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Paula Deen Meat Loaf Recipe

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This recipe for Paula Deen Meat Loaf is from Cleghorns Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds ground chuck
1 (6-ounce) can tomato paste, divided
2 large eggs, lightly beaten
1 cup crushed saltine crackers
1/2 cup finely chopped onion
1/2 cup finely chopped celery
4 tablespoons Dijon mustard, divided
3 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 1/4 teaspoons salt, divided
1 teaspoon ground black pepper
2 tablespoons firmly packed brown sugar
1 tablespoon fresh lemon juice
Directions:
Directions:
Preheat oven to 350°F. Line a large rimmed baking sheet with foil; spray foil with cooking spray. In a large bowl, stir together ground chuck, 3 T. tomato paste, next 4 ingredients, 2 T. mustard, Worcestershire, parsley, 1 t. salt, and pepper. Shape mixture into a 12 inch loaf on prepared pan. Bake for 30 minutes. In a small bowl, stir together brown sugar, lemon juice, remaining tomato paste, remaining 2 T. mustard, and remaining ¼ T. salt. Spread mixture onto meat loaf. Bake 30 minutes more or until a meat thermometer inserted in center registers 165°F. Let stand for 10 minutes before slicing. Cover and refrigerate up to 3 days.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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