Paula Deen Old-fashioned Southern Meatloaf – A.K.A Basic Meatloaf

Paula Deen Old-fashioned Southern Meatloaf – A.K.A Basic Meatloaf is made with ground beef, oats, and canned tomatoes, topped with a sweet ketchup glaze. It bakes in one hour and serves five. This is a Sunday supper that has fed Southern families for generations.

The glaze is what sets this meatloaf apart. Ketchup, brown sugar, and mustard get mixed together and spread across the top before it goes in the oven. That layer caramelizes as the meatloaf bakes, giving you a sticky, tangy crust that soaks into the meat.

Mix the meat gently. Overworking ground beef makes it tough and dense. Shape the loaf in a baking dish instead of a loaf pan so the fat drains away. Leftovers keep in the fridge for three days and make a better sandwich cold than most meatloaf does hot.

Paula Deen Old-fashioned Southern Meatloaf – A.K.A Basic Meatloaf

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

320

kcal

A simple ground beef loaf bound with oats and canned tomatoes for moisture, shaped by hand in a baking dish and baked under a tangy ketchup, brown sugar, and mustard glaze at 375 degrees for one hour.

Ingredients

• 1 lb ground beef
  

• 1 1/4 teaspoon salt
  

• 1/4 teaspoon ground Black pepper
  

• 1/2 cup chopped onion
  

• 1/2 cup chopped bell pepper
  

• 1 lightly beaten egg
  

• 8 oz canned without juice diced tomatoes
  

• 1/2 cup quick cooking oats
  

• 1/3 cup ketchup
  

• 2 tablespoons brown sugar
  

• 1 tablespoon Mustard

Directions

• Preheat the oven: Preheat oven to 375 °F.
• Mix the meatloaf: Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place in a baking dish. Shape into a loaf.
• Topping: Mix ketchup, brown sugar and mustard and spread on loaf. Bake for 1 hour.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use breadcrumbs instead of oats?

You can, but the texture changes. Oats soak up juice and keep the loaf moist without getting mushy. Breadcrumbs work fine in the same amount, but the loaf may come out a little drier, so add a splash of milk to the mix.

How long does this meatloaf keep in the fridge?

Wrapped tight or in an airtight container, it keeps three to four days. Reheat slices in the oven at 325 degrees for about 10 minutes. Sliced portions also freeze well for up to three months.

Can I mix it the night before and bake it the next day?

Yes. Mix everything, shape the loaf, cover the dish, and refrigerate overnight. Add the topping right before baking. You may need five to ten extra minutes of bake time since it goes in cold.

Why does my meatloaf fall apart when I slice it?

It was probably cut too soon. Let the meatloaf rest in the pan for at least 10 minutes after it comes out of the oven. The juices settle and the loaf firms up enough to hold a clean slice.

Why use a baking dish instead of a loaf pan?

A baking dish lets the fat drain away from the meat instead of sitting around it. The sides and bottom get a crust, which gives you more of that caramelized texture. A loaf pan traps the grease and can leave the bottom soggy.