Tennessee Meatloaf


  • 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


  1. Combine the ketchup, brown sugar, and cider vinegar together, mixing well.
  2. Preheat the oven to 350 degrees F.
  3. Spray two 9×5-inch loaf pans with cooking spray or line them with aluminum foil.
  4. 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.
  5. 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.
  6. Stir in the softened onion and green pepper.
  7. Add the ground beef, ground pork, and ground veal, and work the mixture together until everything is completely mixed and uniform.
  8. Divide the meatloaf mixture evenly between the two prepared loaf pans.
  9. Brush the tops of the meatloaves with 1/2 of the glaze.
  10. Bake for 50 minutes.
  11. Remove the loaf pans from the oven and drain off any excess fat expelled during the cooking process.
  12. Brush the remaining glaze on the top of the loaves.
  13. Return the loaf pans to the oven and bake until the internal temperature of the loaves is 180 degrees F, about 10 minutes.
  14. Remove the pans from the oven and allow the meatloaves to stand for 15 minutes before serving.

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