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.
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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
- Preheat oven to 350° convection or 375° conventional.
- Mix all ingredients in a large mixing bowl and transfer to a baking dish.
- Mix topping and spread over meatloaf.
- Bake for about 50 minutes for a 1-pound meatloaf. Until an internal temp of 160°.
- 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
The minimum safe internal temperature is 160°. Ground beef is safe at 160°, and casseroles/dishes that contain eggs are also safe at 160°.
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.
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.
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.
Mix topping.
Spread the topping over the meatloaf, then bake for approximately 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-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
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.
- Mix topping.
- 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.
- Drain or remove from pan for serving.
Your Own Private Notes
Recipe Notes
Pro Tips
- 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
- I prefer bread crumbs for the starch but oat are recommended by Paula Deen.
- I also prefer just ketchup as the topping. It is simpler and less sweet.
- 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.
- 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!