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Front shot of a classic meatloaf and mashed potatoes dinner on a wooden table
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4.56 from 9 votes

Meatloaf Recipe with Oatmeal

This old-fashioned Meatloaf Recipe with Oatmeal is a simple, easy dinner that comes together with just 10 minutes of prep!
Course Dinner
Cuisine American
Keyword Classic Meatloaf Recipe, Meatloaf Recipe with Oatmeal, Old Fashioned Meatloaf
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 418.9kcal
Author Blair Lonergan


  • 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


  • 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.



  • 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.


Serving: 1/6 of the meatloaf | Calories: 418.9kcal | Carbohydrates: 13.5g | Protein: 34.1g | Fat: 25.6g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.9g | Cholesterol: 157.8mg | Sodium: 1041.6mg | Potassium: 97.2mg | Fiber: 1.2g | Sugar: 2.8g