Brenda Gantt Meatloaf Recipe (2024)

Who doesn't love a good piece of meatloaf? It's hearty, filling, and delicious. And best of all, it's easy to make. Brenda Gantt exploded her popularity with this meatloaf recipe, which started during Covid when she began filming her kitchen exploits and sharing them on social media.

This recipe is simple, but don't let that fool you. The flavors are complex and will leave you wanting more. The key to this dish is in the seasoning. Brenda Gantt combines green bell pepper, onion, tomato sauce, etc., to create a unique and flavorful blend.

The meatloaf is then cooked in the oven until it's nice and juicy. And when it's done, you can top it with your favorite sauce or gravy. So if you're looking for Southern-style comfort food at its finest, look no further thanBrenda Gantt's meatloaf recipe.

Who is Brenda Gantt?

Brenda Gantt's kitchen videos are perfect if you're looking for a down-home, no-frills cooking show. Brenda, a grandmother from Alabama, demonstrates how to make all sorts of Southern classics, from biscuits and sausage to chicken and dumplings.

Moreover, her easy recipes come with a healthy dose of Southern charm. Whether she's talking about her recipes or just sharing stories from her life, Gantt is a pleasure to watch. If you're looking for some easy and delicious recipes to add to your repertoire, be sure to check out Brenda Gantt's kitchen videos.

Brenda Gantt meatloaf recipe

Ingredients you'll need:

• 3 pounds of ground beef
• 1 large white onion (minced)
• 1 green/red medium-sized bell pepper (finely chopped)
• 1 can (15 ounces) tomato sauce
• 1.5 tablespoon sea salt (adjust according to your taste)
• 1.5 tablespoon black pepper
• 3 eggs (slightly beaten)
• 1 sleeve of regular saltine crackers (crushed), or if you want to make it to another level, use 1 ⅓ cups of corn flakes crumbs

Additional seasoning ingredients

(This is optional but makes it taste even better)

• 1 tablespoon yellow mustard
• 1 tablespoon garlic powder
• 2 teaspoon Herbs de Provence
• ⅓ cup milk
• 1 packet Lipton onion soup mix
• 1 packet of Ranch powder
• 2 tablespoon Catsup
• 1 ⅓ cups of Corn flakes crumbs (use this instead of regular old crackers listed above)

For catsup/tomato sauce mixture:

• 3 tablespoon Catsup & 1 tablespoon Tomato sauce mixture (3:1 ratio)
• honey (add according to your sweetness preference)

Note:Make extra sauce mixture for the toppings or glaze later.

For the glaze or topping:

• ½ cup of ketchup
• 1 tablespoon of brown sugar
• 1 tablespoon of vinegar
• 1 teaspoon of mustard

Instructions:

Step 1

Preheat the oven to 350 degrees F. Why preheat the oven? This is a common question that people have when they are cooking. The answer is that it helps the food cook evenly. If you put something in a cold oven, the outside will start to cook before the inside does. This can make your food dry or tough.

Step 2

Mix the ground beef, minced onion, and chopped bell pepper in a large bowl. Mixing the ingredients allows them to adhere better, which results in a more uniform meatloaf and prevents pockets of unseasoned meat.

Step 3

Next, put the whole can of tomato sauce (15 oz can) into the bowl. Add the salt, black pepper, and the 3 slightly beaten eggs. The eggs will help to bind the meatloaf together. You can stop there and add the crushed old regular crackers, mix all the ingredients, and jump to Step 5.

However, I feel like adding more ingredients aside from the original recipe makes it more flavorful. This is optional; you're free to add if you want to try something different.

So, you can add the following ingredients:

• 1 tablespoon yellow mustard
• 1 tablespoon garlic powder
• 2 teaspoon Herbs de Provence
• 1 packet Lipton onion soup mix
• 1 packet of Ranch powder
• 2 tablespoon Catsup
• 1 ⅓ cups of Corn flakes crumbs (use this instead of regular old crackers listed above)
• ⅓ cup of milk

Just remember that a little goes a long way with spices. You can always add more, but you can't remove it once it's in there.

