Paula Deen’s Meatloaf Recipe

Meatloaf is one of those classic comfort foods that brings people together around the dinner table. It’s hearty, flavorful, and feels like a warm hug in meal form. Paula Deen’s version of this classic dish has a special charm—it’s simple, made with pantry staples, and topped with a sweet and tangy glaze that takes it over the top. This recipe has a way of turning a regular weeknight into something worth celebrating. Trust me, once you try it, you’ll see why it’s a keeper!

this RECIPE

My first taste of meatloaf magic

I’ll never forget the first time I made this meatloaf. It was a chilly Sunday evening, and I was looking for something cozy to fill the house with those nostalgic, mouthwatering smells. As the meatloaf baked, the aroma of onions, peppers, and that sweet glaze wafted through the kitchen, making everyone’s stomach rumble. I remember peeking through the oven door every five minutes (as if that would make it cook faster!) and sneaking little spoonfuls of the glaze because it was just that good. When we finally sat down to eat, the slices held together beautifully, and each bite was a perfect mix of savory and sweet. It was love at first loaf.

A little history about this all-American dish

Meatloaf has been a staple in American households for generations, but its origins trace back to Europe, where it was a practical way to stretch meat with breadcrumbs or grains. By the early 20th century, meatloaf became an iconic part of American cuisine, often featured in community cookbooks and Sunday dinners. What makes Paula Deen’s version stand out is its down-home simplicity and Southern-inspired flavors, like the addition of bell peppers and that irresistible brown sugar glaze. This dish has stood the test of time, evolving from a humble necessity to a treasured tradition.

Let’s talk ingredients: the stars of this recipe

Every ingredient in this recipe plays a key role in creating the perfect meatloaf. Here’s a breakdown:

• Ground beef: This is the heart of the meatloaf. Use an 80/20 blend for a juicy and flavorful result. If you prefer leaner meat, add a splash of milk or a little extra diced tomato to keep it moist.
• Chopped onion and bell pepper: These veggies add a subtle sweetness and texture. Red bell peppers can work in place of green ones if you like a slightly sweeter flavor.
• Diced tomatoes: They bring moisture and a slight tanginess to the loaf. If you don’t have canned tomatoes, you can use fresh ones, finely chopped, or even tomato sauce in a pinch.
• Quick-cooking oats: A smart binder that helps hold the loaf together without being too heavy. Breadcrumbs or crushed crackers are good substitutes.
• The glaze (ketchup, brown sugar, mustard): This is the crown jewel of the recipe! It’s a balance of sweet, tangy, and savory flavors that caramelize beautifully during baking. Feel free to tweak the ratio of ingredients to suit your taste.

Kitchen gear: What you need (and what you can totally skip)

To whip up this meatloaf, you don’t need anything fancy. Here’s what I recommend:

• Mixing bowl: A large one works best for combining the ingredients without making a mess.
• Baking sheet or loaf pan: This recipe calls for shaping the loaf on a baking sheet, which creates a nice crust. If you prefer, you can use a loaf pan for a more traditional look—just make sure to drain any excess grease.
• Foil and cooking spray: These make cleanup a breeze and prevent sticking.
• Meat thermometer: It’s a game-changer for ensuring the meatloaf is perfectly cooked. You’re aiming for 160°F at the center.
• Spatula or knife: For spreading that glorious glaze.

Step-by-step: How to make Paula Deen’s meatloaf

Let’s roll up our sleeves and get cooking!

1. Preheat and prep: Start by preheating your oven to 375°F. Line a baking sheet with foil and lightly grease it with cooking spray. This simple step makes cleanup so much easier later.
2. Mix the base: In a large bowl, combine the salt, pepper, onion, bell pepper, egg, drained diced tomatoes, and oats. Mix everything until it’s evenly combined. Then, add the ground beef and gently fold it into the mixture. Don’t overwork it, or the meatloaf might turn out dense.
3. Shape the loaf: Transfer the mixture to your prepared baking sheet. Gently shape it into a loaf—it doesn’t need to be perfect! Press lightly to ensure it holds together.
4. Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, and mustard. Spread this mixture generously over the top of the meatloaf. Trust me, you won’t regret it.
5. Bake to perfection: Pop the meatloaf in the oven and bake for 1 hour. Use a meat thermometer to check the internal temperature; it should read 160°F.
6. Let it rest: Once it’s done, let the meatloaf sit for 10 minutes before slicing. This step helps it hold its shape and keeps the juices locked in.

