Tennessee Meatloaf Recipe

Name: Tennessee Meatloaf
Prep time: 35 min
Cook time: 65 min
Total time: 115 min
Ingredients: 0.5 cup ketchup; 0.25 cup brown sugar; 2 tablespoons cider vinegar; cooking spray; 1 onion, chopped; 0.5 green bell pepper, chopped; 0.66666668653488 cup quick cooking oats; 0.5 cup milk; 2 large eggs, lightly beaten; 2 cloves garlic, minced; 2 teaspoons prepared mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon seasoned salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon hot pepper sauce (such as Tabasco®); 1 pound ground beef; 0.5 pound ground pork; 0.5 pound ground veal

Cook Time: 65 minutes

Yields: 8 servings

Ingredients:

Brown Sugar Glaze:

cup ketchup
cup brown sugar
2 tablespoons cider vinegar

Meatloaf:

Cooking spray
1 onion, chopped
green bell pepper, chopped
cup quick cooking oats
cup milk
2 large eggs, lightly beaten
2 cloves garlic, minced
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon seasoned salt
teaspoon ground black pepper
teaspoon hot pepper sauce (such as Tabasco)
1 pound ground beef
pound ground pork
pound ground veal

Directions:

Step 1: Prepare the glaze by mixing ketchup, brown sugar, and cider vinegar in a bowl until smooth and well combined.

Step 2: Preheat the oven to 350F (175C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.

Step 3: In a microwave-safe , combine the chopped onion and bell pepper. Cover and microwave for 1-2 minutes, until softened. Set aside to cool.

Step 4: In a large bowl, combine oats, milk, eggs, minced garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce. Stir until everything is well mixed.

Step 5: Add the cooked onion and bell pepper to the mixture. Then, add the ground beef, pork, and veal. Using your hands (wear gloves if desired), mix all the ingredients until evenly combined.

Step 6: Divide the meat mixture in half and press each half into one of the prepared loaf pans.

Step 7: Brush each loaf with one-quarter of the glaze. Reserve the remaining glaze for later use.

Step 8: Bake the meatloafs in the preheated oven for 50 minutes. After this, remove the pans from the oven and carefully drain any excess fat.

Step 9: Brush the remaining glaze over the meatloafs and return them to the oven for an additional 10 minutes. Check doneness by inserting an instant-read thermometer into the center of the loaf; it should read at least 160F (70C).

Step 10: Once done, remove the meatloafs from the oven and let them rest for 15 minutes before slicing.

Recipe Tips:

You can opt to make one large meatloaf using a 9x13-inch pan. Bake for 60-70 minutes before brushing with the glaze, then continue as directed.
If you prefer, use 1 pound of ground veal and omit the pork entirely.

Nutrition Facts (per serving):

Calories: 402
Total Fat: 21g (27% Daily Value)
Saturated Fat: 8g (39% Daily Value)
Cholesterol: 147mg (49% Daily Value)
Sodium: 504mg (22% Daily Value)
Total Carbohydrate: 19g (7% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 11g
Protein: 33g (67% Daily Value)
Vitamin C: 13mg (14% Daily Value)
Calcium: 77mg (6% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 570mg (12% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin

The origins of meatloaf in American cuisine can be traced back to the early 19th century, where it became a staple in the working-class diets of the North. However, the Tennessee Meatloaf recipe is a modern Southern twist on this American classic. The addition of ground veal, pork, and a brown sugar glaze gives this meatloaf a distinct flavor that sets it apart from its more traditional counterparts. The use of oats as a binding agent instead of breadcrumbs also provides a unique texture that is both hearty and satisfying.

Regional Variations

The Tennessee Meatloaf has regional elements that reflect the flavors commonly associated with Southern cooking. The glaze, made of ketchup, brown sugar, and cider vinegar, brings a sweet and tangy element that is often found in Southern barbecue sauces. Additionally, the incorporation of Worcestershire sauce, hot sauce, and mustard gives it a zesty kick that is typical of Southern-style cooking, where bold flavors take center stage. In Tennessee, its often served as part of a hearty Sunday dinner, accompanied by mashed potatoes, green beans, and cornbread.

Distinguishing Features

What makes Tennessee Meatloaf stand out is its combination of three types of ground meat: beef, pork, and veal. While traditional meatloaf recipes usually rely on just one or two types of meat, this blend results in a richer, juicier loaf. The oats, a Southern twist, provide more moisture and a unique texture, contrasting with the usual use of breadcrumbs. Moreover, the inclusion of a flavorful glaze made with brown sugar and vinegar sets this meatloaf apart from simpler versions that may just use ketchup or tomato sauce as a topping. The glaze caramelizes during baking, creating a slightly crispy outer layer that enhances the overall flavor.

