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Paula Deen's Meatloaf

Paula Deen meatloaf is a classic Southern meatloaf baked until moist throughout, then glazed with a ketchup–brown sugar–mustard topping that turns dark and sticky. This old fashioned meatloaf bakes in a loaf pan and finishes with a 10-minute rest for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup onion, finely diced
  • 0.5 cup green bell pepper, finely diced
  • 2 eggs
  • 0.25 cup milk
  • 1 cup crushed crackers or breadcrumbs
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Glaze
  • 0.3333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp prepared mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and shape
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the meatloaf releases cleanly.
  2. In a mixing bowl, combine ground beef, onion, green bell pepper, eggs, milk, crushed crackers or breadcrumbs, Worcestershire sauce, garlic powder, salt, and black pepper until just combined.
  3. Press the mixture firmly into the prepared loaf pan so it holds together when sliced.
Glaze and bake
  1. In a small bowl, mix ketchup, brown sugar, and prepared mustard, then spread evenly over the top.
  2. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F and the glaze is caramelized and dark.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices set and each slice stays moist.
  2. Slice and serve with Southern sides.

Notes

Press the loaf mixture into the pan firmly for better slice integrity. Refrigerate leftovers in a sealed container for up to 4 days; freezing is yes (up to 3 months) for best texture when reheated. For a lighter option, use 93% lean ground beef instead of regular ground beef.