Paula Deen Cheeseburger Meatloaf and Sauce

Paula Deen cheeseburger meatloaf and sauce turns ground beef, cheddar and sour cream into a juicy, cheesy dinner loaf in 1 hour 5 minutes. Save this easy meatloaf dinner for Sunday dinner, church supper or weeknight dinner, because it's Southern comfort food that feeds 6 to 8 people.

Mix the beef with your hands until everything is thoroughly combined, because the cracker crumbs, cheese and sour cream have to spread evenly. Skip that and you get dry pockets in one slice and greasy clumps in the next.

Paula bakes the loaf on a bed of white bread slices, so the bread soaks up the drippings instead of the loaf sitting in grease. The sauce is just cream of mushroom soup, milk and cheddar melted together, so it comes together while the meatloaf bakes.

Paula Deen Cheeseburger Meatloaf and Sauce

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

520

kcal

Ground beef, cheddar, sour cream and cracker crumbs bake into a tender loaf with a browned outside. A creamy cheddar and mushroom sauce goes over each slice.

Ingredients

• Cheeseburger Meatloaf:
  

• 2 pounds ground beef
  

• 2 teaspoon Paula Deen's House Seasoning
  

• 1 teaspoon Paula Deen's Seasoned Salt
  

• 1 medium onion, chopped, plus more for garnish
  

• 1 medium bell pepper, chopped
  

• 1 cup shredded cheddar cheese
  

• 1 cup crushed buttery crackers
  

• 1 cup Sour cream
  

• ¼ cup Worcestershire sauce
  

• 8 slices white bread
  

• 1 bunch fresh parsley, optional, for garnish
  

• Sauce:
  

• 1 (10 ¾-ounce) can condensed cream of mushroom soup
  

• ½ soup-can measure of milk
  

• 1 ½ cups shredded cheddar cheese
  

Directions

• Preheat and mix: Preheat the oven to 350°F, then add 2 pounds ground beef, 2 teaspoons House Seasoning, 1 teaspoon Seasoned Salt and 1 chopped onion to a large bowl. Stir in 1 chopped bell pepper, 1 cup cheddar, 1 cup cracker crumbs, 1 cup sour cream and 1/4 cup Worcestershire sauce.
• Shape the loaf: Use your hands to mix everything really well so it is thoroughly combined. Then shape it into a loaf about 8 by 3 inches.
• Set up the pan: Line a rimmed baking sheet with 8 slices of white bread. Then set the loaf right on top of the bread.
• Bake the meatloaf: Bake the loaf for 45 minutes to 1 hour, until it is well browned. Once it comes out of the oven, discard the bread slices.
• Make the sauce: While the meatloaf bakes, heat 1 can condensed cream of mushroom soup and 1/2 soup-can of milk in a medium saucepan over medium heat. Add 1 1/2 cups shredded cheddar and stir until the cheese is melted.
• Slice and serve: Slice the meatloaf and spoon the sauce over the top, or pass it at the table. Chopped onions and fresh parsley go well in the sauce if you like.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the meatloaf bake on slices of white bread?

The bread sits under the loaf and soaks up the grease as it bakes, so the bottom doesn't stew in its own drippings. You throw the slices away once the meatloaf comes out.

Can I use something other than buttery crackers?

Plain breadcrumbs or crushed saltines work as a swap, since they do the same job of holding the loaf together. You lose a little of the buttery flavor, so the meatloaf tastes a bit plainer.

Can I make the meatloaf ahead of time?

You can mix and shape the loaf, cover it and keep it in the fridge until you're ready to bake. Add a few extra minutes in the oven if it goes in cold. The sauce is best made fresh, since it takes only a few minutes.

How do I reheat leftovers?

Slices keep in an airtight container in the fridge for a few days. Warm them in a covered dish in the oven, or in the microwave in short bursts. Reheat the sauce gently on the stove with a splash of milk, because it thickens as it sits.

What's the most common mistake with this meatloaf?

Mixing it too lightly is the big one, because the cheese and crumbs end up in clumps instead of through the whole loaf. Work it with your hands until it looks even, then shape it.