Meatloaf with Oatmeal
Making meatloaf with oatmeal instead of breadcrumbs is an old-fashioned trick that still works: rolled oats soak up the meat juices as the loaf bakes, so it stays moist and holds firm, tidy slices. Soaking the oats in milk first stops them from tasting chewy, and softened onion and green pepper give the loaf a diner-style flavour under a sweet and tangy tomato and mustard topping.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 15 mins
- Rest
- 10 mins
- Total Time
- 1 hr 45 mins
- Servings
- 8 servings
How do you make Meatloaf with Oatmeal?
Soak 70 g rolled or quick oats in 125 ml milk for 10 minutes. Mix with 2 eggs, softened onion, green pepper and garlic, Worcestershire sauce, thyme, salt, pepper and 900 g ground beef. Press into a lined loaf pan, spread with ketchup, brown sugar and mustard, and bake at 180°C (350°F) for 60-70 minutes, until the centre reaches 71°C (160°F). Rest 10 minutes.
- Total time
- 1 hr 45 mins
- Calories
- 357 per serving
- Protein
- 24 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Topping
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · Frying pan · Large mixing bowl · Instant-read thermometer
Quick Directions
Soak the oats
Heat the oven to 180°C (350°F) and line a 23 x 13 cm (9 x 5 inch) loaf pan with a parchment sling.
Cook the vegetables
Meanwhile, heat the oil in a frying pan over medium heat.
Mix the meatloaf
Whisk the eggs, Worcestershire sauce, thyme, paprika, salt and pepper into the soaked oats, then stir in the cooled vegetables.
Fill the pan and top
Press the mixture evenly into the lined pan and smooth the top.
Bake
Bake for 60-70 minutes, until the topping is thick and dark red and an instant-read thermometer in the centre reads 71°C (160°F).
Rest and slice
Carefully pour off the fat from the pan.
Step-by-Step Instructions
Follow these detailed steps to make the perfect meatloaf with oatmeal.
Soak the oats
Heat the oven to 180°C (350°F) and line a 23 x 13 cm (9 x 5 inch) loaf pan with a parchment sling. In a large bowl, stir the oats into the milk and leave them for 10 minutes to soften.
Cook the vegetables
Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion and green pepper for 6-7 minutes, stirring often, until soft. Add the garlic for 30 seconds, then spread on a plate to cool for 5 minutes.
Mix the meatloaf
Whisk the eggs, Worcestershire sauce, thyme, paprika, salt and pepper into the soaked oats, then stir in the cooled vegetables. Add the ground beef and mix gently with your hands until just combined.
Fill the pan and top
Press the mixture evenly into the lined pan and smooth the top. Stir the ketchup, brown sugar and mustard together and spread it over the loaf.
Bake
Bake for 60-70 minutes, until the topping is thick and dark red and an instant-read thermometer in the centre reads 71°C (160°F).
Rest and slice
Carefully pour off the fat from the pan. Rest the meatloaf for 10 minutes, then lift it out with the parchment and cut into thick slices.
Recipe Tips
- Quick oats disappear completely into the loaf. Rolled (old-fashioned) oats leave a little texture; soak them the full 10 minutes or pulse them a few times in a blender first.
- Don't use steel-cut oats. They stay hard and won't absorb enough liquid in the baking time.
- Oats absorb more liquid than breadcrumbs, so this loaf is firm enough to slice cold for sandwiches.
Variations
- Gluten-free: use oats labelled gluten-free and a gluten-free Worcestershire sauce, and check the labels on the ketchup and mustard.
- Swap the green pepper for a grated carrot, or leave it out and use a second onion.
- Use half ground beef and half ground pork, baked to the same 71°C (160°F).
Nutrition (per serving)
| Calories | 357 |
|---|---|
| Protein | 24 g |
| Carbs | 17 g |
| Fat | 21 g |
| Saturated fat | 7.5 g |
| Fibre | 1.5 g |
| Sugar | 9 g |
| Sodium | 730 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered dish with a splash of water at 160°C (325°F) for 15-20 minutes, or in a frying pan, until hot to 74°C (165°F).
Meatloaf with Oatmeal FAQs
Can you use oatmeal instead of breadcrumbs in meatloaf?
Yes. Use about 70 g (3/4 cup) of rolled or quick oats in place of 60 g (1 cup) of breadcrumbs for 900 g of meat. Soak the oats in milk for 10 minutes first so they soften and hold moisture.
Should I use quick oats or old-fashioned oats in meatloaf?
Both work. Quick oats blend in invisibly, while old-fashioned rolled oats leave a little texture unless you soak them for 10 minutes or pulse them first. Avoid steel-cut oats, which stay hard.
Is meatloaf with oatmeal gluten-free?
Only if every ingredient is. Oats are often processed alongside wheat, so use oats labelled gluten-free, and check that your Worcestershire sauce, ketchup and mustard are gluten-free too.
How long do you bake oatmeal meatloaf at 180°C (350°F)?
A 900 g (2 lb) oatmeal meatloaf in a 23 x 13 cm (9 x 5 inch) loaf pan takes 60-70 minutes at 180°C (350°F). It is done when the centre reaches 71°C (160°F).
Can I freeze meatloaf made with oats?
Yes. Oatmeal meatloaf freezes well because the oats keep it moist. Freeze cooked slices for up to 3 months, thaw in the fridge and reheat until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
