Paula Deen Old Fashioned Meatloaf

This delicious and comforting meatloaf, inspired by Paula Deen, is the perfect quick and hearty dinner for busy nights. Packed with tender ground beef, juicy tomatoes, and a sweet tangy topping, it’s a classic everyone will love. Made with simple pantry ingredients, it’s flexible enough to whip up anytime and pairs wonderfully with mashed potatoes!

Recipe Ingredients:

• 1 lb ground beef
• 1 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 lightly beaten egg
• 8 oz canned without juice diced tomatoes
• 1/2 cup quick cooking oats
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard

How To Make Old Fashioned Meatloaf?

1. Preheat the oven: Preheat your oven to 190°C / 375°F.
2. Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, salt, pepper, onion, bell pepper, egg, canned diced tomatoes (without juice), and quick-cooking oats. Mix gently until just combined.
3.  Shape and place in a dish: Transfer the meatloaf mixture to a baking dish. Shape it into a loaf, ensuring it is evenly formed.
4. Make the topping: In a small bowl, mix the ketchup, brown sugar, and mustard until smooth.
5. Spread the topping: Spread the prepared topping evenly over the shaped meatloaf.
6. Bake the meatloaf: Place the baking dish in the oven and bake for 1 hour, or until the internal temperature of the meatloaf reaches 70°C / 160°F.
7. Rest and serve: Allow the meatloaf to rest for 5–10 minutes before slicing. Serve warm with your favorite sides.

Recipe Tips:

• Use fresh onions and peppers: Chop your onion and bell pepper finely so they mix evenly into the meatloaf. This ensures every bite is flavorful and moist.
• Don’t overmix the meat: Mix the ingredients just until combined. Overmixing can make the meatloaf tough instead of tender.
• Drain the canned tomatoes well: Too much liquid from the tomatoes can make your meatloaf soggy. Let them sit in a strainer for a minute before adding them.
• Shape the loaf evenly: Form the meatloaf into a uniform shape to help it cook evenly and avoid dry edges.
• Check the internal temperature: Use a meat thermometer to make sure the center reaches 70°C / 160°F, so it’s perfectly cooked but still juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover meatloaf cool completely to room temperature. Place it in an airtight container or wrap it tightly in cling film, then refrigerate for up to 3 days.
• Freeze: Allow the meatloaf to cool, then wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before reheating in the oven at 175°C / 350°F until warmed through.
• Reheat:  Place a slice of meatloaf on a microwave-safe plate, cover it with a microwave-safe lid or damp paper towel, and heat on medium power for 1–2 minutes, checking frequently to avoid drying out.

Nutrition Facts

• Calories: 415 kcal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Cholesterol: 117 mg
• Sodium: 1,060 mg
• Potassium: 600 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Sugars: 9 g
• Protein: 27 g

Check out More Recipes:

• Paula Deen Cheeseburger Meatloaf
• Paula Deen Beef Brisket Recipe
• Paula Deen Bbq Meatloaf

Paula Deen Old Fashioned Meatloaf

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: P Paula Deen Old Fashioned Meatloaf

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Total time:1 hour 10 minutesServings: 6 minutesCalories:415 kcal

Description

This delicious and comforting meatloaf, inspired by Paula Deen, is the perfect quick and hearty dinner for busy nights. Packed with tender ground beef, juicy tomatoes, and a sweet tangy topping, it’s a classic everyone will love. Made with simple pantry ingredients, it’s flexible enough to whip up anytime and pairs wonderfully with mashed potatoes!

Ingredients

• 1 lb ground beef
• 1 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 lightly beaten egg
• 8 oz canned without juice diced tomatoes
• 1/2 cup quick cooking oats
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard

Instructions

1. Preheat the oven: Preheat your oven to 190°C / 375°F.
2. Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, salt, pepper, onion, bell pepper, egg, canned diced tomatoes (without juice), and quick-cooking oats. Mix gently until just combined.
3.  Shape and place in a dish: Transfer the meatloaf mixture to a baking dish. Shape it into a loaf, ensuring it is evenly formed.
4. Make the topping: In a small bowl, mix the ketchup, brown sugar, and mustard until smooth.
5. Spread the topping: Spread the prepared topping evenly over the shaped meatloaf.
6. Bake the meatloaf: Place the baking dish in the oven and bake for 1 hour, or until the internal temperature of the meatloaf reaches 70°C / 160°F.
7. Rest and serve: Allow the meatloaf to rest for 5–10 minutes before slicing. Serve warm with your favorite sides.

Notes

• Use fresh onions and peppers: Chop your onion and bell pepper finely so they mix evenly into the meatloaf. This ensures every bite is flavorful and moist.
• Don’t overmix the meat: Mix the ingredients just until combined. Overmixing can make the meatloaf tough instead of tender.
• Drain the canned tomatoes well: Too much liquid from the tomatoes can make your meatloaf soggy. Let them sit in a strainer for a minute before adding them.
• Shape the loaf evenly: Form the meatloaf into a uniform shape to help it cook evenly and avoid dry edges.
• Check the internal temperature: Use a meat thermometer to make sure the center reaches 70°C / 160°F, so it’s perfectly cooked but still juicy.

Keywords:Paula Deen Old Fashioned Meatloaf