FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
paula deen’s meatloaf recipe
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Paula Deen’s meatloaf recipe is a comforting and easy family dinner, delivering a juicy, tender loaf with a glossy, tangy glaze. It transforms simple ingredients into a flavorful centerpiece, perfect for a satisfying meal.
Ingredients
- 2 lbs lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups plain dried breadcrumbs
- 2 large eggs, lightly beaten
- 0.5 cup whole milk
- 2 teaspoons sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 (12 oz) jar roasted red peppers, drained well and patted dry
- 4 oz cream cheese, softened
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 cup ketchup
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon smoked paprika (additional for glaze)
- Fresh flat-leaf parsley, finely chopped (for garnish)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 375 F (190 C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy lifting.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, diced onion, minced garlic, breadcrumbs, eggs, milk, salt, and pepper. Mix gently by hand until just combined, ensuring the texture is uniform. (If the mixture looks too dry, splash in 1-2 Tbsp extra milk.)
- Form the Loaf with Core: Prepare the smoky red pepper cream core separately. Press half of the meat mixture into the prepared pan. Spread the red pepper cream core over it. Top with the remaining meat mixture, sealing the edges and shaping it into a firm, even loaf.
- Prepare the Glaze: In a separate small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and the additional smoked paprika until smooth and glossy.
- Bake & Glaze: Bake for 45 minutes. Remove the loaf from the oven, then spread half of the glossy glaze over the top and sides. Return to the oven for 15-20 minutes, until bubbly, caramelized, and reaching an internal temperature of 160 F (71 C).
- Rest the Meatloaf: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing and serving. This allows juices to redistribute, ensuring a moist loaf and cleaner slices.
Notes
For a faster meal, try individual mini meatloaves, baking for 30-35 minutes. For a healthier twist, use lean ground turkey or chicken, and add grated zucchini for extra moisture and nutrients. To prevent dry meatloaf, avoid overcooking (internal temperature of 160 F is key) and use enough binders. If the meatloaf is crumbly, ensure adequate binding ingredients and thorough mixing. Drain off any excess fat from the pan halfway through baking for a cleaner finish.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (160 g)
- Calories: 380 calories
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg