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Meatloaf with Oatmeal

Meatloaf with oatmeal is an easy, no-breadcrumb meatloaf made with rolled oats for a moist, slightly textured interior. This old fashioned oatmeal meatloaf bakes up with a ketchup glaze caramelized on top for classic American flavor.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup old-fashioned rolled oats
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp mustard

Equipment

  • 1 sheet pan

Method
 

Prep and soak oats
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. This prevents sticking so the loaf releases cleanly.
  2. Mix the old-fashioned rolled oats with whole milk and let soak for 5 minutes until the oats soften. Stop when the mixture looks thick and cohesive.
Mix and shape the meatloaf
  1. Combine ground beef, soaked oats, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper. Mix just until evenly combined for a tender slice.
  2. Press the mixture into the loaf pan and smooth the top. Pack it firmly but avoid overworking the meat.
  3. Mix the glaze ingredients and spread half over the meatloaf. Use a spoon to coat the surface evenly so it caramelizes.
Bake and glaze
  1. Bake at 350°F for 55–65 minutes, until the internal temperature reaches 160°F. The top should look browned and set when it’s done.
  2. At the 45-minute mark, spread the remaining glaze over the meatloaf. Return to the oven so the glaze thickens and caramelizes.
  3. Rest the meatloaf for 10 minutes before slicing. This helps the juices redistribute so the interior stays moist.

Notes

For extra moist slices, mix only until the ingredients disappear (don’t overwork the beef). Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked meatloaf slices for up to 2 months. For a gluten free meatloaf option, use certified gluten-free oats and check that your Worcestershire sauce is gluten-free.