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Tennessee Meatloaf


Tennessee Meatloaf

I think this meatloaf recipe is close to my grandmother’s meatloaf in flavor and texture. “Nanaw” Rowan made the most delicious meatloaf in the state. When she passed away, she didn’t leave me her recipe, but she left me the desire to recreate it, and I think this is it! Don’t let the number of ingredients discourage you — it’s part of the magic of creating a masterpiece.

Recipe details
Prep Time: 35 mins
Cook Time: 1 hr 5 mins
Additional Time: 15 mins
Total Time: 1 hr 55 mins
Servings: 8
Yield: 2 9×5-inch meatloaves


  1. ½ cup ketchup
  2. ¼ cup brown sugar
  3. 2 tablespoons cider vinegar
  4. cooking spray
  5. 1 onion, chopped
  6. ½ green bell pepper, chopped
  7. ⅔ cup quick cooking oats
  8. ½ cup milk
  9. 2 large eggs, lightly beaten
  10. 2 cloves garlic, minced
  11. 2 teaspoons prepared mustard
  12. 2 teaspoons Worcestershire sauce
  13. 1 teaspoon dried thyme
  14. 1 teaspoon seasoned salt
  15. ½ teaspoon ground black pepper
  16. ½ teaspoon hot pepper sauce (such as Tabasco)
  17. 1 pound ground beef
  18. ½ pound ground pork
  19. ½ pound ground veal


Step 1

Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.

Step 2

Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.

Step 3

Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.

Step 4

Mix oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce together in a large bowl until well combined. Stir in cooked onion and bell pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.


Step 5

Pat 1/2 of the meatloaf mixture into each prepared loaf pan. Brush each loaf with 1/4 of the glaze; set remaining glaze aside.

Step 6

Bake in the preheated oven for 50 minutes. Remove the pans from the oven and carefully drain the fat. Brush remaining glaze over loaves, then return to the oven and bake for 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Step 7

Remove from the oven and let stand for 15 minutes before slicing.

Nutrition Facts

402 : Calories
21g : Fat
19g : Carbs
33g : Protein


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