Paula Deen Cheeseburger Meatloaf

Paula Deen Cheeseburger Meatloaf packs ground beef, bacon, cheddar, and mayo into a loaded loaf lined with white bread. It feeds six, takes about an hour from start to finish, and works as a hearty weeknight dinner. In the South, meatloaf is one of those suppers that hits every comfort note, and this version goes all in.

The bread lining is what sets this apart from a standard meatloaf. Those six slices soak up drippings while the loaf bakes, keeping the meat moist and adding a soft, almost stuffing-like layer underneath. Leave them out and the bottom dries against the dish, and you lose half the reason this version works.

Mix the meat gently. Overworking ground beef makes it dense and tough once it bakes. The ketchup glaze goes on before the oven, not after, so it caramelizes into a sticky top. Let the loaf rest five minutes before you slice or it falls apart.

Paula Deen Cheeseburger Meatloaf

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

475

kcal

A beef, bacon, and cheddar meatloaf mixed with oats, tomatoes, and mayonnaise, shaped over sliced white bread, topped with a sweet ketchup-mustard glaze, and baked until the outside caramelizes and the inside stays tender.

Ingredients

• 1 lb lean ground beef
  

• 1/2 small vidalia onion
  

• 1 large egg
  

• 1/2 cup quick cooking oats
  

• 1 (8 oz) can drained diced tomatoes
  

• 1/2 lb cooked and chopped bacon
  

• 1 cup grated sharp cheddar cheese
  

• 1/4 cup divided in two ketchup
  

• 1/4 cup mayonnaise
  

• 1 tablespoon divided in two yellow mustard
  

• 2 tablespoons brown sugar
  

• 6 slices white bread
  

• to taste salt
  

• to taste Black pepper

Directions

• Preheat: Preheat oven to 350 °F.
• Mix: Combine ground beef, onion, eggs, tomatoes, oats, bacon, cheddar, 1/8 cup ketchup, mayonnaise, 1/2 tablespoon yellow mustard, salt and pepper in a large bowl.
• Assemble: Line a medium casserole dish with 6 slices of white bread. Shape the meat into a loaf shape atop the bread.
• Make the glaze: In a small bowl, combine the remaining 1/8 cup ketchup, 1/2 tablespoon mustard and 3 tablespoons brown sugar.
• Glaze: Spread the ketchup, mustard and brown sugar mixture across the top.
• Bake: Bake for 40 – 60 minutes, remove from oven. Let cool for 5 minutes before slicing.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, OXO 4-sided box grater, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use regular oats instead of quick cooking oats?

Regular oats work but give the meatloaf a slightly chewier texture since the flakes are larger. If that bothers you, pulse them in a food processor a few times to break them down closer to the quick cooking size.

How long does cheeseburger meatloaf keep in the fridge?

It keeps well for three to four days in an airtight container. Reheat slices in a 325°F oven for about 10 minutes to keep the outside from drying out. You can also freeze it wrapped tightly for up to three months.

Can you prep the meatloaf the night before and bake it the next day?

You can mix the meat and line the dish with bread a day ahead. Keep it covered in the fridge and add the glaze right before baking. Cold meat may need five to ten extra minutes in the oven.

Why is my meatloaf falling apart when I slice it?

It needs those five minutes of rest after coming out of the oven. Cutting too early lets the juices run out and the loaf crumbles. If it still breaks apart, the mix may have been too wet, so drain the canned tomatoes well next time.

Why does the recipe call for mayonnaise in a meatloaf?

Mayonnaise adds fat and moisture without thinning the mixture the way milk or broth would. It blends into the meat during baking and keeps the loaf from getting dry, especially since the recipe uses lean ground beef.