Step 4

Pour the milk over the top of the crumbs. Do you know why we add milk? The milk helps soften the crumbs and will tenderize the meatloaf as it cooks.

Step 5

Now it's time to mix everything. Use your hands to fold in all ingredients until they are evenly distributed. Be sure to mix the mixture thoroughly so that the tomato sauce and crackers are evenly distributed but are careful not to overmix, or the meatloaf will be tough. Overmixing develops the beef's gluten proteins, resulting in a tough texture.

Step 6

Use a broiler pan you got when you bought your oven with the little ridges on the bottom so the fat can drip away from the meat. Pour a glass of water at the bottom of the pan to create steam and help keep the meatloaf moist. At the same time, the grease won't stick to the pan and will make it a pain to clean later. Make sure to grease the broiler pan or line it with foil for easier cleanup.

Note: If you don't have a broiler pan, use a regular baking dish and put some foil on the bottom with little holes to let the fat drip away.

Step 7

Now shape the meatloaf mixture into a loaf shape that will fit nicely on the pan. Pat the ends so that they are straight, nice, and smooth. Be sure to smooth out any cracks that may have formed while you were shaping it, as these will cause the meatloaf to fall apart when cooking. Aside from that, you don't want your juices flowing out of cracks while the meatloaf cooks!

Note: You want to make it not too high but high enough to look like meatloaf. Take your time, smooth the edges out and get the shape you wish to while firmly packing the meat mixture so that it holds together while cooking.

Step 8

Next, use your finger and press down to make an impression or a little well in the center of your meatloaf. This is where you will pour yourketchup/tomato sauce mixture. Once you have made the well, pour the mixture into the dent you just made, filling it to the top.

Note:The purpose of pouring the sauce mix over the dented filling is to help keep the meatloaf moist while it cooks. The mixture will also add flavor to the meatloaf.

Step 9

Now it's time to bake the meatloaf! Put it in a preheated oven at 350°F. Bake in a preheated oven at 350 degrees F (175 degrees C) for 45 minutes.

Step 10

While the meatloaf is baking, mix the ingredients for the ketchup/tomato sauce mixture. This is what you will pour over the meatloaf when it comes out of the oven.

Mix ½ cup of ketchup, 1 tablespoon of brown sugar, 1 tablespoon of vinegar, and 1 teaspoon of mustard in a small bowl. Set this mixture aside until the meatloaf has finished baking.

Step 11

After 45 minutes of baking, remove the meatloaf from the oven. Spread the glaze or topping sauce over the top. This will give the meatloaf a nice shine and added sweetness.

Step 12

Place the meatloaf back in the oven and bake it for an additional 10 to 15 minutes, or until the glaze has set and nicely browned.

Step 13

Remove from oven and let rest for 10 minutes before slicing and serving. Because if you cut into it right away, all of the juices will run out, and your meatloaf will be dry. By letting it rest, the juices have a chance to redistribute themselves back through the meatloaf, giving it more flavor and making it moister.

Ingredients substitution

If you're looking for a way to make your meatloaf recipe more affordable or just looking for a new way to make it, consider ingredients substitution. You can swap some of the ingredients in your recipe with cheaper alternatives without sacrificing too much flavor.

1 Breadcrumb

Oats are a great alternative to breadcrumbs. They provide similar textures at a fraction of the price. Simply grind oats in a blender or food processor until they're the consistency of breadcrumbs.

In Brenda's meatloaf recipe, she used saltine crackers as a binder. This is a common binder used in meatloaves and meatballs. You can use any cracker or bread if you don't have saltine crackers.

But the one I used for this recipe is the Corn Flakes crumbs. These crumbs are perfect for this recipe because it doesn't make the meatloaf too dense. I love the added sweetness and the crunch it gives to the loaf.

