Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 4
We all need an easy dinner recipe. Something we can whip up on the busiest days, and this super moist, delicious basic meatloaf is a treasure! It is my take on Ms Paula Deen’s Basic Meatloaf recipe. I modify it a little to suit my taste. The original recipe calls for oats, but I prefer mine with bread crumbs instead. I also use half a cup of onion instead of 1 small onion. As expected, this turned out amazing!
INGREDIENTS
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1 Egg, lightly whipped
½ c. bread crumbs (or quick oats)
½ green pepper – about ½ c.
1 chopped small onion – about ½ c.
1 lb. ground beef
1 c. diced tomatoes
1 tsp salt
¼ tsp black pepper
Topping (straight ketchup is also good):
2 tbsp brown sugar
1 tbsp mustard
⅓ c. ketchup
How to make Paula Deen Inspired Basic Meatloaf
Step 1: Prepare the oven. Preheat it to 350 degrees if using convection or 375 degrees for conventional.
Step 2: In a large mixing bowl, place all the ingredients (egg, bread crumbs, green pepper, chopped small onion, ground beef, diced tomatoes, salt, and pepper). Mix well until just combined, then transfer the mixture to a baking dish.
Step 3: Combine the topping ingredients (brown sugar, mustard, and ketchup) and spread this over the meatloaf. Place the meatloaf in the preheated oven and bake for about an hour or until the internal temperature reached 165 degrees.
Step 4: Serve and enjoy!
Tips:
I do not like the “oats” taste, so I prefer to use bread crumbs for the starch.
For the topping, you can use just ketchup.
Make sure not to over mix the meatloaf mixture.
The suggested internal temperature of the meatloaf is 165 degrees. Use a thermometer for best results.
Store the meatloaf in the fridge for up to 3 to 4 days or 3 to 4 months in the freezer.
NUTRITION FACTS:
Calories : 367 kcal (18%) | Carbohydrates : 23 g (8%) | Protein : 25 g (50%) | Fat : 19 g (29%) | Saturated Fat : 7 g (35%) | Cholesterol : 118 mg (39%) | Sodium : 905 mg (38%) | Potassium : 623 mg (18%) | Fiber : 2 g (8%) | Sugar : 13 g (14%) | Vitamin A : 301 IU (6%) | Vitamin C : 23 mg (28%) | Calcium : 59 mg (6%) | Iron : 4 mg (22%)
Ingredients
- 1 Egg, lightly whipped
- ½ c. bread crumbs (or quick oats)
- ½ green pepper - about ½ c.
- 1 chopped small onion - about ½ c.
- 1 lb. ground beef
- 1 c. diced tomatoes
- 1 tsp salt
- ¼ tsp black pepper
- Topping (straight ketchup is also good):
- 2 tbsp brown sugar
- 1 tbsp mustard
- ⅓ c. ketchup
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees if using convection or 375 degrees for conventional.
Step 2: In a large mixing bowl, place all the ingredients (egg, bread crumbs, green pepper, chopped small onion, ground beef, diced tomatoes, salt, and pepper). Mix well until just combined, then transfer the mixture to a baking dish.
Step 3: Combine the topping ingredients (brown sugar, mustard, and ketchup) and spread this over the meatloaf. Place the meatloaf in the preheated oven and bake for about an hour or until the internal temperature reached 165 degrees.
Step 4: Serve and enjoy!
Notes
I do not like the “oats” taste, so I prefer to use bread crumbs for the starch. For the topping, you can use just ketchup. Make sure not to over mix the meatloaf mixture. The suggested internal temperature of the meatloaf is 165 degrees. Use a thermometer for best results. Store the meatloaf in the fridge for up to 3 to 4 days or 3 to 4 months in the freezer.
