Paula Deen–Style Meatloaf

 

Paula Deen–Style Meatloaf (Classic Glazed)

This glazed meatloaf is everything weeknight comfort should be—juicy inside, lacquered outside, and deeply savory from onion and a quick brown-sugar ketchup glaze.
It is simple, crowd-pleasing, and very much in the tinsuf spirit: minimal fuss, maximum payoff.

Let it rest before slicing so every piece stays tender.

Table of Contents

• Recipe Details
• Ingredients
  • Glaze
• Step-By-Step Instructions
• Why This Recipe Works
• Expert Tips & Variations
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Recipe Details

Cuisine: American

Category: Main Course

Keywords: meatloaf, ketchup glaze, comfort food

Prep: 15 minutes

Bake: ~1 hour

Total: 1 hour 15 minutes

Yield: 6–8 servings

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Ingredients

• 1 1/2 pounds (680 g) ground beef (80–85% lean)
• 1 large egg
• 1 medium onion, finely chopped
• 1 cup (240 ml) milk
• 1 cup (60 g) dried bread crumbs
• Kosher salt and black pepper, to taste

Glaze

• 1/3 cup (80 ml) ketchup
• 2 tablespoons brown sugar
• 2 tablespoons prepared yellow mustard

Step-By-Step Instructions

1. Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix: In a large bowl combine ground beef, onion, milk, bread crumbs, and egg; season with salt and pepper. Mix gently until just combined. Press mixture into the pan.
3. Glaze: Stir together ketchup, brown sugar, and mustard; spread evenly over the loaf.
4. Bake: Bake 55–65 minutes, until an instant-read thermometer registers 160°F (71°C). Rest 10 minutes, then slice.

Why This Recipe Works

• Panade effect: Milk and crumbs keep the loaf juicy and tender.
• Sweet-tangy glaze: Ketchup, brown sugar, and mustard caramelize into a shiny cap.
• Gentle mixing: Prevents a dense texture—handle lightly for the best crumb.

Expert Tips & Variations

• Sauté the chopped onion in a little butter until translucent for milder sweetness.
• Add 1 tablespoon Worcestershire sauce and 2 tablespoons chopped parsley to the

•  meat mixture for depth.
• Swap bread crumbs for crushed saltines or panko; use half beef, half pork for richer flavor.
• Meal prep: cool leftovers completely, then slice and refrigerate up to 4 days or freeze up to 2 months.

Recipe adapted in the spirit of the Paula Deen classic and brought to you by tinsuf.
Want a cheddar-stuffed version or mini meatloaf muffins? I can tailor it for you.