When it comes to traditional Southern comfort food, few dishes capture the heart like Brenda Gantt’s famous meatloaf.
Known for her warm storytelling and no-nonsense approach to home cooking, Brenda’s meatloaf is everything you’d expect from a beloved Southern grandmother’s kitchen — hearty, flavorful, tender, and made with everyday ingredients that come together in the most comforting way.
What sets this meatloaf apart isn’t just the recipe, but the spirit behind it. Brenda Gantt, whose cooking videos have charmed millions online, makes food that feeds the soul.
Her meatloaf is no exception: it’s the kind of meal you put on the table when the whole family’s gathered around, when someone needs a little extra love, or when you’re just craving something warm and deeply satisfying.
Why You’ll Love This Recipe
This meatloaf is tender but holds together perfectly, with a savory flavor that’s enhanced by chopped onion and bell pepper, a rich tomato glaze, and just the right amount of seasoning.
It’s simple, budget-friendly, and perfect for Sunday dinner or weeknight leftovers. Plus, it slices beautifully, reheats well, and makes the whole house smell like home.
What You’ll Need
For the Meatloaf:
- 2 pounds ground beef (80/20)
- 1 medium yellow onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 cup crushed saltine crackers (or breadcrumbs)
- 2 large eggs
- ½ cup milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard (optional)
For the Tomato Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- Dash of Worcestershire sauce
Pro Tips
- Use 80/20 ground beef – It gives the meatloaf enough fat to stay moist without becoming greasy.
- Don’t overmix – Gently combine ingredients with your hands or a spatula to avoid a dense texture.
- Let it rest before slicing – Allowing the meatloaf to sit for 10 minutes after baking helps it hold together and keeps the juices inside.
- Make extra glaze – Many people love extra sauce on top or on the side for dipping.
- Use a lined baking sheet – Baking meatloaf free-form instead of in a loaf pan gives a better crust and more even cooking.
Tools Required
- Large mixing bowl
- Small bowl for glaze
- Measuring cups and spoons
- Chef’s knife and cutting board
- Loaf pan or sheet pan
- Parchment paper or foil
- Basting brush (optional)
Substitutions and Variations
- Ground meat options: Use a mix of ground beef and pork for deeper flavor, or ground turkey for a leaner version.
- Cracker swap: Use breadcrumbs, crushed cornflakes, or even oats in place of saltines.
- Glaze variation: Replace ketchup with BBQ sauce for a smoky twist.
- Vegetable mix-ins: Add finely chopped carrots or celery for added texture and nutrition.
- Spicy version: Stir a bit of hot sauce or cayenne into the glaze or meat mixture.
Make-Ahead Tips
You can assemble the meatloaf and store it uncooked in the refrigerator for up to 24 hours. Cover tightly with plastic wrap or foil.
When ready to bake, let it sit at room temperature for 15–20 minutes before placing it in the oven. You can also freeze the unbaked loaf — wrap well and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.
Instructions
1. Preheat oven and prep pan
Preheat your oven to 350°F. Line a loaf pan or baking sheet with foil or parchment for easier cleanup.
2. Mix the meatloaf ingredients
In a large bowl, combine ground beef, onion, bell pepper, crushed saltines, eggs, milk, Worcestershire sauce, salt, pepper, garlic powder, and dry mustard (if using). Mix gently with your hands or a spatula until everything is just combined.
3. Shape and place in pan
Shape the meat mixture into a loaf shape and place it in the prepared pan or on the lined baking sheet.
4. Prepare and apply glaze
In a small bowl, mix ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Spread half of the glaze over the meatloaf.
5. Bake
Bake the meatloaf for 55–65 minutes, or until the internal temperature reaches 160°F. During the last 10 minutes of baking, spread on the remaining glaze.
6. Rest and serve
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Leftovers and Storage
Store leftover meatloaf in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or oven.
It also freezes well — wrap slices individually or freeze the entire loaf in foil and plastic wrap for up to 2 months. Thaw in the fridge before reheating.
Recipe FAQ
1. Can I make this without a loaf pan?
Yes! You can shape it by hand and bake it on a sheet pan, which allows more surface area for browning.
2. Why did my meatloaf fall apart?
It could be from too little binder (like crackers or eggs) or overmixing. Be sure to gently mix and measure ingredients carefully.
3. Can I make this gluten-free?
Yes. Use gluten-free crackers or oats, and ensure your Worcestershire sauce is gluten-free.
4. How do I tell if it’s done?
The safest way is with a meat thermometer. The center should reach 160°F.
Southern Comfort, Straight from the Heart
Brenda Gantt’s meatloaf isn’t just a recipe — it’s a piece of Southern tradition served on a plate. It’s the kind of dish that invites people to sit, slow down, and savor the moment.
\Whether you’re feeding a crowd or making a simple dinner for two, this meatloaf brings warmth, flavor, and a whole lot of love to the table.
Try it out and let me know how it turned out! Did you serve it with mashed potatoes and green beans like Brenda, or put your own twist on it? Drop a comment below — I’d love to hear how this classic found its way to your table.