Where Its Typically Served

In Tennessee, meatloaf is often considered comfort food, perfect for family gatherings or Sunday dinners. It is commonly served with traditional Southern sides such as mashed potatoes, collard greens, corn on the cob, or cornbread. Youll also find it at local diners or casual Southern restaurants, often featured as a lunch special or dinner option. Meatloaf is beloved in Tennessee not only for its comforting taste but also for its ability to feed a crowd, making it a go-to choice for both casual meals and larger gatherings.

Interesting Facts

Did you know that meatloaf recipes can vary widely across the United States? While the Tennessee version includes a hearty combination of meats and a sweet glaze, in other regions, you might find meatloaf made with only ground beef or even turkey for a leaner option. The use of oats in this Tennessee recipe is an interesting featurewhile breadcrumbs are the more common binder in most meatloafs, oats offer a bit of a nutty flavor and extra moisture, resulting in a tender texture. Additionally, meatloaf has been a popular dish during the Great Depression and World War II, as it was a cost-effective way to stretch meat supplies by combining it with fillers like oats or breadcrumbs.

FAQ about Tennessee Meatloaf Recipe

Leftover meatloaf can be stored in the refrigerator for up to 3-4 days. Make sure to wrap it tightly in plastic wrap or place it in an airtight container to preserve its freshness. You can also freeze leftover meatloaf for up to 2-3 months. Just slice it before freezing for easier portioning.

Yes, you can prepare the meatloaf mixture ahead of time. Assemble the meatloaf and store it in the refrigerator for up to 24 hours before baking. This will allow the flavors to meld and make the process quicker when you're ready to cook.

To reheat leftover meatloaf, place it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the oven method will help maintain the texture. If reheating from frozen, thaw it in the refrigerator overnight before heating.

Absolutely! While the original recipe calls for a combination of beef, pork, and veal, you can swap out the veal for extra ground beef or even ground turkey for a leaner option. Some people also like to add ground lamb or chicken for a different flavor profile.

If you don’t have oats, you can substitute them with breadcrumbs, either regular or panko. For a gluten-free version, use gluten-free oats or breadcrumbs. Some people also use crushed crackers or even cooked rice as a filler.

Yes, you can skip the glaze if you prefer a more savory flavor. However, the glaze adds a sweet and tangy contrast that complements the meatloaf well. If you're not a fan of the brown sugar or ketchup-based glaze, you can try a different topping, like a mustard or BBQ sauce glaze.

If your meatloaf falls apart, it could be due to not enough binder (like eggs or oats) or overmixing the meat. Ensure you're using enough of the binding ingredients to hold everything together. Also, try not to overmix the meat to avoid making it too dense, which can cause it to crumble.

Yes, you can freeze the meatloaf before baking. Simply assemble the meatloaf in the pan, cover tightly with plastic wrap or foil, and freeze for up to 3 months. When you're ready to cook, bake directly from frozen, but you may need to add extra time to the cooking process.

Tennessee meatloaf pairs well with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. You could also serve it with macaroni and cheese or cornbread for a heartier meal.

Yes, you can cook this meatloaf in a single loaf pan, though it will need a longer cooking time. Use a 9x13-inch pan for one large loaf and bake for 60-70 minutes before adding the glaze. Check the internal temperature to ensure it reaches at least 160°F (70°C).

Comments

naples34102

10/06/2025 01:52:54 PM

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.

Leigh Ann Rowan Kiraly

02/09/2018 04:05:37 PM

This recipe IS outstanding and extraordinary! If you follow the recipe as written (you can substitute saltine cracker crumbs or bread crumbs for oatmeal), even though there are a lot of ingredients, you will have a meatloaf your family and guests will rave about! The photo associated with this recipe looks very different to the glaze color from the recipe with vibrant red from the combination of catsup, brown sugar, and vinegar. Simple, yet impressive!

CookNOrlando

07/15/2019 05:03:03 PM

Great recipe. I used it as inspiration for what my family likes. My adjustments: Sauté onion and green pepper with garlic in small amount of butter. Cool before adding to mixture. We prefer our vegetables softer in meatballs, meatloaf, etc. No oatmeal, subbed 1 cup plain panko bread crumbs. I would have used oatmeal but the cupboard was bare! For the meat - 1.5 lbs 80/20 ground beef, .5 lbs ground pork Fresh thyme leaves from the garden Couple tablespoons chopped fresh parsley I baked in two smaller loaves on a flat sheet pan (with edge!) covered with foil, lightly sprayed with Pam. Brushed with the glaze before baking and then again ten minutes before done.

drprentice

09/17/2024 09:05:46 PM

OMG! This was delicious! And I have NEVER liked meatloaf! I only made it because my partner loves meatloaf. Who knew there was a meatloaf recipe that I would like! I made a few minor changes: I used one pound of ground beef and one pound of ground pork breakfast sausage. I used a whole green bell pepper, and added one seeded jalapeno. I sauteed the onion, bell pepper, and jalapeno in 2 T butter for 8 minutes to soften them. I substituted the oats for 2/3 C of seasoned panko bread crumbs, omitted the milk, and I used 6 cloves of garlic. This recipe was amazing, and I thank you for sharing a meatloaf recipe that not only do I like, but I love! Very moist and yummy. I think the glaze is what put it over the top. Will definitely be making this again.

