Entree: United States – Tennessee – Meatloaf with Tomato Glaze

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 2 lb (907 g) ground beef, 80/20
- 1 lb (454 g) ground pork
- 1 1/2 cups (150 g) plain dry breadcrumbs
- 1 cup (240 ml) whole milk
- 2 large eggs, approx. 100 g
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 green bell pepper, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) yellow mustard
- 1/4 cup (60 ml) ketchup (mixed into meat)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) dried thyme
- 4 slices bacon, cooked and crumbled, approx. 4 oz (115 g)

Tomato glaze:
- 1 cup (240 ml) ketchup
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional, Louisiana-style)

Creamy mashed potatoes:
- 2 lb (907 g) russet potatoes, peeled and cut into 1- to 2-inch pieces
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) whole milk, warmed
- Salt and black pepper to taste

Quick braised collard greens:
- 1 lb (450 g) collard greens, tough stems removed, leaves chopped
- 2 slices bacon, chopped, approx. 2 oz (57 g)
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tbsp (15 ml) apple cider vinegar
- Salt and black pepper to taste

Instructions

Short Description:
A classic Southern-style meatloaf made from beef and pork, finished with a sweet-and-tangy tomato glaze that caramelizes during baking; served with creamy mashed potatoes and quick braised collard greens to make a complete main-course meal.

Regional Notes:
This Tennessee variation emphasizes a sweet-and-tangy ketchup-based tomato glaze (with brown sugar and apple cider vinegar) that caramelizes on the loaf as it bakes. The use of a beef/pork mix and collard greens as a side reflects common Southern home-cooking pairings in Tennessee.

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. In a large bowl, combine breadcrumbs and milk; let sit 5 minutes until the crumbs absorb the milk.
3. Add the ground beef, ground pork, eggs, chopped onion, chopped bell pepper, minced garlic, Worcestershire sauce, yellow mustard, 1/4 cup (60 ml) ketchup, crumbled bacon, kosher salt, black pepper, smoked paprika, and dried thyme to the breadcrumb mixture. Mix gently with your hands or a fork until just combined—do not overwork.
4. Shape the mixture into a loaf and place it in the prepared loaf pan, smoothing the top. Reserve about half of the tomato glaze (below) for brushing near the end of baking.
5. To make the tomato glaze, whisk together 1 cup (240 ml) ketchup, 1/4 cup (50 g) brown sugar, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 ml) hot sauce (if using) in a small bowl. Brush about half of the glaze evenly over the top of the meatloaf.
6. Bake the meatloaf on the middle oven rack for 45 minutes. Meanwhile prepare the sides.
7. For the mashed potatoes: place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp salt, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well, return to the pot, add butter and warmed milk, and mash until smooth. Season to taste with salt and pepper; keep warm.
8. For the collard greens: while potatoes cook, sauté chopped bacon in a medium skillet over medium heat until crisp, about 5–7 minutes. Remove most fat if excess remains, add chopped collards, chicken broth, and 1 tbsp apple cider vinegar. Cover and simmer gently, stirring occasionally, until tender, about 10–12 minutes. Season with salt and pepper.
9. After the meatloaf has baked 45 minutes, remove from oven and brush the remaining glaze over the top. Return to the oven and bake an additional 15–25 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Total bake time will be about 60–70 minutes depending on oven and loaf shape. If glaze begins to darken too quickly, tent loosely with foil for the last 5–10 minutes.
10. Remove the meatloaf from the oven and let rest in the pan 10 minutes before slicing; this helps hold its shape and lets juices redistribute.
11. Slice the meatloaf and serve each portion with a generous scoop of mashed potatoes and a portion of braised collard greens. Spoon any pan juices or extra glaze over slices if desired.