The original Quaker Oats meatloaf recipe from the back of the oatmeal box is a tried and true classic. Made with old fashioned oats and topped with a simple homemade glaze, it’s pure nostalgic comfort food.
Why this recipe works
This Quaker Oats meatloaf recipe is pretty special, if you ask me. For a lot of us, it’s something we grew up on. It’s the original recipe that appeared on the back of the Quaker Oats oatmeal container many, 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.
Here, my friends, is the original. The tried and true meatloaf recipe that tastes like home. It’s a simple concept, really. Meat in the shape of a loaf, with some filler (oats) that works as a stabilizer. But it’s so comforting. There are tons of meatloaf recipes out there, some with glaze, and some without. I’ve included my favorite simple ketchup glaze from my classic meatloaf recipe if you’d like to include it. Otherwise, I think it’s just as great with brown gravy and mashed potatoes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – I prefer 85/15 for meatloaf. You want some fat for juiciness and flavor, but not too much that it’s a greasy mess. 80/20 will work as well, as the fat melts during the cooking process, helping keep the loaf moist and tender, not dry and crumbly. In addition, meat with too high of a fat content will shrink, a lot.
OATS – The oats act as a binder for your meatloaf. This recipe in particular calls for Quaker Oats Old Fashioned Oats, but you can substitute with quick cooking oats if needed.
GLAZE – Ketchup, hot sauce, ground coriander, apple cider vinegar, and light brown sugar make a really simple yet flavorful glaze. You can use any glaze here, or omit it if you prefer it without.
How to Make Quaker Oats Meatloaf
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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.
TIP – I use a meatloaf pan with a drip insert. If you haven’t heard of one of these, and you like to make meatloaf, you should have one. It’s basically an 8×4 loaf pan, but there’s an additional insert pan with drain holes that you place inside the main pan. The meat cooks in the pan with the drain holes, this allows the fat to drip down away from the meat, landing in the pan below.
- Press firmly into an ungreased 4 x 8-inch loaf pan.
- Mix all glaze ingredients in a bowl. Brush half of the glaze overtop the meatloaf.
- Bake for 40 minutes. Remove from oven and brush on the remaining glaze. Bake for an additional 20 minutes. Let stand five minutes before slicing.
Frequently Asked Questions & Expert Tips
Absolutely. You can add up to 1/2 cup of either bell peppers, celery, or corn to this meatloaf recipe.
A good trick to getting your meatloaf out of the pan easily is to run a butter knife around the edges. Or, simply stick a fork in each end and lift it out.
No, this step isn’t necessary if you don’t want to, it simply helps break down old fashioned oats so the meatloaf isn’t too chewy. If you substitute with quick cooking oats, you can omit this step.
Yes, this Quaker Oats meatloaf freezes really well both cooked and uncooked! For raw meatloaf, prepare as normal either placing the shaped loaf in a large ziptop bag, airtight container, or straight into the loaf pan. If freezing with the loaf pan, be sure to wrap it well with plastic wrap and foil. Thaw in fridge overnight, allow to rest at room temp for 30 minutes, then bake as normal. For an already cooked meatloaf, allow it to fully cool before transferring to an airtight container or large ziptop bag. You can optionally pre slice the loaf if desired. Freeze for up to 3 months (cooked or uncooked).
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat individual slices wrapped in foil in a 300F oven. Reheat the entire loaf the same way. Alternatively, you can reheat slices in a skillet over medium-low heat until warmed through.
Serving Suggestions
Meatloaf’s right-hand man is a side of fluffy mashed potatoes and gravy. I love some buttered corn or green beans on the side as well, but you can pair it with just about any veggie on the side. Enjoy warm from the oven.
More Ground Beef Recipes
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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 Pin It Rate ItIngredients
- ¾ cup old-fashioned oats uncooked
- 1 ½ pounds ground beef 85/15
- 1 cup tomato juice
- 1 egg beaten
- ¼ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon pepper
Glaze
- ½ cup ketchup
- 1 teaspoon hot sauce
- ½ teaspoon ground coriander
- ¼ cup apple cider vinegar
- 2 Tablespoons packed light brown sugar
Things You’ll Need
Before You Begin
- Do not overmix your meat mixture, doing so will make it tough. Mix just until everything is combined. Try not to smash or compact it too much.
- I prefer 85/15 for meatloaf. You want some fat for juiciness and flavor, but not too much that it’s a greasy mess. 80/20 will work as well, as the fat melts during the cooking process, helping keep the loaf moist and tender, not dry and crumbly. In addition, meat with too high of a fat content will shrink, a lot.
- I use a meatloaf pan with a drip insert. If you haven’t heard of one of these, and you like to make meatloaf, you should have one. It’s basically an 8×4 loaf pan, but there’s an additional insert pan with drain holes that you place inside the main pan. The meat cooks in the pan with the drain holes, this allows the fat to drip down away from the meat, landing in the pan below. There’s one at Amazon here, I’ve had mine for several years.
Instructions
- Preheat oven to 350 degrees F.
- Run the dry oats through a food processor to break them up.3/4 cup old-fashioned oats
- 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.1 1/2 pounds ground beef, 1 cup tomato juice, 1 egg, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 teaspoon pepper
- Mix all glaze ingredients in a bowl. Brush half of the glaze overtop the meatloaf.1/2 cup ketchup, 1 teaspoon hot sauce, 1/2 teaspoon ground coriander, 1/4 cup apple cider vinegar, 2 Tablespoons packed light brown sugar
- Bake for 40 minutes. Remove from oven and brush on the remaining glaze. Bake for an additional 20 minutes. Let stand five minutes before slicing.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat individual slices wrapped in foil in a 300F oven. Reheat the entire loaf the same way. Alternatively, you can reheat slices in a skillet over medium-low heat until warmed through.
- Freezing – For raw meatloaf, prepare as normal either placing the shaped loaf in a large ziptop bag, airtight container, or straight into the loaf pan. If freezing with the loaf pan, be sure to wrap it well with plastic wrap and foil. Thaw in fridge overnight, allow to rest at room temp for 30 minutes, then bake as normal. For an already cooked meatloaf, allow it to fully cool before transferring to an airtight container or large ziptop bag. You can optionally pre slice the loaf if desired. Freeze for up to 3 months (cooked or uncooked).
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on July 21, 2014 and has since been updated with new photos and tips.
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Kathy a stevens says
this is my favorite meat loaf that my mom taught me how to make.
what I was in jr high school or younger
Carol Lippincott says
I have used this recipe for a long time. I think the idea of Oatmeal is great!! It feels like it could be a breakfast item as well.I have moved recently a couldn’t find the recipe. I got the original recipe off a box of Quaker Oats a long time ago. When I checked the box I have now, the recipe was no longer there. So quickly I took a chance on this nrw technowlogy and asked Google to bring it up!! Wow, what a surprise, I can’t wait til it comes out of the oven…it is smelling “good enough to eat” Thank you.
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!
Vicki says
this might be my moms too, omg.. i can cook anything .. i have bragging rights.. when i try to make meatloaf it just really bad or simply falls apart’ .. i will let y’all know
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.