WW Recipe of the Day: Classic Paula Deen Meatloaf – Old Fashioned Homemade Meatloaf
This Paula Deen Meatloaf Recipe is one of my family’s favorites. If you are looking for a great old-fashioned, homemade meatloaf, that’s easy to make with great flavor, this is it.
You are watching: How To Make Paula Deen’s Meatloaf
I love Paula’s approach to simple easy home cooking. The problem is that, though tasty, most of her recipes are far from light or healthy.
This is the homemade meatloaf recipe I make most often these days. It comes from her original The Lady and Sons Savannah Country Cookbook (affiliate link). I love that it uses oats instead of bread crumbs and has a sweet ketchup based topping.
According to my calculations, each generous serving (¼th recipe) has 324 calories and
7 *SmartPoints (Green plan)7 *SmartPoints (Blue plan)6 *SmartPoints (Purple plan)8 *PointsPlus (Old plan)
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Meatloaf has long been a family favorite, and this combination is one I come back to again and again. It is moist and flavorful and so easy. If you like basic old-fashioned meatloaf you will love this one.
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Step 1: While most meatloaf recipes are generally pretty easy, this one might just be the simplest there is. First, you preheat the oven to 375°F. And assemble and prep your ingredients.
Step 2: Mix together the meatloaf ingredients in a large bowl. (Ground beef, chopped onion, chopped bell pepper, an egg, a cup of diced tomatoes, oats, and salt and pepper.)
Step 3: Form the loaf in a baking dish.
Step 4: In a small bowl (affiliate link) stir together ketchup, brown sugar, and mustard for the topping.
Step 5: Spread the topping mixture over the loaf and bake until done. Easy. Peasy.
I always bake my meatloaf uncovered in a 350F degree to 375F degree oven. Sometimes I bake it in a loaf pan (affiliate link). Other times I form it into a loaf shape and bake it on a larger foil-lined baking sheet (affiliate link) or in a casserole dish (affiliate link). Roasting assorted vegetables at the same time creates a one pan meal. I also sometimes bake mini meatloaves in a muffin tin.
A 2-pound meatloaf will usually cook in about an hour at 350F degrees. Try to avoid overcooking or the meat will start getting tough and crumbly.
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The best way to know when a meatloaf is done is by checking its internal temperature with an instant-read thermometer (affiliate link). When it reaches 155°F, you can pull it from the oven.
Allowing the loaf to rest for a few minutes before you slice and serve gives the juices inside the meatloaf time to redistribute and settle, instead of running out when cut.
Paula uses quick cooking oats instead of breadcrumbs in this recipe. Other good substitutions for breadcrumbs in meatloaf include:
The binders that hold meatloaf together include any liquid, eggs and/or any of the dry ingredients such as oats or breadcrumbs.
Some of our favorite sides to serve alongside meatloaf include:
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Source: The Lady and Sons Savannah Country Cookbook (affiliate link) by Paula Deen
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Categories: Recipe
This post was last modified on 28/10/2023 22:34
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