Paula Deen’s Basic Meatloaf

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

Votes: 82 Rating: 4.12 You: Rate this recipe!

Print Recipe

Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Easy to follow step by step photo instructions.

• CourseMain Course
• CuisineAmerican
• KeywordComfort Food, Meatloaf, Paula Deen Meatloaf

Servings	Prep Time
8	10 minutes

Cook Time

60 minutes

Servings Prep Time 8 10 minutes

Cook Time 60 minutes

Paula Deen's Basic Meatloaf Votes: 82 Rating: 4.12 You: Rate this recipe! Print Recipe Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Easy to follow step by step photo instructions. CourseMain Course CuisineAmerican KeywordComfort Food, Meatloaf, Paula Deen Meatloaf Servings Prep Time 8 10 minutes Cook Time 60 minutes Servings Prep Time 8 10 minutes Cook Time 60 minutes

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

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 convection.
2. Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.
3. Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of about 165.
4. Drain or remove from pan for serving.

Recipe Notes

Tips:

1. Mix well but don't "over mix".
2. Since it is ground meat, it must reach 165 to be safe. Please use a thermometer.
3. Using a long spatula to lift out of the pan.

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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.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.