Sandra This Paula Deen Aunt Peggy’s Meatloaf Recipe is an old-fashioned and moist recipe, which is made with ground beef and tomato paste. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.
Paula Deen Aunt Peggy’s Meatloaf Recipe Ingredients
- 1 lb lean ground beef
- 1 (6 oz) can tomato paste
- ½ cup Vidalia onion, chopped
- ½ cup green bell pepper, chopped
- ½ cup quick-cooking oats
- 1 large egg, lightly beaten
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ⅓ cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Dijon mustard
How To Make Paula Deen Aunt Peggy’s Meatloaf
- Preheat Oven and Mix Loaf: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, tomato paste, chopped onions, chopped green pepper, quick-cooking oats, beaten egg, salt, and pepper. Use your hands to gently mix until all ingredients are just combined.
- Shape the Meatloaf: Transfer the mixture to a 9×5-inch loaf pan and gently press it down to form an even loaf.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until smooth.
- Glaze and Bake: Spread the glaze evenly over the top of the meatloaf. Bake for about 1 hour, or until the meatloaf is firm, cooked through, and the glaze is bubbly and caramelized.
- Rest and Serve: Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This allows the juices to redistribute, keeping the meatloaf moist.
Recipe Tips
- What makes this meatloaf so moist? The key ingredient is the tomato paste mixed directly into the meat. It adds incredible moisture and a rich, savory flavor that prevents the loaf from drying out. Also, be careful not to overmix the meat.
- Can I use a different binder than oats? Yes, if you don’t have quick-cooking oats, you can substitute them with an equal amount of plain breadcrumbs or crushed saltine crackers.
- How do I know when the meatloaf is done? The most reliable way is to use a meat thermometer. The internal temperature of the meatloaf should reach 160°F (71°C).
- Can I make this without a loaf pan? Absolutely. You can free-form the mixture into a loaf shape on a foil-lined baking sheet. A free-form loaf may cook slightly faster, so start checking its temperature around the 50-minute mark.
What To Serve With Aunt Peggy’s Meatloaf
This classic, homestyle meatloaf pairs perfectly with traditional comfort food sides.
- Creamy Mashed Potatoes
- Steamed Green Beans
- Buttered Corn
- Macaroni and Cheese
How To Store Meatloaf
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. It makes for delicious sandwiches the next day.
- Freeze: You can freeze the cooked meatloaf whole or in slices. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Aunt Peggy’s Meatloaf Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~390 kcal
- Protein: 24g
- Carbohydrates: 28g
- Fat: 20g
- Sodium: ~1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The inclusion of a whole can of tomato paste directly in the meat mixture is unique. Most recipes use it only in the glaze. This technique ensures a very moist and deeply savory loaf.
Yes, this recipe is great for adding finely grated vegetables like carrots or zucchini. Just be sure to squeeze out any excess moisture from the zucchini before adding it to the meat mixture.
This can happen if you use very lean ground beef (like 93/7) or if you overmix the ingredients. Using 85/15 ground beef and mixing with a light touch until just combined will yield a much juicier result.
Paula Deen Aunt Peggy’s Meatloaf Recipe
Description
A uniquely moist and flavorful old-fashioned meatloaf made with tomato paste in the mix and a classic sweet and tangy glaze on top.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine ground beef, tomato paste, onion, bell pepper, oats, egg, salt, and pepper.
- Shape the mixture into a 9×5-inch loaf pan.
- Whisk together the ketchup, brown sugar, and mustard for the glaze.
- Spread the glaze evenly over the top of the meatloaf.
- Bake for 1 hour, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing to keep it juicy.
Notes
- The tomato paste in the meatloaf itself is the secret to its moist texture.
- Do not overmix the meat, as this will result in a tough loaf. Mix until just combined.
- Using a meat thermometer is the best way to ensure your meatloaf is perfectly cooked.
- Leftovers are fantastic served cold in a sandwich the next day.
