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Southern Meatloaf Recipe

When it comes to perfect comfort food, you really can't beat my Southern meatloaf recipe. Ground beef is combined with saltine crackers, egg, onion, bell pepper, and a variety of sauces and spices for extra flavor.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

My traditional meatloaf recipe is easy to prepare. With this no-fail recipe, it's a case of mixing all the meatloaf ingredients before shaping them into a loaf and placing them onto a sheet pan. Then it's over to the oven to do all the hard work.

I like to top my classic southern meatloaf with a simple ketchup and brown sugar glaze; this really finishes the whole dish off.

This meatloaf packs a real punch of flavor, so I keep any sides simple. However, I almost always serve it with creamy mashed potatoes for the ultimate comforting family dinner.

If you are lucky enough to have any leftover meatloaf, it makes a delicious sandwich filling the next day!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Base & Binder: ground beef (85/15 is my preferred choice), egg, saltine crackers (crushed for texture)
  • Vegetables: onion, green bell pepper
  • Seasonings: garlic powder, paprika, kosher salt, black pepper
  • Moisture & Flavor: beef broth (keeps it tender), Worcestershire sauce (adds depth)
  • Topping/Glaze: ketchup, brown sugar (for a sweet-savory finish)
Southern meatloaf ingredients

How to make my Southern Meatloaf recipe 

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil and set it aside. 

Place the crackers in a large bowl, and pour the beef broth over the crackers. Set aside for about 5 minutes. This is called creating a panade, and it’s what helps bind the meatloaf while keeping it moist and tender, rather than dense or dry.

Large silver bowl with crushed saltine crackers

Add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and ground beef to the bowl. Use clean or gloved hands to stir the mixture until it is thoroughly combined.

Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf. 

Large silver bowl with raw meatloaf mixture

Place the meat mixture onto the sheet pan and form an oval-shaped loaf. 

Top down image of raw meatloaf set onto a lined sheet pan ready for oven

Bake the meatloaf in a preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit. 

When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking. 

Close up image of glazed meatloaf on a wooden board

Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Tanya's Top Tips

These tips will help you make the best Southern meatloaf you've ever tasted. 

  • Don't be heavy-handed when mixing the meatloaf ingredients. Overworking the meat will only result in a dense and tough meatloaf.
  • The onion and bell pepper are added for flavor, so dice them small, so that they will soften nicely during the cooking.
  • Fry a small piece of the meatloaf mixture in a skillet, taste it, and check the seasoning before you shape and cook the meatloaf. If you want more salt and seasoning, this is where you should add it.
  • Once cooked, rest the meatloaf for 10 minutes before slicing and serving. This will allow the juices to be absorbed back into the meatloaf, resulting in a moist and juicy meatloaf.
Glazed meatloaf set on a wooden board, with bowl of mash, bowl of green peas and gravy jug set alongside

Variations 

  • When glazing the meatloaf, swap the ketchup for BBQ sauce, sweet chili sauce, or tomato paste.
  • A spoon of Dijon or whole grain mustard can be added to both the meatloaf and the glaze for extra flavor.
  • Sub the ground beef and make a turkey meatloaf instead.

How to adjust this Southern meatloaf recipe  

This recipe serves eight but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this meatloaf, double all the ingredients. Rather than making one large meatloaf, I suggest splitting the mixture into two and creating two smaller meatloaves.

Halve: If you're only serving four diners and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller meatloaf will cook faster.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

How to serve my Southern meatloaf recipe  

Creamy mashed potatoes are always on the menu when I serve meatloaf. Try my Creamy Instant Pot Mashed Potatoes or my Garlic Mashed Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

For vegetable sides, I like to add some green peas or some simple steamed broccoli. My Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, and Creamed Corn would work with this dish too.

How to store meatloaf

  • Meal Prep: Assemble meatloaf on a lined sheet pan, cover with foil, and refrigerate until ready to bake. Glaze can also be made ahead and stored in the fridge.
  • Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat in the oven, covered with foil to prevent drying.
  • Freeze (Raw): If using fresh beef, freeze the uncooked meatloaf for 3 months. Thaw fully before baking and glazing.
  • Freeze (Cooked): Cool completely, then freeze up to 3 months in an airtight container.
White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

FAQs:

What is the secret to moist meatloaf?

When it comes to cooking the best moist meatloaf, the trick is to add moisture to the meatloaf mixture. The eggs, onions, ketchup, Worcestershire sauce, and beef broth in this recipe not only add flavor but also add moisture.

What ingredients keep meatloaf from falling apart?

Both the saltine crackers and the egg used in this southern meatloaf recipe help to bind the meatloaf together.

Can you substitute breadcrumbs for the saltine crackers in meatloaf?

If you don’t have crackers, regular or panko breadcrumbs are excellent substitutes.

If you have tried this Southern meatloaf recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.
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4.74 from 15 votes

Southern Meatloaf Recipe

Southern meatloaf recipe combines ground beef with crackers, egg onion, bell pepper and a variety of sauces and spices for extra flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: best meatloaf recipe, classic meatloaf, Old fashioned meatloaf recipe, Southern meatloaf recipe, traditional meatloaf
Servings: 8 people
Calories: 390kcal
Author: Tanya

Equipment

Ingredients

  • 20 saltine crackers crushed
  • ½ cup beef broth
  • 1 medium onion diced
  • ½ green bell pepper diced
  • 1 egg lightly beaten
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 lbs ground beef

For glaze

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil and set it aside.
  • Place the crackers in a large bowl and pour the beef broth over the crackers. Set aside for about 5 minutes.
  • After 5 minutes, add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and beef to the bowl. Use clean or gloved hands and stir the mixture until thoroughly combined. Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf.
  • Place the meat mixture onto the sheet pan and form an oval loaf.
  • Bake the meatloaf in preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit.
  • When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking.
  • Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Video

Notes

  • If you don’t have crackers, regular or panko breadcrumbs can be subbed. 
  • I suggest an instant-read thermometer to ensure that the meatloaf has reached an internal temperature of 165 degrees Fahrenheit.

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 663mg | Potassium: 475mg | Fiber: 1g | Sugar: 13g | Vitamin A: 298IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg

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Brown Stew Fish

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.

A black skillet containing brown fish stew with a bowl of rice and peas and Scotch bonnet peppers set alongside

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Jamaican brown stew fish is one of my favorite Caribbean stew fish recipes. I use snapper as it is a firm fish that can be fried first and doesn't break apart before the rest of the ingredients are added to the dish.

I use the whole fish in this recipe; nothing goes to waste, and it imparts lots of flavor to the finished dish.

To brown this stew fish, I use browning in the sauce. Browning adds a caramel color to darken the sauce, and also a real depth of smoky flavor. A Scotch bonnet adds a kick of heat, but if you prefer it less spicy, leave it out. You can find browning in most major markets, or you can make your own homemade browning.

My brown stew snapper recipe is quick to prepare and can be on the table in 20 minutes. There is no need to marinate the fish for hours; simply season it with a blend of dried herbs and spices, then cook.

