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.

Prep Time:
35 mins
Cook Time:
1 hr 5 mins
Additional Time:
15 mins
Total Time:
1 hr 55 mins
2 9x5-inch meatloaves


Brown Sugar Glaze:

  • ½ cup ketchup

  • ¼ cup brown sugar

  • 2 tablespoons cider vinegar


  • cooking spray

  • 1 onion, chopped

  • ½ green bell pepper, chopped

  • cup quick cooking oats

  • ½ cup milk

  • 2 large eggs, lightly beaten

  • 2 cloves garlic, minced

  • 2 teaspoons prepared mustard

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon seasoned salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon hot pepper sauce (such as Tabasco)

  • 1 pound ground beef

  • ½ pound ground pork

  • ½ pound ground veal


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

  2. Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.

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

  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.

  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.

  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).

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


You can make one large loaf in a 9x13-inch pan. Bake for 60 to 70 minutes before brushing with the glaze, then continue to bake as directed.

You may also use one pound of ground veal and omit the pork.

Nutrition Facts (per serving)

402 Calories
21g Fat
19g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 402
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 39%
Cholesterol 147mg 49%
Sodium 504mg 22%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 33g
Vitamin C 13mg 64%
Calcium 77mg 6%
Iron 3mg 19%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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