While I have a favorite meatloaf recipe that I make all the time, this Quaker Oats meatloaf is a quicker alternative. This is the recipe that appeared on the back of the Quaker Oats oatmeal container many years ago. They still have the recipe on their site, however it has been changed from the original in that they have lowered the salt and used reduced fat ground beef to lower the calories as well. Meatloaf has always been one of the best ground beef dinner ideas around!
If you loved the original, this is the one for you. This recipe does not include the ketchup glaze, as it’s not something I enjoy, but you can certainly add one if you like. I don’t have a recipe for the glaze because I don’t make one. I prefer eating my meatloaf with a brown gravy and mashed potatoes. This is also great the next day on sandwiches with mayonnaise. Mmmmm. Note that I process the oats in a food processor. This isn’t necessary if you don’t want to, but I prefer not to answer questions like “What’s that?” when a teenager points to an oat in his dinner. 
TIP: For many years I have used a 2 Piece Nonstick Meatloaf Bread Pan Set
Be sure to try my homemade Salisbury Steaks too.
Get the recipe for Prize-Winning Meatloaf from Recipe Lion.
Quaker Oats Meatloaf
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pound ground beef
- 1 cup tomato juice
- ¾ cup old-fashioned oats uncooked
- 1 egg beaten
- ¼ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- Run the dry oats through a food processor to break them up.
- In a large bowl, combine oats, ground beef, tomato juice, egg, onion, salt and pepper, and mix well with a fork. Press firmly into ungreased 4 x 8 inch loaf pan.
- Bake for one hour. Let stand five minutes before slicing.
Nutrition
Amanda Davis
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Sara Monroe says
I have used this recipe since I was a kid helping mom in the kitchen. Love it . My family doesn’t like any other meat loaves❣️
Patricia says
I have always used this except I make it into 12 meatballs in a 9×13 pan.
Debbie Dawson says
I think this is the closest I have ever had to when I was a kid. Thank you for posting.
Amanda Formaro says
That’s wonderful, thank you Debbie!
Gerard Kocher says
My uses cracker unstead of oatmeal ? How much catsup do you use!
Amanda Formaro says
I think yes you could use crackers. As for the glaze, I don’t have one on this particular recipe, but you can get my ketchup glaze here https://amandascookin.com/best-meatloaf-recipe-ever/
Kelley says
This is how I make my meatloaf except add 1/4 cup of bellpepper and sub the tomato juice for a cup of Kraft original BBQ sauce. Sounds horrid, I know – but it makes delicious meatloaf!
Amanda Formaro says
It doesn’t sound horrid, sounds tasty! :)
Diane Joyner says
I’ve used Bulls Eye BBQ Sauce because it adds a bit of a kick when I want to change up the traditional recipe. Yummy!
Emily Racete says
Love this meatloaf recipe, Amanda! I featured it in my latest blog post: http://www.recipechatter.com/easy-meatloaf-recipes-actually-taste-good
Amanda Formaro says
Thanks so much for the feature Emily!
Ashley @ QLCC says
I’ve never had a meatloaf with oats! Sounds like an awesome meal.
Amanda Formaro says
It’s a classic!
Diane Joyner says
My mom made this traditional recipe and when I eat meatloaf made with bread crumbs I just don’t enjoy the texture. I’ve made other meatloaf recipes and always use oats.
Chris Thomas says
This is what I grew up on in the early 50’s, in NYC. It was one of the first things my grandmother taught me how to make when I was about 7. We ground our own meat, it was cheaper. Nana taught me how to blend the meat, seasoning, onions and oat meal, in the old hand grinder. We used catsup instead of tomato juice, it was cheaper. We were somewhat poor then. With some variations on a theme, I still make the same thing today.
BTW, your pans look in great shape. I have 4 sets. It looks like they went through 4 different wars. My wife says it’s time for new ones. She likes the crust, but not if it includes rust.
God bless.
Amanda Formaro says
If my pans look good Chris, I can’t imagine what yours look like LOL! And I know that rusty taste :-P I often have to scrub these pans to remove the rust before I put the meat in ;-)
Trisha says
This is a good meatloaf recipe in a hurry…
2 lbs lean hamburger
2 cans Campbell’s vegetable soup
A little salt and pepper
1 bottle Heinz Chili ketchup
Mix meat ans soup, S@ P
Place in loaf pan,
Bake at 400*. for an hour or so till cooked. Halfway through drain grease if needed and pour chilli ketchup on top.
Amanda Formaro says
Thanks for sharing Trisha!
Lisa says
Amanda, Would you please email YOUR meatloaf recipe,since you keep mentioning how good it is! I do not mind the extra work for an outstanding meatloaf! Thank you for a terrific site and for taking the time to reply to me! Lisa
Amanda Formaro says
Hi Lisa! There’s a link to it in the first paragraph of this post, but here is the link if that’s easier :)
https://amandascookin.com/2010/02/best-meatloaf-recipe-ever.html There’s a printable version there as well! Let me know how you like it :)
Jennifer Smaldone says
Just curious as to why you posted this recipe.
Amanda Formaro says
Hi Jennifer
To answer your question, I’ve been trying out several vintage recipes lately. I want to make sure I’m not missing something :) This particular recipe was good, but I like mine better. But mine is more work. So I can see why it stood the test of time.