I grew up with this family-favorite recipe, and if you like the flavors in this traditional Jamaican dish, you should try my Brown Stew Chicken recipe, too.

Ingredients

Brown stew fish recipe ingredients set out in white bowls

Here is what you will need for this recipe.  

  • Whole snapper
  • Brown sugar
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Paprika
  • Dried thyme
  • Black pepper
  • Allspice
  • Oil
  • Yellow onion
  • Green bell pepper
  • Scotch bonnet
  • Garlic
  • Ketchup
  • Browning sauce
  • Water

How to make my brown fish stew recipe 

My Brown Fish Stew recipe simple to prepare and cook. You can also print this recipe out using the recipe card below.

A white bowl containing spiced and seasoned snapper fillets

Prepare the fish by washing the fish in water with lime juice, removing any remaining scales, cutting the fins, and patting the outside of the fish dry.

Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.

A black skillet with cooked snapper fillets

Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.

Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan. 

A black non-stick skillet containing sliced onion, green bell pepper and chopped red chili
A black skillet with cooked vegetables

Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes.

Now add the garlic and sauté for an additional minute. 

A close up image of a black skillet with brow stew fish

Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve and enjoy.

Tanya's Top Tips

These tips will help you make the best brown stew fish you've ever tasted. 

  • This is a quick cook, so get all your ingredients set out before you start cooking.
  • Wash the fish and pat it dry, the fish will cook better if dry.
  • Don't be heavy handed with the seasoning, be accurate and use the quantities detailed on the recipe card, that way you will not overpower the flavor of the fish.
  • Make sure you get the oil nice and hot before you add the fish. I like to use a thermometer to ensure the oil has reached the right temperature.
  • If you prefer a pan-fried fish filet version, pan-fry fish filets and proceed with the recipe.

Variations 

This brown stew fish recipe is full of flavor, but here are some suggestions if you want to mix things up.

  • I've used red snapper, but you use any meaty fish, for example parrot or king fish. Use a fish that isn't too delicate and won't break apart when being fried.
  • Add in extra veggies, like okra or some carrot.
  • If you don't like your food too spicy, then leave out the Scotch bonnet.
  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then, proceed with the remainder of the recipe. 
A black skillet with cooked snapper fillets and vegetables

How to adjust this brown stew fish recipe  

This recipe serves two but can be adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To feed larger groups of diners, double or even triple the recipe. However, if feeding larger numbers use more than one skillet. You don't want to overcrowd the pan otherwise the fish will steam, rather than fry and you won't get that delicious crispy skin.

Halve: If cooking for one, cut the ingredients in half.

How to serve Jamaican brown stew fish 

This fish stew packs a real flavor punch, so I like to keep any sides simple. Serve the stew over rice with a side of cabbage.  Try my Jamaican Rice and Peas (Pressure Cooker), along with either this delicious Jamaican Cabbage or these fried dumplings.

A black skillet with brown stew fish and a bowl of rice set alongside

FAQs:

Can brown stew fish be prepared ahead?

This is a dish that is best served fresh. If you want to get ahead then I suggest getting all the ingredients prepared earlier in the day, then you can store them in the refrigerator until you are ready to cook.

How do you store leftover fish stew?

I think this is dish best served fresh from the pan, ensuring that delicious crispy skin. However, once cooked, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Can you freeze fish stew?

Once cooked and cooled place the stew into an airtight container and store in an airtight container for up to 3 months. Try to ensure that the fish is covered in liquid to stop it from drying out.

Here are some of my other favorite Jamaican recipes for you to try:

If you have tried this Jamaican brown stew fish recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A black skillet with cooked snapper fillets and vegetables
Print Recipe
4.67 from 3 votes

Brown Stew Fish

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: brown stew fish, brown stew snapper recipe, caribbean stew fish, jamaican brown stew fish
Servings: 2
Calories: 1246kcal
Author: Tanya

Equipment

Ingredients

  • 2 fresh snapper fillets cut into quarters
  • 1 tablespoon brown sugar
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • ¼ cup oil
  • 1 yellow onion halved and sliced
  • 1 green bell pepper halved and sliced
  • 1 Scotch bonnet seeds removed and chopped
  • 2 cloves garlic chopped
  • 1 tablespoon ketchup
  • 1 teaspoon browning
  • ¾ cup water

Instructions

  • Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.
  • Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.
  • Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan.
  • Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes. Add garlic and sauté for an additional minute.
  • Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve immediately and enjoy.

Notes

  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then proceed with the remainder of the recipe. 

Nutrition

Calories: 1246kcal | Carbohydrates: 23g | Protein: 187g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 2990mg | Potassium: 4087mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1777IU | Vitamin C: 76mg | Calcium: 349mg | Iron: 3mg

by Leave a Comment

Air Fryer Green Beans

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes. They can be paired with a variety of entrees for a complete meal or served with other air fryer vegetables for a full vegetarian meal. This is a dish your whole family will love. 

cooked green beans in a white serving bowl

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This green bean recipe is the perfect addition to a weeknight dinner or a holiday meal. It's versatile and can be cooked with other vegetables or seasonings and topped with sliced almonds, cheese, or lemon juice. It's a low carb option and a great alternative to eating a meal piled high with pasta and bread. This is one recipe you need to add to your rotation!    

Ingredients

ingredients in bowls on a white background

There are only four ingredients for this simple recipe.

  • Green beans
  • Olive oil 
  • Salt 
  • Pepper 

How to make air fryer green beans 

The steps to make this easy air fryer recipe is incredibly quick and easy. You can get this dish on the table in under 15 minutes.

raw beans in a glass bowl

Preheat the air fryer to 380 degrees Fahrenheit. Then, toss the green beans with olive oil, salt, and pepper.

green beans in the basket of an air fryer

Place the green beans in a single layer in the pre-heated air fryer and cook for about 8 minutes or until tender.

Shake the basket halfway through cooking.

cooked green beans in a white serving bowl

Serve with a squeeze of lemon juice.

Expert Tips

These tips and tricks will help you make this easy green bean recipe.

  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans. 
  • Swap out the green beans for asparagus if you don’t like beans or can’t find them at the store.
  • You can use avocado oil or a cooking spray instead of olive oil. 
  • Add other fresh veggies to the air fryer as well for a hearty vegetarian weeknight dinner. 

What can I add to this dish?  

You can add all kinds of ingredients with your green beans depending on what you like best or if you're pairing it with your meal. Here are some options for this tasty side dish.

  • Bacon 
  • Pancetta 
  • Toasted almonds 
  • Carrots 
  • Parsnips 
  • Lemon zest  
  • Parmesan cheese
  • Potatoes
  • Spicy 
  • Garlic 
  • Red pepper flakes
  • Panko breadcrumbs
  • Garlic powder
  • Chili powder
  • Top with soy sauce   
cooked green beans in a white serving bowl

Different ways to cook green beans 

Besides cooking this easy side dish in the air fryer, you can also make them in the instant pot, sauté them, or boil them.

Each option gives you a different result and texture.

Cooking them in a pressure cooker or boiling them in a pot is a wet cooking method that will make them incredibly tender all the way through.

Sautéing and air frying are dry heat methods that will make them crispy on the outside while cooking them on the inside.

How to pick the best green beans

Cooking a side of green beans to go with dinner is a delicious way to eat your vegetables.

To make crispy green beans, it's best to buy them fresh. You can usually find them in your local grocery store in the summer when they're in season.

If not, look for the closest farmer's market and buy them from there. You'll find the best selection at the farmers market, which will make the perfect side dish.

If you're really craving green beans but they aren't in season, you can use canned or frozen beans instead. The texture will be much softer, and they won't need to cook as long.

cooked side dish in a white serving bowl

How to prep green beans before cooking?  

Between getting your tender green beans home from the store and taking that first bite, what do you need to do?

Once you get the green beans home, prep them to cook by cutting or snapping off the ends. Then all you have to do is toss them with the oil and seasonings, and into the air fryer basket they go.

There's no need to soak the string beans before cooking when making them in the air fryer. This handy appliance will cook them all the way through with no trouble.  

How to serve air fryer green beans   

Serve this green beans recipe with seafood like baked salmon, shrimp, or scallops. They also go well with casseroles or heavy dishes to help balance out the meal.

You can also serve them as a healthy side dish with your favorite dipping sauce.

Try serving them with smothered pork chops, air fryer turkey thighs, or this oven-baked shrimp recipe. 

How to store 

Refrigerate: Store leftover green beans in an airtight container in the fridge for up to three days.

Reheat: Heat the beans in the same container or on a plate in the microwave in 30-second increments or until heated all the way through.

Alternatively, you can reheat them in the air fryer. This option will firm them up a bit, whereas the microwave will keep them soft.

Freeze: It's not a good idea to freeze cooked green beans. They will be too mushy when they thaw to be used well. The good news is that you can always cook up a batch quickly in the air fryer.

FAQs

How long should green beans cook in the air fryer? 

Green beans need about 8-10 minutes to be perfectly cooked. You can adjust this easy recipe based on your preference. 

Why are my green beans mushy? 

The biggest reason why your green beans might be mushy is that they were cooked too long. 

If they are too hard or crunchy, they weren’t cooked long enough. 

It's best to taste them to test and see if they cooked to your liking.

Can I use frozen green beans to make this dish? 

It’s best to use fresh green beans, but you can use frozen as well. The longer you allow them to thaw before cooking, the less time they will need in the air fryer.

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked green beans in a white serving bowl
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Air Fryer Green Beans

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes and served with other sides and main dishes.
Prep Time5 minutes
Cook Time8 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer green beans
Servings: 4 servings
Calories: 57kcal
Author: Tanya

Ingredients

  • 12 ounces fresh green beans trimmed
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • In a large bowl, toss the green beans with olive oil, salt, and pepper.
  • Place the green beans in the air fryer and cook for about 8 minutes or until tender. Shake the basket halfway through cooking.

Notes

Notes:
  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans.

Nutrition

Serving: 4g | Calories: 57kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

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Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of both savory and sweet dishes. This simple sauce will add smoky and slightly sweet notes to any dish.

A jar filled with browning sauce set on a marble counter

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

My pantry is never without a bottle of this best Jamaican browning sauce, ready to add real depth of flavor to the dishes I like to cook at home. It works well with braised oxtail and in stews. However, I also like to add it to rich and fruity Jamaican cakes.

A homemade Jamaican browning sauce is a great alternative to store bought sauces. There is no salt or unnecessary preservatives or additives in this sauce. Just some brown sugar and water which makes it a budget friendly option too.

In this post I explain what browning sauce is, how simple it is to prepare, and how you can use it.

What is browning sauce?

Jamaican browning sauce is a sauce made by caramelizing sugar until it's rich and deep in color, then adding some water to it. You can also add a touch of salt to the sauce if you wish.

Browning sauce is used to flavor and season food and should not be confused with brown sauce, which is more of a sweet/savory condiment.

What does browning sauce taste like?

This sauce has a rich, deep smoky and slightly sweet flavor. It can be added to both savory and sweet dishes. Try adding a little to anything from stews and braised meat dishes, to spiced ginger cakes. Just don't be too heavy handed, as it can taste bitter.

Ingredients

A jug of water and a cup of brown sugar

With only 2 ingredients, here's what you will need for this recipe:

  • Brown sugar
  • Warm water

How to make browning sauce?

A black non-stick skillet containing brown sugar

Place brown sugar in a small non-stick pot over medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes. 

A black non-stick skillet with melted sugar and water

Once the brown sugar has melted, continue stirring consistently until it gets very dark, almost black. This should take about 2-3 minutes. 

A black non-stick skillet with cooked browning sauce

Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use. 

Can I adapt the flavor of the sauce?

When making your own browning sauce it all comes down to personal taste. Here are some suggestions of how you could adapt it.

  • Add a touch of salt (I don't as I like to use it in sweet ginger cake as well as savory dishes).
  • Swap the water for some beef, chicken or vegetable broth for a real savory flavor.
  • If you don't have brown sugar, swap it for some white sugar.
Browning sauce being poured from a spoon into a small white bowl of sauce with a jar of sauce in the background

How to use browning sauce?

I love adding this simple sauce to a variety of both savory and sweet dishes. Think of it as a seasoning, rather than a sauce, adding a hint of smoky, sweetness, and dark color. Try it in my Jamaican Oxtail recipe, my Brown Stew Chicken, or Brown Stew Fish. For a sweet twist add it to my Jamaican Black Cake, and it would also work in deep, rich ginger or rum cakes too.

You can also add this sauce to make your favorite gravies, like onion gravy and brown gravy, adding a richer and deeper color to them.

Recipe Tips

  •  Do not walk away from the pan when making this sauce, otherwise you risk the sugar burning and sticking to the pan.
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan. It will also make cleaning up afterwards a whole lot easier.
  • Take care when adding the water to the molten sugar to ensure you don't burn yourself.
A hand holding a jar filled with browning sauce being poured into a small white bowl

FAQs

How do I store browning sauce?

Browning sauce should be stored in an airtight container in the refrigerator. 

How long will browning sauce last?

If stored in an airtight container in your refrigerator, this sauce will keep for up to 6 months.

Can I add salt to browning sauce?

This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred.

More Sauces & Seasoning Mixes

Homemade sauces and spice blends are a simple way of packing real flavor into our food, elevating it from good to great. Here are some of my favorite recipes for you to try.

If you have tried this homemade browning sauce recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

A jar filled with browning sauce set on a marble counter
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4.87 from 15 votes

Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of dishes, including stews, braised meats and even spicy ginger cakes.
Cook Time8 minutes
Resting time5 minutes
Total Time13 minutes
Course: Sauce, Seasoning
Cuisine: Caribbean, Jamaican
Keyword: browning sauce, homemade browning sauce, jamaican browning sauce
Servings: 0.3 cup
Calories: 279kcal
Author: Tanya

Equipment

  • 1 non-stick pan or skillet

Ingredients

Instructions

  • Place brown sugar in a small non-stick pot over a medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes.
  • Once the brown sugar has melted, continue stirring constantly until it gets very dark, almost black. This should take about 2-3 minutes.
  • Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use.

