Are you out of breadcrumbs? Don't worry, you can make this delicious meatloaf recipe with oatmeal instead. Best of all, this fork-tender meatloaf still has the comforting flavor and texture you crave!
A classic meatloaf recipe traditionally uses breadcrumbs as a binder. Breadcrumbs hold moisture and make the meatloaf wonderfully tender, but even if you don't have breadcrumbs on hand, oatmeal is the perfect substitution for this easy dinner.
Rolled oats do an exceptional job at holding moisture in place of breadcrumbs, and soften during cooking, so they do not noticeably change the texture of your meatloaf as much as you may expect.
Ingredients & Substitutions
- Ground beef - I recommend 85/15 ground beef, but 80/20 and 90/10 works fine. You can also substitute half ground pork.
- Old-fashioned oats - Also called old-fashioned rolled oats. It is fine to use quick-cooking oats, or steel-cut oats. You can also make meatloaf with ritz crackers instead.
- Milk - Beef broth is a great substitution.
- Ketchup - You can substitute tomato sauce.
- Worcestershire sauce
- Egg
- Yellow onion
- Fresh parsley
- Salt
- Garlic powder
- Fresh ground black pepper
- White vinegar - Apple cider vinegar can be substituted.
- Brown sugar
How to make it
To make this simple meatloaf with oatmeal recipe, begin by combining all of your meatloaf ingredients in a large mixing bowl.
In a separate dish, mix together ketchup, white vinegar, and brown sugar to form the glaze.
Line a loaf pan with aluminum foil and spread a spoonful of glaze across the bottom of the pan. Add the meat mixture to the pan and press it into the shape of a loaf, then spread the remaining glaze over the top.
Bake the oatmeal meatloaf at 350 degrees for one hour, or until the internal temperature reaches 160 degrees. Let rest a few minutes, then slice and serve individual portions with mashed potatoes and green beans with mushrooms.
Storing & Reheating Leftovers
Leftover meatloaf should be stored in an airtight container (or covered in plastic wrap) in your refrigerator and should be consumed within a week. The best way to reheat meatloaf is in individual slices. You can gently warm them in the microwave or in a skillet set over medium-low heat.
I highly recommend using leftovers to craft delicious meatloaf sandwiches.
Meatloaf with Oatmeal
Equipment
- Bread loaf pan
Ingredients
Meatloaf
- 1 ½ pounds ground beef
- ¾ cup old fashioned oats
- ½ cup milk
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 large egg beaten
- ½ cup grated yellow onion
- ¼ cup chopped fresh parsley
- 1 teaspoon table salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Glaze
- ¾ cup ketchup
- 2 teaspoons white vinegar
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, crumble the hamburger into small pieces, then add the oats, milk, ketchup, Worcestershire sauce, beaten egg, onion, chopped parsley, salt, garlic powder, and black pepper. Work everything together with clean hands until well combined.
- In a separate dish, prepare the meatloaf glaze by mixing the ketchup, white vinegar, and brown sugar.
- Line the loaf pan with aluminum foil, then spread a smear of glaze on the bottom of the pan and add the meatloaf mixture. Press the meat into the pan to form a loaf (alternatively, you can form the meat into a loaf shape on a rimmed baking sheet). Paint the top of the meatloaf with the remaining glaze.
- Set the meatloaf in the oven and bake for 1 hour, or until the internal temperature of the meatloaf reaches 160 degrees when tested with a meat thermometer.
- Remove the meatloaf from the oven, let rest five minutes, then slice and serve.
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