How To Make Paula Deen’s Meatloaf

This Paula Deen meatloaf recipe has been a family favorite in my house for years. If you’re looking for an old-fashioned, homemade meatloaf that’s easy to make and full of flavor, this one fits the bill.

I love Paula’s approach to simple, home-style cooking, though many of her recipes aren’t exactly light. That’s why I appreciate this one — it’s hearty, satisfying, and made a little healthier with oats instead of breadcrumbs and a simple ketchup-based topping.

This is the meatloaf I make most often these days. It’s adapted from The Lady and Sons Savannah Country Cookbook (affiliate link) and proves that comfort food doesn’t have to be complicated.

Why You’ll Love This Paula Deen Meatloaf

• Classic comfort food – sometimes nothing beats an old-fashioned meatloaf, and this one delivers all the homestyle flavor you’d expect.
• Simple ingredients – ground beef, oats, onion, and bell pepper come together with pantry staples to make a hearty, budget-friendly dinner.
• WW friendly – with lean beef and oats instead of breadcrumbs, this recipe is lighter than many traditional meatloaves while still being satisfying.
• Family favorite – this is the meatloaf I make most often because it always gets rave reviews from Rod and the rest of my family.
• Delicious leftovers – I love using extra slices for sandwiches, stuffing peppers, or even crumbled into pasta sauce or soup.

Ingredients for Paula Deen’s Meatloaf

• Lean ground beef – I like using 90–93% lean ground beef to keep the meatloaf moist but not greasy. You could also swap in ground turkey or a mix of beef and pork if you prefer.
• Onion – chopped onion adds flavor and texture. If you’re not a fan of fresh onion, dried onion flakes work in a pinch.
• Bell pepper – Paula’s original recipe uses green bell pepper, but any color works. Red or yellow peppers add a little sweetness.
• Egg – helps bind the mixture together. If you are avoiding eggs, you can replace it by using the full can of tomatoes with juice.
• Old-fashioned oats – I love that this recipe uses oats instead of breadcrumbs. They give the loaf structure while keeping it light. Crushed crackers, cornflakes, or even cooked quinoa are good alternatives.
• Diced tomatoes with juice – they keep the meatloaf moist and flavorful. If you don’t have diced tomatoes, salsa or tomato sauce will work too.
• Salt and black pepper – simple seasoning that lets the other flavors shine.
• Ketchup – forms the base of the sweet topping. BBQ sauce can be used for a smokier flavor.
• Yellow mustard – adds tang to the topping. Dijon or spicy brown mustard are nice variations.
• Brown sugar – balances the tangy topping with a touch of sweetness. For a lower sugar option, use your favorite sugar substitute.

How Many Calories and WW Points in this Classic Old-Fashioned Paula Deen Meatloaf?

According to my calculations, each generous serving (1/4th recipe) has 324 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

8 PointsPlus (Old plan)

How to make Paula Deen’s Meatloaf, Step by Step

Meatloaf has long been a family favorite, and this combination is one I come back to again and again. It is moist and flavorful and so easy. If you like  basic old-fashioned meatloaf you will love this one.

Step 1: Preheat the oven. I start by heating the oven to 375°F so it’s ready to go. While it warms up, I gather and prep my ingredients.

Step 2: Mix the base. In a large bowl, I combine the ground beef, chopped onion, bell pepper, egg, oats, diced tomatoes with juice, salt, and pepper. I mix gently with my hands until everything is just combined — overmixing can make the meatloaf tough.

Step 3: Shape the loaf. I transfer the mixture to a loaf pan (affiliate link), or sometimes shape it free-form on a foil-lined baking sheet (affiliate link) if I want more crispy edges.

Step 4: Make the topping. In a small bowl (affiliate link), I stir together the ketchup, mustard, and brown sugar. This sweet and tangy glaze is one of the best parts of this recipe.

Step 5: Top and bake. I spread the topping evenly over the loaf and bake until the meatloaf is cooked through, about 50–60 minutes.

Step 6: Rest before slicing. Once it’s done, I let the meatloaf rest for 5–10 minutes before cutting. This helps it hold together and keeps the slices moist.

Here’s a Video of Paula Deen Making this Meatloaf which she credits to her Aunt Peggy

Recipe Notes and Tips

This meatloaf really is as simple as it gets, which is one reason I come back to it again and again. I love that Paula uses oats instead of breadcrumb—it keeps the loaf light and hearty at the same time. If you don’t have oats, you can swap in cracker crumbs, cornflakes, cooked rice, or even quinoa.

The diced tomatoes with juice add great flavor and moisture. If you’re out of them, salsa or tomato sauce makes an easy stand-in. And while I usually use a green bell pepper, red or yellow add a nice sweetness.

