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meat loaf recipe with oatmeal
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This meat loaf recipe with oatmeal delivers a wonderfully tender texture and a savory aroma, transforming simple ingredients into a rich, satisfying dish. It’s a go-to for a fuss-free, yet impressive, family dinner perfect for chilly evenings.
Ingredients
- 2.2 lb lean ground beef (80/20 or 90/10)
- 1.5 cups old-fashioned rolled oats (not instant)
- 0.75 cup whole milk (or unsweetened almond milk)
- 1 large egg, lightly beaten
- 1 cup yellow onion, finely minced
- 2 cloves garlic, minced (for meatloaf mixture)
- 1 tbsp alcohol-free soy sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp smoked paprika (for meatloaf mixture)
- 1 tsp sea salt (for meatloaf mixture)
- 0.5 tsp black pepper (for meatloaf mixture)
- 1 tbsp olive oil
- 7 oz cremini mushrooms, finely chopped
- 0.25 cup shallot, minced
- 1 clove garlic, minced (for filling)
- 4 oz cream cheese, softened
- 0.25 cup fresh parsley
- 1 tbsp fresh chives
- Salt and pepper to taste (for filling)
- 0.5 cup ketchup
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 0.5 tsp smoked paprika (for glaze)
Instructions
- Prepare Meatloaf Mixture: In a large mixing bowl, combine the ground beef, rolled oats, whole milk, beaten egg, minced yellow onion, 2 cloves minced garlic, alcohol-free soy sauce, dried thyme, dried oregano, 0.5 tsp smoked paprika, 1 tsp sea salt, and 0.5 tsp black pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Prepare Creamy Herb and Mushroom Filling: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the finely chopped cremini mushrooms and minced shallot. Cook, stirring occasionally, until the mushrooms release their moisture and brown, about 7-10 minutes. Add 1 clove minced garlic and cook for another minute. Remove from heat and let cool slightly. In a separate bowl, combine the softened cream cheese, fresh parsley, fresh chives, and a touch of salt and pepper. Stir in the cooled mushroom mixture until well combined and creamy.
- Assemble the Meatloaf: Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper or foil. Press half of the meatloaf mixture into a 10×12 inch rectangle on a clean surface or parchment paper. Spread the creamy herb and mushroom filling evenly over the meat, leaving a 1-inch border. Carefully place the remaining meatloaf mixture over the filling, gently pressing and sealing the edges to enclose it completely. Shape the entire mixture into a cohesive loaf on your prepared baking sheet.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, light brown sugar, apple cider vinegar, and 0.5 tsp smoked paprika until smooth and uniform.
- Bake to Perfection: Bake the meatloaf for 30 minutes. Remove from the oven and evenly spread about two-thirds of the glaze over the top and sides of the loaf. Return to the oven and continue baking for another 30-40 minutes, or until the internal temperature reaches 160 F (71 C) and the glaze is slightly caramelized and bubbly.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes. This allows the juices to redistribute, making the loaf firm up for cleaner slicing and a moister result.
Notes
If the meatloaf mixture is too wet, add extra rolled oats. For dietary variations, use 90/10 ground beef or ground turkey, gluten-free oats, or almond milk. The recipe can be adapted for air frying or pressure cooking by forming mini-loaves. Consider adding red pepper flakes for zing or swapping the glaze for BBQ sauce.
- Prep Time: 28 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 160 g)
- Calories: 380 calories
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg