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Meatloaf with Oatmeal is tender, deeply flavorful, and loaded with mushrooms. It’s a gluten-free version that’s certain to please all meatloaf lovers.

Meatloaf with Oatmeal close up slices on white platter

This twist on a classic meatloaf recipe, uses rolled oats instead of torn bread or bread crumbs, but you can’t tell. There is no ‘oatmeal’ texture as the oats dissolve into the meat mixture making the meatloaf exceptionally tender.

Meatloaf With Oatmeal Ingredients

Meatloaf with Oatmeal Ingredients on a white marble board
  • Eggs: large or extra-large
  • Ketchup: your favorite store bought brand
  • Italian Seasoning: or a mix of dried Italian herbs that you have on hand (thyme, oregano, marjoram and rosemary are all good options)
  • Onion: yellow onion or sweet onion
  • Mushrooms: button mushrooms or small cremini mushrooms
  • Rolled Oats: I use old-fashioned oats, but regular rolled oats would also work.
  • Parsley: fresh flat leaf parsley (Italian parsley)
  • Lean Ground Beef: I recommend 15% lean, not extra-lean or your meatloaf may be dry.
  • Salt: kosher salt or 1/2 the amount of fine sea salt
  • Pepper: ideally freshly ground

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.

Meatloaf with Oatmeal sliced on an oval white platter.

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 favorite barbecue 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:

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.

meatloaf mixture in a white bowl

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.

Recipe Video

Meatloaf with Oatmeal

4.93 from 13 votes
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Calories: 169
Servings: 8 people
A juicy, flavorful gluten free meatloaf that everyone will love!


  • 2 large eggs
  • 3 tablespoons ketchup
  • 2 teaspoons Italian seasoning
  • 2 teaspoons kosher salt or 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 medium onion finely chopped
  • 8 ounces mushrooms coarsely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 pounds lean ground beef


  • Preheat oven to 325ºF. 
  • Set out a standard 9" x 5" loaf pan. (Line with a strip of parchment paper for easy removal if desired.)
  • Add eggs, ketchup, Italian seasoning, kosher salt and pepper to a large bowl and whisk until well combined. Stir in onions, mushrooms, parsley and oats. With your hands mix in ground beef, just until combined. (Don't over-mix or your meatloaf will be tough.) Transfer mixture to loaf pan and gently press to fill; smooth the top with a spatula or the back of a spoon.
  • Bake until the internal temperature reaches 160ºF,  1 to 1 1/4 hours. Allow to rest for 10 minutes before serving. Slice and serve.


  1. You’ll need a standard 9″ x 5″ loaf pan for this recipe.
  2. Slicing tip: After your meatloaf has cooled a bit, use two metal spatulas, one on each end of the loaf pan to carefully lift the meatloaf out and transfer to a cutting board for slicing. Alternatively, you can line your loaf pan with a strip of parchment paper before pressing in the meatloaf mixture for easy removal.


Calories: 169kcal | Carbohydrates: 7g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 417mg | Potassium: 464mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. David @ Spiced says:

    5 stars
    This recipe is the very definition of comfort food! I love the use of oatmeal here in place of breadcrumbs – it works just as well and it’s a whole grain, too. At the first sign of a chilly evening here in the mountains, we’ll be whipping up a meatloaf for sure!

    1. Marissa Stevens says:

      Thank you, David! I hope you’ll love it!

  2. Valentina says:

    I’ve never made meatloaf with oats and it looks great — especially with all of the mushrooms. With a GF son who loves meat, this will be a hit. 🙂 ~Valentina

    1. Marissa Stevens says:

      That’s wonderful, Valentina!