has “set” allowing it to brown up on the 5 exposed sides. Just as you have pointed out it allows the grease not sucked up by the bread crumbs to drain away.

    Reply

  21. I’ve used a spicy Bloody Mary mix in my meatloaf for years (a happy accident,I had some taking up space ,so I went by my mantra:” can’t hurt to try it, if it’s awful, I won’t do it twice”. It makes such a big difference. Glad to hear others use it too. I’ve also taken to mixing ketchup and Sriracha with some dry Coleman’s English Mustard as a glaze.

    Reply

  22. This sounds delicious and the secret ingredient makes sense and is perfect for meatloaf. Looking forward to making and eating it.

    Reply

  23. I just finished a meatloaf that I’ve been making for almost 2 decades. Use a mixture of ground beef, ground pork and ground lamb, with roasted garlic, sauteed onion and green pepper (to get the raw taste that some times happens), oatmeal, a couple of eggs and 3/4 cup of ketchup. I use my 9 inch cast iron skillet that I have lined with bacon and then lattice the top with more bacon, a bout a pound in total. I usually pour the grease off three times during baking. One of the benefits is that the meatloaf shrinks during cooking so the side get crispy.

    Reply

  24. This sounds so good! I will definitely try this. And I too love the leftovers in a sandwich. If there ARE any leftovers! 🙂

    Reply

  25. My mother in law use to put a can of alphabet soup in hers along with the onions and bell pepper. It was really good. I use oats or breadcrumbs, whatever I have on hand. Will have to try your recipe.

    Reply

  26. I tried this last night. I had some bloody mary mix I obtained at the hardware store. Weird, I know. I kept meaning to use it, but we never seem to have vodka around the house. I wasn’t exactly sure what I’d think about the flavor, but it was really tasty and the meatloaf was moist. Rather than using any kind of glaze for the top, I decided to leave the meatloaf bare this time. I ate it with A-1 on the side. Mmmmmmmmm mmmm! I’m tucking this recipe away in my keeper box.

    Reply

  27. As a novice chef recently inspired to spend more time in the kitchen, I was referred to your blog. This was my first meatloaf and it won’t be the last! My fiancé loved it! So simple and so delicious. In fact, a friend mentioned she’s tried many other meatloaf recipes but still just couldn’t prepare a good meatloaf, so I sent her this one! Thanks!

    Reply

  28. I love this idea and I LOVE me some meatloaf. I also bake mine in a larger pan for the reasons you do (end piece is my fav too!) I have been using Ro-tel tomatoes in my meatloaf for ages to get that zing. I will try the Bloody Mary trick! Meatloaf sandwich on white bread so fresh it sticks in the roof of your mouth (With Dukes is course) is amazing!

    Reply

  29. Tastes great! I cook my meatloaf in a cast iron skillet. Pour any grease off halfway through and then again when it’s done. Also, cover top with ketchup and bake last 10 minutes.

    Reply

  31. I’ve cooked this at least a half dozen times and my son requested it for his birthday dinner. I do add a touch of honey to the ketchup and Bloody Mary mix for the topping because I love the sweet touch it gives. This is a great recipe – and crazy simple!

    Reply

    • Thanks so much, Debra! And happy birthday to him! I’m certainly going to have to try the honey because my other recipe includes a bit of brown sugar in the topping and I really like the sweetness in that recipe. Thanks for sharing!

      Reply

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