This basic meatloaf recipe is classic comfort food—a ground beef loaf with pantry ingredients and a simple ketchup glaze. Inspired by Paula Deen, it's everything you expect from an old-fashioned comfort food dinner.
Written as a 2-pound (8-serving) family-size recipe, it's easy to adjust the ingredients for a smaller loaf or a larger crowd. Bake it in a convection or regular oven—your choice.
❓ Quick Answer: How Long to Cook Meatloaf at 350°F
- A 2-pound meatloaf takes about 1 hour to 1 hour 15 minutes at 350°F convection (375°F conventional).
- Other sizes: 1-pound — 40–50 minutes. 3-pound — about 1¼–1½ hours.
- Cooking time varies. Cook to a safe 165°F, since timing depends on the size and thickness of the meatloaf, your oven, and the baking pan.
Jump To (scroll for more)
🤔 TL;DR – Recipe Summary
What: A classic 2-pound (8-serving) basic meatloaf with a simple ketchup glaze, inspired by Paula Deen.
Why: Easy pantry ingredients, adjustable for different loaf sizes, and cooks in convection or conventional ovens.
How: Mix, shape, glaze, and bake at 350°F convection (375°F conventional) until the center reaches 165°F.
🐄 Ingredients
- Ketchup glaze – Ketchup, brown sugar, and yellow mustard.
- Ground beef – I prefer 80/20 for the best flavor and a moist meatloaf.
- Onion and green bell pepper – Add classic flavor and moisture. The green pepper is optional.
- Bread crumbs – Help bind the meatloaf and keep it tender. Quick oats also work.
- Diced tomatoes – Add moisture and classic tomato flavor.
- Pantry ingredients – Egg, salt, and black pepper.
👨🍳 Quick Overview: Basic Meatloaf
1. Mix the meatloaf
Mix all meatloaf ingredients except the glaze in a large bowl. Mix well, but don't overmix.
2. Make the glaze
Stir together the ketchup, brown sugar, and mustard.
3. Shape and glaze
Shape into a 2-pound loaf about 1½ inches thick, then spread the glaze evenly over the top.
4. Bake
Bake at 350°F convection (375°F conventional) for about 1 hour to 1 hour 15 minutes, until the center reaches 165°F. Let rest for 5–10 minutes before draining any excess liquid, slicing, and serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️ How Long to Cook Meatloaf
A 2-pound meatloaf usually takes about 1 hour to 1¼ hours in a 350°F convection (375°F conventional) oven. Cooking time depends on the size and thickness of the loaf, your oven, and even the baking pan.
- 1-pound meatloaf: 40–50 minutes
- 2-pound meatloaf: 1–1¼ hours
- 3-pound meatloaf: 1¼–1½ hours
- Mini or cupcake meatloaf: 20–30 minutes
Always cook meatloaf to a final internal temperature of 165°F, not by time alone. An instant-read thermometer is the only reliable way to know when it's done.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🔄 How to Adjust This Meatloaf Recipe
This recipe is written as a 2-pound (8-serving) meatloaf, but it's easy to make a smaller or larger loaf. Simply adjust the number of servings in the recipe card, and the ingredient amounts will recalculate automatically.
Cooking time will also change with the size of the loaf:
- 1-pound meatloaf: About 40–50 minutes
- 2-pound meatloaf: About 1–1¼ hours
- 3-pound meatloaf: About 1¼–1½ hours
Always cook meatloaf to a final internal temperature of 165°F, regardless of size.
🍽️ How to Serve
Serve this classic meatloaf with a hot vegetable like Baked Green Beans with Bacon, corn, or peas. Add a potato side such as a Baked Potato, Twice Baked Potato, or Scalloped Potatoes. Finish the meal with Basic White Stand Mixer Bread or Easy Dinner Rolls.
🧊 Leftovers and Storage
Store leftover meatloaf in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
Reheat individual slices in the microwave, or warm larger portions in the oven or a covered skillet on the stovetop until heated through.
❓FAQs
Yes. Ground turkey or chicken can replace the ground beef, but cook the meatloaf to a final internal temperature of 165°F. You can also substitute pork sausage or Italian sausage for part of the ground beef for extra flavor.
Yes. Paula Deen's original recipe uses quick oats, but I prefer bread crumbs for a slightly finer texture. Either works well in this recipe.