2 Ground beef

You can substitute ground turkey for ground beef for a leaner version of this recipe. The flavors will be very similar, but the fat content will be lower.

Note:When choosing ground beef for your meatloaf, it's vital to get the right mix of lean and fat. Aim for ground beef that is 80/20 or 85/15. You want enough fat to keep the meatloaf moist, but not so much that it's greasy.

3Ketchup

There are a lot of ketchup substitutes you could use in this recipe, like barbecue sauce. I like to use a bit of ketchup and a lot of Worcestershire sauce because it gives the meatloaf a nice tangy flavor.

Ketchup is one of the key ingredients in this recipe. It adds sweetness and acidity, which balances out the flavors of the meatloaf.

4 Tomato sauce:

Tomato sauce is another key ingredient in Brenda's meatloaf recipe. It adds moisture to the meatloaf and helps bind all ingredients together.

I like to use a combination of ketchup and tomato sauce in my meatloaves. The ketchup adds sweetness and the tomato sauce adds acidity and moisture.

5Milk

Milk is another binding agent in meatloaf, helping to hold everything together. It is often used in meatloaf recipes to add moisture and richness, but you can replace it with water or another liquid like broth without affecting the flavor too much.

How to store leftover meatloaf?

When you're done with your meatloaf, it's essential to store it properly, so it doesn't spoil and go to waste. You can do a few things to ensure your leftover meatloaf stays fresh.

Here are a few tips on how to do that:

1 Storing in the fridge:

• Let the meatloaf cool down as quickly as possible after cooking. Place the meatloaf in an airtight container, so it doesn't dry out.
• Wrap it tightly in plastic wrap or aluminum foil so no air can get to it.
• Label it with the date and put it in the fridge. That way, you'll know how long it's safe to eat.
• Store the meatloaf in the refrigerator and consume it within 3-4 days.

2 Storing in the freezer:

When storing meatloaf in the freezer, you can follow the steps below to make sure it stays fresh.

• Let the meatloaf cool completely before wrapping it in foil or plastic wrap.
• Place the meatloaf in a freezer-safe container or bag.
• Label the container or bag with the date you made the meatloaf.
• Place the meatloaf in the freezer and try to use it within three to four months.
• When you're ready to eat the meatloaf, thaw it in the refrigerator overnight before reheating.

How to reheat meatloaf

If you have leftover meatloaf, don't worry - there are plenty of ways to reheat it so you can enjoy it again. If you have frozen meatloaf, you should defrost it in the refrigerator overnight before reheating.

Here are two easy methods for reheating meatloaf.

Method 1 The Oven

• Preheat your oven to 250 or 300 degrees Fahrenheit.
• Use a broiler pan for the meatloaf so that the fat can drain as it cooks. If you don't have a broiler pan, you can use a regular baking pan lined with foil.
• If you're using a broiler pan, pour some water into the bottom of the pan to help keep the meatloaf moist.
• Or, if you're using a regular baking dish, put ¼ cup of water to the side of the meatloaf, or for better flavor, use beef broth.
• Cover the meatloaf with additional foil, then bake for about 25 to 35 minutes or until heated. Time varies depending on the size of your meatloaf.
• Remove the meatloaf from the oven, take off the foil, and let it rest for 5 minutes before serving.

Method 2 The Microwave

If you're in a hurry, you can cook meatloaf in the microwave. Just be aware that it won't have the same crusty texture as if cooked in the oven.

For individual slices of meatloaf, the best way to reheat it is in the microwave.

• Place the slices on a microwave-safe plate and cover with a damp paper towel. Fill a small heat-proof glass container with water and place it next to the plate.
• Microwave on high for 30-second intervals and check if the slices are warmed.
• Repeat the process until the meatloaf is heated.

For a whole meatloaf, cut it into slices and follow the exact reheating instructions above.

What goes well with meatloaf?

