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Brenda Gantt’s Meatloaf with mashed potatoes , green beans and butter

Brenda Gantt Meatloaf

Brenda Gantt is a beloved Southern cook known for her warm personality, home-cooked meals, and heartfelt storytelling. She gained widespread recognition through her social media videos, where she shares traditional Southern recipes with charm and simplicity.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course dinner,, Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds Ground Beef
  • 1 Bell Pepper finely chopped
  • 1 Onion finely chopped
  • 1 can 15 ounces Tomato Sauce
  • 2 Eggs beaten
  • 1 sleeve Crackers crushed (or substitute with oatmeal)
  • To taste Salt and Pepper

Optional Additions for Flavor Variations:

  • 2 tablespoons Worcestershire Sauce
  • 2 cloves Garlic minced
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Brown Sugar for a sweeter taste
  • As needed Ketchup for topping

Instructions
 

Preheat the Oven

  • Set your oven to 400°F (200°C).
  • Allow it to fully preheat while you prepare the ingredients. This ensures even cooking and prevents the meatloaf from cooking unevenly.

Prepare the Vegetables

  • Finely chop the bell pepper and onion.
  • The smaller the pieces, the better they will integrate into the meat mixture, providing moisture and flavor without large chunks.
  • If using garlic, mince it finely or use a garlic press for an even distribution of flavor.

Mix the Ingredients

  • In a large mixing bowl, combine:
  • Ground beef
  • Chopped bell pepper and onion
  • ½ cup of tomato sauce (reserve the other half for topping)

Beaten eggs

  • Crushed crackers (or breadcrumbs)
  • Salt and black pepper
  • Worcestershire sauce, garlic, Dijon mustard, and brown sugar (if using)

Mixing Tips:

  • Use clean hands or a large spoon to mix the ingredients gently.
  • Do not overmix—overworking the meat can make the meatloaf dense and tough. Mix just until everything is combined.

Shape the Meatloaf

  • Form the mixture into a loaf shape using your hands. The loaf should be compact but not too tightly packed.
  • Place it on a broiler pan or a baking sheet lined with parchment paper to allow air to circulate around the loaf for even cooking.
  • Indent the center slightly – This helps prevent the middle from puffing up while baking and allows the sauce to stay in place.

Add the Topping

  • Pour the remaining ½ cup of tomato sauce over the top of the meatloaf.
  • Use a spoon or a brush to spread it evenly.
  • Alternatively, you can use ketchup, BBQ sauce, or a homemade glaze (mix ketchup with a bit of brown sugar and vinegar for extra depth).

Bake the Meatloaf

  • Place the meatloaf in the preheated oven on the center rack.
  • Bake for 40-45 minutes or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
  • If the top starts to brown too quickly, loosely cover the meatloaf with foil.
  • To prevent drying out, avoid overbaking—check for doneness at the 40-minute mark.

Rest and Serve

  • Once the meatloaf is fully cooked, remove it from the oven and let it rest for 5-10 minutes before slicing.
  • Resting allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
  • Slice into thick pieces and serve warm, optionally drizzling with extra tomato sauce or glaze.
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