Brenda Gantt Meatloaf Recipe
- Prep 15 min
- Cook 1 hr
- Total 1 hr 15 min
- Serves 8
- Level Easy
About Brenda Gantt’s Meatloaf
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have drawn millions of fans. Her approach is the kind of cooking many families grew up on: plain pantry ingredients, simple steps, and food made to be shared around a table. Meatloaf fits that style perfectly. You can browse more of her dishes in our full recipe collection.
Meatloaf has long been a Southern Sunday supper and weeknight staple because it stretches a little ground beef to feed a crowd. Onion, bell pepper, and garlic add flavor and moisture, an egg and breadcrumbs hold everything together, and the sweet, tangy glaze of ketchup, brown sugar, mustard, and vinegar bakes into a sticky topping that most people agree is the best part.
It also makes excellent leftovers. Cold meatloaf sandwiches the next day are a classic, and slices reheat well alongside a pan of lacy cornbread or a batch of buttermilk biscuits.
Watch How It’s Made
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Brenda Gantt Meatloaf Recipe
Ingredients
Meatloaf
Glaze
Kitchen Tools Needed
- Large mixing bowl
- Rimmed baking sheet or 9×5 loaf pan
- Small bowl for the glaze
- Instant-read thermometer
- Measuring cups & spoons
See our kitchen guides for help choosing pans and thermometers.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil, or grease a 9×5 inch loaf pan.
- Soak the breadcrumbs. In a small bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes.
- Mix the meatloaf. In a large bowl, combine the ground beef, onion, green pepper, garlic, egg, soaked breadcrumbs, ½ cup ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined.
- Shape the loaf. Shape the mixture into a loaf about 9 inches long on the baking sheet, or press it gently into the loaf pan.
- Make the glaze. In a small bowl, stir together ¾ cup ketchup, brown sugar, mustard, and vinegar until smooth. Spread half of it over the loaf.
- Bake. Bake for 45 minutes, spread the remaining glaze on top, then bake 15 to 25 minutes more, until a thermometer in the center reads 160°F (71°C).
- Rest and serve. Let the meatloaf rest for 10 minutes, then slice and serve warm.
Bake times vary with the shape of the loaf. A thermometer reading of 160°F in the center is the reliable test for doneness.
Nutrition Facts
| Calories | 360 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 26 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sodium | 780 mg |
| Sugar | 17 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Meatloaf
High-Quality Protein
Ground beef provides complete protein that supports muscle maintenance and keeps you full after a meal.
Iron, Zinc & B12
Beef is a good source of iron, zinc, and vitamin B12, nutrients involved in energy and immune function.
Hidden Vegetables
Onion, garlic, and green bell pepper add vitamin C and flavor without changing the comfort-food feel of the dish.
Satisfying Portions
A single slice with a vegetable side is filling, which helps one pound of beef feed a family.
What to Avoid
Preparation Mistakes
- Don’t overmix. Handling the meat too much makes the loaf dense and tough. Mix just until combined.
- Don’t use very lean beef. 90% lean or leaner tends to bake up dry. 80/20 is best.
- Don’t skip the rest. Slicing right away lets the juices run out and the loaf crumble.
Storage Mistakes
- Don’t leave it out. Refrigerate leftovers within 2 hours of cooking.
- Don’t freeze it warm. Cool completely, then wrap tightly to prevent freezer burn.
Dietary Considerations
- Contains Egg
- Contains Dairy (milk)
- Contains Gluten (breadcrumbs)
- Contains Added Sugar (glaze)
Pro Tips for the Best Meatloaf
- Chop the vegetables finely so they blend into the meat and cook through evenly.
- Use 80/20 ground beef for the juiciest, most flavorful loaf.
- Soak the breadcrumbs in milk first. They hold moisture in the meat as it bakes.
- Glaze in two stages. Half before baking and half near the end gives a thick, shiny topping without burning.
- Use a thermometer. Pull the loaf at 160°F so it stays tender.
- Bake on a foil-lined sheet pan if you like crusty edges all the way around. A loaf pan gives a softer, more tender result.
More techniques are in our cooking tips.
What to Serve With Meatloaf
Beverages
- Sweet tea
- Lemonade
- Red wine
Side Dishes
- Mashed potatoes
- Green beans
- Lacy cornbread
- Buttermilk biscuits
- Jell-O salad
When to Serve
- Sunday supper
- Weeknight dinners
- Potlucks
- Leftover sandwiches
Save room for dessert: a slice of lemon meringue pie or key lime pie is a good way to end the meal.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Half beef, half ground pork or sausage | Adds richness. Ground turkey works but needs extra moisture. |
| Breadcrumbs | Crushed saltines, Ritz crackers, or quick oats | Use the same volume and soak in the milk. |
| Green bell pepper | Red bell pepper or celery | Red is sweeter. Celery adds a milder, savory note. |
| Milk | Buttermilk or water | Buttermilk adds a slight tang. |
| Apple cider vinegar | White vinegar | Slightly sharper, still balances the sweet glaze. |
Storage & Reheating
Refrigerator
Cool, then store sliced or whole in an airtight container for 3 to 4 days.
Freezer
Wrap tightly and freeze for up to 3 months, either unbaked or fully cooked. Thaw overnight in the fridge.
Reheating
Cover slices with foil and warm at 350°F for about 20 minutes, or microwave individual slices until hot (165°F).
Make ahead: shape the loaf, cover, and refrigerate up to 24 hours. Add the glaze right before baking.
Frequently Asked Questions
Cook meatloaf until a thermometer inserted in the center reads 160°F (71°C), the safe temperature for ground beef. Check the middle of the loaf, not the edge, and let it rest 10 minutes before slicing.
Use ground beef with some fat (80/20 works well), don’t overmix the meat, and include the milk-soaked breadcrumbs, which hold moisture. Pull the loaf from the oven as soon as it reaches 160°F, and let it rest before slicing so the juices redistribute.
Yes. Mix and shape the loaf, cover tightly, and refrigerate for up to 24 hours before baking. Add the glaze just before it goes in the oven, and allow a few extra minutes of bake time since it starts cold.
Yes. Freeze the unbaked loaf or the fully cooked, cooled loaf (without extra glaze) wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then bake or reheat until it reaches 165°F.
Crushed saltine crackers, crushed Ritz crackers, or quick-cooking oats all work. Use about the same amount by volume, and let them soak in the milk for a few minutes before mixing.
Both. Spread half the glaze on before baking, then add the rest for the last 15 minutes. This builds a thick, lightly caramelized topping without the sugar burning.
Reader Reviews
More Brenda Gantt Recipes
- Sloppy JoeAnother ground beef favorite
- JambalayaA hearty Southern one-pot dinner
- JackfruitSomething different to try
- Lacy CornbreadA crisp-edged Southern side
- Buttermilk BiscuitsSoft, tender, made from scratch
- White Lily BiscuitsA Southern flour classic
- Jell-O SaladA potluck staple
- Lemon Meringue PieA tart-sweet Southern dessert
- Key Lime PieA cool, tangy finish
Keep Exploring
It’s gonna be good, y’all. Make it for your next family supper.
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