Meatloaf has long been a favorite at Southern family tables, and this Tennessee version comes from Dolly Parton’s family. Her sister Willadeene Parton shared a recipe featuring ground beef, fresh breadcrumbs, and a tangy tomato-based sauce. The sauce cooks around the loaf, keeping the meat moist and giving every slice a bright, savory finish.

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Recipe Information

Prep Time: 15 minutes
Cook Time: Approximately 1 hour 15 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour 40 minutes
Servings: 4–6
Difficulty: Easy — Level 2 of 5
Cost: Moderate — $$$
Region / Ethnic Origin: Tennessee, Southern United States

Ingredients

For the meatloaf

• 1 1/2 pounds ground beef
• 1/2 cup fresh breadcrumbs
• 1 large egg
• 1 medium yellow onion, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 can (8 ounces) tomato sauce

For the sauce

• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 3 tablespoons vinegar
• 3 tablespoons packed brown sugar
• 2 tablespoons prepared yellow mustard
• 2 tablespoons Worcestershire sauce

Instructions

1. Preheat the oven. Set the oven to 350°F. Lightly grease a shallow baking dish large enough to hold the meatloaf and its sauce.
2. Combine the meatloaf ingredients. In a large bowl, gently mix the ground beef, fresh breadcrumbs, egg, onion, salt, pepper, and one 8-ounce can of tomato sauce. Stop mixing as soon as the ingredients are evenly distributed; overworking can make the loaf dense.
3. Shape the loaf. Form the mixture into a compact oval loaf and place it in the prepared baking dish, leaving room around the sides for the sauce.
4. Mix the sauce. In a separate bowl, whisk the second can of tomato sauce with the water, vinegar, brown sugar, mustard, and Worcestershire sauce until the sugar is dissolved.
5. Add the sauce. Pour the sauce over and around the loaf, coating the top evenly.
6. Bake. Bake uncovered for approximately 1 hour 15 minutes, occasionally spooning some of the sauce over the loaf. Begin checking the internal temperature before the end of the stated time.
7. Check for doneness. The center of the meatloaf must reach 160°F on a food thermometer. If it reaches that temperature early, remove it from the oven rather than continuing to bake until the clock runs out.
8. Rest and slice. Let the meatloaf stand for 10 minutes, then cut into thick slices. Spoon warm sauce from the baking dish over each serving.

Cook’s Notes

Fresh breadcrumbs: Tear soft sandwich bread into small pieces or pulse it briefly in a food processor. Fresh crumbs absorb moisture differently from dry packaged breadcrumbs.

Use a shallow pan: Baking the loaf free-form allows the tangy sauce to surround it. Choose a dish with enough depth to hold the liquid without spilling.

Temperature matters: Use a food thermometer rather than relying on color. Ground beef should reach 160°F at the center.

Leftovers: Refrigerate promptly in a covered container for up to 3–4 days. Cold slices also make a hearty sandwich with mayonnaise and lettuce.

Serving Suggestions

Serve with mashed potatoes and Dolly Parton’s Southern Green Beans, or add a wedge of Dolly Parton’s Skillet Cornbread.

Beverage Suggestions

Unsweetened iced tea, lemonade, or sparkling water with lemon complement the tangy tomato sauce.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.