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Meatloaf with Oatmeal

Meatloaf with oatmeal is a moist, old-fashioned style loaf bound with rolled oats instead of breadcrumbs for a hearty, tender slice. Bake until the top caramelizes with a ketchup glaze and the center reaches 160°F for a juicy finish.
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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
  

Meatloaf
  • 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
  • Salt and black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and soak the oats
  1. Preheat oven to 350°F and grease a 9x5 loaf pan with a thin coat of oil or spray (no sticking).
  2. Mix old-fashioned rolled oats with whole milk and let soak for 5 minutes until the oats soften and look creamy.
Form the meatloaf
  1. Combine ground beef, soaked oats, eggs, finely grated onion, minced garlic, Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper in one bowl until just evenly mixed.
  2. Press the meat mixture into the loaf pan and smooth the top so it bakes evenly.
Add glaze and bake
  1. Mix ketchup, brown sugar, and mustard, then spread half over the meatloaf for an even first glaze layer.
  2. Bake for 45 minutes, then spread the remaining glaze over the top so it caramelizes (until internal temperature reaches 160°F).
  3. Continue baking as needed within 55–65 minutes total if the center hasn’t reached 160°F yet.
  4. Rest the meatloaf for 10 minutes before slicing so juices set and the interior stays moist.

Notes

For best texture, don’t overmix the meat—stir just until the oats and seasonings are incorporated. Refrigerate leftovers in a sealed container for up to 4 days. Freeze cooked slices up to 2 months; thaw in the fridge overnight and reheat gently. For a gluten-free meatloaf option, use certified gluten-free oats and check that the Worcestershire sauce is gluten-free.