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This old-fashioned meatloaf with oatmeal is a simple, easy dinner that comes together with a handful of pantry staples and just 10 minutes of prep time! Pair the comfort food classic with mashed potatoes, mac and cheese, or creamed peas for a cozy and nourishing meal.
Table of Contents
If you love meatloaf, be sure to try this Crockpot meatloaf, this healthy mini meatloaf, a juicy and flavorful turkey meatloaf, and this bbq meatloaf, too!
How to Make this Meatloaf Recipe with Oatmeal | 1-Minute Video
Love love this! It’s a win win in my household of picky eaters. Simple is best with this. THANK YOU!
– Rose
A Few Tips Before You Get Started
- Most meatloaf and meatball recipes include breadcrumbs, cracker crumbs, stuffing mix, cooked rice, or oatmeal. Oatmeal (and these other fillers) help to keep the texture of the meatloaf light, and help to absorb (and therefore retain) more moisture in the meatloaf so that it doesn’t become dry. Uncooked Quaker quick oats are my preference for this dish, since the finer cut helps them blend more easily into the meat mixture. You can substitute with old-fashioned rolled oats, but the larger, coarser oats will have more texture in the meatloaf.
- Soaking oats in milk creates a “panade,” which acts as a binding agent and (more importantly) prevents the meatloaf from drying out. The panade is the secret to moist meatloaf! The milk activates the starch in the oatmeal to form a gel. This behaves similarly to a fat by lubricating the meat’s protein fibers and preventing them from becoming tough.
- Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy. Rather than all ground beef, you can also try a 50-50 combination of ground beef and ground pork, ground turkey, or a “meatloaf mix” of ground beef, ground pork, and ground veal.
- Egg gives the meatloaf structure and keeps it from falling apart. Do not omit this ingredient.
Directions
This particular old-fashioned meatloaf with oatmeal comes together with just 10 minutes of prep. I’ve included detailed directions in the recipe card below, but here’s the overview:
- Combine the Meatloaf Ingredients. In a large bowl, gently mix together the ground beef, oats, onion, Worcestershire sauce, salt, pepper, garlic powder, onion powder, milk, and egg. It’s not glamorous, but I find that it’s best to just get in there and use your hands to mix it all together!
- Transfer the Meat Mixture to a Loaf Pan. Place the ground beef mixture in a greased loaf pan.
- Bake the Meatloaf. Bake the meatloaf (uncovered) in a 350°F oven for about 1 hour.
- Add the Ketchup on Top. Tilt the pan to drain off the grease, and then spread the ketchup on top. Return the meatloaf to the oven and bake for about 10 more minutes. You’ll know it’s done when it reaches an internal temperature of 160°F and the juices run clear.
- Slice and Serve. Allow the meatloaf to sit and rest for at least 5 minutes. Slice the meatloaf into individual portions and serve!
Serving Suggestions
This classic comfort food deserves equally delicious, cozy side dishes! Pair the sliced meatloaf with mashed potatoes with sour cream and chives, Dutch oven mac and cheese, Jiffy corn casserole, Southern-style green beans, sweet and spicy collard greens with bacon, okra and tomatoes, roasted yellow squash, broccoli and cheese, or a house salad with candied pecans.
Preparation and Storage
- Prep Ahead. You can assemble the meatloaf in advance and keep it covered with plastic wrap or foil in the fridge overnight. When ready to bake, allow the meatloaf to come to room temperature on the counter for at least 30 minutes while you preheat the oven.
- Have leftovers? You can freeze the meatloaf before or after cooking. Wrap cooked meatloaf tightly and store in an airtight container in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2-3 days. Leftover meatloaf is great the next day on a meatloaf sandwich.
- How to Reheat: Preheat the oven to 250°F. Place the meatloaf in an oven-safe baking dish and add 1 tablespoon of beef broth or water. Cover the dish with foil and bake for 25-30 minutes, or until meatloaf is warmed through.
Made this tonight and it was a hit! My family loved it and it was super easy! Delicious. Thank you so much Blair! Your recipes are the best!
– Taylor
More Meatloaf Recipes to Try
Southern Meatloaf Recipe
1 hour hr 30 minutes mins
Muffin Tin Meatloaf
45 minutes mins
Cheeseburger Meatloaf
1 hour hr 40 minutes mins
Meatloaf with Oatmeal
Ingredients
- 2 lbs. ground beef (I use 85% lean)
- ¾ cup uncooked quick oats
- 1 small onion, finely diced or grated
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Dash of ground black pepper
- ¾ cup milk (I use 2%)
- 2 large eggs, lightly beaten
- ¼ cup ketchup
Instructions
- Preheat oven to 350°F. Gently combine all ingredients except ketchup in a large bowl.
- Transfer to a greased loaf pan.
- Bake (uncovered) for about 60 minutes, or until meatloaf reaches an internal temperature of 160°F and juices run clear. Tilt the pan to drain off the grease; spread ketchup on top, and return to the oven for 10 more minutes.
- Let stand 5 minutes before slicing.
Video
Notes
- Add herbs to the meat mixture, such as basil, oregano, rosemary, chives, parsley, or thyme.
- Add more vegetables to the meatloaf mixture, such as diced bell pepper, celery, or grated carrots. If you don’t want crisp vegetables in your finished meatloaf, you can sauté them in a skillet with butter before adding them to the beef mixture.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
Nutrition
Recipe Variations and Tips for Success
- Use gluten-free quick-cooking oats for a gluten free meatloaf. Swap out the oatmeal for cornbread crumbs, fresh breadcrumbs, or cracker crumbs (such as saltine crackers).
- For chicken meatloaf or turkey meatloaf, use 2 pounds of ground chicken or ground turkey instead of the ground beef. I recommend using ground chicken or poultry that has some fat in it (rather than just ground chicken breast or turkey breast) so that the meatloaf doesn’t become too dry.
- Add herbs to the meat mixture, such as basil, oregano, rosemary, chives, parsley, or thyme.
- Add more vegetables to the meatloaf mixture, such as diced bell pepper, celery, or grated carrots. If you don’t want crisp vegetables in your finished meatloaf, you can sauté them in a skillet with butter before adding them to the beef mixture.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
- Instead of the ketchup glaze, sub with bbq sauce, add mustard to the ketchup glaze, or make a brown sugar glaze (like this one) to top the meatloaf.
This recipe was originally published in April, 2020. It was updated in July, 2024.
This meatloaf looks delicious! I’ve been craving comfort food and it looks like this will fit the bill.
Awesome! I hope you love it, Kimberly! We’re definitely all about the comfort food lately, too. 🙂
So good
Instead of ketchup I use mild salsa
Great tip for a less sweet option! Thanks, Ellie! 🙂
What if I can’t have milk
Hi, Mary! If you can’t have milk, you can substitute with another liquid like low-sodium beef broth (or even water).
Love love this ! Is a win win in my household of picky eaters . Simple is best with this THANK YOU !
That’s so good to hear, Rose! Thank you!
This is similar to how my mother made Meatloaf. Except the ketchup. Really dislike ketchup. I use a mixture of tomato sauce, brown sugar and cider vinegar.
That sounds good too, Shirley! 🙂
That’s really cool that you make a homemade ketchup For it! Much healthier
How much of the tomatoe sauce cider vinegar and brown sugar?
Made this tonight and it was a hit! My family loved it and it was super easy! Delicious. Thank you so much Blair! Your recipes are the best!
Yay! So glad that your family approved, Taylor! 🙂 It’s one of our favorites, too. Total comfort food!
There are no amounts or quantities listed for the ingredients
Hi, Sherri! There is a printable recipe card at the bottom of the post that lists all of the specific measurements for the ingredients. I’ve copied and pasted the details below, too:
2 lbs. ground beef (I use 85% lean)
¾ cup uncooked quick oats
1 small onion, finely diced
1 tablespoon Worcestershire sauce
2 teaspoons salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
Dash of pepper
¾ cup milk (I use 2%)
2 eggs, slightly beaten
¼ cup ketchup
Hope that helps! 🙂
I really appreciate your explanation of the inclusion of the milk in this recipe. I never heard of panade before. Makes perfect sense! Thank you!
Thanks, Susan! I’m glad that you found it helpful. I try hard to explain why certain ingredients are important, because I know that a lot of folks like to make substitutions (which is usually fine). Thanks for taking the time to leave me a note!
This is the best meatloaf I have ever made and at 68 I have made LOTS
Of meat loaves! Thank you for the recipe.
Thank you, Kay! I’m so glad that you liked it. It’s my favorite, too! 🙂
If I were to use the foil mini-loafpans, what temperature and time for cooking would you recommend? Thanks so much!
Hi, Cindy! I haven’t actually tested it myself, but I would bake the mini meatloaves at 350 degrees F for about 45 minutes. Enjoy!
Came out delicious! Very moist, I added an extra egg I also used soy sauce in place of Worcestershire because I didn’t have any , my oats had cinnamon and also added some Locatelli cheese. Was even good as leftover. I didn’t top with the ketchup because I like it with gravy.
Wonderful! Thanks, Pauls!
Went in wet as anything, came out DRY, I’m going to try a recipe w a mixture of meats, beef, pork, maybe veal? Needed ketchup w this recipe
Hi, Lisa! It will definitely work with a variety of meats if that’s your preference. It shouldn’t come out dry, though. Sounds like it was just overdone? Or did you use really lean beef? Sorry that it didn’t work for you.
I used instead ground lamb and ground beef mixed and I used a diced bell pepper in it, no ketchup nor sauce in mine.
Excellent. Love the explanations and straight-forward recipe …and the tips! This recipe is so forgiving (I had to use old fashioned oats but pulverized them a bit, dry, in the food processor first).
I’ve also made this with half 85% lean ground beef and half “meatloaf mix,” sold blended in packets in the ground-meat section, typically a blend of veal, beef and pork. Very flavorful as well.
So glad that you enjoyed it, Lori! Thanks for taking the time to come back here and let me know!
if i freeze it before baking, i know i need to let it thaw before baking. would you recommend overnight in frig and then 30 minutes on counter before baking? Or will it need more than overnight in frig? I am prepping this for my in laws to bake at their convenience and I want to make sure i have specific instructions for them.
Hi, Deb! Yes, I would do exactly what you said. Allow at least 24 hours in the fridge to thaw, then sit on the counter at room temp for 30-60 minutes before baking. 🙂
Wonderful recipe. I made it as written and everyone loved it.
That’s great, Rebecca. Thank you for letting me know!
If using 90% lean beef, do you increase the wet ingredients such as the milk and eggs?
Hi, Karin! No, I wouldn’t increase the wet ingredients. You could just use the 90% beef and keep everything else the same (it should still be fine), or if you like a little bit more fat to the dish, add a bit of melted butter or olive oil. Hope you enjoy!
My husband and I have made this meatloaf twice together – it is an excellent recipe!
Thank you, Sherry! I’m so glad to hear that! 🙂
Fabulous recipe….it is my go to recipe.
At your supermarket, if you have the opportunity to purchase the meat mixture combination of beef, veal and pork, then you should know that those combination meats will work just great with this recipe.
I love meat loaf more than steak.
I dearly love a meat loaf sandwich, mayo on soft white bread…..any time of the day and that means breakfast too!!!
Thanks, Virginia! Yes, I agree — the “meatloaf mix” is definitely a great option. And I’m with you…meatloaf is one of my comfort food favorites! 🙂
This is the exact recipe my Mom used and I have been looking for it for awhile. Âge passes seau and and i dont know where her recipes went. Thanks for posting! I will be making this soon!
Oh, good! I hope you enjoy it, Gina!
I have used oats in meatloaf several times in the past and love it. Some folks might think “ewww oatmeal in mealoaf?!” But honestly, you don’t taste the oats. It acts as the perfect binder to hold everything together, not to mention the health benefits of oats are almost limitless. This meatloaf recipe is easy and quick to put together and has wonderful traditional flavor. I used 93% lean ground beef with excellent results. Love it!
Thank you, Christine. I really appreciate your kind note, and I’m glad that you love the meatloaf! 🙂
Maybe I missed it but what size loaf pan?
Hi, Lori! A standard 9 x 5 inch loaf pan (or 8.5 x 4.5 inch) will work perfectly. Hope you enjoy!
I used Old Fashioned Oats and added 1 tsp dijon mustard and a few shakes of Italian seasoning because I wanted more seasoning. It’s a great recipe! Thank you.
Awesome! Thank you!
Blair, at 66 yrs. old, I’ve had more than my fair share of meatloaf. But this, it’s PREMIUM! By far, it’s the best I’ve ever had; no joke. It’s the one from now on. The only change I made was about the onions. I had some dried, but not enough left for the recipe. I used them but other dried vegetables for the amount as apx. onion in the recipe. Thank you SO much for it. It’s more than appropriate for a ‘fancy’ dinner, too, and I’ll use it with pride and confidence. By the way, this post to you is 1 of a very few I’ve left since I’ve had computers in the 90’s, because I love this recipe so much.
Diane
Thank you so much, Diane! We’re so glad you enjoyed the recipe and truly appreciate your kind words!
My fiancee loved this meatloaf! My Mom used oatmeal, but I usually used turkey stuffing (cause it’s easy), but this meatloaf was way better, very moist! And we made it with 99% lean turkey, cooked it as xtra large muffins (6 servings) for a delicious meal with cornbread. Thank you!
Sounds like the perfect meal, Angie. I’m so glad that you enjoyed it!
could u use tomato sauce instead of ketchup
Hi, Teresa! Yes, you can — but it will have a different flavor. The tomato sauce is thinner than ketchup (so it might be runnier), more acidic, and less sweet. We like the sweet-and-savory contrast that you get with the ketchup. That said, if you like the flavor of the tomato sauce, that’s fine too. You can always season the tomato sauce to your liking as well (add brown sugar, Worcestershire sauce, salt, pepper, etc.). Barbecue sauce is also a good alternative to ketchup!
I make a similar meat loaf to the one above, recipe given to me years ago from my mother in law.
slightly oil a good bread loaf pan.
only use 1 lb gr. beef, 10 sliced green olives, 1/4 c. onion, 1/2-2/3 cup rolled oats, 10 oz. canned tomatoes with juice, plus about 1 whole fresh garden tomato chopped up, 1 beaten egg with a little milk, like 1/4 c., worcestershire sauce, 1 t. salt, ground pepper to taste, 1 or 2 t. herbs like basil, oregano. Cook at 375 for 56-50 min. Take out of oven, spread 1/4 c. baby Rays bbq sauce on top of meat loaf and put back into oven for 10 more minutes. My family has loved this recipe. 85% gr. chuck works best.
Thank you for sharing, Shirley! We’ll have to try it out.