Video

Notes

  • Browning can be stored in the refrigerator for up to six months in an airtight container. 
  • This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred. 
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan.

Nutrition

Calories: 279kcal | Carbohydrates: 72g | Protein: 0.1g | Sodium: 24mg | Potassium: 98mg | Sugar: 71g | Calcium: 63mg | Iron: 1mg

by 1 Comment

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or cilantro rice. It's a beautiful centerpiece for your dinner table and is the best way to use a whole chicken.

chicken pieces in a baking dish

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This roasted chicken has become one of my family's favorite chicken recipes. The chicken is juicy and seasoned, my family loves it. For this recipe, I use mayonnaise to spread on the chicken pieces. I do the same with turkey breast, resulting in the most flavorful and juicy poultry pieces.

This dish will be one of your favorite chicken recipes. There's no limit to the type of chicken you can use for this dish. Try chicken legs, skin-on chicken breasts, or even bone-in chicken thighs for this recipe. While the chicken cooks, prepare the side dish to go with your meal. This is the perfect meal for the home cook to dazzle friends and family.

Ingredients

ingredients labeled for oven roasted chicken pieces

The ingredients for this easy recipe can be found at your local grocery store.

  • Whole chicken cut into pieces
  • Mayonnaise 
  • Kosher salt 
  • Italian seasoning 
  • Garlic powder 
  • Black pepper 
  • Onion powder 
  • Paprika 
  • Parsley  

How to make oven-roasted chicken pieces

Preheat the oven to 425 degrees Fahrenheit.

marinade for chicken mixed with a spoon in a bowl

Stir together the mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika. 

raw chicken pieces in a white baking dish

Rub this mixture over the chicken pieces and under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating. 

Place chicken pieces on a baking dish in a single layer, making sure the chicken does not overlap. 

Bake the chicken in the hot oven until the skin is golden brown and a meat thermometer registers that the internal temperature is at least 165 degrees Fahrenheit. 

chicken pieces in a baking dish

Remove the chicken from the oven and sprinkle with fresh parsley.

Allow it to sit for 5-10 minutes before serving. Enjoy!

Expert Tips

These tips and tricks will help you make this excellent recipe your own.

  • Break down a whole chicken or ask your butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ if they’re large to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe. 
  • Use a digital thermometer to make sure the temperature reaches 165 degrees in the thickest part of the meat before removing it from the oven.  
  • Save the pan drippings to make a sauce or gravy to pour over the chicken before serving.  
  • Let the chicken rest for at least 5 minutes before serving to let the juices flow back through and make the chicken moister. 
  • Besides serving the chicken leg quarters or other pieces whole for dinner, you can also cut or shred them to use in other dishes like casseroles, soups, or salads.
  • Add fresh rosemary or thyme to the baking pan to really bring out those herby flavors.  

Variations 

This simple chicken recipe is easily adaptable, and you can change the ingredients out for your favorites. Here are some tasty options to try:

Marinade: Use buttermilk, sour cream, or yogurt in place of the mayo.

Seasonings: Rub with dried or fresh herbs like tarragon, parsley, thyme, rosemary, or add cayenne pepper, curry powder, red pepper flakes, or lemon pepper seasoning. 

Vegetables: Carrots, parsnips, sweet potatoes, russet potatoes, butternut squash, acorn squash. 

juicy chicken on a white serving plate

All about the marinade  

This delicious marinade is brushed on 15 minutes before starting to cook the chicken. However, you can marinate it for longer, up to 24 hours.

You can also change the ingredients for the marinade if you'd like to play with the recipe and use your favorite seasonings.

Other ways to cook chicken?  

Besides cooking a chicken dinner in the oven, you can also make it in an instant pot or airy fryer.

You can cook chicken pieces or even a whole bird in the pressure cooker. If you're using a whole bird, make sure it will fit in your instant pot first. 

Season the chicken, pour in at least one cup of chicken stock, seal on the lid, and cook under pressure. Naturally release the pressure for 15 minutes and then use a quick release. 

Carefully remove the lid and the chicken from inside. Be careful when you take out the chicken because it will be very tender, and it may fall apart easily.

To cook the chicken pieces in an air fryer, marinate them as usual, set them in the air fryer basket or roasting pan, and cook until browned, about 25 minutes. Flip the chicken over halfway through cooking to ensure they're cooked all the way through.  

chicken pieces in a baking dish

How to serve oven-roasted chicken pieces  

Serve these chicken pieces with roasted vegetables, rice, mashed potatoes, or other side dishes. 

Some great options include smothered potatoes, southern fried apples, Jamaican cabbage, sweet potato salad, or air fryer sweet potato wedges.

How to store 

Refrigerate: Store leftover roast chicken in an airtight container in the fridge for up to five days.

Reheat: Reheat the leftover chicken on a plate in the microwave in 30-second increments until heated all the way through.

Freeze: Freezing chicken is a great way to save it for later. Wrap it in plastic wrap and keep it in a large freezer bag in the freezer for up to three months.

FAQs

Why is my chicken mushy? 

If you notice that your marinated chicken tastes mushy, check how long you let it marinate. It should only be for a couple of hours for chicken pieces up to 12 hours for a whole chicken.

Do I need to baste chicken pieces? 

It’s not necessary to spoon the liquid and chicken juices from the bottom of the pan over the pieces as they cook, but you can if you want to.

Which chicken pieces are best to roast? 

You can roast any piece of the chicken. I suggest roasting all pieces and deciding which ones you prefer.  

chicken pieces in a baking dish
Print Recipe
4.50 from 2 votes

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or rice.
Prep Time20 minutes
Cook Time40 minutes
Rest time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: oven roasted chicken
Servings: 4 servings
Calories: 463kcal
Author: Tanya

Ingredients

  • 1 whole chicken cut into 12 pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon fresh parsley for garnish

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika to a small bowl and stir to combine.
  • Rub mixture over chicken pieces. Be sure to rub some under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating.
  • Place chicken pieces in a 13x9 baking dish in a single layer, making sure the chicken does not overlap.
  • Bake in preheated oven for 35-40 minutes until the chicken skin, is golden, and a quick read thermometer registers at least 165 degrees Fahrenheit.
  • Remove the chicken from the oven and sprinkle with fresh parsley. Allow the chicken to sit for 5-10 minutes before serving. Enjoy!

Notes

Notes:
  • Break down a whole chicken or ask your Butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe.

Nutrition

Serving: 4g | Calories: 463kcal | Carbohydrates: 1g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 761mg | Potassium: 394mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg

by Leave a Comment

Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Turkey breast is a really lean meat, and has a reputation for being dry and tasteless. Nothing could be further from the truth when it comes to my sous vide turkey breast recipe. The slow, gentle cook ensures juicy, succulent, tender slices of turkey breast every time.

