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    🏠Home » Recipes » Beef Recipes

    Paula Deen Inspired Basic Meatloaf

    Apr 3, 2020 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 29 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.29 from 195 votes

    An easy meatloaf recipe adapted from a Paula Deen recipe at Food Network with classic meatloaf savory flavor. Topped with a sweet and tangy, everybody will love this easy dinner.

    close up image of a large serving of meatloaf with ketchup on a white plate
    Jump To:
    • 😊Why you should try this recipe.
    • 🐄Ingredients
    • 👨‍🍳How to make this basic meatloaf
    • ⏲️How long to cook meatloaf
    • ♨️What is Meatloaf?
    • ❓FAQs
    • Leftovers and Storage
    • Step-by-Step Photo Instructions
    • 📖 Recipe
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    😊Why you should try this recipe.

    • Everybody needs an easy basic meatloaf recipe.
    • The recipe is for a 1-pound meatloaf which makes a 4-serving "for two" friendly recipe.
    • Easy to double to make a 2-pound meatloaf or triple for a 3-pound meatloaf.
    • It uses ground beef, but other ground meats can be substituted.

    For other beef burger recipes you will like, start by checking out our family recipe, Old Fashioned Meatloaf, which has been battle tested for almost 50 years. Then, move on to Meatloaf Burgers and Salisbury Steak with Onion Gravy.

    Serve with a hot vegetable like Baked Green Beans with Bacon, corn or peas. A nice potato, like a baked potato, Twice Baked Potato, or Scalloped Potatoes. And don't forget the bread, like Stand Mixer Bread, or Quick and Easy Yeast Dinner Rolls.

    I started with Paula Deen and her basic meatloaf. I modified a few ingredients, mainly substituting the more common bread crumbs for quick oats. And gave more detailed instructions to help most home cooks.

    🐄Ingredients

    • Ground beef
    • Onion
    • Green pepper
    • Bread crumbs
    • Diced tomatoes
    • Pantry ingredients—salt, black pepper, egg

    Topping

    • Ketchup
    • Brown sugar
    • Mustard

    👨‍🍳How to make this basic meatloaf

    1. Preheat oven to 350° convection or 375° conventional.
    2. Mix all ingredients in a large mixing bowl and transfer to a baking dish.
    3. Mix topping and spread over meatloaf.
    4. Bake for about 50 minutes for a 1-pound meatloaf. Until an internal temp of 160°.
    5. Drain or remove from pan for serving.

    ⏲️How long to cook meatloaf

    A one-pound meatloaf usually takes about 40 to 50 minutes, with an oven temperature of 350°. That is assuming the loaf is about 1 inch thick. Thicker takes longer and thinner cooks faster.

    • 1-pound meatloaf will take about 40 to 50 minutes at 350°.
    • 2-pound meatloaf will take about 1 to 1 ¼ hours at 350°.
    • 3-pound meatloaf will take about 1 ¼ to 1 ½ hours at 350°.
    • Mini or cupcake meatloaf will take about 20 to 30 minutes at 350°.

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

    As always, cook to a final internal temperature of 165° and never by time alone. An instant-read thermometer or meat thermometer is required to keep your family safe.

    ♨️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 with 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.

    ❓FAQs

    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°.

    Can other ground meat be used?

    Yes, ground turkey or chicken can be used but it needs a final internal temperature of 165°.

    You can mix in pork sausage or Italian sausage if you want.

    Leftovers and Storage

    Leftovers can be stored sealed airtight in the refrigerator for 3-4 days or frozen for 3 months.

    Reheat in a microwave or as slices in the oven or stovetop.

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    ↑Jump to Table of Contents

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

    Beef Recipes, Comfort Food Recipes
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    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.

    two eggs in white bowl

    Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large bowl but do not over-mix. Pour the meat mixture into 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 approximately 1 hour until an internal temp of 160°.

    cooked meatloaf baking dish

    Drain or remove from pan for serving.

    ↑Jump to Table of Contents

    📖 Recipe

    Easy Basic Meatloaf—Paula Deen Inspired

    Paula Deen Inspired Basic Meatloaf

    From Dan Mikesell AKA DrDan
    An easy meatloaf recipe adapted from a Paula Deen recipe at Food Network with classic meatloaf savory flavor. Topped with a sweet and tangy, the whole family will love this easy dinner.
    Tap to leave a Rating
    4.29 from 195 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes 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-optional
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large bowl but do not over-mix. Pour the meat mixture into a baking dish. Like all meatloaf, do not over-mix.
      NOTE: All discussion and the recipe card are for a one-pound meatloaf. All images are for a two-pound meatloaf.
      two eggs in white bowl
    • Mix topping.
      topping ingredients in bowl
    • Spread the topping over the meatloaf, then bake for approximately 50 minutes until an internal temp of 160°. Drain or remove from pan for serving.
      meatloaf with topping in oven
    • Drain or remove from pan for serving.
      cooked meatloaf in dish
    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.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This is written as a one-pound meatloaf. Adjust by changing the serving size in this recipe card above. Cooking times for different sized listed in the post
    2. I prefer bread crumbs for the starch but oat are recommended by Paula Deen.
    3. I also prefer just ketchup as the topping. It is simpler and less sweet.
    4. 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 over do it.
    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.

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    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
      • Michael Hamm

        May 27, 2022 at 9:20 pm

        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

    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

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