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Tennessee Meatloaf Recipe

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!"

Directions
Ingredients
Nutrition

Directions

Prep40 m
Cook1 h
Ready In1 h 55 m

1Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
2Preheat 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).
3Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
4In 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.
5Divide 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.
6Bake 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.

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.

Ingredients