"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!" — Leigh Ann
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Brown Sugar Glaze:
green bell pepper, chopped
eggs, lightly beaten
ground black pepper
hot pepper sauce (such as Tabasco®)
quick cooking oats
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.
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.
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 :-)
I saw a recipe from Tennessee so I knew I had to try it. My Dad took our family to Tennessee and Kentucky from Wisconsin to visit relatives one summer and I remember the food there was amazing! Anyway, I was not disappointed and I do believe this is the best meatloaf I've ever had- even better than my mother's, which I love. I agree with Leigh Ann- not putting the top coating on is like painting the Mona Lisa without a smile. Thanks Leigh Ann- my wife and I are extremely impressed and I'm already making another batch. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 100
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