Many dishes go well with meatloaf, but mashed potatoes and gravy are perhaps the most popular pairing. Some people also like to serve meatloaf with a side of macaroni and cheese or green beans. Here are a few other dishes that go well with meatloaf:

1 Mashed potato:

Mashed potatoes are relatively inexpensive and easy to make. They're a classic comfort food that pairs well with hearty dishes like meatloaf. One of the most popular sides for meatloaf, mashed potatoes, can be easily made ahead of time and reheated. Third, mashed potatoes can be made and reheated ahead of time, making them a convenient side dish for busy weeknight dinners.

2 Macaroni and cheese:

Another classic comfort food, macaroni and cheese, is a delicious side dish for meatloaf. The creamy cheese sauce helps balance the meatloaf's savory flavors, and the pasta provides a satisfying crunch. Check myrecipe here.

3 Roasted Green beans:

Green beans are a healthy and flavorful side dish that goes well with meatloaf. Green beans can be steamed, sautéed, or roasted. Why do green beans go well with meatloaf? The answer is simple: green beans have a bright, fresh flavor that compliments the savory flavors of meatloaf.

Besides tasting great together, green beans and meatloaf are packed with nutrients. Green beans are a good source of fiber, vitamins C and K, and manganese. Meatloaf is a good source of protein, iron, and B vitamins. So not only do green beans and meatloaf taste good together, but they are also good for you! Recipehereandhere.

4 Potato salad:

There are multiple reasons why potato salad goes well with meatloaf. Most likely because they are both comfort foods, they're homey, familiar, and usually associated with happy memories.

The dish and the salad are typically served cold or at room temperature, making them ideal for summer meals—the starchy potatoes in the salad helps balance the rich flavors of the meatloaf. Finally, the potato salad's mayonnaise and other creamy ingredients contrast nicely with the dish's meaty flavors.

5 Gravy:

Gravy goes so well with meatloaf for a few reasons. The umami flavor of gravy can help to enhance the taste of the meatloaf. It can help to moisten the meatloaf, making it more tender and flavorful. Adding gravy to a dish can create a rich, savory sauce that can elevate the dish.

6 Corn:

Corn is a versatile side dish served with meatloaf or any other main dish. One reason corn goes well with meatloaf is that it can help to cut the richness of the meatloaf. It also has a sweetness that can contrast the savory flavors in meatloaf. Additionally, corn can add a pop of color to your plate. Finally, corn is a good source of fiber and nutrients, making it a healthy choice to accompany your meatloaf.

7 Garlic bread:

The classic taste of garlic bread is the perfect complement to the savory flavors of meatloaf. The garlic adds a zesty flavor to the bread that helps offset the meatloaf's richness. Additionally, the bread provides a crunchy texture that contrasts nicely with the softness of the meatloaf.

When choosing garlic bread to serve with meatloaf, selecting a loaf that is not too dense or too soft is essential. A denser bread will not soak up the gravy and juices from the meatloaf, while a softer bread will become mushy. A medium-sized loaf of garlic bread that is slightly toasted is a perfect choice.

8 Caesar Salad:

Why Caesar salad goes well with meatloaf? The classic salad has a sharp, salty dressing that helps cut through the meatloaf's richness while the croutons add a nice crunch. The sauce's acidity also helps brighten up the dishes' flavors.

Classic Caesar salad is made with romaine lettuce, croutons, Parmesan cheese, and a simple dressing of olive oil, lemon juice, garlic, and anchovies.

For an easy meatloaf dinner, serve Brenda Gantt's meatloaf recipe with a classic Caesar salad and some roasted potatoes.

9 Slow Cooker Creamed Corn

Why is creamed corn best served with meatloaf as a side dish? The answer is simple. The corn's sweetness helps balance out the meatloaf's savory flavors, and the corn's creaminess contrasts the meatloaf's hearty texture. The corn also adds a pop of color to the plate, making the dish more visually appealing. You can check therecipe here.

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