Skip to Content

Meatloaf with Oatmeal

Meatloaf with oatmeal is a classic dish and is moist and delicious. Serve with mashed potatoes and green beans for an easy dinner!

This recipe uses quick oats instead of bread crumbs. They keep the texture of the meatloaf light and help retain the moisture of the meatloaf so that it doesn’t dry out.

Meatloaf with green beans and mashed potatoes on a white plate on a white marble counter

You will often see meatloaf made with breadcrumbs. However, oatmeal, while a less popular alternative nowadays, is an old fashioned and delicious option.

Like breadcrumbs, oats help bind the meat together so it holds its shape and keeps it from falling apart.

Quick oats are better in meatloaf than old-fashioned rolled oats because they don’t add much texture, whereas rolled oats would.

If you only have rolled oats, that’s fine. Just put them in the food processor and pulse it until they look like quick oats.

Really, the only difference between rolled oats and quick oats is that the quick oats have been chopped up some, so they cook faster.

Do not use steel-cut oats in a meatloaf though because they won’t cook properly in the meatloaf and will stay hard.

Is this meatloaf gluten free?

If all the ingredients you use are marked gluten free, then yes, this meatloaf will be a gluten free meatloaf.

Is this meatloaf dairy free?

Since this meatloaf does not contain dairy, this is a dairy free meatloaf with oatmeal.


No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

How to replace eggs in meatloaf?

There are a number of egg replacement options available, but my favorite way to make meatloaf without eggs is by replacing the egg with 2 tablespoons of cornstarch and 3 tablespoons of water.



This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the meat can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.


If you have extra raw meat that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.


Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is safe to eat. However, the quality begins to degrade.

Yield: 10 servings

Meatloaf with Oatmeal

Meatloaf with green beans and mashed potatoes on a white plate on a white marble counter

This classic meatloaf is made with oatmeal and is extremely moist and juicy! Serve with mashed potatoes and green beans for a quick and easy dinner!

Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes


  • 1 pound ground beef
  • 2 1/2 cups quick oats
  • 1/2 cup onion, diced
  • 1/2 cup water
  • 1 large egg, beaten
  • 2 tablespoons ketchup
  • 1 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

For the Topping:

  • 1/4 cup ketchup
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. apple cider vinegar*


    1. In a large bowl, add the beef, quick oats, onion, water, egg, ketchup, soy sauce, salt, garlic powder, and pepper. Mix very well by hand until well combined.
    2. Add the meat mixture to a loaf pan and pat down into an even layer.
    3. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine.
    4. Pour the sauce on top of the meatloaf and spread it into an even layer.
    5. Bake at 350°F or 175°C uncovered for 55 minutes.
    6. Remove and let rest for 10 minutes before serving.


*red wine vinegar and even white vinegar can be used

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 478mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe