Sandra Paula Deen’s cheeseburger meatloaf packs ground chuck, sharp cheddar, crumbled bacon, mayonnaise, and Worcestershire into a single loaf baked at 350°F. A ketchup-mustard glaze coats the top, and French fried onions finish the crust in the final minutes. One loaf serves six and takes about an hour to bake.
Paula Deen, known for Paula’s Home Cooking on Food Network, splits the ketchup-mustard glaze between the meat and the topping. Part folds into the ground chuck so the interior carries the same tangy finish as the caramelized top. That inside layer is what makes each slice taste like a cheeseburger from center to crust.
Adding French fried onions at the 40-minute mark, not from the start, gives the topping its crunch. Onions placed on raw meat steam in the oven’s moisture and come out soft instead of crisp. The final 10 to 15 minutes of dry heat on a finished loaf are what toast them properly.
Paula Deen Cheeseburger Meatloaf Recipe
Description
Paula Deen Cheeseburger Meatloaf Recipe: ground chuck, sharp cheddar, crumbled bacon, and French fried onions baked at 350°F. Ready in 1 hour. Serves 6
Ingredients
Meatloaf
Glaze
Topping
Instructions
- Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with non-stick cooking spray.
- In a large bowl, combine ground chuck, bacon, cheddar, eggs, breadcrumbs, mayonnaise, Worcestershire, salt, and pepper. Mix well by hand until fully combined.
- In a small bowl, stir together ketchup and mustard. Mix ¼ cup of the ketchup mixture into the meat mixture. Press meat into the prepared loaf pan, or shape into a loaf on a rack in a broiler pan.
- Spread the remaining ketchup mixture over the top of the loaf. Bake for 40 minutes.
- Remove from oven and top with French fried onions. Return to oven and bake 10 to 15 minutes more, until meat is no longer pink or reaches an internal temperature of 160°F.
FAQs
Can the French fried onions be substituted with something else?
Crushed crackers or panko spread over the top work as a crunchy substitute if French fried onions are unavailable. Neither matches the onion flavor, but both toast well in the final 10 to 15 minutes of baking. Crushed potato chips are the closest substitute for both the saltiness and the crispy texture French fried onions bring.
Does this meatloaf need to rest before slicing?
Cutting into the loaf immediately after pulling it from the oven sends the juices running out before they can settle. A five to ten minute rest lets the fat and liquid redistribute through the meat as it cools slightly. Resting also produces cleaner slices, since the loaf holds together better once the interior has firmed up a little.
Can leftovers be turned into sandwiches the next day?
Cold slices work directly on a toasted bun since the loaf already carries the ketchup-mustard flavor inside. A thin slice of sharp cheddar and a little extra mustard is all the sandwich needs on top. Reheating in a skillet rather than the microwave restores some surface crust before building the sandwich.
What other Paula Deen meatloaf is worth rotating into weekly meal prep?
Two meatloaf recipes in a weekly rotation give you variety without repeating the same flavor profile twice. This version leans on bacon and cheddar for a burger-forward bite while the other builds a deeper, gravy-ready base. Paula Deen’s old-fashioned meatloaf on Sandra Kitchen uses the same oven method with a different set of seasonings.
What classic side dish pairs best with this meatloaf at the table?
Meatloaf with a bacon-and-cheddar profile needs a side that adds richness without repeating the same flavors. Mashed potatoes work but go soft against a thick slice; a baked macaroni holds structure and adds a creamy complement alongside it. Paula Deen’s mac and cheese on Sandra Kitchen gives that creamy-baked combination in one dish, and both recipes share the same 350°F oven.
