Mohamed Shili Paula Deen Old Fashioned Meatloaf is a southern-style comfort classic. This recipe swaps traditional breadcrumbs for quick-cooking oats and adds a pop of texture with diced tomatoes and bell peppers, all finished with a signature sweet-and-tangy glaze.
If you do nothing else, drain the diced tomatoes in a fine-mesh strainer for a full minute before adding them to the bowl. That’s the difference between a sturdy, sliceable loaf and one that falls apart into a soggy mess on your plate. I’ve found that even a little bit of extra tomato juice can overwhelm the oats and prevent the meat from binding properly.
The oats are doing more work than you’d think here because they act like tiny sponges, soaking up the juices from the beef and tomatoes to keep the loaf incredibly moist. Most meatloaf recipes can get a bit dry in the center, but this version stays tender even if it spends an extra five minutes in the oven. I made this for a Sunday dinner recently, and the combination of brown sugar and mustard in the glaze gave it that perfect “sticky” top that everyone fought over.
Paula Deen Old Fashioned Meatloaf Ingredients
- 1 lb (450g) ground beef (80/20 mix is best)
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper
- 1 large egg, lightly beaten
- 8 oz (225g) canned diced tomatoes, drained of all juice
- 1/2 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
How To Make Paula Deen Old Fashioned Meatloaf
- 1. Heat the oven: Preheat your oven to 190°C (375°F). A slightly higher temperature helps sear the outside of the loaf and caramelize the glaze while keeping the inside juicy.
- 2. Mix the base: In a large bowl, combine the beef, salt, pepper, onion, bell pepper, beaten egg, drained tomatoes, and oats. Use your hands to gently fold the ingredients together until they are just distributed.
Stop mixing as soon as the ingredients look even. If you squeeze or over-work the meat, the proteins will toughen up, and you’ll end up with a dense, rubbery loaf instead of a light, tender one.
- 3. Shape the loaf: Transfer the mixture to a 9×5-inch baking dish or a foil-lined sheet pan. Shape it into a uniform log about 2 inches thick. Making sure the thickness is consistent from end to end ensures the edges don’t dry out before the middle is cooked.
- 4. Whisk the glaze: In a small bowl, stir the ketchup, brown sugar, and mustard together until the sugar has dissolved and the sauce is smooth.
- 5. Frost the meat: Spread the glaze generously over the top and sides of the meatloaf. It should be thick enough to stay put but thin enough to drip slightly down the sides as it bakes.
- 6. Bake to perfection: Slide the dish into the oven for 1 hour. Use a meat thermometer to check the center; once it hits 70°C (160°F), it’s ready.
- 7. Rest before slicing: Let the meatloaf sit on the counter for at least 10 minutes. This allows the juices to redistribute and the oats to fully set, making it much easier to cut clean, thick slices.
Recipe Tips
- Finely mince your vegetables: Since this loaf only bakes for an hour, large chunks of onion or pepper might stay crunchy. Chopping them into tiny pieces ensures they soften completely and release their sweetness into the meat.
- Choose the right beef: A lean 90/10 mix can result in a dry loaf. Using an 80/20 ground chuck provides enough fat to keep the meatloaf moist and flavorful throughout the long bake.
- Double the glaze: If you’re a fan of that sweet-and-sour topping, make a second batch of the sauce. Keep half in the fridge to serve on the side as a dipping sauce for the finished slices.
- Use a sheet pan for better edges: If you prefer a “crust” on all sides of your meatloaf, skip the loaf pan and shape it on a flat baking sheet. This allows the heat to hit all sides of the meat equally.
- Don’t skip the rest period: Cutting into a meatloaf the second it leaves the oven is the easiest way to make it fall apart. Those 10 minutes of resting are what turn a pile of meat into a proper slice.
What To Serve With Paula Deen Old Fashioned Meatloaf
Mashed potatoes are the ultimate partner for this dish, especially if you use the extra glaze like a gravy. A side of buttered green beans or honey-glazed carrots provides a nice crunch and a bit of color to the plate.
For a true “Old Fashioned” feel, serve it with a wedge of cornbread. The slight sweetness of the corn pairs perfectly with the brown sugar in the meatloaf topping.
How To Store Paula Deen Old Fashioned Meatloaf
- Fridge: Wrap the leftovers tightly in foil or store in an airtight container for up to 4 days. It actually tastes even better the next day as the flavors have more time to meld.
- Reheat: For the best results, put a slice in a skillet over medium heat with a tiny drop of water and cover it with a lid. This steams the meat so it stays moist. The microwave works too, but do it in 30-second bursts to avoid making the beef rubbery.
