Recipe Background
What makes a Tennessee Meatloaf from Tennessee? It's the inclusion of hot pepper sauce that adds some gratifying heat to the tender meat! The meatloaf itself is a mix of juicy beef, sweet pork, and tender veal made even more savory when mixed with Worcestershire sauce and mustard. Topped with a sweet and tangy glaze, Tennessee Meatloaf is always a welcome dinner, ideal for church dinners or weeknight meal prep! Other meatloaves should watch out!
What makes a Tennessee Meatloaf from Tennessee? It's the inclusion of hot pepper sauce that adds some gratifying heat to the tender meat! The meatloaf itself is a mix of juicy beef, sweet pork, and tender veal made even more savory when mixed with Worcestershire sauce and mustard. Topped with a sweet and tangy glaze, Tennessee Meatloaf is always a welcome dinner, ideal for church dinners or weeknight meal prep! Other meatloaves should watch out!
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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