Paula Deen Old-Fashioned Meat Loaf

Paula Deen Old-Fashioned Meat Loaf turns ground turkey, fresh bread crumbs and grated carrot into a tender, glazed meat loaf in 1 hour, enough to feed 4. This easy weeknight dinner fits Sunday dinner, church supper and potluck tables, since it bakes on one foil-lined sheet pan with almost no cleanup.

Mix the meat loaf gently but thoroughly, and use clean hands to do it. Overworking it with a spoon leaves you with a dense, dry loaf instead of a tender one.

Paula uses ground turkey and keeps it moist with grated carrot, milk-soaked fresh bread crumbs and tomato sauce, so there's no heavy beef or cracker filler. The ketchup, brown sugar and mustard glaze goes on top before baking and turns sticky and sweet in the oven.

Paula Deen Old-Fashioned Meat Loaf

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

260

kcal

Ground turkey, carrot and soft bread crumbs bake into a moist loaf under a sweet-tangy ketchup glaze. Slices hold together neatly once the loaf has rested for a few minutes.

Ingredients

• 1 pound ground turkey
  

• 3/4 cup fresh bread crumbs from 2 slices light whole-wheat bread
  

• 1/2 cup finely chopped vidalia onion
  

• 1/3 cup grated carrot
  

• 1/4 cup 1% milk
  

• 1/4 cup tomato sauce
  

• 1 large egg
  

• 1 garlic clove
  

• 1 tablespoon Worcestershire sauce
  

• 3/4 teaspoon salt
  

• 1/4 teaspoon Freshly ground black pepper
  

• Topping
  

• 2 tablespoons ketchup
  

• 2 teaspoons light brown sugar
  

• 1 teaspoon yellow mustard
  

Directions

• Preheat and line: Preheat the oven to 375°F. Then line a rimmed baking sheet with foil so cleanup is easy.
• Mix the meat loaf: Combine 1 pound ground turkey, 3/4 cup fresh bread crumbs, 1/2 cup chopped vidalia onion and 1/3 cup grated carrot in a large bowl. Add 1/4 cup 1% milk, 1/4 cup tomato sauce, 1 egg, 1 garlic clove, 1 tablespoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper, then mix gently but thoroughly with clean hands.
• Shape the loaf: Mound the mixture onto the prepared baking sheet. Then pat it into a loaf shape with your hands.
• Make the topping: Stir together 2 tablespoons ketchup, 2 teaspoons light brown sugar and 1 teaspoon yellow mustard in a small bowl. Spoon the topping over the meat loaf and spread it evenly with the back of the spoon.
• Bake the meat loaf: Bake for about 45 minutes, until the meat is no longer pink inside. It's done when an instant-read thermometer reads 165°F.
• Rest and slice: Let the meat loaf sit for 5 minutes once it comes out of the oven. Then slice and serve.

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 turkey?

Yes, ground beef works in the same amounts, and you can keep everything else the same. Beef is fattier, so the loaf may bake up a little richer, but check for 160°F on a thermometer and don't skip the rest time.

How do I keep a turkey meat loaf from drying out?

The grated carrot, milk-soaked bread crumbs and tomato sauce hold in the moisture, so don't leave any of them out. Pull the loaf as soon as it hits 165°F, because ground turkey dries out fast once it goes past that.

How long do meat loaf leftovers last in the fridge?

Wrap or box the slices airtight, and they'll keep in the fridge for about 3 to 4 days. Reheat slices in a covered dish in the oven or in the microwave so they stay moist.

Can I make this meat loaf ahead of time?

You can mix and shape the loaf, cover it and refrigerate it until you're ready to bake. Put the glaze on right before it goes in the oven, and add a few extra minutes if the loaf is cold.

Why did my meat loaf turn out tough or dense?

Overmixing is the usual cause, since working the meat too hard packs it together. Mix just until everything is combined, and keep the loaf shaped gently instead of pressing it down firmly.