Brenda Gantt’s Meatloaf Recipe

Before trying Brenda Gantt’s Meatloaf Recipe in my kitchen, I thought meatloaf was just a big block of beef shaped like a loaf.

It was a simple dish for me, made from ground beef mixed with vegetables and seasonings, then baked to perfection.

But after making Brenda’s recipe, I realized it’s much more than that. This easy meatloaf is a comforting Southern dish and perfect tender, juicy, full of flavor with the perfectly tangy tomato glaze on top.

Meatloaf is meant to be simple to prepare and highly flavorful and this Gantt’s Meatloaf is exactly same.

Which Ground Beef Is Best For Meatloaf?

Choosing the right ground beef makes a huge difference in your meatloaf. Regular ground beef works perfectly for this recipe. You don’t need to buy the expensive ground chuck with less fat content.

Regular hamburger meat has just the right amount of fat to keep your meatloaf moist and juicy. The fat helps bind everything together and adds flavor.

Ground beef that’s 80/20 or 85/15 fat ratio works best. This means 80% lean meat and 20% fat. Too lean and your meatloaf will be dry. Too fatty and it will fall apart.

The fat also helps carry all those wonderful flavors from the onions, peppers, and seasonings throughout the meat.

When you buy ground beef, look for bright red color. Avoid any packages with brown spots or strong smells.

Fresh ground beef should smell clean and mild. Store it in your refrigerator and use within two days for best results.

Brenda Gantt’s Meatloaf Ingredients

• Ground Beef (2-3 pounds): Regular ground beef works best. Ground chuck can substitute but may need extra tomato sauce for moisture.
• Sleeve of Crackers: Saltine crackers work perfectly, but any crackers will do. These act as a binder and help stretch the meat.
• Medium Onion (1 whole): Adds flavor and helps stretch the meat economically. Yellow or white onions work equally well. Sweet onions can be used for a milder taste.
• Bell Peppers: Sweet peppers in various colors add flavor and visual appeal. Green bell peppers work too, but the recipe uses mixed sweet peppers for better value and taste.
• Egg (1 large): Acts as the primary binder to hold everything together. Without this, the meatloaf will fall apart.
• Tomato Sauce (28 oz can): Used both inside the mixture and as a glaze on top. Regular tomato sauce works best. Avoid using ketchup as the main ingredient.
• Salt and Pepper: Season to taste, but use sparingly since crackers and tomato sauce already contain salt.

Kitchen Essentials for This Recipe

1. Large mixing bowl – for combining ingredients
2. Broiler pan with rack – allows grease drainage
3. Sharp knife – for chopping vegetables
4. Cutting board – prep surface
5. Can opener – for tomato sauce
6. Measuring cups – liquid measurements
7. Kitchen towel – hand cleaning

How To Make Brenda Gantt’s Meatloaf

Step 1 | Mix the Meatloaf

Put the ground beef in a large mixing bowl. Add the diced onion to the meat. Take a full sleeve of crackers and crush them right in the packaging by pressing hard on both sides, then add to the bowl. This method keeps crackers contained and makes less mess.

Step 2 | Add Egg and Sauce

Chop bell peppers into thin strips and fold gently into the meat mixture. Crack one egg into the mixture. Add about one-third of the tomato sauce can to the meat mixture.

Season lightly with salt and pepper, since the crackers and tomato sauce already bring some saltiness.

Step 3 | Combine Everything

Use your hands to mix thoroughly. Make sure the egg is fully blended in and the crackers are spread evenly. The mixture should hold together without being too wet.

Step 4 | Prepare the Pan

Pour about 1½ cups of water into the bottom section of your broiler pan. Drizzle olive oil on the top rack section and rub it around to prevent sticking. The holes will let the grease drip into the water below.

Step 5 | Shape the Meatloaf

Form the meat mixture into a loaf and place it on the solid center strip of the broiler pan rack. Use your hands to press firmly, shaping straight sides and square ends.

Keep the loaf on the solid part so it won’t fall through the holes.

Step 6 | Add the Sauce

Press your thumbs down the center of the meatloaf to create a shallow valley. Leave about an inch at each end. Fill this valley with more tomato sauce from the can.

Step 7 | Bake the Meatloaf

Place the pan in a preheated oven at 350°F. Bake for about 1 hour, or until the internal temperature reaches 160°F.

Step 8 | Rest and Serve

Let the meatloaf rest for 5–10 minutes before slicing. This helps it hold its shape and makes it easier to serve.

Tips For Making The Perfect Meatloaf

• Don’t Overmix: Once the ingredients are combined, stop mixing. Overworking the meat can lead to a dense, tough meatloaf.
• The Water Trick: Adding water to the bottom of the broiler pan is a genius tip. It catches all the dripping fat and makes cleanup so much easier.
• Check for Doneness: The best way to know if your meatloaf is done is to use a meat thermometer. Insert it into the thickest part of the loaf; it should read 160°F.
• Customize Your Flavor: Feel free to add a clove of minced garlic or a tablespoon of Worcestershire sauce to the mix for an extra flavor boost.
• The Rest is Important: Letting the meatloaf sit for 10 minutes after baking makes it much easier to slice cleanly.

Serving with Meatloaf

Meatloaf pairs wonderfully with mashed potatoes and steamed vegetables for a classic dinner.

You can also serve it with roasted carrots, green beans, or a simple salad for lighter sides. Bread rolls or cornbread make excellent accompaniments.

