Recipe by 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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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.
I did not care for this recipe.
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 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! !!
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!!
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. :)
yummy taste great!
* 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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