This easy, wholesome meatloaf with oatmeal may be an old-school recipe, but that doesn’t mean it’s not still amazingly delicious! Tender ground beef is blended with seasoning and oats, then baked with a classic ketchup glaze- it’s the perfect traditional meatloaf.
Meatloaf With Oatmeal Recipe
I love meatloaf! It’s a classic way to use ground beef and it’s always hearty and delicious! This vintage meatloaf with oatmeal recipe is a tasty take that reminds me of grandma’s meatloaf! It’s simple and no fuss, but there’s no shortage of flavor. The meat is seasoned with my amazing meatloaf seasoning – so you know it’s good!
Meatloaf with oatmeal is such a breeze to make! It only takes a few minutes to prep, then you just pop it in the oven. It’s a fairly hands-off recipe that comes together quickly and always satisfies! Serve with your favorite sides and you’ve got an amazing dinner on the table!
Warm, delicious, and hearty – my meatloaf with oatmeal is a perfect Winter recipe!
❤️ Why You'll Love This Recipe!
A no-fuss recipe! This meatloaf is so simple, it only takes a handful of common ingredients! It’s also quick to make, which makes it perfect for busy evenings.
It slices beautifully! Meatloaf is easy to portion, making it great for lunches, meal prepping, and leftovers!
Super hearty! The oats make the meatloaf tender and super hearty! I love how filling and comforting this meatloaf is to eat, especially during the winter months!
Easy, wholesome meatloaf with oatmeal uses simple ingredients to make a dinner you’re going to adore! Make sure you’re using quick oats, so they blend and cook into the meatloaf well!
- 2 pounds Ground Beef – I prefer ground chuck for this recipe, but you can also use a ground beef/ground pork combination.
- 1 ½ cups Quick Oats – Oats are an old-school addition to meatloaf that makes it super wholesome and filling. Be sure to use quick oats and not old-fashioned or steel-cut oats, because they won’t soften or blend into the meat as well. If you prefer, you can use plain breadcrumbs instead of oats.
- ½ cup White Onion – The onion should be finely diced or grated so it incorporates into the meat well. I prefer white onion, but you can use yellow onion here, too.
- 3 large Eggs – Eggs are the binder for this meatloaf recipe! I recommend beating the eggs before adding to the meat mixture (*See Tips & Recipe Notes).
- 1 tablespoon Meatloaf Seasoning – You can use my quick and tasty recipe or use 1 packet of store-bought meatloaf seasoning mix.
- ⅓ cup Ketchup – This will be mixed in with the meat mixture but use more if you like to top the meatloaf with a ketchup glaze!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
I love how easy this meatloaf recipe is, it whips up in 5 simple steps and is perfect for any occasion! There are directions for an optional ketchup glaze if you desire (I highly recommend it)!
- Prep. Start by preheating your oven to 350°F (175°C). Then, lightly grease a 9x5 loaf pan, or line a rimmed baking sheet, with paper. Finely dice or grate ½ cup white onion (about 1 medium onion or ½ a large onion).
- Make the meatloaf mixture. In a large mixing bowl, add 2 pounds ground beef, 1 ½ Cups quick oats, ½ cup prepared white onion, 3 large eggs (beaten), 1 tablespoon meatloaf seasoning, and ⅓ cup ketchup. Mix the meat mixture with your hands until just combined. Do not overmix!
- Shape the loaf. Transfer the meatloaf mixture to your prepared loaf pan, then shape it so that the loaf is mounded at the top. Alternatively, you can transfer the loaf mixture to your prepared baking sheet and form it into a loaf approximately the same size as a loaf pan (9x5-inch).
- Bake your meatloaf. Place the meatloaf in the center of your oven’s middle rack and bake at 350°F (175°C) for 50 minutes. Then, remove the meatloaf from the oven and coat with an additional ⅓ cup of ketchup or BBQ sauce if desired. Return the meatloaf to the oven and finish cooking for an additional 10 to 20 minutes. The meatloaf will be done when it reaches an internal temperature of 160°F (71°C).
- Finish, rest, and serve. When your meatloaf is done, remove it from the oven and drain off excess grease. Then, allow your meatloaf to rest for 10 minutes before slicing and serving.
Easy, delicious meatloaf with oatmeal is such a warm and comforting dinner! I love to serve it with creamy mashed potatoes and a side of buttery peas or roasted brussels sprouts! Take a look at some great side dish ideas for meatloaf. It’s a traditional, delicious meal that the whole family will enjoy!
