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 and My Rating
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 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. But realize there were two dangers to my health. First was cardiac from the usual multiple sticks of butter in a Deen recipe. The second was from head trauma when my wife finds out I made meatloaf with a different recipe. I lived through both.
The original recipe was for 1 pound. Never will I make a 1 pound meatloaf. We always cook for leftovers. I made this as a double recipe, so the few photos are for a double size, but the discussion is for a one-pound meatloaf.
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 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.
✔️Tips
The exact cooking time will vary by your pan and oven, some but mostly by thickness. Please check the temperature. This is a ground meat recipe, so for safety, you need a minimum internal temperature of 165°.
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 just 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
🔪Instructions
NOTE: All discussion and the recipe card are set to 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 165°.
Drain or remove from pan for serving.
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📖 Recipe
Paula Deen's Basic Meatloaf
Ingredients
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 chopped small onion - about 1/2 cup
- 1/2 green pepper - about 1/2 cup
- 1 egg - lightly whipped
- 1/2 cup Quick oats
- 1 cup diced tomatoes
Topping
- 1/3 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 165°.
- Drain or remove from pan for serving.
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.
- 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.
- Good refrigerated for 3-4 days and will freeze will for 3-4 months.
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
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. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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
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).
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!