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Paula Deen's Meatloaf

Paula Deen meatloaf is a classic Southern-style loaf baked until the center hits 160°F, topped with a caramelized ketchup-brown sugar glaze. It bakes up moist and evenly seasoned, then rests 10 minutes for clean slices with a sticky, dark glaze.
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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
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80–85% lean for best moist texture.
  • 0.5 cup onion Finely diced for even distribution.
  • 0.5 cup green bell pepper Finely diced.
  • 2 eggs
  • 0.25 cup milk
  • 1 cup crushed crackers or breadcrumbs Choose crushed crackers or breadcrumbs; either works in equal amount.
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • Salt and black pepper to taste Season to taste.
Topping
  • 0.333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp prepared mustard

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 350°F and grease a 9x5 loaf pan to prevent sticking and help the loaf release cleanly.
  2. In a large bowl, combine ground beef, onion, green bell pepper, eggs, milk, crushed crackers or breadcrumbs, Worcestershire sauce, garlic powder, salt, and black pepper to taste until evenly mixed.
  3. Press the meat mixture firmly into the prepared loaf pan so it bakes into a cohesive loaf.
Bake and glaze
  1. Mix ketchup, brown sugar, and prepared mustard, then spread the glaze evenly over the top of the loaf.
  2. Bake for 60–70 minutes, 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 to help the juices set and keep slices neat.
  2. Slice and serve with your favorite Southern sides alongside the caramelized glaze.

Notes

Pro tip: pack the meat mixture firmly into the loaf pan for a sliceable texture, then let it rest the full 10 minutes so the center holds together. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze slices for up to 2 months and thaw in the fridge overnight. For a lighter option, use leaner ground beef (like 90% lean) while keeping the eggs and crackers for moisture.