Description
Paula Deen’s classic meatloaf delivers Southern comfort with a hearty blend of ground beef, breadcrumbs, and seasonings. Rich flavors mingle in this homestyle dish that brings warmth to family dinner tables across America.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) lean hamburger
Binding and Moisture Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) milk
- 1 cup (120 grams) bread crumbs
Flavor Enhancers and Seasonings:
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons minced garlic
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) tomato paste
Glaze:
- ½ cup (120 milliliters) ketchup
- 2 tablespoons (30 grams) brown sugar
- 1 tablespoon (15 milliliters) Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and thoroughly coat a 9 x 5 inch loaf pan with nonstick cooking spray.
- In a spacious mixing bowl, gently combine all ground meat ingredients, ensuring even distribution of breadcrumbs, eggs, onions, and seasonings.
- Carefully blend the ingredients using clean hands or a sturdy wooden spoon, being cautious not to overmix which can result in a dense texture.
- Shape the meat mixture into a uniform loaf, maintaining consistent thickness throughout, and transfer to the prepared baking pan.
- For the complementary sauce, pour all sauce ingredients into a small saucepan and heat over medium temperature, stirring continuously until it reaches a rolling boil.
- Reduce sauce heat and allow it to simmer for 2-3 minutes, developing rich flavors and achieving a slightly thickened consistency.
- Generously spread half of the prepared sauce across the top of the uncooked meatloaf, ensuring complete coverage.
- Place the meatloaf in the preheated oven and bake for approximately 30 minutes, allowing initial cooking and flavor development.
- Remove from oven, drain any excess fat, and apply the remaining sauce evenly over the partially cooked meatloaf.
- Continue baking for an additional 40-45 minutes, or until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).
- Once cooked, remove from oven and let the meatloaf rest for 10-15 minutes, allowing juices to redistribute and ensuring a moist final result.
- Slice into desired portions and serve warm with additional sauce if preferred.
Notes
- Get hands messy and mix ingredients thoroughly, ensuring even distribution of meat, breadcrumbs, and seasonings.
- Gentle mixing prevents tough, dry texture by avoiding excessive compression of ground meat proteins.
- Use fingertips to lightly combine ingredients just until they’re incorporated, maintaining a tender meatloaf consistency.
- Cold hands work best for mixing, as warm hands can start breaking down meat proteins prematurely.
- Stop mixing the moment ingredients look evenly distributed to keep the final dish moist and delicate.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg