Meatloaf with Oatmeal

I’ve always loved meatloaf, but this Meatloaf with Oatmeal has quickly become my favorite. I first tried it when I ran out of breadcrumbs one night and decided to experiment. To my surprise, the oatmeal not only worked, but it made it even better – tender, deeply flavorful, and loaded with mushrooms. Now, it’s the only way I make it. It’s a gluten-free version that’s certain to please everyone, even the traditionalists.

This twist on a classic meatloaf recipe uses rolled oats instead of torn bread or bread crumbs, but you can’t tell. They completely dissolve into the meat mixture, creating an exceptionally moist texture without a hint of ‘oatmeal’ taste. The oats work their magic, binding everything together just like breadcrumbs would, while adding a subtle nutty flavor that complements the meat perfectly. It’s a simple swap that makes a big difference in both texture and taste.

Meatloaf With Oatmeal Ingredients

• Eggs: Large or extra-large work best. They help bind everything together.
• Ketchup: Use your favorite store-bought brand. I find the sweetness balances the savory flavors nicely.
• Italian Seasoning: I use a pre-mixed blend, but you can make your own with dried thyme, oregano, marjoram, and rosemary.
• Onion: Yellow or sweet onion both work great. Look for firm ones without any soft spots.
• Mushrooms: Button or small cremini mushrooms add a nice earthy flavor. Choose firm, dry mushrooms with tight caps.
• Rolled Oats: I prefer old-fashioned oats for their texture, but regular rolled oats work too. Avoid instant oats.
• Parsley: Fresh flat-leaf (Italian) parsley adds a bright, fresh note. Look for vibrant green bunches without wilted leaves.
• Lean Ground Beef: I recommend 15% lean. Extra-lean can make your meatloaf dry.
• Salt: I use kosher salt. If you’re using fine sea salt, use about half the amount.
• Pepper: Freshly ground is ideal for the best flavor, but pre-ground works in a pinch.

You need just eight everyday ingredients plus salt and pepper to make this, including a full half pound of mushrooms! The result is a juicy, tender meatloaf that’s gorgeous on its own and, my husband would say, that leftover meatloaf is even better cold the next day piled on meatloaf sandwiches.

This meatloaf recipe with oats is one of my favorites. Not only do I make it because we love the leftovers, it’s also one of my go-to recipes when I have friends coming over and want to share a comforting and casual meal with them.

Quick Prep, Low and Slow Baking

Though this Meatloaf with Oatmeal is quick and easy to make with just 15 minutes of prep, it takes an hour or a little more to bake and about 10 minutes to cool before serving. I promise it will be worth the wait and the torture of your kitchen smelling amazing. 

Recipe Options

• Replace half of the lean ground beef with ground pork. Or, if you prefer to make this with ground turkey, see this Turkey Meatloaf recipe.
• Swap in your Honey BBQ Sauce for part or all of the ketchup.
• Add a tablespoon of Worcestershire sauce for added depth of flavor.

Serve With

This is the kind of comfort food that goes beautifully with many side dishes. Here are a few great options to make it a meal:

• Mashed Red Potatoes or Yukon Gold Mashed Potatoes and Classic Wedge Salad
• Brabant Potatoes and Arugula Apple Salad
• Lyonnaise Potatoes and Lemon Garlic Asparagus

How to Make Meatloaf with Oatmeal

In a large mixing bowl, whisk together eggs, ketchup, Italian seasoning, kosher salt and pepper. Stir in onions, mushrooms, parsley and oats. Add ground beef and mix until just combined.

Place ground beef mixture in loaf pan and gently press to fill, smoothing the top. Bake 1 to 1 ¼ hours in an oven preheated to 325˚F, or until the internal temperature reaches 160ºF. Let rest 10 minutes before slicing and serving.