- Freeze: You can freeze the cooked loaf for up to 3 months. Thaw it overnight in the fridge before reheating to ensure the center gets warm without burning the outside.
Paula Deen Old Fashioned Meatloaf Nutrition Facts
Per serving (1 of 6):
- Calories: 245 kcal
- Protein: 16g
- Fat: 12g
- Carbohydrates: 18g
- Sugar: 9g
- Sodium: 620mg
FAQs
Can I use regular rolled oats instead of quick oats in my Paula Deen Old Fashioned Meatloaf?
It’s not recommended. Regular rolled oats are thicker and take longer to soften, which might leave you with chewy bits in your meatloaf. If you only have rolled oats, give them a quick pulse in a blender first.
Why did my meatloaf fall apart?
This usually happens if the tomatoes weren’t drained well enough or if the loaf wasn’t pressed firmly enough when shaping. Make sure the mixture feels tacky and holds its shape before it goes in the oven.
Can I substitute the beef for ground turkey?
Yes, but since turkey is much leaner, you should add a tablespoon of olive oil to the mix to prevent it from drying out. You might also want to add a dash of Worcestershire sauce to deepen the flavor.
Is this meatloaf gluten-free?
Oats are naturally gluten-free, but they are often processed in facilities that handle wheat. If you have a strict allergy, make sure your oats are specifically labeled “certified gluten-free.”
Can I add cheese to this Paula Deen Old Fashioned Meatloaf?
Absolutely, mixing in half a cup of shredded sharp cheddar is a popular variation that makes the loaf even richer.
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Paula Deen Old Fashioned Meatloaf
Description
Paula Deen’s Old Fashioned Meatloaf is a tender, juicy, and deeply satisfying slice of Southern comfort. By using an 80/20 ground chuck mix and quick-cooking oats as a binder, the meat stays incredibly moist without becoming dense. Finished with a classic, sticky-sweet glaze made from ketchup, brown sugar, and mustard, it is a foolproof weeknight dinner that practically begs for a side of mashed potatoes.
Ingredients
Instructions
- Heat the oven: Preheat your oven to 190°C (375°F). A slightly higher temperature helps sear the outside of the loaf and caramelize the glaze while keeping the inside juicy.
- Mix the base: In a large bowl, combine the beef, salt, pepper, onion, bell pepper, beaten egg, drained tomatoes, and oats. Use your hands to gently fold the ingredients together until they are just distributed.
- 3. Shape the loaf: Transfer the mixture to a 9×5-inch baking dish or a foil-lined sheet pan. Shape it into a uniform log about 2 inches thick. Making sure the thickness is consistent from end to end ensures the edges don’t dry out before the middle is cooked.
- Whisk the glaze: In a small bowl, stir the ketchup, brown sugar, and mustard together until the sugar has dissolved and the sauce is smooth.
- Frost the meat: Spread the glaze generously over the top and sides of the meatloaf. It should be thick enough to stay put but thin enough to drip slightly down the sides as it bakes.
- Bake to perfection: Slide the dish into the oven for 1 hour. Use a meat thermometer to check the center; once it hits 70°C (160°F), it’s ready.
- Rest before slicing: Let the meatloaf sit on the counter for at least 10 minutes. This allows the juices to redistribute and the oats to fully set, making it much easier to cut clean, thick slices.
Stop mixing as soon as the ingredients look even. If you squeeze or over-work the meat, the proteins will toughen up, and you’ll end up with a dense, rubbery loaf instead of a light, tender one.
Notes
-
Finely mince your vegetables: Since this loaf only bakes for an hour, large chunks of onion or pepper might stay crunchy. Chopping them into tiny pieces ensures they soften completely and release their sweetness into the meat.
Choose the right beef: A lean 90/10 mix can result in a dry loaf. Using an 80/20 ground chuck provides enough fat to keep the meatloaf moist and flavorful throughout the long bake.
Double the glaze: If you’re a fan of that sweet-and-sour topping, make a second batch of the sauce. Keep half in the fridge to serve on the side as a dipping sauce for the finished slices.
Use a sheet pan for better edges: If you prefer a “crust” on all sides of your meatloaf, skip the loaf pan and shape it on a flat baking sheet. This allows the heat to hit all sides of the meat equally.
Don’t skip the rest period: Cutting into a meatloaf the second it leaves the oven is the easiest way to make it fall apart. Those 10 minutes of resting are what turn a pile of meat into a proper slice.
