This Paula Deen Meatloaf Recipe is just one example of why I admire her.
She is one of the few Food Network Stars who makes quick easy dinner recipes that real people with busy lives can make.
I love her casual 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 meatloaf recipe I make most often these days. It comes from her original The Lady & Sons Savannah Country Cookbook. I love that it uses oats instead of bread crumbs and has a sweet ketchup based topping.
At 9 PointsPlus per serving, it’s an occasional indulgence. I usually stay within my daily target by a smaller portion (5 – 6 PointsPlus worth) and then loading up with vegetables and salad, which works fine.
The next time I make it, I’m going to replace the egg with a mixture of 1 tablespoon ground flaxseed and 3 tablespoons water, so it will meet Mac’s current dietary requirements.
- 1 pound lean ground beef
- 1¼ teaspoons salt
- ¼ teaspoon ground black pepper
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 1 large egg
- 1 cup diced canned tomatoes with their juice
- ½ cup quick cooking oats
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- Place a rack in the center of the oven and preheat the oven to 375 F.
- In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9×13-inch glass or ceramic baking dish and shape into a loaf.
- Mix together the topping ingredients and spread over the loaf.
- Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.
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*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.