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.
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
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
The minimum safe internal temperature is 160°. Ground beef is safe at 160° and casseroles/dishes that contain eggs are also safe at 160°.
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 Fashion Salisbury Steak with Onion Gravy
This recipe is listed in these categories. See them for more similar recipes.
🖼️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.
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.
Mix topping.
Spread the topping over the meatloaf, then bake for approx 1 hour until an internal temp of 160°.
Drain or remove from pan for serving.
📖Recipe
Paula Deen Inspired Basic Meatloaf
Ingredients
- 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.
My Private Notes
Recipe Notes
Pro Tips
- 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.
- 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.
- I also prefer just ketchup as the topping.
- The green pepper releases fluid during cooking, so mix a little dry or it may fall apart some.
- Mix well but don't "over mix".
- Since it is ground beef, it must reach 160° to be safe. Please use a thermometer.
- Using a long spatula to lift out of the pan.
- 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
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Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ms. Riley
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
I added rotelle which gives it a little kick
Vicki
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
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
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
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
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
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
Now that’s funny ! 😝
Sam
I always add a cup of shredded carrots to my meatloaf and do not add sauce on top
Ann
Can I make meatloaf the before cooking it?
Dan Mikesell AKA DrDan
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
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
Luz Laughlin
Looks delicious. I'm going to make it.
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).
Karen Hogan
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
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.
Cat
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
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!