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This Meatloaf with Oatmeal delivers everything you love about classic meatloaf: moist, tender, and savory, with a surprisingly simple twist.
I’ve always loved meatloaf, but this version with oatmeal has become my favorite. I first made it after running out of breadcrumbs one night and deciding to experiment. To my surprise, the oats didn’t just work — they made it better: tender, deeply flavorful, and packed with mushrooms. Now it’s the only way I make it. It’s naturally gluten-free and still hits all the classic notes, even for the most skeptical eaters.
This twist on a classic meatloaf uses rolled oats instead of bread or breadcrumbs, but you’d never know it. The oats completely dissolve into the mix, creating an exceptionally moist texture without a hint of oatmeal taste. They bind the loaf just as well as breadcrumbs and add a subtle nuttiness that complements the beef beautifully. It’s a small swap that makes a big difference in both texture and flavor.
“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” ~Amanda Wadsworth
Table of Contents
Recipe at a Glance
- Gluten-free (no breadcrumbs!)
- Exceptionally tender, never dry
- Family-friendly and great leftover
- Mushrooms add depth without overpowering
Meatloaf With Oatmeal Ingredients
- Eggs: Large or extra-large work best. They help bind everything together.
- Ketchup: I like to use naturally sweetened ketchup instead of those made with high-fructose corn syrup (Portland Ketchup is my favorite brand). You can swap in Honey BBQ Sauce or your favorite BBQ sauce for part or all of the ketchup if you prefer.
- Italian Seasoning: I use a pre-mixed blend, but you can make your own with dried thyme, oregano, marjoram, and rosemary.
- Onion: Yellow or sweet onion both work great. Look for firm ones without any soft spots.
- Mushrooms: Button or small cremini mushrooms add a savory, earthy flavor. Choose firm, dry mushrooms with tight caps and avoid washing them under running water. Just brush off any dirt with a damp paper towel.
- Rolled Oats: I prefer old-fashioned oats for their texture. Quick oats will dissolve too much and change the texture. Avoid instant oats. The oats completely disappear into the meatloaf as it cooks, helping to bind it without adding any “oatmeal” flavor.
- Parsley: Fresh flat-leaf (Italian) parsley brightens everything up. I use the leaves only and chop them just before mixing.
- Lean Ground Beef: I recommend 85% lean for the best balance of flavor and moisture—extra-lean can make your meatloaf dry. You can replace half the beef with ground pork for a little added richness. If you want a lightened up version, try my Turkey Meatloaf instead (also made with oatmeal).
- Salt and Pepper: I use kosher salt. If you’re using fine sea salt, use about half the amount. Freshly ground black pepper is ideal, but pre-ground works in a pinch.
Why This Recipe Works
- Oats act as an ideal gluten-free binder. They dissolve as the meatloaf bakes, holding everything together without leaving any detectable texture or flavor.
- A full half-pound of mushrooms adds deep, savory flavor and keeps the meatloaf incredibly moist without needing extra fat.
- Mixing the ingredients in stages helps prevent overworking the meat, which can make meatloaf dense or rubbery. I start with the wet ingredients and vegetables, then gently mix in the beef.
- Baking low and slow at 325°F gives the meatloaf time to cook evenly, allowing the edges to brown without drying out the center.
- I’ve tested this recipe multiple times using different beef blends, and 85% lean consistently gives the juiciest results without excess grease in the pan.
How to Make Meatloaf with Oatmeal
Mix the ingredients
In a large bowl, whisk the eggs, ketchup, Italian seasoning, salt, and pepper. Stir in the onion, mushrooms, parsley, and oats. Mixing these first spreads the flavor evenly and keeps the meat from getting overworked. Add the ground beef and use your hands to mix just until combined. The mixture should look uniform but still a little loose; it will firm up as it bakes.
Shape and bake the meatloaf
Transfer the mixture to a 9×5-inch loaf pan and gently press it into the corners. Smooth the top without packing it down. Bake at 325°F for 60 to 75 minutes, until a thermometer reads 160°F in the center. Let it rest for 10 minutes before slicing so the juices can settle. Serve warm, or refrigerate and enjoy cold slices in sandwiches the next day.
Pro Tips
- Use your hands to mix the meat just until it holds together (overmixing can make it dense or tough).
- Let the meatloaf rest for 10 minutes before slicing so the juices can settle and it holds its shape.
- If your loaf pan is glass or ceramic, check for doneness at the full 1 hour 15 minutes. Metal pans tend to bake a little faster.
- Leftovers make great sandwiches; we actually prefer them cold the next day. Here’s how we turn them into Meatloaf Sandwiches.
Serving Suggestions
This meatloaf works well with classic comfort food sides or something brighter to balance the richness. Here are a few combinations I like:
- Mashed Red Potatoes or Yukon Gold Mashed Potatoes and Classic Wedge Salad
- Brabant Potatoes and Arugula Apple Salad
- Lyonnaise Potatoes and Lemon Garlic Asparagus
Storage and Reheating
Leftover meatloaf keeps well for a few days and reheats nicely.
- Refrigerate: Store slices in an airtight container for up to 4 days.
- Freeze: Wrap tightly in plastic or foil, then place in a freezer bag or container. It’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm slices in a covered skillet over medium-low heat or in a 300˚F oven until heated through. A splash of water or broth in the pan helps keep them moist.
FAQ
I don’t recommend it. Quick oats can break down too much and change the texture.
Use a digital thermometer; 160°F is your target for a juicy, fully cooked loaf.
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 great on its own and even better the next day as cold meatloaf sandwiches.
More Comfort Food Recipes
Meatloaf with Oatmeal
Video
Ingredients
- 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
Instructions
Prep the oven and pan
- Preheat the oven to 325°F. Set out a standard 9×5-inch loaf pan. (Line it with a strip of parchment paper if you’d like easy removal.)
Make the meatloaf mixture
- In a large bowl, whisk the eggs, ketchup, Italian seasoning, salt, and pepper until well combined. Stir in the onion, mushrooms, parsley, and oats. Add the ground beef and mix gently with your hands until just combined (don’t overmix or the loaf can turn out dense).
Shape and bake
- Transfer the mixture to the loaf pan and press it in gently to fill the corners. Smooth the top with a spatula or spoon. Bake for 1 to 1¼ hours, or until the internal temperature reaches 160°F.
Rest and serve
- Let the meatloaf rest for 10 minutes before slicing so the juices can settle. Serve warm, or refrigerate leftovers for sandwiches.
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.
- No thermometer? The loaf should feel firm to the touch, and the juices should run clear when it’s done.
- Make ahead: You can prep the meatloaf mixture a day in advance. Cover tightly and refrigerate, then bake as directed.
- Freezing: Wrap the baked and cooled meatloaf tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
I never understand why people post comments completely altering a recipe or
criticizing the way it has been written. If you want to post your own completely different take on a recipe, just do it without writing a book on how the one you’re reviewing could be much better made “your way.”
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.