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Meatloaf with Oatmeal

Meatloaf with oatmeal is a moist, sliceable loaf bound with rolled oats instead of breadcrumbs for a lightly textured interior. Bake it at 350°F until it reaches 160°F, then caramelize a tangy ketchup glaze on top for classic comfort.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and soak
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. You should see an even, thin coating so the loaf releases cleanly.
  2. Mix the old-fashioned rolled oats with whole milk and let soak 5 minutes until the oats soften. The mixture should look thicker and slightly creamy, with softened oat pieces.
Build the loaf
  1. Combine ground beef, soaked oats, eggs, grated onion, minced garlic, Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper. Mix until evenly combined with no dry oat pockets visible.
  2. Press the meat mixture into the loaf pan and smooth the top. The surface should be level so the glaze can spread evenly.
  3. Mix the ketchup, brown sugar, and mustard, then spread half over the meatloaf. The top should show a glossy red layer from edge to edge.
Bake and glaze
  1. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F. The loaf should be browned on top with juices bubbling lightly around the edges.
  2. At the 45-minute mark, spread the remaining glaze over the meatloaf. Continue baking so the glaze caramelizes and darkens slightly.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. The center should hold together cleanly so each slice stays moist and not crumbled.

Notes

For the moistest slices, don’t pack the loaf mixture too tightly—press just enough to hold shape in the pan. Store covered in the refrigerator up to 4 days; freeze sliced portions up to 3 months. For a gluten-free meatloaf option, use certified gluten-free Worcestershire sauce and check that your ketchup and seasonings are gluten-free.