Also the blend of spices used to coat the turkey, and the quick brown under the broiler once its cooked, transform the flavor.

My sous vide turkey breast is a real treat and is making this the perfect centerpiece for your Thanksgiving or Christmas dinner table. However, it's not just for the holidays, but for enjoying any weekend with my family.

Once you've mastered the art of sous vide, you will be using this technique time and again. This method of cooking works well with a whole host of other ingredients, from meat and poultry, to fish, vegetables and even eggs. So why not get creative and give it a try?

Be sure to try my sous vide pork chops or sous vide filet mignon.

Why sous vide turkey breast?

Sous vide is a healthy cooking method and requires less oil and fat that more traditional cooking methods, like roasting.

The slow cooking process ensures the meat is cooked through, whilst retaining all the flavor within the bag the turkey breast is cooking in, nothing escapes. This method results in moist, juicy, flavorful turkey every time.

Ingredients

Sous vide turkey breast ingredients

Here is what you will need for this recipe.  

  • Boneless turkey breast
  • Mayonnaise
  • Poultry seasoning
  • Cajun seasoning
  • Kosher salt
  • Garlic powder
  • Black pepper

How to make my Sous Vide Turkey Breast 

Sous vide water bath with immersion circulator attached

Clip the immersion circulator to the side of the large pot or basin.

Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook.

Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.

Whole turkey breast coated in spice blend set into a white bowl

In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine.

Spread this mayonnaise mixture over the turkey breast on all sides. 

Whole turkey breast in sous vide bag having air removed
Whole turkey breast in sous vide bag ready for cooking

Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag.

Remove the air from the bag and seal it. 

Water bath containing bag with whole turkey breast and immersion circulator attached

Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours.

Sheet pan with whole turkey breast just taken from sous vide

Remove the turkey breast from the water and bag and pat it dry.

Sheet pan with whole roasted turkey breast

To Brown the skin - Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven.

Allow the turkey breast to broil for 5-10 minutes, flipping halfway so that it browns on all sides.

Expert Tips

These tips will help you make the best turkey breast you've ever tasted. 

  • Take the turkey breast out of the refrigerator 1 hour before cooking and allow it to come to room temperature. This results in a more even cook as the meat is not too cold.
  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours. With this method you can't overcook the turkey.
  • Always brown the turkey breast before serving as it will really intensify the flavor.
  • Once the turkey breast has been browned under the broiler, rest it for 10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey.
Sheet pan with roasted and sliced turkey breast

Variations 

This blend of spices and seasonings I use to coat the turkey breast add lots of extra flavor. Here are some suggestions if you want to mix things up.

  • I have used a boneless turkey breast but this method works with bone-in turkey breast too.
  • Play with the flavors of the spice blend, for example use Italian seasoning along with the poultry seasoning.
  • Add some fresh herbs like thyme, sage, or rosemary.
  • Crush some fresh garlic cloves.
  • Add some fresh lemon or orange zest.
White plate with slices of turkey breast, mashed potato and green beans

How to serve my sous vide turkey breast  

Turkey is a very versatile meat and works with many different sides. I always like to serve potato, one or two veggie sides and some Homemade Gravy.

When it comes to great tasting sides you can't beat my Creamy Instant Pot Mashed Potatoes, Scalloped Potatoes with Blue Cheese or my Garlic Mashed Potatoes. For a great alternative to regular potatoes try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

For vegetable sides I like to add some green peas, or some simple steamed broccoli. Try my Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, Smothered Green Beans, Carrot Soufflé or Marinated Air Fryer Vegetables.

How to store cooked turkey breast

To meal prep: The turkey breast requires to cook gently for 3 hours in the water bath. However, you can then leave it sitting for a further 3-5 hours. This is a great recipe to prepare earlier in the day, leave the turkey sitting in the water bath, then pop it under the broiler to brown when you are ready to serve.

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

FAQs:

How long does it take to cook a turkey breast in a sous vide?

Cooking times will depend on the size of the turkey breast. I cook a 3 pound, boneless turkey breast for 3 hours.

What temperature do you sous vide turkey breast?

I cook turkey breast in the sous vide at 145F degrees to ensure it is cooked to well done.

Can you sous vide a whole turkey?

I don't recommend cooking a whole turkey sous vide. It is difficult to get the temperature right when cooking the whole bird as the temperatures required to cook the white breast meat and dark leg meat are different.

Do I need to brine the turkey before cooking it sous vide?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast.

If you have tried this Sous Vide Turkey Breast recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

White plate with slices of turkey breast, mashed potato and green beans and a gravy jug, napkin and cutlery set alongside
Print Recipe
4.67 from 3 votes

Sous Vide Turkey Breast

Sous vide turkey breast cooked low and slow and flavored with a spice blend of poultry seasoning, Cajun seasoning and other spices. The result is perfect moist and tender turkey every time.
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: how to sous vide turkey breast, sous vide turkey breast
Servings: 10
Calories: 254kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Clip the immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.
  • In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine. Spread this mayonnaise mixture over the turkey breast on all sides.
  • Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag. Remove the air from the bag and seal it.
  • Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours. * see notes below
  • Remove turkey breast from the water and bag and pat it dry.

To brown the skin:

  • Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven. Allow the turkey breast to broil for 5-10 minutes, flipping halfway.

Notes

  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours.

Nutrition

Calories: 254kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 232mg | Potassium: 385mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg

by Leave a Comment

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

As a Reynolds Wrap® Ambassador, I’m excited to show you how to use Reynolds Wrap® Heavy Duty Foil.

My family loves quick and easy dinners, especially ones that can easily be made on a sheet pan, and this pork tenderloin dish keeps showing up on rotation at our house. 

This pork tenderloin is quickly marinated in a sweet and tangy mustard sauce and then roasted alongside seasoned potatoes and carrots. You can make it in less than an hour, and the recipe is mostly hands-off. 

To make this recipe, I line my sheet pan with Reynolds Wrap® Heavy Duty Foil. Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking

heavier foods since you don't have to worry about ripping or tearing. It's the ideal way for me to protect my sheet pans from the juices and liquids of the pork tenderloin and vegetables. Plus, it makes my life easier by keeping cleanup a breeze. I simply throw the foil away once dinner is made. 

Check out my other easy sheet pan recipes, like Baked Jamaican Jerk Shrimp and Baked Cauliflower Wings.

Ingredients for Mustard Glazed Pork Tenderloin with Carrots and Potatoes

ingredients for pork tenderloin with carrots and potatoes on white background
  • Reynolds Wrap® Heavy Duty Foil - a strong and durable foil to line the sheet pan before baking. This will protect your sheet pan from the sticky glaze and help with clean-up. 
  • Glaze - yellow mustard, brown sugar, minced garlic, Italian seasoning, kosher salt, and ground black pepper are the perfect tangy and sweet combo. Use this glaze to marinate the pork tenderloin for tons of flavor.
  • Pork tenderloin - a lean and juicy cut of pork that cooks quickly. This cut is perfect for busy weeknights. 
  • Vegetables - I use red baby potatoes and carrots, but feel free to mix in your favorite veggies. Chop 1-inch pieces to ensure the vegetables and pork tenderloin finish cooking at the same time. 