Chez Don

01/18/2019 05:13:15 AM

Made this 01/17/19 and loved it. Followed the recipe fairly closely except used 1# ground beef & 1/2# pork sausage because that’s what was in the fridge. After microwaving the onions, peppers & garlic, I added some diced mushrooms. For the topping I used 1/4 cup yellow mustard in place of the vinegar. Whatever meatloaf recipe I use I’ll use that topping. It was very good. The recipe, as amended, made enough for four 3 X 5” mini loaf pans. That works out well since there are only two of us. We had one for dinner and put three in the freezer for future dinners.

missi

11/25/2017 10:00:48 PM

Excellent flavor and texture. Do not forgo the glaze. It really makes the dish come alive and is not too sweet or high in sugar as some would assume. Had no peppers and only used ground beef and ground pork and still delish. Did not use a loaf pan as I’ve learned the benefits of simply forming a loaf with my hands on a foil lined cookie sheet-less messy and no dishes to soak. A good go-to for meatloaf.

cooksonhigh

02/12/2017 10:39:02 PM

My husband said it was better than the meatloaf I usually make. The only things I did different is I used 1.5 lbs ground beef and .5 lbs ground pork. I added a small bag of frozen mixed vegetables because I grew up with my mom adding it to her meatloaf. And I don't feel like I need to make an extra side that way. Instead of chopping up peppers and adding them to the mix, I cut 4 green peppers in half and stuffed them with the meat mixture. We love extra sauce, so I doubled the sauce and my husband said next time to triple it. I'll make it again.

aamp59

05/20/2016 11:47:21 AM

I had to alter the recipe to ingredients on hand. I had 1 1/2 lbs. of meat. I ran out of milk and used 1/2 of the amount using coconut milk. I used frozen onion and pepper and simmered then together before adding to the recipe. It was a little more pepper and a little less onions. I used a little more brown sugar in the glaze. Cooking time was the same as in the recipe using Rachel Ray's meatloaf pan. I was happy with how it turned out.

Jacqueline

05/15/2016 12:50:19 AM

Wonderful - I just found my go to meatloaf recipe! Followed it pretty darn close but read several reviews before trying it myself. I am personally not a fan of ketchup or bell peppers, so my substitution was half the amount of ketchup replaced with sweet chilli sauce and zucchini for the peppers. I sautéed the onions and garlic until carmellized and threw in some sundried tomatoes, fresh thyme and parsley. I followed the suggestion of a 9 x 13" pan and wouldn't you know it - my husband had three huge helpings! Thank you for this!

goblue2120

10/05/2016 06:35:09 PM

Delicious. I just used ground beef and it was great. I sautéed the peppers and onions instead of cooking them in the microwave. I recommend that because it adds more flavor.

HalloweenKitty

10/19/2019 02:17:29 AM

I made this meatloaf recipe into hamburger patties, and pan fried them; they were terrific!

PastorMark

05/09/2025 05:39:58 PM

The only thing oats are good for is a horse and Italian bread crumbs are much better and add flavor. The green pepper can go as well.

Stephen Hill

05/06/2025 02:06:23 AM

Bro, straight banger recipe.

Vicki

01/27/2025 07:51:34 PM

I first made this meatloaf about a year ago. I love everything about it. This is definitely my go-to meatloaf recipe.

ShawnaBrad

01/06/2025 04:34:08 AM

Made into 4 mini loaves. Delish!

sschuha

10/20/2024 03:36:35 AM

I didn’t change a thing!

GoldenStove8278

09/10/2024 10:46:26 PM

Delicious! I left of the veal. The glaze makes it the best I’ve head!

LoftyChop3651

11/03/2023 07:43:51 PM

Recipe is fantastic. Family will love it.

Rebecca Sweetser

07/17/2023 08:44:54 PM

I prefer breadcrumbs instead of oats, and I don't use veal, just half pork and half beef. I use about three tablespoons of Worcestershire, six or so cloves of garlic, and 2-3 teaspoons of Cholula sweet habanero. I omit the milk.

mabell1123

03/01/2023 11:44:16 PM

This is a wonderful, tasty meatloaf. Easy to make too. I will definitely make it again.

Cook Time: 50 minutes