Tennessee Meatloaf

Recipe View Prepare the Glaze (5 minutes): In a mixing bowl, whisk together the ketchup, brown sugar, and cider vinegar until thoroughly combined. Set aside.

Recipe View Prepare for Baking (10 minutes): Preheat your oven to 350 degrees F (175 degrees C). Generously coat two 9x5-inch loaf pans with cooking spray or line with aluminum foil, ensuring easy removal after baking.

Recipe View Sauté the Vegetables (5 minutes): Combine the chopped onion and bell pepper in a microwave-safe container. Cover and microwave on high until softened, approximately 1 to 2 minutes. Allow to cool slightly.

Recipe View Combine the Ingredients (15 minutes): In a large mixing bowl, thoroughly combine the quick-cooking oats, milk, beaten eggs, minced garlic, prepared mustard, Worcestershire sauce, dried thyme, seasoned salt, ground black pepper, and hot pepper sauce. Incorporate the sautéed onion and bell pepper. Add the ground beef, ground pork, and ground veal. Using gloved hands, gently mix all ingredients together until uniformly distributed.

Recipe View Shape and Glaze (5 minutes): Divide the meatloaf mixture evenly between the two prepared loaf pans, gently patting it down into an even layer. Brush each loaf with one-quarter of the reserved glaze, reserving the remaining glaze for later.

Recipe View Bake (60 minutes): Place the loaf pans in the preheated oven and bake for 50 minutes. Remove the pans from the oven and carefully drain any accumulated fat. Brush the remaining glaze evenly over the loaves, then return them to the oven and bake for an additional 10 minutes, or until an instant-read thermometer inserted into the center of each loaf registers at least 160 degrees F (70 degrees C).

Recipe View Rest and Serve (15 minutes): Remove the meatloaves from the oven and let them rest for 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.