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Paula Deen's Meatloaf

Paula Deen meatloaf is a classic Southern meatloaf baked until juicy, with a caramelized ketchup-brown sugar glaze on top. This copycat Paula Deen meatloaf bakes to 160°F, rests 10 minutes, then slices cleanly for comfort food meatloaf night.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 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
  • Salt to taste
  • black pepper to taste
Topping glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp prepared mustard

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Add ground beef, onion, green bell pepper, eggs, milk, crushed crackers (or breadcrumbs), Worcestershire sauce, garlic powder, salt, and black pepper, then mix until evenly combined.
  3. Press the mixture firmly into the prepared loaf pan.
  4. Stir ketchup, brown sugar, and prepared mustard, then spread the glaze evenly over the top.
  5. Bake for 60–70 minutes at 350°F, until the internal temperature reaches 160°F and the glaze looks caramelized and dark on top.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the slices hold together.
  2. Slice and serve with classic Southern sides, like green beans and mashed potatoes.

Notes

Pro tip: press the meat mixture into the pan firmly for a tight loaf that slices cleanly. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat covered in the oven at 325°F until warm. Freezing is yes—freeze sliced or whole for up to 2 months and thaw in the fridge before reheating. For a lighter option, use 90–93% lean ground beef to reduce fat while keeping the same glaze.