Meatloaf with Oatmeal
User Reviews
5
Meatloaf with Oatmeal
Description
The combination includes 85% lean ground beef mixed gently with quick oats, diced onion, Worcestershire sauce, salt, garlic and onion powders, black pepper, milk, and eggs. Oats act as a binder and moisture retainer, giving structure and a slightly textured crumb. The Worcestershire sauce adds umami depth, while milk softens the mixture and eggs hold it together.
Baked at 350°F for about an hour until the internal temperature reaches 160°F, the meatloaf ensures thorough cooking but remains moist. After draining excess grease by tilting the pan, a ketchup glaze is spread atop, and the loaf returns to the oven briefly to set the glaze.
This meatloaf can be served sliced as a main dish with sides. Variations may include herbs or additional vegetables to adjust flavor and texture. Handling the mixture lightly avoids a tough loaf, and allowing it to stand before slicing helps retain juices.
Adding herbs like basil, oregano, or thyme enriches flavor while sautéing vegetables beforehand can soften them for incorporation. Use hands or a fork to mix gently to prevent toughness from overworking the meat.
Ingredients
- 2 lbs. ground beef (I use 85% lean)
- ¾ cup quick oats uncooked
- 1 small onion finely diced or grated
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- black pepper dash, ground
- ¾ cup milk (I use 2%)
- 2 large egg lightly beaten
- ¼ cup ketchup
Instructions
- Preheat oven to 350°F. Gently combine all ingredients except ketchup in a large bowl.
- Transfer to a greased loaf pan.
- Bake (uncovered) for about 60 minutes, or until meatloaf reaches an internal temperature of 160°F and juices run clear. Tilt the pan to drain off the grease; spread ketchup on top, and return to the oven for 10 more minutes.
- Let stand 5 minutes before slicing.
Notes
- Incorporate fresh or dried herbs such as basil, oregano, rosemary, parsley, or thyme to customize flavors.
- Vegetables like grated carrots, diced bell pepper, or celery can be added; sautéing them first yields a softer texture in the meatloaf.
- Mix the ingredients gently with hands or a fork to avoid compacting the meat and producing a tough loaf.
- After baking, allow the meatloaf to rest for about 5 minutes before slicing to keep it juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 4189 kcal
% Daily Value*
| Serving | 1/6 of the meatloaf | |
| Calories | 418.9kcal | 21% |
| Carbohydrates | 13.5g | 5% |
| Protein | 34.1g | 68% |
| Fat | 25.6g | 39% |
| Saturated Fat | 10.4g | 52% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 157.8mg | 53% |
| Sodium | 1041.6mg | 43% |
| Potassium | 97.2mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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