Best meatloaf nashville

These aren't your average bands - these are top notch performers. The experience, combined with mouthwatering barbecue and southern dishes. Try Mojo, with cole slaw, BBQ pulled pork, baked beans, pickles and a drizzle of barbecue ranch sauce. Recommended for Meat and Three because : Plate lunches are just the beginning of delicious goodies on the menu at Puckett's.

Hollie's expert tip : Don't hesitate to drive out to Lieper's Fork for pork so tender it will nearly melt in your mouth. On the red walls of this meat 'n three are signed portraits of famous Nashvillians who frequent the place, including the Dixie Chicks and local sports columnist Joe Biddle.

Meats include fried chicken, pork chops, fish, and beef; sides include macaroni and cheese, fried okra, and turnip greens. Make friends with your fellow diners, because you'll be sitting with them family-style. Their mac and cheese and fried green tomatoes set a new standard and roast beef is a cut above the rest. Rounding out the "sides" menu are mash potatoes, turnip greens, corn bread, and creamed corn. Be aware that Arnold's closes by pm so get there early and grab a tray.

Recommended for Meat and Three because : It may not look like much, but this cafeteria style serves up world-renowned home-style cooking. Hollie Deese is a Nashville-based writer who has spent the past 10 years falling in love with the sights, sounds and flavors of Music City.

Hollie has 15 years experience as a writer and More About Hollie. Follow 10Best Like 10Best. Pack your Knives. Photo courtesy of Alina Angenete. Photo courtesy of Varallo's. City Cafe East. Photo courtesy of City Cafe East. Kleer-Vu Lunchroom. Photo courtesy of Arnold Gatilao. Monell's Dining and Catering. Photo courtesy of Monell's. Swett's Restaurant. Copper Kettle Green Hills. Photo courtesy of Copper Kettle Green Hills. Wendell Smith's. Belle Meade.

Photo courtesy of Kent Wang. Photo courtesy of Puckett's. Arnold's Country Kitchen. Bake in the centre of the oven for 45 minutes until browned and firm. The loaf will have released lots of juice as it cooks but you can use this to make the gravy.

Remove the loaf from the oven and transfer carefully to a warmed serving plate. Cover loosely with a piece of foil. To make the gravy: Place the baking tray or roasting tin on the hob over a low heat and stir the flour into the juices using a wooden spatula. Cook for seconds, stirring continuously. Slowly start adding the stock, just a little at a time, stirring constantly until it is all incorporated. Stir in the 1 tsp ketchup.

Bring the gravy to a simmer and cook for minutes, stirring to lift the juices and sticky sediment from the base of the tin. If the gravy is a little lumpy, use a metal whisk to help combine the flour. Remove the pan from the heat and tip the contents into a large mixing bowl. Leave to cool for minutes. Add the beef, pork, sausage meat, 3 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, breadcrumbs, parsley, egg, salt and plenty of freshly ground black pepper to the vegetables and mix with clean hands until thoroughly combined.

The mixture should feel fairly stiff but moist. Place the meatloaf mixture in the centre of a sturdy baking tray or small roasting tin and form into a loaf shape roughly 28cm by 14cm. It is important that the tin has sides. Mix the remaining 4 tbsp ketchup, 1 tbsp Worcestershire sauce and the sugar in a small bowl and spread over the top of the meatloaf. Bake in the centre of the oven for 45 minutes until browned and firm.

The loaf will have released lots of juice as it cooks but you can use this to make the gravy. Remove the loaf from the oven and transfer carefully to a warmed serving plate.