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quaker oatmeal meatloaf recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe uses quick-cooking oats instead of breadcrumbs to create a juicy, moist meatloaf with a smoky roasted red pepper swirl inside and a glossy ketchup-based glaze on top.
Ingredients
- 2 lbs lean ground beef (85/15 or 80/20)
- 1.5 cups quick-cooking rolled oats
- 1 large egg, beaten
- 0.5 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp coconut aminos (substitute low-sodium Worcestershire or soy sauce)
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 1 cup jarred roasted red peppers, well-drained
- 2 tbsp cream cheese, softened (plant-based alternative for dairy-free)
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 cup ketchup
- 2 tbsp light brown sugar, packed
- 1 tbsp apple cider vinegar
- 0.25 tsp smoked paprika
- 1 tbsp fresh parsley, finely chopped, for garnish
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease a standard 9×5 inch loaf pan or line with parchment paper, leaving an overhang.
- Combine Meatloaf Base Ingredients: In a large mixing bowl, add the ground beef, quick-cooking oats, beaten egg, chopped onion, minced garlic, coconut aminos, salt, and black pepper. Mix gently with hands until ingredients are just combined; avoid overmixing.
- Prepare Smoked Paprika Red Pepper Swirl: In a food processor or using an immersion blender, combine the well-drained roasted red peppers, softened cream cheese, smoked paprika, and garlic powder. Process until completely smooth and creamy.
- Layer Meat Mixture: Press half of the meatloaf mixture evenly into the bottom of the prepared loaf pan, ensuring it fills all four corners.
- Add Swirl and Top Layer: Spread the red pepper swirl mixture over the top of the base meat layer, leaving a small border around the edges. Carefully top with the remaining meatloaf mixture, sealing the swirl inside. Shape into an even loaf.
- Initial Bake Time and Glaze Prep: Bake the unglazed meatloaf in the preheated oven for 45 minutes. While it bakes, prepare the glaze by whisking together the ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl until smooth.
- Glaze and Final Bake: After 45 minutes, remove the meatloaf from the oven and brush the top generously with the prepared glaze. Return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Rest Before Serving: Carefully remove the meatloaf from the oven and lift it onto a cutting board using the parchment paper overhang. Let the meatloaf rest for at least 10-15 minutes before slicing.
- Garnish and Serve: Slice into thick portions and garnish with fresh chopped parsley to reveal the red pepper swirl inside.
Notes
To achieve a moist and cohesive meatloaf, avoid overmixing the ground beef mixture, as this can make it tough. Use quick-cooking oats as directed; do not substitute steel-cut or old-fashioned oats. Ensure roasted red peppers are drained well to prevent sogginess. Resting for 10-15 minutes before slicing is essential for retaining moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 380 calories
- Sugar: 11 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg