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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 creamed peas for a cozy and nourishing meal any night of the week!
Table of Contents
- How to Make a Meatloaf Recipe with Oatmeal | 1-Minute Video
- What is meatloaf?
- Ingredients for Old-Fashioned Meatloaf with Oatmeal and Ketchup
- How to Make the Best Meatloaf with Oatmeal
- Serving Suggestions
- Preparation and Storage
- Recipe Variations
- Tips for the Best Meatloaf Recipe with Oatmeal
- Meatloaf Recipe with Oatmeal Recipe
How to Make a Meatloaf Recipe with Oatmeal | 1-Minute Video
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!
Ingredients for Old-Fashioned Meatloaf with Oatmeal and Ketchup
This is just a quick overview of the ingredients that you’ll need for a pan of old fashioned meatloaf with oatmeal and milk. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: I use 85% lean meat.
- Oatmeal: uncooked quick oats are my preference for this dish, since the finer cut helps them blend more easily into the meat mixture. If you use gluten-free oats, it’s a nice way to prepare a gluten free meatloaf, too!
- Onion: for savory flavor.
- Worcestershire sauce: for salty, umami flavor that pairs well with the beef.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
- Garlic powder and onion powder: for even more savory flavor.
- Milk: soaks the oats so that they act as a binding agent and keep the meatloaf moist.
- Eggs: give the meatloaf structure. Egg is the ingredient that keeps meatloaf from falling apart.
- Ketchup: a classic meatloaf topping.
Why Add Oatmeal to Meatloaf
Most meatloaf and meatball recipes include breadcrumbs, cracker crumbs, stuffing mix, cooked rice, or oatmeal. Oatmeal isn’t necessarily better than bread crumbs — any of these will work — so you can certainly substitute oatmeal for breadcrumbs, as you’ll see in this recipe.
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.
Why Use Milk in Meatloaf (the Secret to Moist 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 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.
How to Make the Best Meatloaf with Oatmeal
This particular old-fashioned meatloaf with oatmeal comes together with just 10 minutes of prep. It doesn’t get much easier than that for a delicious meal that the whole family will love!
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.
- 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 companions! Here are a few side dishes that go well with meatloaf made with oatmeal:
- Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, Baked Potato Wedges, 3-Ingredient Buttermilk Mashed Potatoes, Easy Potato Salad, or Skin-On Mashed Red Potatoes
- Duke’s Homemade Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Jiffy Corn Casserole
- Coleslaw or Vinegar Coleslaw
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra or Okra and Tomatoes
- Broccoli and Cheese, Easy Broccoli Casserole, or Broccoli and Rice Casserole
- Creamed Peas
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Cornbread Stuffing or Sausage Stuffing
- Cast Iron Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette
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.
Recipe Variations
- 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.
- Rather than all ground beef, use a 50-50 combination of ground beef and ground pork, ground turkey, or a “meatloaf mix” of ground beef, ground pork, and ground veal.
- Swap out the oatmeal for cornbread crumbs, fresh breadcrumbs, or cracker crumbs (such as saltine crackers).
- 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.
- Instead of just ketchup, stir together a small bowl of brown sugar glaze (like this one) to top the meatloaf, or add some mustard to the ketchup glaze as well.
Tips for the Best Meatloaf Recipe with Oatmeal
- 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.
- 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.
- Use quick oats in this recipe, since the finer, more processed 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.
- Do not cover the meatloaf while it’s baking.
- The meatloaf is done when it reaches an internal temperature of 160°F and the juices run clear.
More Meatloaf Recipes to Try
Southern Meatloaf Recipe
1 hour hr 30 minutes mins
Crockpot Meatloaf
4 hours hrs 10 minutes mins
Muffin Tin Meatloaf
45 minutes mins
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 ground black pepper
- ¾ cup milk (I use 2%)
- 2 eggs, slightly 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
- 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
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!
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.
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! 🙂
I hate to be a Debbie Downer; but when I got all the ingredients together; I noticed how “MUSHY” it was. Way too much milk. I had to add a LOT MORE oatmeal…I just hope it doesn’t taste like oatmeal. I’m giving it away. 🙁
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.