There’s something about a meatloaf that just feels like home. This Oats Meatloaf brings back memories of my grandmother bustling around the kitchen, apron dusted in flour, always with a batch of oats on standby—not just for breakfast, but for hearty dinners like this one. No fancy ingredients, no fluff—just honest, comforting food that fills your kitchen with warm, savory aromas and your belly with satisfaction.
Old-School Ingredients That Still Work Like Magic
What I love about this recipe is how it relies on pantry staples. If you cook at home even semi-regularly, chances are you’ve got most of these on hand already.
-
Ground Beef – I stick to 80/20. It gives you that perfect balance—juicy without turning greasy. I’ve also made this with ground turkey, and while leaner, it still turns out great with enough seasoning.
-
Large Eggs – Two of them help hold everything together.
-
Quick Oats – This is the twist. Instead of breadcrumbs, oats keep it moist and hearty. I usually use Quaker, just like Grandma, but honestly, any brand works.
-
Ketchup – The base of the glaze and flavoring. If I’m out, I’ll use tomato sauce with a pinch of sugar.
-
Worcestershire Sauce – That secret umami boost. Soy sauce works if you’re in a pinch.
-
Onion & Garlic – Fresh is best, but I’ve been known to reach for the powders when I’m in a hurry.
-
Salt and Pepper – No overthinking it here—just season well and taste as you go.
Let’s Make This Meatloaf the Way Grandma Did
Start by cracking and beating the eggs in a large mixing bowl. I learned this trick from my mom—it keeps the meat mixture from getting overworked later.
Once the eggs are ready, toss in everything else: beef, oats, ketchup, seasonings, chopped onion and garlic. Then roll up your sleeves—this part’s hands-on. Mixing with your hands really helps you feel when everything’s just coming together. Don’t mash it like you’re kneading dough. Be gentle.
Form the mixture into a loaf right in your baking dish. I don’t bother with fancy meatloaf pans—just shape it to about 1½ to 2 inches thick so it cooks evenly. I always go heavy on the ketchup glaze. If I’m feeling indulgent, I’ll mix in a little brown sugar for that sweet-savory kick.
Baking It Just Right
Pop it into a preheated oven at 350°F and let it bake for about an hour, uncovered. I always check with a meat thermometer—160°F in the center is your golden number. If the top starts browning too fast, just lay a piece of foil over it, no need to seal.
Once it’s done, let it sit for 5-10 minutes before slicing. It makes a huge difference—you’ll get neat slices instead of a crumbly mess.
Our Favorite Ways to Serve It
This meatloaf practically begs to be served with mashed potatoes and peas—that’s the classic combo we grew up with. But I’ve also paired it with roasted carrots, buttered corn, even mac and cheese when the kids ask. It’s one of those meals that plays well with anything.
Leftovers Make the Best Sandwiches
If you’re lucky enough to have leftovers, you’re in for a treat. Store them in an airtight container in the fridge—they’ll keep for about 4 days. I usually just microwave a slice or two for a quick lunch. But honestly, leftover meatloaf sandwiches are my favorite. Toasted bread, a little mayo, maybe some cheese… it’s comfort food perfection.
Helpful Tips You’ll Be Glad You Knew
-
Use 80/20 beef for just the right amount of juiciness.
-
Don’t overmix. Beating the egg first helps everything come together more gently.
-
Bread trick: Slide a slice or two of sandwich bread under the loaf in the pan—it soaks up the extra grease so the bottom doesn’t get soggy. Toss it after baking.
-
Let it rest. A quick 5-minute breather after baking keeps those slices neat and juicy.
Questions You Might Be Wondering About
Can I use rolled oats instead of quick oats?
Absolutely. The texture will be a bit more rustic, but it still works great.
What if I don’t have Worcestershire sauce?
Soy sauce is a fine swap. I’ve even used a bit of balsamic vinegar in a pinch.
Can I freeze the leftovers?
Yes! Slice the meatloaf, wrap individual portions, and freeze for up to 2 months. Reheat in the microwave or oven whenever you need a quick dinner.
Why is my meatloaf dry?
It’s usually from using beef that’s too lean or overbaking. Stick to 80/20 beef and use a thermometer.
Can I make it ahead?
Definitely. You can prep the whole loaf, cover, and keep it in the fridge up to a day ahead. Just let it come to room temp before baking.
Easy Oatmeal Meatloaf
This hearty meatloaf brings back all the cozy dinner table memories—just like Grandma used to make. Instead of breadcrumbs, this version uses oats for a tender, flavorful loaf that holds its shape beautifully.
Ingredients
- 2 pounds lean ground beef (80/20 chuck is perfect)
- ¾ cup old-fashioned oats (Quaker or your favorite brand)
- ½ cup ketchup (plus extra for the top)
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Start by preheating your oven to 350°F. Grab a large mixing bowl and whisk the eggs lightly just to break them up.
- Toss in the ground beef, oats, ketchup, Worcestershire sauce, chopped onion, garlic, salt, and pepper. Gently mix everything with your hands until it just comes together—don’t overdo it, or the meatloaf can turn dense.
- Transfer the mixture into a greased or foil-lined baking dish. Shape it into a loaf about 2 inches thick, then spread a thin layer of ketchup over the top for that classic glaze.
- Bake it uncovered for about 1 hour, or until the center reaches 160°F on a meat thermometer. If you like an extra glossy top, add a bit more ketchup during the last few minutes of baking.
- Once it’s out of the oven, let the meatloaf rest for 5 to 10 minutes so it slices cleanly and stays juicy.
Notes
- Mixing gently is key—treat it like biscuit dough!
- Slip a couple of slices of bread underneath the loaf to soak up any excess fat.
- Lining the dish with foil makes cleanup a breeze.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 147mgSodium: 539mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 35g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This meatloaf has been in our family rotation for as long as I can remember—and for good reason. It’s no-fuss, full of flavor, and makes the house smell like a cozy Sunday evening. Give it a try, and it might just become your go-to too.
Try other Meatloaf recipes:
