5 stars based on 11 Reviews
2 pounds ground beef
2 teaspoons Paula Deen’s House Seasoning
1 teaspoon Lawry’s Seasoned Salt
1 medium yellow onion, chopped
1 bell pepper, chopped
1 cup shredded Cheddar cheese (4 ounces)
1 cup crushed Ritz crackers
1 cup sour cream
¼ cup Worcestershire sauce
8 slices white bread
1 can (10 ¾ ounces) condensed cream of mushroom soup
1 soup-can measure of milk
1 ½ cups shredded Cheddar cheese (6 ounces)
Make the meat loaf: Preheat the oven to 325°F. In a large bowl, combine the beef, House Seasoning, Lawry’s salt, onion, bell pepper, Cheddar, cracker crumbs, sour cream, and Worcestershire sauce. Use your hands and make sure you mix the ingredients really well so they are thoroughly combined. Shape into a loaf about 8 by 3 inches.
Line a rimmed baking sheet with the bread slices and place the loaf on top. Bake the loaf until well browned, 45 minutes to 1 hour. Remove from the oven and discard the bread slices.
Meanwhile, make the sauce: In a medium saucepan, heat the soup and milk over medium heat. Add the Cheddar and stir until the cheese is melted.
Slice the meat loaf and serve topped with the sauce of pass the sauce at the table.
Recipe Courtesy of Paula Deen