Brenda Gantt’s Meatloaf Recipe

My whole family gets excited when meatloaf is on the menu—especially when it’s Brenda Gantt’s meatloaf recipe.

This classic Southern-style dish is juicy, tender, and packed with savory flavor. I’ve made it so many times that it’s become a regular at our dinner table.

It’s hearty, filling, and always hits the spot. Brenda’s way of cooking reminds me of home—simple ingredients, no fuss, and always full of love.

What makes her meatloaf stand out is that it doesn’t dry out like others I’ve tried. Instead, it stays moist and flavorful. The special mix of ingredients locks in that moisture, making it the perfect meal for weekends or family gatherings.

If you’re looking for a comforting dish that’s easy to make and sure to please, you’ll love meatloaf recipe by Brenda Gantt. Let’s get started and make a meatloaf that brings everyone running to the kitchen!

Who is Brenda Gantt?

Let me tell you about Brenda Gantt. She’s a sweet Southern grandma from Andalusia, Alabama, who’s won hearts with her cooking videos.

Brenda, a retired schoolteacher, became a Facebook star during the COVID-19 lockdowns when she shared her buttermilk biscuit recipe. Now, with millions of followers, she’s known for simple, comforting dishes like her famous meatloaf. Her recipes come from her mom, and they’re all about love and tradition.

Brenda’s warm, down-home style makes you feel like you’re cooking with family. She’s all about making food that brings people together, and her Brenda Gantt’s meatloaf recipe is a perfect example of that cozy, Southern charm.

What is the Secret to Keeping Meatloaf Moist?

The secret to keeping meatloaf moist is all about the right mix of ingredients and not overcooking it. Brenda Gantt’s meatloaf recipe uses ground chuck, which has just enough fat to keep things juicy without being greasy.

She skips the usual bread crumbs or crackers, making it perfect for folks who can’t have gluten. Instead, eggs and tomato paste help hold everything together and add moisture.

Finely chopped onions and sweet peppers also add flavor and keep the meatloaf from drying out.

Another tip is not to pack the meat too tightly—mix it gently and shape it with soft hands. This way, your meatloaf stays tender and full of flavor.

Ingredients in Brenda Gantt’s Meatloaf

• Ground Chuck (1.75–2 pounds): Lean with just enough fat (15–20%) to stay juicy. Choose fresh, high-quality meat.
• White Onion (1 medium, about 1 cup, chopped): Adds mild sweetness and moisture. Chop finely so it blends well.
• Bell Pepper (1 medium, about ¾ cup, chopped): Adds color, crunch, and fresh flavor. Green is traditional, but red or yellow works too.
• Tomato Paste (6 ounces): Thick and rich—better than sauce. Helps hold shape and makes a great glaze.
• Eggs (2 large): Bind everything together. Beat lightly before mixing.
• Salt (1½ teaspoons): Enhances flavor without being too salty. Adjust to taste.
• Black Pepper (1 teaspoon): Adds warmth and depth. Use ground or freshly cracked.
• Worcestershire Sauce (1 tablespoon): Adds a savory, tangy boost. Soy sauce is a backup option.
• Ketchup (¼ cup, for glaze): Sweet and tangy topping. Mix with brown sugar or mustard if desired.

Variations or Additions to Gantt’s Meatloaf Recipe

1. Add garlic: Mix in 2 cloves of minced garlic for extra flavor.
2. Try different peppers: Use jalapeños for a spicy kick or stick to bell peppers for a milder taste.
3. Use ground turkey or chicken: For a lighter version, swap out the ground chuck.
4. Add cheese: Mix in ½ cup shredded cheddar or mozzarella for a cheesy meatloaf.
5. Top with ketchup or barbecue sauce: Spread a thin layer on top before baking for a sweet, tangy crust.
6. Mix in herbs: Add 1 teaspoon dried Italian herbs or parsley for a fresh touch.

Kitchen Equipment Needed to Make This Dish

• Large Mixing Bowl: For combining the meat, veggies, and eggs.
• Knife and Cutting Board: To chop the onion and bell pepper.
• Measuring Cups and Spoons: For accurate amounts of tomato paste, salt, and pepper.
• Broiler Pan or Loaf Pan: A broiler pan lets grease drain, but a loaf pan works too. Line with foil for easy cleanup.
• Spoon or Spatula: To mix ingredients and spread the glaze.
• Oven: Preheat to 375°F for even cooking.
• Meat Thermometer: To check if the meatloaf hits 160°F.

How to Make Brenda Gantt’s Meatloaf

Step 1 | Preheat the Oven

Set your oven to 375°F. This gets it nice and hot so the meatloaf cooks evenly.

Step 2 | Chop the Veggies

Peel the onion and chop it into tiny pieces—about 1 cup. Do the same with the bell pepper to get about ¾ cup. I like to cut them super small so they mix in well and don’t make the meatloaf chunky.