Yes, but only for a day. Assemble the meatloaf, cover, and refrigerate for up to 24 hours before baking. For longer storage, bake the meatloaf first, cool completely, then freeze individual slices or larger portions for up to 3 months.
Meatloaf is a classic comfort food made by combining ground meat with ingredients that add moisture, flavor, and structure before baking it into a loaf. Most recipes include bread crumbs or oats, an egg, seasonings, and a tomato-based topping or glaze.
This recipe uses ground beef, bread crumbs, onion, green bell pepper, diced tomatoes, and a simple ketchup glaze for a traditional old-fashioned meatloaf.
❤️ More Comfort Food Dinner Recipes
Start with my Small Meatloaf for Two or More, our family favorite for almost 50 years and perfect for smaller households. Then try Meatloaf Burgers and Salisbury Steak with Onion Gravy for more classic comfort food dinners.
📖The Recipe Card
Basic Meatloaf Recipe (2-Pound Family Size)
Ingredients
- 2 pounds ground beef
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 chopped mediuml onion
- 1 green pepper - about 1 cup-optional
- 2 eggs - lightly whipped
- 1 cup bread crumbs - or quick oats
- 2 cups diced tomatoes
- ⅔ cup ketchup
- 4 tablespoons brown sugar
- 2 tablespoons mustard
Step-by-Step Instructions
- Preheat the oven to 350° convection (375° conventional). Mix all meatloaf ingredients except the glaze in a large bowl. Mix well, but don't overmix. Shape into a loaf about 1½ inches thick and place in a baking dish.
- Mix topping.
- Spread the glaze evenly over the meatloaf. Bake for about 1 hour to 1¼ hours until the center reaches 165°F. Let rest for 5–10 minutes before serving.
- Drain or remove from pan for serving.
Recipe Notes
Pro Tips
- This recipe is written as a **2-pound (8-serving)** meatloaf. Adjust the **number of servings** in the recipe card to make a smaller or larger loaf. Cooking times for different sizes are listed in the post
- I prefer bread crumbs, but quick oats work well if you prefer them.
- I also prefer just ketchup as the topping. It is simpler and less sweet.
- The green pepper releases fluid during cooking, so mix a little dry, or it may fall apart some. If you add the green pepper, be careful not to overdo it.
- Mix well but don't "over mix".
- Bake to a final internal temperature of **165°F**. Always use an instant-read thermometer.
- Use a long spatula to lift it out of the pan.
- Good refrigerated for 3-4 days and will freeze well for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Inspired by Paula Deen and her basic meatloaf. I substituted breadcrumbs for quick oats and added detailed instructions, options, and recipe size adjustments.
Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ms. Riley says
I also double or triple the recipe when I make mine. For me, bread crumbs are also better than quick oats. It’s a texture more than taste preference. I’ve also substitute buttermilk in place of regular milk once when I was out of milk. No one even noticed!! Sometimes, if I am in a hurry, I will use a packet of Lipton beefy onion soup mix in place of the onion. If I do this, I will omit the salt since it has sodium in the mix. My people like jalapeños - and if you remove the seeds and white membrane inside, it’s not hot, it just gives it a nice but different taste. If I find myself out of brown sugar, i will use equal parts ketchup and part Sweet Baby Rays BBQ sauce! It is yummy!! It’s fun to play around with the recipes!! Thanks for this one!
Susan Diaz says
I added rotelle which gives it a little kick
Vicki says
Hi Paula! I am making a meatloaf, but I forgot to add the egg.😟 Will it still turn out okay? I have never forgotten the egg. 😕 Thank you.
Dan Mikesell AKA DrDan says
Hi Vicki,
This is not a Paula Deen site, but the recipe is just insipired by one of her recipes. So some changes have been made. About the egg being left out, it will fall apart but taste ok but slightly different.
Dan
Beatrice says
While it tasted great it was mushy and fell apart when I tried to serve it. For me, a meatloaf has to stay in tact or it's not a winner!
Michael Hamm says
Hey Beatrice (love the name Beatrice 🤗) - I’m just an old guy that has cooked southern and soul food for over 40+ years now and I have tried many different ways and my recipes are all a little different every time.
One thing I’ve learned with making meatloaf is to get all the air out! - over mixing meatloaf, at least for me, isn’t a problem since I personally feel you should.
I used to “spank” the loaf when shaped then shape it as you “spank” it! 😂 -
One day I put the loaf (after everything is incorporated) into my mixer using the paddle attachment.
