In terms of flavor and texture, I believe this meatloaf dish is comparable to my grandmother’s meatloaf. In the entire state, “Nanaw” Rowan’s meatloaf was the best. She didn’t leave me her recipe when she passed away, but she did leave me the urge to duplicate it, and I believe this is it! Don’t be put off by the large amount of components; it’s all part of the magic of producing a masterpiece.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 2 9×5-inch meatloaves |
Ingredients
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons cider vinegar
- cooking spray
- 1 onion, chopped
- ½ green bell pepper, chopped
- ⅔ cup quick cooking oats
- ½ 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
- ½ teaspoon ground black pepper
- ½ teaspoon hot pepper sauce (such as Tabasco)
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal
Instructions
- Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.
- Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.
- Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.
- Mix oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce together in a large bowl until well combined. Stir in cooked onion and bell pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
- Pat 1/2 of the meatloaf mixture into each prepared loaf pan. Brush each loaf with 1/4 of the glaze; set remaining glaze aside.
- Bake in the preheated oven for 50 minutes. Remove the pans from the oven and carefully drain the fat. Brush remaining glaze over loaves, then return to the oven and bake for 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove from the oven and let stand for 15 minutes before slicing.
- You can make one large loaf in a 9×13-inch pan. Bake for 60 to 70 minutes before brushing with the glaze, then continue to bake as directed.
- You may also use one pound of ground veal and omit the pork.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 504 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
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.
This is a wonderful, tasty meatloaf. Easy to make too. I will definitely make it again.
I used ground chuck and loose ground sausage, equal amounts of each. All else remained as in the originally posted recipe. We liked it very much, disappeared quickly. Will make again.
This is a great recipe. Thankyou
good as writen
My fussy husband actually had 2 pieces and asked to have the leftovers the next night. This was a miracle. Followed but instead of a pound each of the meats, I bought 1 pkg of meat loaf mixture and just cut back on the rest of the ingredients. Definitely a keeper.
Loved this! My boyfriend and I smashed it lol One of our new favorites!
I left it like it was and was. Pretty. Good
Made with ground moose and pork. Omitted veal. Yum!
I’ve made a few and thought this was an awesome meatloaf . I didn’t have the quick oats so I also substituted Panko. Great flavor. This is a keeper meatloaf.
This was a wonderful recipe! My son loved it.
I tried this It came out very well..????.. Thanks for sharing such a delicious recipe ??…
Delicious! I followed recipe exactly and made 2 9×5 meatloafs which were were the best I have ever tasted!
“This is a solid recipe!” A quote from my hubby last night. I was nervous about the glaze because I didn’t have any brown sugar, but my white sugar tasted just fine. I also used red bell peppers instead of green.
If your not crazy about onions use half an onion. It tasted amazing tho!
I made this last night, just half the recipe as I only thawed out a pound of ground beef. It’s just my husband and I and less than half left (I got into it later in the evening). I wish I had made the full recipe of the glaze, but it was still very good, and I do think the glaze is what made it tastier.
Wonderful recipe. Great flavor. I’ll be making this often
All I could taste was the Thyme. Not a fan of this recipe. Glaze was tasty though.
I’ve made this several times and it keeps getting better! I didn’t have any oats once and used bread crumbs. Thank you for posting!
I had some ground veal and ground pork, along with ground beef in my freezer. Normally, I make meatloaf with just ground beef (and it always tasted almost bland to me…I didn’t make meatloaf much, but always loved eating someone else’s). I made this as the recipe stated with two slight changes. The only two changes: half the amount of brown sugar stated–per my taste buds, ketchup itself is pretty sweet; and I put in a whole teaspoon of hot sauce (my husband and I like foods a little zippier than average). This meatloaf was very tasty, and I will certainly make it this way again.
Delicious