Step 3 | Mix the Meat

In a large bowl, put in 1.75–2 pounds of ground chuck. Add the chopped onion and bell pepper. Crack in 2 eggs, then add 6 ounces of tomato paste, 1 ½ teaspoons of salt, 1 teaspoon of black pepper, and 1 tablespoon of Worcestershire sauce. Use your hands to mix everything together. Don’t overmix—it can make the meatloaf tough. Just blend until it’s all combined.

Step 4 | Shape the Loaf

Grease a broiler pan or line a loaf pan with foil. If you’re using a broiler pan, pour a little water into the bottom tray to catch the drippings and keep things from sticking. Shape the meat mixture into a loaf about 2 inches thick. Make sure it’s even so it cooks the same all over. I press it gently with my hands to smooth it out.

Step 5 | Add the Glaze

Spread ¼ cup of ketchup over the top of the meatloaf. I use a spoon to make it nice and even. If you want a little extra flavor, stir in a teaspoon of brown sugar or mustard with the ketchup before spreading.

Step 6 | Bake the Meatloaf

Pop the pan in the oven and bake for 45–55 minutes. Check the temperature with a meat thermometer—it should read 160°F in the center. If you don’t have a thermometer, just cut into the middle to make sure it’s not pink.

Step 7 | Let It Rest

Take the meatloaf out and let it sit for 10 minutes before slicing. This keeps the juices inside so every bite stays moist and delicious.

Step 8 | Serve and Enjoy

Slice the meatloaf and serve it warm. I love it with mashed potatoes and green beans, but you can pair it with anything you like!

Tips for Best Meatloaf

1. Don’t Skip the Fat: Use ground chuck with some fat for juiciness.
2. Mix Gently: Overmixing makes the meatloaf dense. Use your hands and stop when it’s just combined.
3. Check the Temp: A meat thermometer is your best friend to avoid overcooking.
4. Rest Before Slicing: Let it sit for 10 minutes to keep it juicy.
5. Double the Glaze: Make extra ketchup glaze for dipping—it’s a game-changer!
6. Grease the Pan: Use foil or grease to avoid sticking and make cleanup easy.

What to Serve with Gantt’s Meatloaf?

I love serving the meatloaf with mashed potatoes and green beans for a true Southern meal. Collard greens or turnip greens are also classic choices.

If you want something lighter, try a fresh salad or roasted vegetables. Homemade cornbread or dinner rolls are perfect for soaking up any juices. For a little extra comfort, serve with macaroni and cheese or creamy grits.

Make Ahead Tips

You can easily make Brenda Gantt’s meatloaf ahead of time. Just mix and shape the loaf, then cover it tightly with plastic wrap or foil. Store it in the fridge for up to 24 hours before baking. When you’re ready, take it out and let it sit at room temperature for about 20 minutes while the oven heats up.

Storage Tips

If you have leftovers, let the meatloaf cool to room temperature first. Wrap slices in foil or place them in an airtight container. Store in the fridge for up to 3 days. You can also freeze meatloaf—just wrap it tightly and freeze for up to 2 months.

To reheat, thaw in the fridge overnight and warm in the oven or microwave until hot. This way, you always have a quick meal ready to go.

Brenda Gantt Meatloaf Recipe FAQs

1. What’s the best way to prevent meatloaf from falling apart after baking?

Let the meatloaf rest for at least 10 minutes after baking. This gives it time to firm up and hold its shape when sliced. Also, using enough binding agents like eggs and tomato paste helps hold everything together during cooking and serving.

2. Can I cook Brenda Gantt’s meatloaf in an air fryer or slow cooker?

Yes, meatloaf can be made in both. For an air fryer, shape a smaller loaf and cook at 350°F for 30–35 minutes.

For a slow cooker, shape the loaf and cook on low for 6–7 hours or high for 3–4 hours. Always check that the internal temperature reaches 160°F.

3. How do I make a mini version of Brenda Gantt’s meatloaf for individual servings?

Divide the meat mixture into equal portions and shape into muffin tins or small loaves. Bake at 375°F for 25–30 minutes. This makes serving easy and is great for portion control or packed lunches. Adjust the glaze amount accordingly for each mini loaf.

4. Can I use canned vegetables instead of fresh ones in the meatloaf mix?

Yes, but drain them well first. Canned onions or bell peppers can be used in a pinch, but fresh gives better texture and flavor. If using canned, chop finely and reduce any extra salt in the recipe, as canned veggies can be higher in sodium.

5. What should I do if the meatloaf turns out too soft or mushy?

If your meatloaf is too soft, it may lack enough binders or was overmixed. Add a tablespoon of oat flour or dry breadcrumbs next time to firm it up. Also, avoid over-processing vegetables, as too much moisture from them can affect texture.

Final Words

Brenda Gantt’s meatloaf recipe is one of my all-time favorites. It’s juicy, full of flavor, and so easy to make. If you’re looking for a meal that brings everyone together, give this recipe a try. I hope you love this recipe.