Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Easy to follow step by step photo instructions.
Editor’s Note: Originally Published April 26, 2011. Updated with re-edited photos and text. The recipe is unchanged.
My heart can’t take reading most Paula Deen recipes. The doctor in my just can’t take it. But I enjoy watching her cook and her personality.
So last week I wanted meatloaf and a Food Network email arrive, 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. Meatloaf is for leftovers.
So first I double it. Then I “rounded” the ingredients a little. 1 cup of onion is one medium onion and so on. Also, I decreased the salt a little and decreased to topping since doubling does not double the surface area.
My Rating
Maybe it is a low 4. My meatloaf is better.
Pro Tips: Recipe Notes for Paula Deen’s Basic Meatloaf
I like my Easy Old Fashion Meatloaf better. My wife described this as eating stuffed peppers (she likes stuffed peppers). So take your choice. Both are good and quick.
What is meatloaf and why?
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 relative boring into a tasty treat.
There is a bread and usually milk of some type to help moisture. There is the 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.
Final Helpful Hint.
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 just lift it out to a plate.
I have several of this that I use mainly on my grill, but they are great here. A well spent $4.
Preheat oven to 375 convection. Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.
Mix topping.
Spread the topping over the meatloaf then bake for approx 1 hour. Until an internal temp of 165.
Drain or remove from pan for serving.
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Paula Deen's Basic Meatloaf
Ingredients
- 2 pounds ground beef
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 onion - medium chopped about 1 cup
- 1 green pepper - medium chopped 1 cup
- 2 eggs - whipped
- 1 cup Quick oats
- 14 1/2 oz diced tomatoes
Topping
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon mustard
Instructions
- Preheat oven to 375 convection.
- 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 about 165.
- Drain or remove from pan for serving.
Recipe Notes
Tips:
- Mix well but don't "over mix".
- Since it is ground meat, it must reach 165 to be safe. Please use a thermometer.
- Using a long spatula to lift out of the pan.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published April 26, 2011
Jenny brownlee
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
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
Jacque Moore
Am I the only person in the world that doesn’t have a convection oven? (smeh, good thing I KNOW how to cook…)
DrDan
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
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).
Jessica Nicholson
I always top my meatloaf with chili sauce instead of ketchup, my family loves it.
selena
sorry–some LIKE meatloaf loookin like a meatloaf and able to be both moist, tasty AND SLICE ABLE.
these pictures resemble mushed up ALPO.
Angel McNabb
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
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
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
Dee-lish doc.
Charlie burkoski
Excellent meatloaf! I love Paula Deen!
Dr Dan
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
“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!