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Tennessee Meatloaf

Tennessee Meatloaf

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 55 m
Leigh Ann Rowan Kiraly

Leigh Ann Rowan Kiraly

My Grandmother '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. I think this is it, in flavor and texture. Don't let the number of ingredients discourage you. It's part of the magic in creating a masterpiece!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
  2. Preheat 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 (see Cook's Note).
  3. Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
  4. In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
  5. Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
  6. Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.
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Reviews

naples34102
19

naples34102

9/17/2013

Not outstanding, not extraordinary, but good and satisfying. Flavor is good – I used fresh thyme (the equivalent in fresh is three times that of dried) and added some celery just because I generally do. I didn’t bother cooking the vegetables first just because I generally don’t. There is minimal filler and I appreciated that. I like the brown, crusty exterior on meatloaf so I shaped this as one loaf on a cookie sheet and baked it for 1-1/2 hours. I did not use the brown sugar glaze as the sugar did not appeal to me so I served this with a simple brown mushroom gravy. As this recipe’s first reviewer I’m happy to report that while there is much wiggle-room with this recipe to make it “your own,” this basic, old-fashioned meatloaf is good just as it stands.

Leigh Ann Rowan Kiraly
18

Leigh Ann Rowan Kiraly

9/19/2013

The brown sugar glaze is what takes this recipe from good and satisfying to outstanding and extraordinary! Please give it a try next time naples34102. Thank you for your review.

njmom
7

njmom

10/21/2013

i cut this recipe in half as i only had a little over 1# of ground beef. this was very good. different from what i would normally make. i forgot to add the milk (oops). nice firm texture. i really minced the heck out of the yellow bell pepper i had on hand so that my DS would not see it....i also roasted my vidalia onion a bit and also cut that up pretty finely. thanks for the post Leigh Ann :-)

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