Variations to make it your own

One of the best things about meatloaf is how adaptable it is. Here are some fun twists I’ve tried:

• Gluten-free version: Swap the oats for gluten-free breadcrumbs or crushed rice crackers. It turns out just as tasty!
• Dairy-free option: Stick to the original recipe—no milk is required here! Just double-check that your breadcrumbs (if substituting) are dairy-free.
• Vegetable-packed: Add finely grated carrots or zucchini to sneak in extra veggies. They blend seamlessly and add even more moisture.
• Spicy kick: Mix a little hot sauce or cayenne pepper into the glaze for a fiery twist. I’ve also added chopped jalapeños to the meat mixture, which was a hit with spice lovers.
• Seasonal flavors: During fall, I once added a pinch of cinnamon to the glaze. It sounds odd, but it paired beautifully with the brown sugar and gave the meatloaf a warm, cozy vibe.

How to serve meatloaf like a pro

Presentation is everything, even with a humble meatloaf. For a dinner party-worthy look, garnish the slices with freshly chopped parsley or a sprinkle of paprika. Serve it alongside buttery mashed potatoes, steamed green beans, or a crisp side salad. You could even toast some crusty bread and serve slices of meatloaf between them for hearty sandwiches—perfect for lunch the next day.

Beverages to pair with meatloaf

A warm and comforting dish like meatloaf deserves a refreshing drink to complement it. Here are a few of my favorites:

• Iced tea: Sweet or unsweetened, it’s a classic pairing that cuts through the richness of the dish.
• Lemonade: The bright citrusy flavor is a great contrast to the savory meatloaf.
• Sparkling water with a twist: Add a splash of lime or orange juice for a fizzy, refreshing drink.
• Apple cider: Warm or cold, it’s a cozy choice that feels just right for cooler months.
• Homemade fruit punch: A mix of orange juice, pineapple juice, and a splash of cranberry makes for a vibrant, crowd-pleasing drink.

How to store and reheat leftovers

Meatloaf leftovers are a gift that keeps on giving! Once cooled, wrap slices tightly in foil or place them in an airtight container. It’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, cover slices with foil and warm them in the oven at 350°F until heated through. For a quicker option, microwave individual slices with a damp paper towel over them to keep them moist.

Scaling the recipe for any crowd

This recipe is perfect for tweaking based on your needs. Doubling it? Easy—just make two loaves side by side on a large baking sheet. Halving it? No problem; just shape a smaller loaf and keep an eye on the cooking time (it may finish a bit faster). The glaze ratio is also easy to adjust—just scale up or down as needed.

Troubleshooting tips (because we’ve all been there)

• Meatloaf falling apart? Make sure you’re not skipping the oats or over-mixing the meat. Both are key to a sturdy loaf.
• Too dry? Check your meat blend—leaner beef can dry out. Adding a splash of milk or extra diced tomato can help.
• Glaze not caramelizing? Broil the meatloaf for the last 2-3 minutes of cooking to give it that perfect finish.

Give this meatloaf a try!

There’s nothing quite like homemade meatloaf to bring a sense of comfort and nostalgia to the dinner table. Paula Deen’s recipe is easy, delicious, and endlessly adaptable. Whether you’re cooking for family, friends, or just yourself, this meatloaf is bound to be a hit. Give it a go, and don’t be afraid to make it your own—you might just create a new family favorite.

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Frequently asked questions

1. Can I use turkey instead of beef?
Yes! Ground turkey works well, but it’s leaner, so consider adding a bit more moisture, like an extra egg or some milk.

2. Can I skip the bell pepper?
Absolutely. You can leave it out or substitute it with grated carrot or zucchini for a similar texture.

3. What can I use instead of oats?
Breadcrumbs, crushed crackers, or even cooked rice are great alternatives.

4. Can I make the meatloaf ahead of time?
Yes! You can prepare the loaf and refrigerate it (unbaked) for up to a day. Just glaze and bake when you’re ready.

5. How do I know when the meatloaf is done?
Use a meat thermometer! The internal temperature should reach 160°F in the center.

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