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Paula Deen's Meatloaf

Paula Deen meatloaf is a classic Southern meatloaf with a thick, moist center and a caramelized ketchup-brown sugar glaze. Baked until the glaze turns dark and sticky, then rested for clean slices with comforting sides.
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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
Topping Glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp prepared mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Combine ground beef, onion, green bell pepper, eggs, milk, crushed crackers or breadcrumbs, Worcestershire sauce, garlic powder, salt, and black pepper.
  3. Press the meat mixture into the prepared loaf pan.
Glaze and Bake
  1. Mix ketchup, brown sugar, and prepared mustard, then spread evenly over the top of the loaf.
  2. Bake 60–70 minutes, until internal temperature reaches 160°F and the glaze is caramelized.
Rest and Serve
  1. Rest the meatloaf 10 minutes before slicing and serving with Southern sides.

Notes

For best texture, press the meat mixture into the pan firmly so it holds together when sliced. Refrigerate leftovers in an airtight container up to 3–4 days; reheat at 325°F until warmed through. Freezing is yes—freeze slices airtight up to 2 months, thaw in the fridge overnight and reheat. For a lighter option, use 93% lean ground beef instead of regular ground beef.