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
- Buttered corn or maple glazed carrots
- A crisp green house salad with candied pecans and Aunt Bee’s homemade 3 ingredient biscuit recipe
** 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.
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.
Lost my tried and true recipe for meatloaf and found this recipe which is similar to what the recipe was. There’s a couple of differences as that recipe was more basic and had less seasonings to it. Followed this recipe almost exactly, my hamburger amount was a little less due to the packaging I had and I normally don’t put the sauce on top (we can sauce at the table is how I grew up) I think i might be keeping this recipe.
Thank you, Jill!
Looks good making it to ight
We hope you enjoy!
Best meatloaf ever. I made a ketchup, balsamic and brown sugar glaze. Roasted baby potatoes, Italian green beans with bacon and tomato and cucumber salad.
Sounds like a delicious meal, Linda. Thank you!
Best meatloaf ever. Made a glaze with ketchup. balsamic vinegar and brown sugar. Served with roasted baby potatoes, Italian green beans with bacon and tomato salad. Great Sunday dinner.
Best meatloaf ever. Made a glaze with ketchup. balsamic vinegar and brown sugar. Served with roasted baby potatoes, Italian green beans with bacon and tomato salad. Great Sunday dinner.