Go Back

Meatloaf with Oatmeal

Meatloaf with oatmeal is a moist, tender old-fashioned meatloaf bound with rolled oats instead of breadcrumbs. This easy meatloaf bakes until sliceable and finishes with a ketchup glaze caramelized on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best moisture.
  • 1 cup old-fashioned rolled oats Rolled oats help bind like breadcrumbs.
  • 2 eggs
  • 0.5 cup whole milk Soaks the oats for tenderness.
  • 1 small onion, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 Salt To taste.
  • 1 black pepper To taste.
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp mustard

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and soak oats
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix the old-fashioned rolled oats with the whole milk and let stand for 5 minutes until the oats soften.
Form the meatloaf
  1. Combine the ground beef, soaked oats, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper in a bowl and mix until evenly combined.
  2. Press the mixture into the greased 9x5 loaf pan and smooth the top so it bakes evenly.
Add glaze and bake
  1. Mix the ketchup, brown sugar, and mustard, then spread half of the glaze over the meatloaf.
  2. Bake for 55–65 minutes until the internal temperature reaches 160°F, spreading the remaining glaze at the 45-minute mark for a caramelized top.
  3. Rest the meatloaf for 10 minutes before slicing to help it hold together and stay moist.

Notes

For extra texture and even binding, soak the oats for the full 5 minutes before mixing—if the mixture seems too wet, press firmly into the pan. Store covered in the refrigerator up to 3–4 days; freeze sliced portions up to 2 months. For a gluten-free meatloaf option, use a gluten-free Worcestershire sauce (and check ketchup labels if needed).