If you're looking for a new and exciting meal to add to your dinner rotation, then look no further than the classic comfort food of Meatloaf with Oatmeal. There's something special about the savory flavors combined with the heartiness of oatmeal that just makes it so comforting!
❤️ Why You'll Love It
- It's flavorful, filling, and easy to make, plus the whole family will love it.
- You only need simple ingredients to help you make this classic dinner recipe.
- It always brings back warm and cozy memories from meals at your Grandmother's house.
This simple recipe is the perfect way to shake up your meal rotation and help you get out of your boring dinner rut. It's hearty, comforting, and it's always a hit with the entire family.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place the bread pieces at the bottom of your loaf pan.
- Mix together the oatmeal and milk, and allow it to soak for 10 minutes. Mix in all the remaining ingredients but the ground beef.
- Add the ground beef until just incorporated. Do not over-mix.
- Transfer the meat mixture to the pan and shape it into a loaf by pressing lightly with your hands. Spread the glaze over the top of the loaf and bake in the oven until it is fully cooked.
💡 Amira's Tips
- I recommend using quick oats in this meatloaf recipe. However, if you only have steel-cut oats, I recommend that you pulse them a few times in the food processor.
- If you prefer more glaze you can double or add an extra half to the glaze for this recipe.
- The bread slices work well to catch the grease. However, if you prefer you can just line your baking dish with foil instead and drain off the excess grease.
Store leftover meatloaf in the fridge in an airtight container for 3-4 days. If you are storing it in the loaf pan, wrap it tightly with plastic wrap or aluminum foil.
⌛ Make Ahead
One of the best things about this delicious recipe is that you can assemble the meatloaf ahead, just leave the glaze and store it in the fridge wrapped in plastic wrap or foil until you are ready to bake it. Just make sure that prepare it no more than 24 hours in advance.
🍽️ Serve With
I love to serve meatloaf with mashed potatoes or if you want to change up your favorite side dishes you could give these Potato Cheese Balls a try!
- I love the flavor that bbq sauce adds to the meatloaf. But, you can use ketchup instead if you prefer.
- Instead of milk, you can use water or broth if you prefer.
- You can reduce the fat in this recipe by using a mixture of ground beef and ground turkey instead of all beef.
Yes, meatloaf freezes well for up to three months. I like to wrap individual slices with plastic wrap or foil, and then freeze them in a freezer bag.
The best way to reheat meatloaf is in the oven at 350°F for about 20-25 minutes. You can also microwave it but be careful that you don’t dry out the meatloaf.
The easiest way to tell is by using a meat thermometer. It should register 165°F when it’s done.
📣 Related Recipes
- Taco Tater Tot Casserole is the perfect weeknight meal when you're looking for something easy, delicious, and family-friendly.
- The next time you are in the mood for ground beef for dinner, I recommend that you give this Ground Beef Potato Casserole recipe a try. It's simple to make and kids love it.
- These Taco Stuffed Bell Peppers are a delicious and healthy meal. When you are looking for something to help you change up your meal rotation, this is the recipe for you.
More Meatloaf Recipes
- Do you want to make individual-sized meatloaves instead of one large loaf? If so, then you will want to check out this Meatloaf Cupcakes recipe.
- This moist meatloaf with bread crumbs is tender, old fashioned with a delicious glaze. Sticky sweet and super delicious! You can eat the whole thing in one sitting – I won't tell.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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- Large mixing bowl
- Loaf pan
Meatloaf with oatmeal
- ¾ cup quick oats
- ⅓ cup milk
- 3 Tablespoons BBQ sauce
- 1 medium onion
- 3 large garlic clove
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 large eggs
- 2 pounds ground beef
- 2 slices of bread
- 1 teaspoon Italian seasoning
For the glaze:
- ¾ cup of ketchup BBQ sauce or a mix.
- Preheat oven to 375F and line a loaf pan with bread slices.
- In a large bowl combine quick oats and milk and let it soak for 10 minutes or until you are done preparing the other ingredients.
- In a mini food processor finely chop the onion and garlic.
- Add chopped onion and garlic, salt, black pepper, Italian seasoning, BBQ sauce and eggs to the bowl of oats.
- Mix everything well then add the ground beef until just incorporated. Do not over mix.
- Transfer the meat mixture into the pan and shape it into a loaf by pressing lightly with your hands.
- Spread the glaze over the top of the loaf and bake in the oven for 45 to 1 hour until it is done and an internal temperature reaches 165F when measured with a meat thermometer.
- Take it out of the oven and let it cool down for at least 15minutes before slicing.
- It is better to use quick oats but if you only have steel cut oats, I recommend you give it a couple of pulses in the food processor then add the milk and let it soak for 10-15 minutes before proceeding with the recipe.
- I like using bbq sauce in the meat mixture but you can use ketchup as well.
- For the glaze, I thought a half a cup is enough my kids though thought 1 cup is better. So I’ve included ¾ cup in the ingredients but you can do whatever you like.
- The bread slices trick I’m including in all my meatloaf recipes to catch the fat, if you do not like it then you can line your pan with parchment or foil.
- You can use water or broth instead of milk if you like to.
Keep leftover meatloaf refrigerated in an airtight container for up to 4 days.
Leftover slices freeze well for up to 3 months, wrap individual slices in plastic wraps then foil.
- Make ahead:
Assemble the meatloaf without the glaze then wrap the loaf pan tightly with plastic wrap directly on top of the meat then cover the pan tightly with foil.
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