How to make Mustard Glazed Pork Tenderloin with Potatoes and Carrots

First, make your marinade by adding yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Stir to combine.

mustard glaze in white bowl

Place pork tenderloin in a bowl and pour the mustard mixture over pork tenderloin, covering all sides. Cover with Reynolds Wrap® Heavy Duty Foil and set aside. 

foil paper being placed over pork tenderloin

Allow the pork to marinate for 30 minutes to 1 hour. Alternatively, allow your pork to marinate for longer, but no longer than 24 hours. 

Preheat the oven to 425°F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.

Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper. 

Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables. Discard the marinade. 

raw pork tenderloin and vegetables on sheet pan prior to baking

Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145°F and the potatoes and carrots are tender. 

Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

pork tenderloin on white plate with vegetables

How do you cook a pork tenderloin without it drying out?

Pork tenderloin is lean and delicate meat, so it's important not to overcook it. The best way to cook pork tenderloin is to roast it in a hot oven until the internal temperature reaches 145°F. This will ensure that the pork is cooked but still juicy and delicious.

What's the difference between pork loin and pork tenderloin?

Pork loin and pork tenderloin are two different cuts of meat from the pig. Pork loin is a larger, thicker cut of meat from the back of the pig, while pork tenderloin is a smaller, thinner cut of meat that comes from the underneath the backbone of the pig. Both cuts of meat can be roasted, but pork tenderloin is more delicate and can dry out quickly if overcooked. 

How to pick the best pork tenderloin?

When shopping for pork tenderloin, look for a cut that is about 1-1.5 pounds in size and has a consistent thickness throughout. The color of the pork should be a pinkish hue with some marbling in the tenderloin. 

Why Heavy Duty?

Reynolds Wrap® Heavy Duty Foil is a high-quality foil and food safe, making it my go-to choice in the kitchen. 

Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking heavier foods since you don't have to worry about ripping or tearing. In this recipe, the foil protects the sticky marinade from touching the foil pan, making cleanup much easier. 

pork tenderloin with carrots and potatoes on white plate with foil paper in box in the background

Expert Recipe Tips

  • Use Reynolds Wrap® Heavy Duty Foil to line your sheet pans. The mustard glaze for this recipe is sticky and can be a pain to wash off a sheet pan once baked on. Baking on  foil allows your sheet pans to stay clean and is less work when washing the dishes. 
  • This recipe can easily be doubled. Keep the baking time the same. 
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously. 

I hope you enjoy this delicious and flavorful mustard-glazed pork tenderloin with potatoes and carrots. 

Looking for more quick weeknight meals? Try these out:

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil
Print Recipe
5 from 1 vote

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.
Prep Time30 minutes
Cook Time27 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Keyword: mustard glazed pork tenderloin, pork tenderloin recipe
Servings: 4 people
Calories: 459kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Heavy Duty Foil
  • ¼ cup yellow mustard
  • 3 Tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon ground black pepper
  • 1 1.5 lb pork tenderloin, patted dry
  • 6 baby red potatoes chopped into 1-inch pieces
  • 3 medium-sized carrots chopped into 1-inch pieces
  • 1 Tablespoon olive oil

Instructions

  • Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
  • Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
  • Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
  • Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
  • Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

Notes

  • This recipe can easily be doubled. Keep the baking time the same.
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.

Nutrition

Calories: 459kcal | Carbohydrates: 66g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 2157mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7688IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg

by Leave a Comment

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. This delicious side dish is made with homemade cornbread, onions, celery, poultry seasoning, and chicken broth and baked until crispy and golden brown.

cornbread dressing scooped out of a baking dish with a wood spoon

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I can't imagine a Holiday season without cornbread dressing. It's the perfect side dish to go along with your favorites, like mac and cheese, turkey, and gravy...oh, you gotta smother it in gravy.

My cornbread dressing recipe is family approved and is quite easy to make. It does require a little bit of prep (you need to make the cornbread ahead of time), but it's totally worth it.

What is cornbread dressing?

Cornbread dressing is a traditional dish made from cornbread, typically served as a side dish or stuffing. The ingredients usually include cornbread, onions, celery, and spices like poultry seasoning and sage. Sometimes bread crumbs are added for texture, and the dressing may be moistened with broth or milk. Cornbread dressing is often baked in the oven until golden brown.

It's best to leave fresh cornbread out overnight to dry out slightly when using it to make the dressing. This ensures that the top is crispy and the dish doesn't get mushy. 

Serve it with a green bean casserole, cranberry sauce, and a Thanksgiving turkey for a classic holiday dinner.

ingredients labeled for cornbread dressing

Ingredients

You can buy these simple ingredients for this delicious cornbread side dish at your local grocery store. Here is what you'll need:

Cornbread: 

I like to make homemade cornbread for this recipe. It allows me to control the flavor of my dish, but store-bought cornbread can be used if need be. My cornbread recipe includes cornmeal, all-purpose flour, a bit of sugar, baking powder, baking soda, salt, butter, buttermilk, and eggs.

Dressing: 

Once your cornbread is made, you will need these additional ingredients to make the dressing: butter, onions, celery, poultry seasoning, rubbed sage, chicken broth, eggs, salt, and pepper.

How to make cornbread dressing 

Here are the basic steps to make this excellent recipe for your holiday meal.

Prepare the cornbread: 

Preheat the oven to 425 degrees Fahrenheit and grease an 8x8 baking dish.

Whisk the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the butter, buttermilk, and eggs. 

Pour the wet mixture into the dry mixture and whisk until smooth. 

Pour the cornbread mixture into the prepared baking dish and bake until the cornbread is golden.

Remove and allow to cool for a few hours or overnight.

Prepare the dressing:

Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set it aside.

Break the cooled cornbread into small pieces and place it in a large mixing bowl.

crumbled cornbread in a mixing bowl

Melt the butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened.

sauteeing vegetables in a pan on the stove

Add the cooked onions and celery to the crumbled cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper, and stir until combined. Be careful not to overmix.

cornbread mixture in a large bowl

Pour the mixture into a baking dish and bake until the top is golden brown. 

cornbread dressing in a baking dish

Expert Tips

These tips and tricks will ensure your dressing is perfect this holiday season.

  • Make the cornbread one or two days in advance to let it dry out, so your dressing isn’t mushy.
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth or vegetable broth. 
  • If you don't have time or cornmeal, you can buy a package of Jiffy cornbread or buy it pre-made from the store.  
  • Cook the mix-ins before adding them to the cornbread and baking. This will ensure that they are flavorful and not too crunchy.  

What other ingredients can I add to cornbread dressing? 

You can add your favorite ingredients to this southern-style cornbread. Here are some tasty options you can choose from.

