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.
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
- 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 ½ 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.
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:
- 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.
Recipe Video
Meatloaf with Oatmeal
Ingredients
- 2 large eggs
- 3 tablespoons ketchup
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt or 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ medium onion finely chopped
- 8 ounces mushrooms coarsely chopped
- ¼ cup chopped fresh Italian parsley
- ½ cup old-fashioned rolled oats
- 1 ½ pounds lean ground beef
Instructions
- 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 ¼ hours. Allow to rest for 10 minutes before serving. Slice and serve.
Notes
- You'll need a standard 9" x 5" loaf pan for this recipe.
- 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.
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!
Thank you, David! I hope you'll love it!
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
That's wonderful, Valentina!
This is a fantastic recipe, easy, and much appreciated. I've made this now four tijmes and have experimented some with the mushrooms, cutting the amount in half, and adding a half of cup of finely chopped carrots. This is the way I prefer the taste as it is less earthy, and a lighter in texture, allthough it does not stay together as well as the written recipe but still I can slice it, although it breaks in half. My husband likes the full amount of shrooms, and also, the lesser amount with carrots. So we will alternate. Oh, and we use tomato paste for the cachup, and top the meatlaf with Teriyaki sause as someone else,here,has suggested in another comment. Thankyou so much for this recipe and your introduction. You are a fine teacher.
Thank you so much for your kind words, Lorie! I'm so glad that you and your husband are enjoying this.
I need to supply a meatloaf to a retreat. Have you made this recipe, then froze, thaw and cook? Just curious how well it would turn out.
Hi Karen! Yes, I often double the recipe and freeze one for a later meal. I've always been happy with how it turns out.
I made it almost 2 weeks ago and I'm getting ready to make it tonight very good i add a couple other spices myself and yes I agree it's a leftovers per sandwiches are just heating up is very good if not better
So glad you're enjoying the recipe, Amanda! And that you're adding your own twist on the seasoning.
My Nana taught me to make meatloaf very similar to this recipe and it’s ALWAYS a hit. I’ve changed the perspective of so many people who typically don’t care for meatloaf as it’s incredibly flavorful, moist, but still remains a loaf.
My secret is - as certain condiments can really overpower the flavors of your food, instead of using ketchup (which I personally don’t like as a condiment already) I use V8 juice in my mixture as well as oatmeal. Oatmeal in itself is a meatloaf game changer, but the V8 juice is the perfect amount of tomato flavor without the overbearing sweet-nasty tomato flavor. Tomato paste would even be better in my personal opinion. V8 is the right amount of tomato flavor, also ensuring a moist loaf. Sometimes I’ll create a sweet BBQ like glaze for the top or even a teriyaki flavored topping which also is an incredible marinade to use for so many meals with beef (or chicken). But yes, use oatmeal instead of crackers or bread crumbs. The consistency, like the author said, blends perfectly with the ground beef which keeps it’s ground beef texture. It’s really helpful in being the “glue” when wanting to really sustain moisture without creating dry, bready spots and hold the loaf together for slicing. Another great flavor my Mom did when I was a kid was add a pack of French Onion Soup. There’s so many different flavor opportunities for meatloaf that it doesn’t always have to be a dry meat brick with salty, icky-sweet ketchup. You should only be using ketchup if you like it or in my opinion, if you’re trying to choke down whatever it is you’re drowning in ketchup for lack of moisture or flavor. ;p
With the exception of the Italian seasoning, this was almost as good as my Moms. Oregano was overpowering . And where did the parsley go??
So glad you enjoyed this and that you can adjust it to be just right for you next time. Thank you for mentioning that the parsley wasn't specified in the instructions - I've updated the recipe to include it.
This recipe is so very similar to my mother’s. Th one I grew up on. Just a suggestion, try a couple of shakes of Worcestershire Sauce. It bumps up flavor.
Thanks for the tip, Dede! I'll have to give that a try.
I make Meatloaf with oatmeal all the time. I use grated carrots and mushrooms. Moist and delicious. Thanks for sharing your recipe.
My pleasure, Claudia!
I love meatloaf with oatmeal! It's what my mom always used, and no other kind tastes quite right to me. Though she gave it a Southwestern twst. Instead of mushrooms, Italian seasoning, and ketchup, she used salsa.
Thanks, Irene. Love your mom's Southwestern twist on it! I'll have to give that a try.
Oh goodness, I can't remember the last time I had meatloaf! It has to have been at least.... 15 years?? Well that makes me feel old! I gotta say, drooling over yours is making me wonder what the heck I've been doing all these years! lol! I've never had meatloaf made with oatmeal before, but I bet it adds a deliciously tender quality! I have GOT to try this!
aww...thanks so much, Cheyanne! I hope you'll love it!
Interesting! I've never heard of using oats in meatloaf, but I can totally see how it would work well. We do love meatloaf here, and I need to try this version next time we make it. I'm craving some serious comfort food now!!
Can't wait for you to taste it, David!
Thanks for reminding me of how much I love meatloaf, Marissa! Yours looks so delicious. I need to make this soon! I love all the ingredients you've used.
Thanks so much, Katherine. I hope you and your family will enjoy it!
I've made meat loaf dozens of times, but I've never tried it with oatmeal Marissa. I'll need to give your recipe a try when I make dinner for my friends who need to eat gluten free!
It really makes such a juicy meatloaf, Mary Ann!
Ooo this meatloaf looks and sounds absolutely delicious - so juicy and tender! I love the addition of oats instead of bread and mushrooms. Must be quite aromatic, too!
It really is, Ben! Thank you.
As far as I know, I've never had meatloaf made with oatmeal but since you said you can't really tell...who knows. 😊 My husband sounds like yours in that he thinks meatloaf is better the next day cold for meatloaf sandwiches.
Those sandwiches the next day are pretty irresistible! Thanks, Karen!
Lots of add-ins for the meatloaf! I like the idea of using oatmeal instead of breadcrumbs. It looks tender, juicy and flavoursome!
Thank you, Angie! It's one of our favorite comfort foods.
I put a little twist in this recipe as well, I added a homemade meatloaf seasoning, with Colby jack cheese, red onions and sweet mini peppers and homemade bbq sauce.
Sounds great, Gary! Love that you made it your own.