💭 Angela's Tips & Recipe Notes
- Beating your eggs before adding them to the meat mixture will help the meat not be tough and overmixed. It’s so much easier for the eggs to be quickly incorporated this way!
- A splash of Worcestershire is a must-have ingredient in most meatloaf! Add Worcestershire sauce, balsamic vinegar, or soy sauce for extra flavor if you desire.
- If you don’t have meatloaf seasoning packets and/or don’t have all the ingredients for my homemade meatloaf seasoning, you can use these ingredients as a base: 1 teaspoon salt, 1 teaspoon paprika (or smoked paprika), ½ teaspoon ground black pepper, and ½ teaspoon onion powder.
- Though oats are naturally gluten-free, they often become cross-contaminated with gluten by coming into contact with other grains in the fields they are grown in and where they are produced. To make this recipe gluten-free, simply use quick oats labeled as being free from gluten!
🥡 Storing & Reheating
This amazing meatloaf with oatmeal tastes even better the next day! Wrap the meatloaf well with aluminum foil or store it in an airtight container and it will last for about 3 to 4 days! After that, the quality will lessen, so eat it quickly!
You can also freeze either a whole cooked meatloaf, or leftover meatloaf slices! Wrap the cooled meatloaf well with plastic cling film, then place in a heavy-duty freezer bag or airtight container and freeze for up to 3 months!
Defrost any frozen meatloaf overnight in the fridge before reheating.
Reheating Meatloaf with Oatmeal
Ready to reheat your meatloaf? The oven is my favorite way to reheat without drying out the meatloaf. Preheat your oven to 250°F (121°C) and place the leftover meatloaf into a baking dish.
Add a splash of water or broth to the dish, then cover with a lid or aluminum foil. Reheat in your oven for 25 to 30 minutes, or until the center is at least 165°F (74°C).
😋 More Tasty Meatloaf Recipes!
Oatmeal is a filler that works just like breadcrumbs in meatloaf! It provides structure, so the meatloaf doesn’t fall apart when cooking or slicing! Fillers like oatmeal or breadcrumbs also help to keep the meat tender and moist so it doesn’t have the firm texture of a hamburger, for example! Something else I love about oats is that it makes the meatloaf gluten-free for those who can’t eat gluten!
If you’re anything like me, you love the sticky-sweet ketchup glaze that coats the top of meatloaf! It is super easy to do. By simply spreading on a layer of ketchup (or BBQ sauce for even more flavor) over top the meatloaf. Then, bake the meatloaf until the glaze caramelizes! If you’d prefer, you can always add extra brown sugar or seasonings to your glaze to make it taste exactly as you want!
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Meatloaf (Traditional Recipe with Oatmeal)
- 2 lbs ground beef (ground chuck is preferred, or use a ground beef/ground pork combo)
- 1 ½ cups quick oats (or plain breadcrumbs)
- ½ cup white onion (or yellow onion, finely diced)
- 3 large eggs
- 1 tablespoon meatloaf seasoning (see recipe, or use 1 packet store-bought seasoning mix)
- ⅓ cup ketchup (plus more for topping the meatloaf if desired)
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5 loaf pan or line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add the ground beef, quick oats, diced onion, eggs, meatloaf seasoning, and ketchup. Mix until just combined, do not over-mix.2 lbs ground beef, 1 ½ cups quick oats, ½ cup white onion, 3 large eggs, 1 tablespoon meatloaf seasoning, ⅓ cup ketchup
- Transfer the meatloaf mixture into your prepared loaf pan then shape so that the loaf is mounded at the top. Or transfer the loaf mixture to your baking sheet and form it into a loaf approximately the same size as a loaf pan (9x5-inch).
- Bake at 350°F (175°C) for 50 minutes, remove from the oven and coat with an additional ⅓ cup of ketchup or BBQ sauce if desired. Return to the oven and finish cooking for an additional 10-20 minutes. Your meatloaf is done when it has an internal temperature of 160°F (71°C).
- Remove from the oven when done, drain off the excess grease, and then allow your meatloaf to rest for 10 minutes before slicing and serving.
- A splash of Worcestershire sauce is pretty much a go-to, must-have ingredient in my meatloaf recipes. If you love Worcestershire, balsamic vinegar, or soy sauce feel free to add a bit for flavor!
- If you don't have meatloaf seasoning packets on hand and/or don't have all of the spices for my homemade meatloaf seasoning, you can use these measurements as a base: 1 teaspoon salt, 1 teaspoon paprika (or smoked paprika), ½ teaspoon ground black pepper, and ½ teaspoon onion powder.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!