There’s nothing more comforting than a classic meatloaf baked to perfection.
This Paula Deen–inspired recipe is rich, tender, and topped with a flavorful glaze that turns sticky and caramelized in the oven.
It’s hearty enough for family dinners yet simple enough for weeknights.
Why You’ll Love This Recipe
This meatloaf is moist and flavorful thanks to a balanced mix of lean ground beef, breadcrumbs, and milk.
The tangy glaze made with ketchup, brown sugar, and Dijon mustard adds irresistible sweetness and depth.
It’s budget-friendly, feeds the whole family, and makes great leftovers.
The recipe is easy to follow with simple pantry ingredients.
What You’ll Need (Ingredient Highlights)
Lean ground beef forms the hearty base while keeping the loaf juicy.
Breadcrumbs soaked in milk give tenderness and prevent dryness.
Eggs act as a binder so the loaf holds together when sliced.
Onion and garlic add a savory aroma and flavor boost.
A glaze of ketchup, brown sugar, Worcestershire sauce, mustard, and tomato paste creates a sweet-savory finish.
Pro Tips Before You Start
Do not overmix the meat mixture, or the meatloaf will turn dense.
Line the loaf pan with parchment or foil for easy cleanup.
Use a thermometer to check doneness—160°F is the safe internal temp for ground beef.
Let the meatloaf rest before slicing to keep the juices inside.
How to Make Paula Deen’s Meatloaf
Step 1 – Preheat the oven
Heat oven to 400°F (200°C) and grease a 9×5 inch loaf pan with nonstick spray.
Step 2 – Mix the loaf
In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, garlic powder, salt, and pepper.
Mix gently until combined.
Step 3 – Shape the loaf
Form into a loaf shape and place in the prepared baking pan.
Step 4 – Make the glaze
In a saucepan, whisk together ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and tomato paste.
Simmer for 2–3 minutes until smooth.
Step 5 – First glaze
Spread half the glaze over the meatloaf before baking.
Step 6 – Bake
Bake for 30 minutes, then remove from the oven and drain excess fat.
Step 7 – Final glaze and finish baking
Brush on the remaining glaze and bake another 40–45 minutes, until internal temperature reaches 160°F (71°C).
Step 8 – Rest and serve
Let the meatloaf rest for 10–15 minutes before slicing. Serve with extra sauce if desired.
What to Serve Them With
Pair with creamy mashed potatoes and roasted vegetables for a full meal.
Serve with green beans, corn on the cob, or a simple side salad.
Try with buttered rolls or garlic bread to soak up extra sauce.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a lighter option.
Add shredded carrots, zucchini, or bell peppers for hidden veggies.
Swap Dijon for yellow mustard if you prefer a milder glaze.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat slices in the oven at 350°F until warmed through.
Freeze meatloaf slices for up to 2 months; thaw overnight in the fridge.
FAQs
Can I make this meatloaf ahead of time?
Yes, you can assemble it and refrigerate for up to 24 hours before baking.
Can I freeze the meatloaf before cooking?
Yes, shape the loaf, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before baking.
How do I know the meatloaf is cooked through?
Use a meat thermometer—160°F is the safe internal temperature.
Can I use oats instead of breadcrumbs?
Yes, old-fashioned oats can replace breadcrumbs for a slightly different texture.
Why is my meatloaf dry?
It may have been overmixed, overbaked, or not rested before slicing.
Can I double the recipe?
Yes, but bake in two loaf pans to ensure even cooking.
What can I use instead of milk?
Broth or unsweetened plant-based milk are good substitutes.
Can I add cheese inside?
Yes, shredded cheddar or mozzarella can be mixed into the meat mixture.
Is this recipe gluten-free?
Not as written, but you can use gluten-free breadcrumbs and ketchup.
How thick should the glaze be?
It should be smooth but spreadable, not too runny.
Final Thoughts
This Paula Deen–style meatloaf is the ultimate comfort food. With its moist texture and tangy-sweet glaze, it’s a dish your family will request again and again.
Serve it warm with classic sides and enjoy the leftovers the next day.