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Paula Deen's Meatloaf

Paula Deen meatloaf is a thick, classic Southern meatloaf baked until moist through every slice, then finished with a caramelized ketchup-brown sugar glaze. This copycat Paula Deen style meatloaf bakes in a loaf pan and is rested 10 minutes for clean, sliceable servings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.33 cup ketchup topping
  • 2 tbsp brown sugar topping
  • 1 tbsp prepared mustard topping

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, leaving a thin film so the loaf releases cleanly.
  2. In a mixing bowl, combine ground beef, onion, bell pepper, eggs, milk, crackers or breadcrumbs, Worcestershire sauce, garlic powder, salt, and black pepper until evenly mixed.
  3. Press the meat mixture firmly into the prepared loaf pan so it holds together in tight slices.
Glaze and bake
  1. Mix ketchup, brown sugar, and prepared mustard, then spread it evenly over the top.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F and the glaze turns dark and caramelized on top with a sticky sheen.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the glaze stays intact for serving.
  2. Slice and serve with classic Southern sides like green beans and mashed potatoes.

Notes

Pro tip: press the meat mixture firmly into the loaf pan for a tight crumb that slices cleanly. Store leftovers in the refrigerator for up to 3–4 days in an airtight container; freeze for up to 2 months (slice first if you want quicker thawing). For a lighter option, swap to 90–93% lean ground beef to reduce fat while keeping the same glaze.