  • Cooked chicken or turkey
  • Andouille sausage 
  • Jalapenos 
  • Herbs like thyme, oregano, rosemary, parsley, or fresh sage   
  • Cream of chicken soup 
  • Mushrooms 
  • Cranberries 
  • Ground sausage 
  • Bell peppers 
  • Garlic 
casserole scooped out of a baking dish with a wood spoon

How to make your dressing moist every time 

The real difference between a good cornbread dressing and a dry dressing is the perfect amount of moistness. Here are some tips to help you make the perfect side dish.

  • Don’t add too much chicken stock to the mixture.  
  • Stir just until the mixture is combined, so the cornbread doesn't crumble too much and still has a good texture when it's baked.  
  • Be careful not to overbake the casserole since that will make it too dry.  
  • This dressing should be slightly moist before baking. There shouldn't be any liquid at the bottom of the bowl.
  • It should be moist but not wet when you put it into the baking dish.  

What’s the difference between stuffing and dressing?  

Dressing and stuffing are both served for Thanksgiving but are made differently.

Stuffing is made with bread, celery, carrots, onions, and garlic. The biggest difference is that it's stuffed and cooked inside the turkey while it roasts in the oven. 

Pro: The best thing about it is that turkey juices drip down into the stuffing and make it rich and delicious. 

Con: Since it’s inside the turkey, it may not cook as quickly as the turkey. In this case, the turkey will become dry before it’s cooked to 165 degrees. Also, the stuffing tends to be mushy when prepared this way.  

Dressing is made with cornbread or white bread, celery, onions, garlic, and occasionally, sausage. It's prepared as a side dish, not stuffed and cooked in the turkey. 

Pro: When cooking this side dish on the stove, you control the flavor the whole time. It also has great texture and isn't mushy.

Con: The turkey juices don't add flavor to the dressing, but you can use turkey stock instead of chicken stock in the recipe.  

cornbread dressing scooped out of a baking dish with a wood spoon

How to serve cornbread dressing

This southern cornbread dressing is perfect when paired with dishes for your Thanksgiving table. But don't limit yourself to only serving this dish once a year! Make it for a large family Sunday dinner any night of the week.

Serve it with Thanksgiving chicken, southern-style sweet potato casserole, southern green beans, or cheesy scalloped potatoes.

Some other options include southern cornbread, candied sweet potatoes, or this turkey breast recipe. Also, feel free to smother this easy cornbread dressing with gravy!

How to store 

Refrigerate: Store leftovers in an airtight container in the fridge for up to one week.

Reheat: You can reheat an individual bowl of dressing in the microwave on 30-second increments until warm all the way through.

If you've made this dish a day ahead of time for your holiday table, you can reheat it in the casserole dish in the oven on 350 degrees for 30 minutes.

Freeze: Freeze the cornbread stuffing whole in the dish wrapped in plastic wrap and aluminum foil to prevent freezer burn. You can keep this in your freezer for up to three months. Remember to label and date the dish so you know what you've saved when you open the freezer three months later.

casserole scooped out of a baking dish with a wood spoon

FAQs

Do you put eggs in cornbread dressing?

Yes, adding eggs to the dressing helps the dish stick together rather than become too dry and crumbly.

Can I make the dressing with bread instead of cornbread? 

You can make this dish with torn bread instead of cornbread. It will have a different taste and texture but will still be delicious.

Can I make this dressing in advance? 

Yes, you can make this dish ahead of time to prepare for Thanksgiving dinner and not have to cook everything on the same day.

If you have tried this cornbread dressing recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cornbread dressing scooped out of a baking dish with a wood spoon
Print Recipe
5 from 1 vote

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. It's made with homemade cornbread and baked until crispy and golden brown.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing
Servings: 8 servings
Calories: 329kcal
Author: Tanya

Ingredients

Cornbread

  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter melted and cooled
  • 1 cup buttermilk
  • 2 large eggs

Dressing

  • 4 tablespoons butter unsalted
  • 2 medium onions chopped (2 cups)
  • 2 stalks celery chopped (1 cup)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground sage
  • 2 cups chicken broth
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Prepare cornbread

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set it aside.
  • In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In another bowl, add butter, buttermilk, and eggs and whisk to combine.
  • Add wet mixture into dry mixture and whisk until smooth.
  • Pour the batter into the greased dish. Bake in preheated oven on middle rack for 20-25 minutes, until the cornbread is golden. Remove from oven and set aside to cool.

Prepare the dressing

  • Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set aside.
  • Break cooled cornbread into small pieces and place in a large bowl. Set aside.
  • Melt butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened, about 4-5 minutes.
  • Add cooked onions and celery to the cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper and stir until just combined. Be careful not to overmix.
  • Pour the mixture into greased baking dish. Bake in the preheated oven for 30-35 minutes, until the top is golden.

Notes

  • Make the cornbread 1 or 2 days in advance for best results. 
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth.

Nutrition

Serving: 8g | Calories: 329kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 892mg | Potassium: 416mg | Fiber: 4g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg

by 4 Comments

Air Fryer Chicken Drumsticks

Tasty and juicy air fryer chicken drumsticks are finger-licken good! A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.

plate of garnished air fryer drumsticks

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Air fryers make cooking chicken to perfection so easy. Juicy chicken drumsticks in minutes. Not just chicken legs but Chicken Wings, Lemon Pepper Air Fryer Chicken Thighs, Air Fryer Bone-In Chicken Breasts, the options are endless!

Sure you could just enjoy a whole plate of air fryer chicken legs, you'll enjoy them even more with some of our delicious sides. My Southern Green Beans are my favorite side dish. Cheesy Scalloped Potatoes or a fresh Beet and Orange Salad pair perfectly with air fryer chicken.

crispy air fryer drumsticks in the air fryer basket

Ingredients and Tools Needed

A fresh package of chicken and a handful of spices. Cheap, easy, and delicious!

  • Chicken drumsticks
  • Garlic powder
  • Brown sugar
  • Smoked paprika
  • Thyme
  • Onion powder
  • Black pepper
  • Kosher salt
  • Fresh parsley
airfryer drumstick ingredients

Tools needed for this recipe

  • Air fryer
  • Quick read thermometer
  • A dish for marinating

How To Make Air Fryer Chicken Drumsticks

Preheat the oven to 400 degrees Fahrenheit. 

Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*

seasoned bowl of chicken drumsticks

Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes, 

seasoned chicken drumsticks in an air fryer basket

After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.

cooked chicken in an air fryer basket

Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

air fryed chicken drumsticks garnished with parsely

Tips For Perfect Crunchy Air Fryer Chicken Drumsticks & FAQs

  • For evenly cooked chicken, don't crowd the air fryer basket. Depending on your brand of air fryer, you may be able to add more or less chicken than this recipe calls for. It may be necessary to cook chicken legs in batches.
  • Allow the meat to rest a few minutes before eating, this will allow those yummy juices to reabsorb into the drumstick.
  • Pat the chicken dry before rubbing with the spice mixture will help it stick to the chicken and its skin.
  • This Lemon Pepper Seasoning or my Homemade Cajun Seasoning would also be delicious on these air fryer chicken legs.
  • Want a spicy kick? Add cayenne pepper, chili powder, or even buffalo sauce to add some punch.

