Paula Deen Homestyle Meatloaf

Paula Deen homestyle meatloaf is an easy Southern dinner made with ground chuck, saltine crackers and a sweet tomato glaze, ready in about 1 hour 15 minutes. Save this classic comfort food meatloaf for Sunday dinner, church supper or a busy weeknight dinner, because it feeds a crowd on one sheet pan.

Mix the meat until it is just combined and no further, because the crackers and eggs hold it together without any help. Work it too hard and the loaf turns dense and tough instead of tender.

Paula sets the loaf on a bed of white bread slices, which soaks up the drippings and keeps the bottom from sitting in grease. She also tents it with foil until the last 10 minutes, so the glaze stays sticky instead of scorching.

Paula Deen Homestyle Meatloaf

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

340

kcal

Ground chuck, crushed saltines and finely chopped celery and onion bake into a tender, sliceable loaf under a tangy brown sugar and tomato paste glaze. A short rest before slicing keeps every piece juicy and firm.

Ingredients

• 2 lbs ground chuck
  

• 1 cup crushed saltine crackers
  

• 1/2 cup finely chopped celery
  

• 1/2 cup finely chopped onion
  

• 3 tablespoons Worcestershire sauce
  

• 1/4 cup Dijon mustard
  

• 2 tablespoons chopped, plus more for garnish fresh parsley
  

• 1 1/4 teaspoons salt
  

• 1 1/4 teaspoons ground Black pepper
  

• 2 large lightly beaten eggs
  

• 1 (6 oz) can tomato paste
  

• 5 slices white bread
  

• 2 tablespoons firmly packed brown sugar
  

• 1 tablespoon lemon juice
  

Directions

• Prep the pan: Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. Then spray the foil with nonstick cooking spray so nothing sticks.
• Mix the meatloaf: Combine 2 lbs ground chuck, 1 cup crushed saltine crackers, 1/2 cup chopped celery and 1/2 cup chopped onion in a large bowl. Add 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2 tablespoons parsley, 1 teaspoon each salt and pepper, 2 beaten eggs and half the can of tomato paste. Mix until just combined, since overmixing makes the meatloaf tough.
• Shape the loaf: Lay the 5 slices of white bread on the baking sheet, then set the beef mixture on top. Shape it into a 12-inch loaf.
• Make the glaze: Stir together 2 tablespoons brown sugar, 1 tablespoon lemon juice, the remaining tomato paste and the remaining 2 tablespoons Dijon mustard. Add the leftover 1/4 teaspoon each of salt and pepper, then spread it over the loaf so every slice gets a layer of that sweet tang.
• Bake the meatloaf: Tent the loaf with aluminum foil and bake about 50 minutes, until a meat thermometer reads 165°F. Remove the foil for the last 10 minutes so the glaze can darken and set.
• Rest and serve: Let the meatloaf stand for 10 minutes before slicing, which keeps the juices in the meat. Garnish with extra chopped fresh parsley if you like.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground beef instead of ground chuck?

Yes, but pick a ground beef with some fat, around 80/20. Lean beef bakes up drier, and the chuck is what keeps this loaf juicy.

Why does the meatloaf sit on slices of white bread?

The bread soaks up the fat that drips out while it bakes, so the bottom of the loaf doesn't sit in grease. You can discard the bread after baking or serve it soaked with the juices.

Can I make the meatloaf ahead of time?

You can shape the loaf and glaze it, then cover and refrigerate it until you are ready to bake. Add a few minutes to the baking time since it goes in cold, and check that it still reaches 165°F.

How do I store and reheat leftover meatloaf?

Wrap slices tightly or keep them in an airtight container in the fridge, and eat them within a few days. Reheat covered in a low oven so the slices stay moist, or slice it cold for sandwiches.

What is the biggest mistake with homestyle meatloaf?

Overmixing is the usual culprit, because working the meat too much makes it dense and tough. Fold the ingredients together just until combined, then shape the loaf gently.