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About This Recipe
There’s just something about a classic meatloaf recipe that feels like home. This is the kind of delicious dinner you can make on a weeknight without a lot of fuss, and it’s hearty, comforting, and always a family favorite.
I love that you don’t need any special equipment or complicated ingredients to make a really good meatloaf. Everything gets mixed together in one bowl, shaped right in the baking dish, topped with a simple glaze, and baked until tender and juicy.
Serve it with classic comfort food sides like mashed potatoes, potato wedges, roasted vegetables, green beans, corn, or a simple side salad. And if you’re lucky enough to have leftovers, they make the best meatloaf sandwiches the next day!
Why You’ll Love This Easy Meatloaf Recipe
- Easy recipe: This simple meatloaf uses basic ingredients you probably already have on hand and comes together in one bowl.
- Tender and juicy: The combination of oats, milk, and eggs helps keep the meatloaf moist without making it heavy.
- No loaf pan needed: Shape the meatloaf right in a 9×13-inch baking dish for an easy cleanup and more room for the glaze.
- Classic flavor: A little brown sugar, ketchup, and A.1. sauce give the meatloaf tons of savory flavor with just the right amount of sweetness.
- Great for leftovers: Enjoy a delicious meatloaf sandwich with the leftovers the next day!
- Ground beef: I use 93/7 lean ground beef, which gives you plenty of flavor while keeping the meatloaf from being overly greasy. You can use a different lean-to-fat ratio if you prefer.
- Oats: Quick-cooking oats (or instant oats) work best because they soften as the meatloaf bakes and help bind everything together. Avoid using old fashioned oats, which can give the meatloaf a chewier texture.
- Yellow onion: Gives flavor and moisture to the meatloaf.
- Eggs: Lightly beaten eggs help bind the meatloaf ingredients together.
- Milk: Adds moisture to the meatloaf and helps keep it tender and juicy. Any milk works!
- Ketchup: Adds moisture and classic meatloaf flavor to the meat mixture. Feel free to use sugar-free ketchup if you prefer.
- Brown sugar: I used light brown sugar to add subtle sweetness and to help balance the savory flavors.
- Steak sauce: I use A.1. steak sauce for its bold, savory flavor. Worcestershire sauce can be used instead if needed, although the flavor will be slightly different.
- Dried parsley: Adds a little color and extra flavor to the meatloaf.
- For the glaze: Ketchup, light brown sugar, Dijon mustard, and A.1. steak sauce come together for a simple sweet-and-tangy topping that caramelizes as the meatloaf bakes.
- Use ground turkey: Swap the ground beef for ground turkey. Since turkey is leaner, be careful not to overmix the meat and check the internal temperature early so it doesn’t dry out.
- Make it gluten-free: Use certified gluten-free quick oats and check that your ketchup and steak sauce are gluten-free.
- Make mini meatloaves: Divide the mixture into smaller individual loaves and adjust the baking time as needed. Use a meat thermometer to check for an internal temperature of 160°F.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the eggs to a large mixing bowl and lightly beat with a fork or whisk. Add the ground beef, oats, salt, pepper, onion, milk, ketchup, brown sugar, A.1. sauce and parsley.
2. Gently mix until everything is just combined, being careful not to overmix.
3. Transfer the ground beef mixture to the prepared baking dish. Using your hands, shape it directly in the dish into a free-form loaf, roughly 9–10 inches long, 5–6 inches wide and about 2½ inches tall (about the general size and shape of a loaf pan). It doesn’t need to be perfect—just try to keep the thickness fairly even so it cooks evenly.
4. In a small bowl, combine the ketchup, brown sugar, Dijon mustard and A.1. sauce.
5. Whisk together until smooth.
6. Spread the glaze evenly over the top and sides of the meatloaf.
7. Bake for 40–50 minutes, or until the center of the meatloaf reaches 160°F, beginning to check for doneness around the 40-minute mark.
8. Let the meatloaf rest for 10 minutes before slicing and serving.
Store leftover meatloaf in an airtight container in the refrigerator for up to 3–4 days.
You can reheat individual portions in the microwave until warmed through, or cover the meatloaf with foil and reheat it in a 350°F oven until heated through.
You can also freeze leftover meatloaf. Let it cool completely, then wrap individual slices tightly in plastic wrap or foil and place them in a freezer bag or container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Helpful Tips
- Don’t overmix the meat: Mix everything just until combined. Overmixing can make the meatloaf dense and tough instead of tender.
- Finely dice the onion: Smaller pieces blend into the meatloaf better and cook more evenly.
- Shape it evenly: Since this is baked as a free-form loaf, try to keep the thickness fairly consistent so the center and edges finish cooking at about the same time.
- Use a meat thermometer: The easiest way to know when your meatloaf is done is to check the center with an instant-read thermometer. Ground beef should reach 160°F.
- Let it rest: Don’t skip the 10-minute rest! It gives the juices time to redistribute and makes the meatloaf easier to slice.
- Store individual servings: Once the meatloaf is done, I like to go ahead and slice it into individual servings to store/freeze so it’s easier to reheat.
Why do you put oats in meatloaf?
Quick cooking oats act as a binder in meatloaf, helping hold the ingredients together while also adding moisture and a little heartiness. They’re an easy alternative to bread crumbs and work especially well in this recipe.
Can I use old-fashioned oats instead of quick-cooking oats?
I recommend sticking with quick-cooking oats for this recipe. They soften more easily during baking and give the meatloaf a more tender texture. Old-fashioned oats can be used in a pinch, but the texture may be a little chewier.
Why is my meatloaf falling apart?
Meatloaf can fall apart if it doesn’t have enough binder or if it is sliced before it has had time to rest. The eggs and oats help hold this meatloaf together, and letting it rest for 10 minutes after baking makes it easier to slice cleanly.
Can I make this meatloaf ahead of time?
Yes! This is a great recipe to prep in advance. Assemble the meatloaf, cover it tightly, and refrigerate it until you’re ready to bake it. If making it ahead, take it out of the refrigerator while the oven preheats, then bake until the center reaches 160°F.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Mama’s Meatloaf (Easy Meatloaf with Oats)
Ingredients
For the meatloaf:
- 2 lbs lean ground beef 93/7
- 1 cup quick-cooking oats (80g)
- 3 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup chopped yellow onion (75g)
- 2 large eggs beaten
- 1/2 cup milk (120g)
- 2/3 cup ketchup (160g)
- 2 tsp. brown sugar (8g)
- 1 tsp. A.1. Steak Sauce (5g)
- 1 tsp. dried parsley
For the glaze:
- 1 cup ketchup (240g)
- 1/2 cup packed light brown sugar (96g)
- 1/4 cup Dijon mustard (60g)
- 1 Tbsp. A.1. Steak Sauce (15g)
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Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
- Add the eggs to a large mixing bowl and lightly beat with a fork or whisk. Add the ground beef, oats, salt, pepper, onion, milk, ketchup, brown sugar, A.1. sauce and parsley. Gently mix until everything is just combined, being careful not to overmix.
- Transfer the meat mixture to the prepared baking dish. Using your hands, shape it directly in the dish into a free-form loaf, roughly 9–10 inches long, 5–6 inches wide and about 2½ inches tall (about the general size and shape of a loaf pan). It doesn’t need to be perfect—just try to keep the thickness fairly even so it cooks evenly.
- In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard and A.1. sauce until smooth.
- Spread the glaze evenly over the top and sides of the meatloaf.
- Bake for 40–50 minutes, or until the center of the meatloaf reaches 160°F, beginning to check for doneness around the 40-minute mark.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