The ketchup, mustard, and brown sugar topping is a big part of what makes this recipe so good. If you want to cut back on sugar, you can use a sugar substitute or leave it out for a tangier glaze. I’ve also swapped in BBQ sauce for a smoky twist.

This meatloaf is best baked uncovered. Sometimes I use a loaf pan, but other times I shape it free-form on a sheet pan for crispier edges. Leftovers are one of the best parts — they hold together beautifully and can be used in all kinds of creative ways.

Serving Suggestions

When I make this classic meatloaf, I like to serve it with simple, comforting sides. Creamy Mashed Potatoes or baked sweet potatoes are always a favorite in my house. Sometimes I swap in Rosemary Roasted Potatoes if I’m in the mood for something crispy.

For vegetables, I often roast whatever I have on hand — carrots, Brussels sprouts, or a mix of both. Steamed peas or Parmesan Roasted Asparagus also pair nicely. And if I’m craving a little extra comfort, Lighter Stovetop Macaroni and Cheese or my Baked Macaroni and Cheese with Cauliflower makes a great side.

No matter how you serve it, this meatloaf is hearty enough to anchor the meal, so you can keep the sides simple and let the flavors shine.

Ways to Use Leftover Meatloaf

I think the leftovers from this meatloaf are almost as good as the first night. Here are some of my favorite ways to enjoy them:

• Taco night – crumbled meatloaf can also be used as a base for tacos, with your favorite toppings.
• Meatloaf sandwiches – I love a slice tucked between toasted bread with ketchup, mustard, lettuce, and pickles. Simple and so satisfying.
• Stuffed peppers – chopped meatloaf mixed with cooked rice makes an easy filling for bell peppers.
• Pasta night – crumble leftover slices into a jar of marinara sauce and serve over pasta or zucchini noodles for a quick new meal.
• Soup or chili – diced meatloaf works beautifully stirred into vegetable soup, or even used in place of ground beef for a batch of chili.

If you’ve made this Classic Meatloaf Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: The Lady and Sons Savannah Country Cookbook (affiliate link) by Paula Deen

Paula Deen Meatloaf FAQs

Do you cover a meatloaf when you are baking it?

I always bake my meatloaf uncovered in a 350F degree to 375F degree oven. Sometimes I bake it in a loaf pan (affiliate link). Other times I form it into a loaf shape and bake it on a larger foil-lined baking sheet (affiliate link) or in a casserole dish (affiliate link). Roasting assorted vegetables at the same time creates a one pan meal. I also sometimes bake mini meatloaves in a muffin tin.

How long does it take to cook a 2 pound meatloaf at 350F degrees?

A 2-pound meatloaf will usually cook in about an hour at 350F degrees. Try to avoid overcooking or the meat will start getting tough and crumbly.

The best way to know when a meatloaf is done is by checking its internal temperature with an instant-read thermometer (affiliate link). When it reaches 155°F, you can pull it from the oven.

Allowing the loaf to rest for a few minutes before you slice and serve gives the juices inside the meatloaf time to redistribute and settle, instead of running out when cut.

What can you use instead of breadcrumbs in meatloaf?

Paula uses quick cooking oats instead of breadcrumbs in this recipe. Other good substitutions for breadcrumbs in meatloaf include:

• Slices of bread soaked in milk
• Cracker crumbs (saltine, Ritz, etc.)
• Crushed cornflakes or bran flakes
• Boxed stuffing mix such as Stovetop
• Cooked rice or quinoa
• Matza meal
• Ground flaxseed
• Almond meal
• Finely chopped vegetables (carrots, squash, cauliflower, celery, spinach, mushrooms, onions, etc.)
• Grated Parmesan cheese

What holds the meatloaf together?

The binders that hold meatloaf together include any liquid, eggs and/or any of the dry ingredients such as oats or breadcrumbs.

More WW Friendly Meatloaf Recipes

If you enjoyed this classic Paula Deen meatloaf, you might like some of my other lighter meatloaf recipes. They’re just as comforting but trimmed down to fit a healthier lifestyle.

• Mini Meatloaf Muffins are a fun twist on traditional meatloaf. Baked in muffin tins, they cook quickly, are easy to portion, and are great for meal prep.
• Basic Meatloaf Recipe is another simple, homestyle option. It’s straightforward, hearty, and makes a great weeknight dinner when you want something familiar.
• If you’re craving bold flavors, my Southwest Meatloaf Muffins are packed with spices and a little heat, making them a lively variation that’s still WW friendly.
• For another lightened-up version, try my WW Meatloaf Recipe It’s filled with chopped vegetables to keep it moist and lower in points.
• And if you’d like something a little different, my WW Turkey Meatloaf with Quinoa & Zucchini is a lighter spin that adds extra protein and veggies for flavor and nutrition.