• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Beef Recipes

    Paula Deen Inspired Basic Meatloaf

    Apr 3, 2020 | Last Updated Feb 6, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.28 from 129 votes

    Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step-by-step photo instructions.

    close up image of a large serving of meatloaf with ketchup on a white plate

    Table of Contents
    • ♨️What is Meatloaf?
    • Cooking Meatloaf-Time and Temperature
    • ✔️Tips
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    My heart can't take reading most Paula Deen recipes. The doctor in my can't take it. But I enjoy watching her cook and her personality.

    So I wanted meatloaf, and a Food Network email arrived, and there were Paula Deen and her basic meatloaf, and it looked like I would live through it.

    The original recipe was for 1 pound. Never will I make a 1 pound meatloaf. We always cook for leftovers. I made this a double recipe, so the few photos are double-sized, but the discussion is for a one-pound meatloaf.

    I modified the seasoning a bit. I rounded out the amounts like ½ cup of onion became one small onion. I recommended bread crumbs instead of oats for better taste and found the topping overdone. I also gave much more detailed instructions to help most home cooks.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A medium 4. Ours is better. We like our Classic Meatloaf better. My wife described this as eating stuffed peppers (she does like stuffed peppers). So make your choice. Both are good and quick.

    ♨️What is Meatloaf?

    Traditionally, meatloaf was a way to stretch the more expensive meat into a large family meal. But I like to think of it as an enhancement of the meat to make something relatively boring into a tasty treat.

    There is bread and usually milk of some type to help moisture. There is an egg to hold it together. Seasonings, including salt, pepper, and onion, are almost always used. Ketchup or a tomato product of some type. And in this recipe and many others, some green bell pepper.

    Number of ingredients

    Meatloaf should be quick and easy, and this one qualifies. Many published recipes have up to 16 ingredients. Unbelievable.

    This one has 8 plus 3 for the topping. Mine has 8 total, but I only top with ketchup. So not much difference.

    Cooking Meatloaf-Time and Temperature

    What internal temperature to cook meatloaf?

    The minimum safe internal temperature is 160°. Ground beef is safe at 160° and casseroles/dishes that contain eggs are also safe at 160°.

    How long to cook meatloaf?

    A two-pound meatloaf will about 1 to 1 ¼ hour with an oven temperature of 350°. That is assuming the loaf is about 1 ½ inches thick. Thicker takes longer and thinner cooks faster.

    A one-pound meatloaf will usually take 30-40 minutes, and a three-pound meatloaf may take 1 ½ to 2 hours.

    Variables are the size and thickness of the meatloaf, your oven, and even the pan can affect the time.

    As always, cook to a final internal temperature and never by time along. An instant-read thermometer or meat thermometer is required to keep your family safe.

    ✔️Tips

    I made the green pepper optional since it seemed to dominate the flavor too much for our taste.

    I never make a one-pound meatloaf. It is just too good for leftovers. Double or triple, please.

    For years I "drained" the meatloaf with a turkey baster. It never worked very well, so today's helpful hint is to use an 8-inch spatula and lift it out to a plate.

    Good refrigerated for 3-4 days and frozen for 3-4 months.

    📖Related Recipes

    Old Fashioned Meatloaf

    Baked Meatloaf Burgers

    Old Fashion Salisbury Steak with Onion Gravy

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Comfort Food Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    NOTE: All discussion and the recipe card are for a one-pound meatloaf. All images are for a two-pound meatloaf, which is the smallest I make since leftovers are essential.

    two eggs in white bowl

    Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large mixing bowl and transfer to a baking dish. Like all meatloaf, do not over mix.

    topping ingredients in bowl

    Mix topping.

    meatloaf with topping in oven

    Spread the topping over the meatloaf, then bake for approx 1 hour until an internal temp of 160°.

    cooked meatloaf in dish

    Drain or remove from pan for serving.

    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    Paula Deen's Basic Meatloaf from 101 Cooking for Two

    Paula Deen Inspired Basic Meatloaf

    From Dan Mikesell AKA DrDan
    Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.
    Tap to leave a Rating
    4.28 from 129 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 1 pound ground beef
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 chopped small onion - about ½ cup
    • ½ green pepper - about ½ cup
    • 1 egg - lightly whipped
    • ½ cup bread crumbs - or quick oats
    • 1 cup diced tomatoes

    Topping - Just straight ketchup is good also.

    • ⅓ cup ketchup
    • 2 tablespoons brown sugar
    • 1 tablespoon mustard

    Instructions

    • Preheat oven to 350° convection or 375° conventional.
    • Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.
    • Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of 160°.
    • Drain or remove from pan for serving.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips

    1. This is written as a one-pound meatloaf. I always make a 2 or 3-pound version for leftovers. Adjust by changing the serving size in this recipe card above.
    2. I prefer bread crumbs for the starch but oat are recommended by Paula Deen. I much prefer the beard crumbs to avoid the "oats" taste.
    3. I also prefer just ketchup as the topping.
    4. The green pepper releases fluid during cooking, so mix a little dry or it may fall apart some.
    5. Mix well but don't "over mix".
    6. Since it is ground beef, it must reach 160° to be safe. Please use a thermometer.
    7. Using a long spatula to lift out of the pan.
    8. Good refrigerated for 3-4 days and will freeze will for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 367 kcal (18%) | Carbohydrates : 23 g (8%) | Protein : 25 g (50%) | Fat : 19 g (29%) | Saturated Fat : 7 g (35%) | Cholesterol : 118 mg (39%) | Sodium : 905 mg (38%) | Potassium : 623 mg (18%) | Fiber : 2 g (8%) | Sugar : 13 g (14%) | Vitamin A : 301 IU (6%) | Vitamin C : 23 mg (28%) | Calcium : 59 mg (6%) | Iron : 4 mg (22%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Image of Jake dog looking for droppings from the table
    « Crispy Baked Split Chicken Breasts
    Grilled Pork Tenderloin Medallions »

    Reader Interactions

    Comments

    1. Ms. Riley

      July 15, 2021 at 7:45 pm

      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!

      Reply
      • Susan Diaz

        September 06, 2021 at 3:34 pm

        I added rotelle which gives it a little kick

    2. Vicki

      June 24, 2021 at 3:52 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        June 24, 2021 at 4:19 pm

        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

    3. Beatrice

      September 10, 2020 at 7:50 pm

      2 stars
      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!

      Reply
    4. sandy fisher

      April 04, 2020 at 7:19 pm

      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

      Reply
      • Dan Mikesell AKA DrDan

        April 04, 2020 at 7:29 pm

        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

        March 25, 2021 at 7:32 pm

        5 stars
        Now that’s funny ! 😝

      • Sam

        October 20, 2021 at 4:10 pm

        I always add a cup of shredded carrots to my meatloaf and do not add sauce on top

    5. Ann

      January 25, 2020 at 10:10 am

      Can I make meatloaf the before cooking it?

      Reply
      • Dan Mikesell AKA DrDan

        January 25, 2020 at 10:52 am

        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

    6. Jenny brownlee

      January 23, 2019 at 8:53 am

      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.

      Reply
      • DrDan

        January 23, 2019 at 9:10 am

        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

        April 07, 2020 at 9:35 pm

        5 stars
        Looks delicious. I'm going to make it.

    7. Jacque Moore

      January 11, 2019 at 1:53 pm

      Am I the only person in the world that doesn't have a convection oven? (smeh, good thing I KNOW how to cook...)

      Reply
      • DrDan

        January 11, 2019 at 7:19 pm

        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

    8. Tony

      December 25, 2018 at 5:37 pm

      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).

      Reply
      • Karen Hogan

        January 26, 2021 at 6:53 pm

        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

    9. Jessica Nicholson

      November 12, 2018 at 4:46 pm

      I always top my meatloaf with chili sauce instead of ketchup, my family loves it.

      Reply
    10. selena

      March 05, 2018 at 4:06 pm

      sorry--some LIKE meatloaf loookin like a meatloaf and able to be both moist, tasty AND SLICE ABLE.
      these pictures resemble mushed up ALPO.

      Reply
      • Cat

        January 07, 2021 at 12:09 pm

        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."

    11. Angel McNabb

      February 13, 2018 at 1:36 pm

      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:)

      Reply
      • Linda

        November 14, 2019 at 6:41 pm

        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

        November 14, 2019 at 6:52 pm

        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

    12. Kimberly Simpson

      October 24, 2017 at 4:03 pm

      Dee-lish doc.

      Reply
    13. Charlie burkoski

      October 11, 2017 at 1:52 pm

      Excellent meatloaf! I love Paula Deen!

      Reply
    14. Dr Dan

      May 01, 2011 at 2:58 pm

      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.

      Reply
    15. Chris

      May 01, 2011 at 2:37 pm

      "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!

      Reply

    Leave a Comment (Policy Link in Footer) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact
    • The Shop
    • Blog Business and Guest Posts
    • Helpful Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME