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Glazed meatloaf recipe with oatmeal sliced on a white plate, garnished with fresh parsley.
Daniel

Meatloaf Recipe with Oatmeal

A tender, old-fashioned meatloaf that uses oats instead of breadcrumbs for a hearty, wholesome dinner that tastes like home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lb ground beef 85% lean
  • 1 cup old-fashioned rolled oats not instant
  • 0.75 cup whole milk
  • 1 medium yellow onion finely diced
  • 2 large eggs lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
For the Glaze
  • 0.5 cup ketchup
  • 2 tbsp light brown sugar packed
  • 1 tsp apple cider vinegar

Equipment

  • 9x5-inch loaf pan or rimmed baking sheet
  • Large Mixing Bowl
  • Small Bowl (for sauce)

Method
 

Prep
  1. In a large mixing bowl, combine the oats and milk. Let sit for 5 minutes so the oats soften and absorb some liquid - this keeps the meatloaf tender and moist.
  2. In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth. Set aside half for serving if you like extra sauce on the side.
  3. To the soaked oats, add the ground beef, diced onion, beaten eggs, Worcestershire sauce, salt, pepper, and garlic powder. Use your hands to mix gently until just combined - overmixing makes the meatloaf tough.
  4. Transfer the mixture to a 9x5-inch loaf pan or shape into a loaf on a rimmed baking sheet. Spread half the glaze evenly over the top, reserving the rest.
  5. Bake at 350°F for 45 minutes. Remove from oven, spread the remaining glaze over the top, and return to bake for another 15 minutes until the internal temperature reaches 160°F and the edges are bubbling.
  6. Let the meatloaf rest for 10 minutes before slicing - this allows the juices to redistribute so it doesn't fall apart. Slice with a serrated knife and serve.

Notes

For extra moisture, saute the diced onion in 1 tablespoon butter until soft and cooled before adding to the mix. The oats make this meatloaf naturally gluten-free - just check that your Worcestershire sauce is certified GF if needed. Leftovers make excellent cold sandwiches the next day with extra ketchup and crisp lettuce.