If you love old-fashioned comfort food, this easy meatloaf recipe with oatmeal is a keeper. The oats keep the beef tender and juicy, while a sweet ketchup glaze adds the perfect finish. Plus, there’s just 10 minutes of prep!
If you love meatloaf, try this Southern meatloaf recipe and this healthy mini meatloaf, or browse our full collection of beef recipes.
Photos by BEA MORENO
Table of Contents
Oats vs. Breadcrumbs: What’s the Difference?
A good meatloaf recipe almost always includes oatmeal or other filers like breadcrumbs or cracker crumbs. These help keep the texture of the meatloaf light, and absorb (and therefore retain) more moisture in the meatloaf so that it doesn’t become dry.
- The Best Oats: Use quick oats for the softest texture (the finer cut helps them blend more easily into the meat mixture). Old-fashioned rolled oats work, but the loaf will be a little heartier. Skip steel-cut oats; they stay too firm.
- Conversion Guide: if swapping oats for breadcrumbs, you’ll need about 1 cup of breadcrumbs per 3/4 cup of oats.
- Liquid Adjustment: Oats absorb more moisture than breadcrumbs, so mix everything, then let it rest for 10 minutes before transferring to the loaf pan. Add 1-2 tablespoons of milk if the mixture looks too dry or stiff.
Before You Get Started
Before mixing everything together, here are a few quick tips to make sure your classic meatloaf turns out moist and flavorful every time.
- Choose the right meat: I like 85% lean ground beef. Anything leaner can dry out, while fattier blends can make the loaf greasy.
- Handle gently: Overmixing the meat can lead to a dense, tough loaf. Combine the ingredients just until everything comes together.
- Pick the right pan: Whether you bake your meatloaf in a loaf pan or shape it free-form on a sheet pan, both work (it just depends on your preference). A loaf pan keeps the shape neat and the meat juicy. A metal loaf pan promotes browning, while glass or ceramic pans will need a few extra minutes of bake time. A sheet pan allows better airflow, extra browning, and easier grease drainage than a loaf pan.
How to Make Meatloaf with Oatmeal
This moist meatloaf is a simple recipe that anyone can master. Think of it like cooking alongside your grandmother, with a few little tricks passed down to help you get it just right.
Step 1: Prepare the Wet Mixture
In a large mixing bowl, whisk together the eggs, milk, Worcestershire sauce, salt, pepper, and seasonings. Add the oats and stir them in so they start to soften.
** Pro Tip: Let the mixture sit for a few minutes before adding the beef. It helps the oats absorb moisture and keeps the texture from getting crumbly.
Step 2: Add Onion
Stir in the grated onion, and if you’d like, some extra veggies such as diced bell pepper, celery, or grated carrot.
** Pro Tip: The grated onion will soften in the oven. If you’re adding extra vegetables like bell peppers, sauté them in a little butter first until soft.
Step 3: Combine with the Ground Beef
Add the beef to the bowl and use your hands or a fork to gently mix until just combined. Stop as soon as you no longer see dry spots.
** Pro Tip: Overmixing is the number one reason meatloaf turns out tough. Treat it gently!
Step 4: Shape and Bake
Transfer the mixture to a greased loaf pan and pat it lightly into an even shape. Don’t press it down too firmly or it will steam instead of brown. Bake uncovered at 350°F for about 60 minutes, or until the internal temperature reaches 160°F.
** Pro Tip: If you have a meat thermometer, check around the 50-minute mark. Every oven runs a little differently.
Step 5: Drain, Glaze, and Finish
Carefully tilt the pan to drain off any grease. Spread ketchup over the top of the meatloaf and return it to the oven for another 10 minutes to let the glaze set and caramelize slightly.
Step 6: Rest and Slice
Remove from the oven and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute so every slice stays moist and flavorful. Cut the loaf into ¾–1 inch thick slices to reduce crumbling.
Serving Suggestions
This delicious meatloaf pairs beautifully with all your favorite Southern comfort sides. Try it with:
- Creamy sour cream mashed potatoes and Southern-style green beans or Arkansas green beans
- Buttered corn or maple glazed carrots
- A crisp green house salad with candied pecans and Aunt Bee’s homemade 3 ingredient biscuit recipe
- A chocolate bundt cake using cake mix for dessert
** Mom Tip: Leftover meatloaf is wonderful the next day, too. Slice and warm them in a skillet for sandwiches, or crumble the meatloaf into spaghetti sauce for a hearty twist.
Variations
- Swap out some of the beef for ground pork or turkey.
- Add shredded cheddar, mozzarella, or parmesan for a cheesy version.
- Stir in chopped herbs like parsley, thyme, or oregano for extra flavor.
- Make it gluten-free with certified gluten-free oats.
- Instead of oatmeal, use a different ingredient for the panade. Good options include cracker crumbs, seasoned breadcrumbs, stale cornbread crumbs, or stuffing mix.
- Try a different glaze such as bbq sauce, a seasoned tomato sauce, or a brown sugar-mustard mixture.
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
Preparation and Storage Tips
This recipe keeps beautifully, so you can make it ahead for busy weeknights.
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm slices in a 325°F oven for about 10 minutes, or microwave individual portions until hot.
** Tip: Freeze individual slices between sheets of parchment or in plastic wrap for easy grab-and-go lunches.
Frequently Asked Questions
Why did my meatloaf turn out dry?
It was probably overmixed or overbaked. Use 85% lean beef and pull it out as soon as it hits 160°F.
How do you keep meatloaf from falling apart?
Having the right proportion of binding agents (eggs and oatmeal) ensures that your meatloaf will stay together. Also, make sure your meatloaf isn’t overcooked, and that your meat has enough fat content to keep it moist and cohesive.
How long should meatloaf be cooked, and how can I tell when it’s done?
A 2-lb. meatloaf typically bakes at 350°F for 1 hour, but the exact time will vary slightly depending on the size and shape of the loaf. A meat thermometer is the most reliable way to know when it’s done. Insert it in the center of the loaf; it should read 160°F.
How do I keep the bottom from getting soggy?
There are a few good options here. You can use a meatloaf pan with a raised rack to allow grease to drip down; bake the loaf on a wire rack over a rimmed baking sheet; or place a layer of bread slices in the bottom of the pan to absorb excess fat.
Can I make it ahead of time?
Yes. You can assemble the meatloaf mixture, cover it tightly, and refrigerate for up to 24 hours before baking.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Meatloaf with Oatmeal
Equipment
Ingredients
- 2 large eggs, lightly beaten
- ¾ cup milk (I use 2%)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Dash of ground black pepper
- ¾ cup uncooked quick oats
- 1 small onion, grated
- 2 lbs. ground beef (I use 85% lean)
- ¼ cup ketchup
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper. Add the oats and stir them in so they start to soften. If time allows, let the mixture sit for a few minutes before adding the beef. It helps the oats absorb moisture and keeps the texture from getting crumbly. Stir in the grated onion. Add the beef to the bowl and use your hands or a fork to gently mix until just combined.
- Transfer the beef mixture to a greased loaf pan.
- Bake uncovered for about 60 minutes, or until the meatloaf reaches an internal temperature of 160°F and the juices run clear. Tilt the pan to drain off the grease; spread ketchup on top, and return the meatloaf to the oven for 10 more minutes.
- Let stand for at least 5 minutes before slicing.
Notes
- Use quick oats for the softest texture; avoid steel-cut oats.
- Add herbs to the meat mixture, such as basil, oregano, rosemary, chives, parsley, or thyme.
- Add more vegetables, but sauté them in a skillet first.
- 85% lean ground beef works well. Anything leaner can dry out, while fattier blends can make the loaf greasy.
- Don’t overmix the meat or it will get dense or tough.
- Bake in a loaf pan or shape it free-form on a sheet pan.
- Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheat slices in a 325°F oven for about 10 minutes, or microwave individual portions until hot.
Nutrition
Love love this! It’s a win win in my household of picky eaters. Simple is best with this. THANK YOU!
– Rose
Originally published in April, 2020, this post was updated in November, 2025.
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!
Making this now! The only thing I did different was top with bacon slices. It’s in the oven now and smells amazing!!
We hope you enjoy it!
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!