Sandra This Paula Deen Old-Fashioned Meatloaf Recipe is a moist and flavorful recipe, which is made with ground beef and quick-cooking oats. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen Old-Fashioned Meatloaf Recipe Ingredients
- 1 lb ground beef
- 1 ¼ teaspoon Salt
- ¼ teaspoon ground Black pepper
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 1 lightly beaten egg
- 8 oz can diced tomatoes, drained
- ½ cup quick-cooking oats
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon prepared yellow mustard
How To Make Paula Deen Old-Fashioned Meatloaf
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix the Meatloaf: In a large bowl, combine the ground beef, salt, pepper, chopped onion, chopped bell pepper, beaten egg, drained diced tomatoes, and quick-cooking oats. Use your hands to gently mix all the ingredients until they are just combined. Be careful not to overwork the mixture.
- Shape the Loaf: Transfer the meat mixture to a baking dish or a foil-lined baking sheet. Shape it into a classic loaf shape, about 8×4 inches.
- Make the Glaze: In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth.
- Top and Bake: Spread the glaze evenly over the top and sides of the meatloaf. Bake for 1 hour, or until the meatloaf is cooked through and the glaze is caramelized.
- Rest and Serve: Let the meatloaf rest for at least 10 minutes before slicing and serving. This helps it hold its shape and keeps the juices in.
Recipe Tips
- How to keep meatloaf moist? The key is not to overmix the meat mixture, which can make it tough. The diced tomatoes and oats also help retain moisture, resulting in a tender loaf.
- 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 breadcrumbs or crushed saltine crackers.
- How do I know when the meatloaf is done? The safest way to check for doneness is with a meat thermometer. The internal temperature should reach 160°F (71°C).
- Can I prepare this ahead of time? You can mix and shape the loaf (without the glaze) up to 24 hours in advance and store it covered in the refrigerator. Just add the glaze right before baking and you may need to add 5-10 minutes to the cooking time.
What To Serve With Meatloaf
This classic American dinner pairs perfectly with other comfort food staples.
- Creamy Mashed Potatoes and Gravy
- Steamed Green Beans or Roasted Broccoli
- Baked Macaroni and Cheese
- Dinner Rolls
How To Store Meatloaf
- Refrigerate: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. It makes for fantastic meatloaf 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.
Meatloaf Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~380 kcal
- Protein: 22g
- Carbohydrates: 25g
- Fat: 20g
- Sodium: ~950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if there isn’t enough binder (the egg and oats) or if it’s cut too soon after coming out of the oven. Letting the meatloaf rest for 10 minutes is a crucial step that allows the juices to redistribute and the loaf to firm up.
Yes, for a richer flavor, you can use a combination of ground beef, ground pork, and even ground veal. This mixture is often sold as “meatloaf mix.”
Absolutely. Finely grated carrots or zucchini can be added to the meat mixture for extra nutrients and moisture. Just be sure to squeeze out any excess water from the zucchini.
Paula Deen Old-Fashioned Meatloaf Recipe
Description
A perfectly moist and tender classic meatloaf with a sweet and tangy glaze, just like mom used to make.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Gently mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes, and oats.
- Shape the mixture into a loaf in a baking dish.
- In a small bowl, stir together the ketchup, brown sugar, and mustard for the glaze.
- Spread the glaze evenly over the meatloaf.
- Bake for 1 hour, or until cooked through (160°F internal temperature).
- Let the meatloaf rest for 10 minutes before slicing to seal in the juices.
Notes
- Do not overmix the meat mixture, as this can result in a tough, dense meatloaf.
- For easy cleanup, line your baking dish with aluminum foil.
- Letting the meatloaf rest before slicing is essential to prevent it from crumbling.
- Leftovers are perfect for making delicious meatloaf sandwiches the next day.
