Tennessee Meatloaf

BakedBeefClassicDiner-StyleDinnerHeartyHotOvenPorkPotluckSaltySavorySpicy
Time :1 hour 55 minutes
Yield :10 servings
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Succulent slices of meatloaf topped with rich brown gravy served over creamy mashed potatoes, garnished with fresh parsley on a white plate for a comforting home-cooked meal.

The Scoop

By mixing beef, pork, and veal with a sweet-tangy brown sugar glaze, you are essentially making a giant, sliceable burger that feels way more respectable.
It is comforting, very savory, and the ultimate "I’m staying in on a Friday night to meal-prep like an absolute adult" project. Plus, baking it in two separate loaf pans means you look highly organized, even if you are just planning to eat it out of the container with a fork later.
Hack it:
Skip cooking the onions and peppers completely by using dehydrated minced onions and a pinch of garlic powder to save time.
Swap the quick-cooking oats for crushed buttery Ritz crackers or panko breadcrumbs to create a much lighter, less dense texture.
Elevate the glaze: Stir a tablespoon of bourbon or smoky barbecue sauce into the ketchup and brown sugar mixture for a deeper, more complex kick.
Avoid over-baking: Pull the loaves out of the oven when they reach 165°F (74°C) instead of 180°F to ensure the meat stays incredibly juicy and tender.
Leftovers:
Slice the cold leftover meatloaf thick, pan-fry it in a skillet with a little butter to get crispy edges, and serve it on toasted sourdough with melted cheddar and extra ketchup.
Crumble the leftover meatloaf into a hot pan with a splash of water and taco seasoning, and use it as a flavorful, pre-seasoned filling for quick weeknight tacos.
Chop the remaining meatloaf into tiny fragments, stir them into a jar of marinara sauce, and simmer for 10 minutes for an instant, rich bolognese-style pasta sauce.

Ingredients

For the glaze:

  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons cider vinegar

For the meatloaf:

  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried thyme
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup milk
  • 2/3 cup quick-cooking oats
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal

Directions

  • Combine the ketchup, brown sugar, and cider vinegar together, mixing well.
  • Preheat the oven to 350 degrees F.
  • Spray two 9x5-inch loaf pans with cooking spray or line them with aluminum foil.
  • Place the onion and green pepper in a covered microwave container and heat in the microwave until softened, about 1-2 minutes. Set aside to cool.
  • In a large mixing bowl, combine the garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot pepper sauce, milk, and oats, mixing well.
  • Stir in the softened onion and green pepper.
  • Add the ground beef, ground pork, and ground veal, and work the mixture together until everything is completely mixed and uniform.
  • Divide the meatloaf mixture evenly between the two prepared loaf pans.
  • Brush the tops of the meatloaves with 1/2 of the glaze.
  • Bake for 50 minutes.
  • Remove the loaf pans from the oven and drain off any excess fat expelled during the cooking process.
  • Brush the remaining glaze on the top of the loaves.
  • Return the loaf pans to the oven and bake until the internal temperature of the loaves is 180 degrees F, about 10 minutes.
  • Remove the pans from the oven and allow the meatloaves to stand for 15 minutes before serving.
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