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.

Print Recipe

Prep Time 35

Cook Time 1 5

Total Time 1 55

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3350.6 kcal

Equipment

1 Large Mixing Bowl For combining meatloaf ingredients
1 Small Mixing Bowl For preparing the glaze
2 9x5 inch Loaf Pans Essential for shaping and baking the meatloaf
1 Instant-Read Thermometer Crucial for verifying internal temperature for food safety
1 Microwave-Safe Container For softening aromatics like onion and bell pepper

Ingredients

Main

½ cup ketchup
¼ cup brown sugar
2 tablespoons cider vinegar
cooking spray
1 onion chopped
½ green bell pepper chopped
⅔ 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

Instructions

Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.
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.
Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.
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.
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.
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).
Remove from the oven and let stand for 15 minutes before slicing.

Notes

This recipe's use of a triple-meat blend (beef, pork, veal) is essential for its depth of flavor and ideal texture; avoid substitutions if possible. Pre-softening the aromatics like onion and bell pepper ensures they integrate smoothly and prevents a watery meatloaf. When mixing, be thorough but avoid overworking the meat, as this can result in a tough texture. The two-stage glazing process, with a mid-bake fat drain, is critical for both flavor adhesion and reducing greasiness. Always verify the internal temperature with an instant-read thermometer for food safety. Finally, allow the meatloaf to rest for at least 15 minutes post-bake; this allows the juices to redistribute, yielding a moister, easier-to-slice product.