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Meatloaf with Oatmeal close up slices on white platter
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4.93 from 13 votes

Meatloaf with Oatmeal

Tender, flavorful meatloaf made with rolled oats and mushrooms. Naturally gluten-free and just as comforting as the classic.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: comfort food, easy, gluten free, meal planning
Servings: 8 people
Author: Marissa Stevens

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
US - Metric

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.

Video

Notes

  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.
  3. No thermometer? The loaf should feel firm to the touch, and the juices should run clear when it's done.
  4. Make ahead: You can prep the meatloaf mixture a day in advance. Cover tightly and refrigerate, then bake as directed.
  5. 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

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

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