For a more indulgent meal, try macaroni and cheese or baked sweet potatoes.

Leftovers taste great in sandwiches or crumbled into soups. Mixing textures and colors on the plate makes dinner more inviting, and a tangy glaze from the meatloaf adds extra flavor to everything on the side.

Make-Ahead and Storage

1. Make-Ahead: You can prepare Brenda Gantt’s meatloaf completely the day before cooking. Shape the meatloaf on your broiler pan, add the tomato sauce to the valley, and cover tightly with plastic wrap.

Store in the refrigerator overnight. This actually improves the flavor as all the seasonings have time to blend together. Remove from refrigerator 30 minutes before baking to bring closer to room temperature for even cooking.

2. How to Store: Cooked meatloaf keeps well in the refrigerator for up to four days when properly stored. Let it cool completely before wrapping in plastic wrap or storing in airtight containers.

Slice only what you plan to use immediately, as whole loaves stay moister longer. You can also wrap individual slices for easy reheating later. Always store within two hours of cooking to maintain food safety.

3. How to Reheat: The best way to reheat meatloaf is in a 325°F oven for about 15-20 minutes until heated through. Cover with foil to prevent drying out.

Individual slices can be reheated in the microwave for 45-60 seconds, but the oven method maintains better texture. You can also pan-fry slices in a little butter for a crispy exterior.

For frozen meatloaf, thaw in refrigerator overnight before reheating using the same methods.

4. For freezing: This meatloaf also freezes very well. Wrap slices or the whole loaf in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Brenda Gantt’s Meatloaf Recipe FAQs

1. Are breadcrumbs necessary for meatloaf?

Breadcrumbs or crackers act as a binder to keep meatloaf from falling apart. They absorb moisture and help the meat hold its shape. Oatmeal or crushed crackers can be used as alternatives. Without any binder, the meatloaf may be crumbly and harder to slice.

2. Why does my meatloaf fall apart?

Meatloaf can fall apart if the mixture is too dry, overmixed, or missing a binding ingredient like egg or breadcrumbs. Using ground beef with some fat and letting the loaf rest after baking helps maintain its shape.

3. How do I know when the meatloaf is done cooking?

The best way to check doneness is with a meat thermometer inserted into the thickest part of the loaf. Internal temperature should reach 160°F for food safety.

The meatloaf should also be nicely browned on top and the juices should run clear when you pierce it with a knife.

Cooking time varies based on the size of your loaf, but typically takes about one hour at 350°F. Don’t rely solely on time – always check the temperature to ensure it’s properly cooked throughout.

4. Can I add cheese to meatloaf?

Yes, shredded cheese like cheddar or mozzarella can be mixed into the meat mixture for extra flavor. Some people even stuff cheese cubes into the center before baking for a melty surprise.

Just don’t add too much, or it may affect how the loaf holds together.

Continue to Content

Brenda Gantt's Meatloaf Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Make Brenda Gantt’s Meatloaf Recipe in just 1h20m! Juicy, tender, and topped with tangy tomato glaze, this Southern dish is pure comfort.

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Ingredients

• Ground Beef – 2 ½ pounds (80/20 or 85/15 blend recommended)
• Saltine Crackers – 1 sleeve (about 40 crackers, crushed)
• Medium Onion – 1 whole (about 1 cup, finely diced)
• Bell Peppers – 2 medium (mixed colors, thinly sliced)
• Egg – 1 large
• Tomato Sauce – 28 oz can (divided, about ⅓ for mixture and the rest for glaze)
• Salt – 1 teaspoon (or to taste)
• Black Pepper – ½ teaspoon (or to taste)
• Olive Oil – 1 teaspoon (for greasing broiler pan)
• Water – 1 ½ cups (for bottom of broiler pan)

Instructions

1. Put the ground beef in a large mixing bowl. Add the diced onion to the meat. Take a full sleeve of crackers and crush them right in the packaging by pressing hard on both sides, then add to the bowl. This method keeps crackers contained and makes less mess.
2. Chop bell peppers into thin strips and fold gently into the meat mixture. Crack one egg into the mixture. Add about one-third of the tomato sauce can to the meat mixture. Season lightly with salt and pepper, since the crackers and tomato sauce already bring some saltiness.
3. Use your hands to mix thoroughly. Make sure the egg is fully blended in and the crackers are spread evenly. The mixture should hold together without being too wet.
4. Pour about 1½ cups of water into the bottom section of your broiler pan. Drizzle olive oil on the top rack section and rub it around to prevent sticking. The holes will let the grease drip into the water below.
5. Form the meat mixture into a loaf and place it on the solid center strip of the broiler pan rack. Use your hands to press firmly, shaping straight sides and square ends. Keep the loaf on the solid part so it won’t fall through the holes.
6. Press your thumbs down the center of the meatloaf to create a shallow valley. Leave about an inch at each end. Fill this valley with more tomato sauce from the can.
7. Place the pan in a preheated oven at 350°F. Bake for about 1 hour, or until the internal temperature reaches 160°F.
8. Let the meatloaf rest for 5–10 minutes before slicing. This helps it hold its shape and makes it easier to serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 680mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 28g

Brenda Gantt’s Meatloaf Recipe is a simple, comforting dish that brings family together around the dinner table.

With juicy beef, tender vegetables, and a tangy glaze, this meatloaf is easy to prepare and full of flavor.

It’s a perfect example of Southern comfort food that feels warm, homey, and satisfying every time.