Tennessee Meatloaf Recipe - Allrecipes.com
Tennessee Meatloaf Recipe
  • READY IN ABOUT 2 hrs

Tennessee Meatloaf

Recipe by  

"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 Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr
  • READY IN

    1 hr 55 mins

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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Footnotes

  • Cook's Notes:
  • You can also make one large loaf in a 9x13-inch pan. Bake for 60 to 70 minutes before brushing with glaze; continue to bake as directed.
  • You may also use 1 pound ground veal and omit the pork.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
Aug 13, 2014

I did not care for this recipe.

 

19 Ratings

Sep 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.

 
Oct 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 :-)

 
Oct 05, 2013

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. :)

 
Aug 04, 2014

As a veteran meatloaf chef, this is a terrific recipe. I actually added more brown sugar to the sauce and added winch (Worcestershire) sauce plus sweet chili sauce. I never use loaf pans when I make meatloaf. Instead, I shape the meatloaf recipe on top of a foil lined jelly roll sheet. A 3 pound meatloaf with recipe ingredients approximates: 2" high x 5" wide x 10" long. Pour the sauce/glaze on top of this Bigfoot meatloaf, roll up the sides of the foil a bit to hold in the sauce and pop it into your oven. Thank you for this great recipe, Leigh Ann. We thoroughly enjoyed it here in Texas!!

 
Feb 06, 2014

I don't care what anyone says, this is an outstanding meatloaf!! The only things I did different was I used an equal amount of panko bread crumbs in place of the oatmeal and made a brown gravy instead of the ketchup based glaze. I'm just not a fan of ketchup. This was simply the best meatloaf I've ever made. I can finally stop looking for a recipe for this, I'm sticking with this. Thank you for sharing this amazing recipe! !!

 
Jul 01, 2014

yummy taste great!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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