Tennessee Meatloaf

Tennessee Meatloaf

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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90 to 110 servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Combine glaze ingredients - stir, and set aside.
  2. Preheat oven to 350 degrees.
  3. Place onion and green pepper in covered microwave container and cook for 1-2 minutes until softened. Set aside to cool.
  4. In a large mixing bowl, stir together the garlic, eggs, thyme, salt, pepper, mustard, Worchestershire sauce, Tobasco sauce, milk and oats. Blend well. Add onions and green pepper. Add ground beef, pork and veal.
  5. With gloved hands, work all ingredients together until completely mixed and uniform.
  6. Pat mixture into two 9 x 5 inch loaf pans, or make one large loaf in a 9 x 13 inch pan. Spray pans with cooking spray or line with foil for easier clean up.
  7. Brush loaves with 1/2 of the glaze.
  8. Bake uncovered: 50 minutes for 2 loaves; 60 to 70 minutes for 1 large loaf. Remove from oven and brush with the remaining glaze. Return to oven for 10 minutes.
  9. Remove from oven and allow meatloaf to "rest" for about 15 minutes before slicing.


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