It works great!
I use;
2lbs ground beef
2 eggs
I crush oyster crackers in a 1gallon freezer bag and add salt, pepper, and Italian seasoning.
I also use; onion, bell pepper, a little more than a cup of ketchup, and maybe a few sprinkles of Worcestershire (can’t believe I spelled that right 😳)
This is quick and easy and less work also less expensive.
I do dice the veggies as small as possible (less cracking)
I put ketchup and a little mustard on top then take the back of a spoon and mix/rub it all over. This usually works for me
sandy fisher says
good heavens!! when i began your post, and from watching Paula when on the food network - i thought she had managed to incorporate a stick of butter into the meatloaf mix!!!
and thanks for all your work on this blog good sir
Dan Mikesell AKA DrDan says
Sometimes I think she works for the "Butter Counsel" to sell more butter. But she is fun to watch. I yell doctor things at her.
Dan
Vickie says
Now that’s funny ! 😝
Sam says
I always add a cup of shredded carrots to my meatloaf and do not add sauce on top
Ann says
Can I make meatloaf the before cooking it?
Dan Mikesell AKA DrDan says
Hi Ann,
Welcome to the blog.
I think you are asking about making it up ahead and the answer is yes.
You can make ahead and hold in the refrigerator for a day (probably more) before cooking or freeze for a few months. If frozen then thaw in the refrigerator for 24 hours before cooking.
Hope that helps.
Dan
Jenny brownlee says
My mom always used the “secret” ingredient in the topping, along with the brown sugar, ketsup and mustard - cloves. Enough that you could taste it.
DrDan says
Hi Jenny,
Welcome to the blog.
I can see a touch of cloves being a nice touch. I tend to do plain ketchup but I'm a simple guy.
Thanks for the note.
Dan
Luz Laughlin says
Looks delicious. I'm going to make it.
Jacque Moore says
Am I the only person in the world that doesn't have a convection oven? (smeh, good thing I KNOW how to cook...)
DrDan says
Hi Jacque,
Welcome to the blog.
I'm sure you are not the lone ranger on no convection. The question is frequent enough, I put it in the Food FAQ section. As you know, it is fairly easy to adjust.
Thanks for the note.
Dan
Tony says
Similar to how I make meatloaf. I use crushed saltine crackers instead of oats. Also, I don't use mustard, but I do like to use a tablespoon of Heinz 57 in my meatloaf. I find that makes it add just enough flavor to be really good, but not be overbearing (hate meatloaf that is so spiced up you cannot taste the meat).
Karen Hogan says
I have always used saltines or Ritz crackers. I left out the bell pepper and added a splash of Worcestershire sauce and One TBSP of Ketchup.The flavor is amazing.
Gigi
Jessica Nicholson says
I always top my meatloaf with chili sauce instead of ketchup, my family loves it.
selena says
sorry--some LIKE meatloaf loookin like a meatloaf and able to be both moist, tasty AND SLICE ABLE.
these pictures resemble mushed up ALPO.
Cat says
Hmmm not sure what Alpo is but I guessing it's not flattering. Maybe base your comments on what YOU make - nothing helpful or respectful about your "input" or "feedback."
Angel McNabb says
I put a little bit of everything in my meatloaf and EVERYONE loves it!!! O:)
Ground Beef
eggs
ketchup
Mustard
Barbecue Sauce
Worchester Sauce
Lipton Onion Soup Mix
Salt & Pepper
Garlic Powder
Italian Bread Crumbs
One pack of Ritz Crackers Crushed
Thats about it...it's to DIE FOR!! O:)
Linda says
Angel McNair your recipe sounds good can I get it from you please? Mine just tastes like a hunk of hamburger meat!!
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog. We'll see if she replies. You might want to check my personal recipe at https://www.101cookingfortwo.com/easy-meatloaf/
Dan
Kimberly Simpson says
Dee-lish doc.
Charlie burkoski says
Excellent meatloaf! I love Paula Deen!
Dr Dan says
You sound just like her... I do enjoy watching her and if I was a cardiologist I would consider it just good for business. This meatloaf is a little too "fluffy" for a good sandwich.
Chris says
"Hey ya'll! Today we're goin' to make some meatloaf. First, ya take a pound of butter...."
heh heh, I know what you mean about some of her recipes but she is charming as can be. You're right about meat loaf. You can't have meatloaf sandwiches without leftovers!