Can you put raw chicken in an air fryer?

Absolutely! Because the air fryer reaches such a hot air temperature, there isn't any worry about bacteria from the raw chicken being left behind. As always, wash your air fryer basket after each use as well.

Can I bake chicken legs in the oven too?

Don't have an air fryer? You can still enjoy these juicy chicken legs. To bake in the oven, preheat to 400 degrees Fahrenheit and prepare the chicken legs as instructed. Place the chicken legs on a baking sheet and bake for 20-25 minutes. Turn the chicken legs halfway through to cook evenly.

plate of chicken drumsticks with a bite taken out

Storing leftovers

Refrigerator: Store leftover air fryer chicken legs in an airtight container in the refrigerator for 4-5 days.

Freezer: Before freezing, make sure the drumsticks have cooled completely. Place in an airtight container or freezer bag and freeze for up to 3 months.

Notes

  • The chicken drumsticks should reach an internal temperature between 170-175 degrees Fahrenheit. Use a meat thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for just a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more air fryer recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

crispy air fryer drumsticks in the air fryer basket
Print Recipe
5 from 1 vote

Air Fryer Chicken Drumsticks

A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken drumsticks
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Ingredients

  • 8 Chicken drumsticks patted dry
  • 1 teaspoon Garlic powder
  • 1 teaspoon Brown sugar
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • ½ teaspoon Onion powder
  • ¼ teaspoon Black pepper
  • ¾ teaspoon Kosher salt
  • 1 tablespoon Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*
  • Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes.
  • After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.
  • Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

Notes

  • The chicken drumsticks should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 2g | Calories: 507kcal | Carbohydrates: 2g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 600mg | Potassium: 471mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

by 8 Comments

Southern Tomato Sandwich

When it comes to the flavors of summer, you can't beat the simplicity of a Southern tomato sandwich. This sandwich is made with sliced ripe heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.

Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This iconic sandwich is a summer tradition, and everyone in the South waits for those tomatoes to ripen on the vines so we can enjoy our Southern tomato sandwiches at their very best.

A simple tomato sandwich really does make the best of seasonal produce, enjoying tomatoes when they are at their best. If it's the sweetest tomatoes you are after then I recommend buying at your local farmers market. Homegrown tomatoes are even fresher and can be picked straight from the vine.

I like to use sandwich bread and for my family, it has to be Duke's mayonnaise which has the best flavor.

If, like me, you enjoy a good sandwich, then try my Air Fryer Shrimp Po'Boy Sandwiches, Garlic Butter Cheese Steak Sandwiches, or my Shredded Italian Beef Sandwiches which all go down a treat on Game Day. For an easy grab-and-go breakfast, why not try my Freezer-Friendly Breakfast Sandwiches.

Four fresh heirloom tomatoes and salt and pepper grinders laid onto a marble surface

Is a tomato sandwich a Southern thing?

If you've grown up in the South, it's more than likely you'll have heard of, and regularly eaten a tomato sandwich. This simple sandwich is made by sandwiching tomato and mayonnaise between two slices of bread. This sandwich is popular all over the South, particularly on game day.

Ingredients

This recipe uses simple ingredients that most of you will have in your refrigerator at home. Here's what you will need for this recipe.  

  • Sandwich bread
  • Mayonnaise, store-bought or homemade
  • Heirloom tomato
  • Kosher salt
  • Freshly ground black pepper
Southern tomato sandwich ingredients

What's the best tomato for a sandwich?

I like to use heirloom tomatoes as they have a great flavor. If you can’t find an heirloom tomato, a beefsteak tomato will do just fine. 

When looking for tomatoes, I recommend either homegrown or farmer’s market tomatoes for this recipe, as they have the best flavor.

How to make Southern Tomato Salad 

This simple sandwich can be prepared in a matter of minutes using 3 simple ingredients and a little seasoning.

A white plate with two slices of sandwich bread, spread with mayonnaise

Spread about 1 tablespoon of mayonnaise on each slice of bread.

Top down image of white plate with 2 slices of sandwich bread spread with mayonnaise and sliced tomatoes on one half of the sandwich

Place the sliced tomato on the bread. Season the tomato slices with salt and pepper. 

Cut the sandwich in half if desired and enjoy.

Expert Tips

These tips will help you make the best sandwich: 

  • Make the sandwich fresh, that way, the juice from the tomatoes won't make the bread soggy.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • When it comes to mayonnaise, we like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice.

Variations 

This southern tomato sandwich recipe can be easily adapted to suit your tastes. Here are a few ingredients you could also add to your sandwich.  

  • Sliced cheese, use any variety, cheddar, Gouda, and Swiss cheese would all work a treat.
  • Ham and tomato make a great flavor combination.
  • Add a slice of lettuce and some crispy bacon for the perfect BLT.
  • Spread on some Dijon mustard for a mustard mayo twist.
  • Add extra salad veggies like sliced cucumber or crispy lettuce.
  • Add fresh mozzarella cheese, and some basil leaves for an Italian-inspired sandwich.
Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in backgroun

How to serve my Southern Tomato Sandwich  

This sandwich makes the perfect light lunch, and I like to serve it with a handful of my favorite chips or tortilla chips alongside.

Looking for more delicious recipes? Check these out:

FAQs:

Can you make sandwiches ahead of time?

These sandwiches are best made just before you are ready to serve them; that way the tomato juice won't soften the bread and make it soggy.

Should you salt tomatoes in a sandwich?

I always season tomatoes with a little salt just before serving, as it really helps bring out the flavor in the tomatoes.

What is the best type of bread to use in a sandwich?

I have used sliced sandwich bread as that's traditional in the South and the proportions just work. But you can use any variety of bread to suit your tastes; white, wholegrain, sourdough, rye, bread rolls, baguettes.

If you have tried this Southern Tomato Sandwich recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Close up image of a Southern tomato sandwich set on a white plate with some tortilla chips and fresh tomatoes and salt and pepper grinders in background
Print Recipe
5 from 4 votes

Southern Tomato Sandwich

Southern tomato sandwich made with sliced heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.
Prep Time5 minutes
Total Time5 minutes
Course: Bread, Sandwich, Snack
Cuisine: American
Keyword: Best southern tomato sandwich, easy southern tomato sandwich, Southern tomato sandwich
Servings: 1 sandwich
Calories: 348kcal
Author: Tanya

Ingredients

  • 2 slices sandwich bread
  • 2 tablespoon mayonnaise
  • 1 medium heirloom tomato sliced about ¼ inch thick
  • salt & pepper to taste

Instructions

  • Spread about 1 tablespoon of mayonnaise on each slice of bread. Place the sliced tomato on the bread.
  • Season the tomato slices with salt and pepper.
  • Cut the sandwich in half if desired, serve and enjoy.

Notes

  • If you can’t find an heirloom tomato, a beefsteak tomato will do just fine.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • For best flavor, use your favorite mayo brand. We like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice. 

Nutrition

Calories: 348kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 356mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1043IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg