Servings: 6 to 8 servings
Prep Time: 25 min; inactive: 10 min
Cook Time: 50 min
Nonstick cooking spray
2 pounds ground chuck
1 cup crushed saltine crackers
1/2 cup finely chopped celery
1/2 cup finely chopped onion
3 tablespoons Worcestershire sauce
1/4 cup Dijon mustard
2 tablespoons chopped fresh parsley, plus more for garnish
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 large eggs, lightly beaten
One 6-ounce can tomato paste
5 slices white bread
2 tablespoons firmly packed brown sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
In a large bowl, combine the chuck, crackers, celery, onions, Worcestershire sauce, 2 tablespoons of the Dijon mustard, the parsley, 1 teaspoon each of the salt and pepper, the eggs and half the can of tomato paste, and mix together until just combined.
Place the white bread on the bottom of a baking sheet and place the beef mixture on top. Shape the mixture into a 12-inch loaf.
In a small bowl, combine the brown sugar and lemon juice with the remaining tomato paste, Dijon mustard and salt and pepper. Spread the mixture over the meatloaf and tent with aluminum foil. Bake until a meat thermometer registers 165 degrees F, about 50 minutes. Remove the foil during the last 10 minutes of cooking.
Let the meatloaf stand for 10 minutes before slicing. Garnish with fresh parsley if desired.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!