This old-fashioned Meatloaf Recipe with Oatmeal is a simple, easy dinner that comes together with just 10 minutes of prep! It's a family-favorite that only requires a handful of pantry staples. Pair the world's best meatloaf with mashed potatoes, mac and cheese, or your other favorite sides for a cozy and nourishing meal any night of the week!
Meatloaf has stood the test of time! It's a classic family dinner that everyone at the table can agree on, made with affordable, hearty ingredients, and ready with minimal effort. My kids have come to love this meal just as much as I do, so the traditional recipe is a regular in our kitchen.
What is meatloaf?
Meatloaf is a dish made with ground beef and a variety of other seasonings and binders, which is then shaped into a loaf and baked. You can shape the loaf by hand and cook it on a flat pan, or you can prepare meatloaf in a loaf pan (as shown here). Ground beef is the traditional meat used in a meatloaf; however, you can also use ground turkey, ground chicken, or a "meatloaf mix" consisting of ground beef, ground pork and ground veal.
Once meatloaf is cooked, it can be sliced like a loaf of bread and served in individual portions. Paired with your family's favorite sides, it's an easy dinner recipe that makes everyone happy!
How to make a Meatloaf Recipe with Oatmeal:
This particular old-fashioned meatloaf with oatmeal comes together with just a few basic pantry ingredients, which you probably already have on hand! Here's what you'll need to make the best meatloaf recipe...
Ingredients:
- Ground beef
- Oatmeal
- Onion
- Worcestershire sauce
- Salt and pepper
- Garlic powder and onion powder
- Milk
- Eggs
- Ketchup
Why make a meatloaf recipe with oatmeal?
Most meatloaf and meatball recipes include breadcrumbs, stuffing mix, cooked rice or oatmeal. Any of these will work, so you can certainly substitute oatmeal for breadcrumbs, as you'll see in this recipe. These 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.
Why do you put milk in meatloaf?
Milk is added to meatloaf to soak the oatmeal. Soaking the breadcrumbs or oats in milk creates a "panade," which acts as a binding agent and (more importantly) prevents the meatloaf from drying out. 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.
Step 1: 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!
Step 2: Transfer the Meat Mixture to a Loaf Pan
Place the ground beef mixture in a greased loaf pan.
Step 3: Bake the Meatloaf
Bake the meatloaf (uncovered) in a 350 degree F oven for about 1 hour.
Step 4: 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.
Step 5: Slice and Serve
Allow the meatloaf to sit and rest for at least 5 minutes. Slice the meatloaf into individual portions and serve!
What to serve with Meatloaf with Oatmeal:
This classic comfort food deserves equally delicious, cozy companions! Here are a few sides that go well with meatloaf:
- Cheddar Bay Biscuits
- Party Potatoes
- Crock Pot Mac and Cheese
- Jiffy Corn Casserole or Secret Ingredient Jiffy Cornbread
- Slow Cooker Southern Green Beans
- Creamed Peas
- Make Ahead Garlic Mashed Potatoes
- Crispy Seasoned Oven Roasted Potatoes
- Southern Collard Greens
- Easy Broccoli Casserole
- Apple and Butternut Squash Casserole
- Cornbread Stuffing
- A simple green salad dressed in Buttermilk Dressing
Preparation and Storage Tips:
- Prep Ahead! You can assemble the meatloaf in advance and keep it covered in the refrigerator 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 the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2-3 days. The leftovers are great on a meatloaf sandwich!
- How to Reheat Meatloaf: Preheat the oven to 250 degrees 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.
Cook's Tips and Recipe Variations:
- Use your hands to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
- I use 85% lean ground beef, which works well to keep the meatloaf moist and juicy. Leaner ground beef has a tendency to dry out more in the oven.
- I prefer quick oats in this recipe because the oatmeal blends right into the meatloaf and you don't even know that it's there. You can substitute with old-fashioned rolled oats, but the larger, coarser oats will have more texture in the meatloaf.
- Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the meatloaf mixture!
- Chicken Meatloaf Recipe with Oatmeal: Use 2 pounds of ground chicken instead of the ground beef. I recommend using ground chicken that has some fat in it (rather than just ground chicken breast) so that the meatloaf doesn't become too dry. You can do the same with ground turkey!
- You do not need to cover the meatloaf while it's baking.
- You'll know the meatloaf is done when it reaches an internal temperature of 160 degrees F and the juices run clear.
More meatloaf recipes that you might enjoy:
Meatloaf Recipe with Oatmeal
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees 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.
Notes
- Prep Ahead! You can assemble the meatloaf in advance and keep it covered in the refrigerator 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 the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2-3 days. The leftovers are great on a meatloaf sandwich!
- How to Reheat Meatloaf: Preheat the oven to 250 degrees 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.
- Use your hands to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
- I use 85% lean ground beef, which works well to keep the meatloaf moist and juicy. Leaner ground beef has a tendency to dry out more in the oven.
- I prefer quick oats in this recipe because the oatmeal blends right into the meatloaf and you don't even know that it's there. You can substitute with old-fashioned rolled oats, but the larger, coarser oats will have more texture in the meatloaf.
- Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the meatloaf mixture!
- Chicken Meatloaf Recipe with Oatmeal: Use 2 pounds of ground chicken instead of the ground beef. I recommend using ground chicken that has some fat in it (rather than just ground chicken breast) so that the meatloaf doesn't become too dry. You can do the same with ground turkey!
- You do not need to cover the meatloaf while it's baking.
- You'll know the meatloaf is done when it reaches an internal temperature of 160 degrees F and the juices run clear.
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
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!
Sorry! But, this was the worst meatloaf I've ever tasted. Nothing personal, I just wanted to let others know that this is simply not good. Not a single person (out of 5) thought it tasted good. I followed the recipe exactly.