Tennessee Meatloaf
This recipe closely mirrors the flavors and texture of a cherished family favorite. While the original recipe wasn’t passed down, this rendition captures the essence of a classic Southern meatloaf, rich in flavor and hearty in its appeal. Don’t let the extensive ingredient list deter you – every component contributes to creating this comforting dish.
Ingredients
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- Meatloaf
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal
- ⅔ cup quick oats
- ½ cup milk
- 2 large eggs lightly whisked
- 1 onion finely chopped
- ½ green bell pepper diced
- 2 cloves garlic minced
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon hot sauce e.g., Tabasco
Instructions
- Prepare the Glaze
- In a mixing bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth and well blended.
- Assemble the Meatloaf
- Preheat your oven to 350°F (175°C). Lightly coat two 9x5-inch loaf pans with cooking spray or line them with aluminum foil for effortless cleanup.
- Place the chopped onion and diced bell pepper in a microwave-safe dish. Cover and microwave on high for 1–2 minutes until softened. Allow to cool before proceeding.
- In a large mixing bowl, combine the oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce. Stir in the cooled onion and bell pepper.
- Add the ground beef, pork, and veal to the bowl. Using gloved hands, mix until all ingredients are evenly incorporated.
- Shape and Bake
- Divide the meat mixture evenly between the two prepared loaf pans. Smooth the tops and brush each with ¼ of the prepared glaze. Reserve the remaining glaze for later use.
- Bake in the preheated oven for 50 minutes. Carefully remove the pans and drain any accumulated fat. Brush the remaining glaze over the loaves, then return to the oven for an additional 10 minutes. Ensure the internal temperature reaches at least 160°F (70°C) by using an instant-read thermometer.
Notes
Once baked, allow the meatloaves to rest for 15 minutes before slicing and serving.
Recipe Tips
For a single, larger loaf, use a 9x13-inch baking dish. Adjust the initial baking time to 60–70 minutes, apply the glaze, and then bake as directed to finish.
Recipe Tips
For a single, larger loaf, use a 9x13-inch baking dish. Adjust the initial baking time to 60–70 minutes, apply the glaze, and then bake as directed to finish.