EASY Meatloaf Recipe

Ingredients

• 907 g (2 lb)ground beef
• 10 g (2 tsp)salt
• 90 g (1 cup)oatmeal
• 240 ml (1 cup)milk
• 40 g (1/4 cup)onion, minced
• 1egg
• 1 g (1/2 tsp)pepper
• 5 ml (1 tsp)yellow prepared mustard
• 45 ml (3 tbsp)ketchup
• 180 ml (3/4 cup)ketchup
• 50 g (1/4 cup)brown sugar
• 15 ml (1 tbsp)yellow prepared mustard

Instructions

1. 1

   Prepare the pan

   Heat the oven to 190°C (375°F). Line a 23 × 13 cm (9 × 5-inch) loaf pan with parchment paper.

2. 2

   Mix the meatloaf

   Combine the ground beef, salt, oatmeal, milk, onion, egg, pepper, 1 teaspoon of mustard and 3 tablespoons of ketchup. Press the mixture into the prepared pan and bake for 1 hour.

3. 3

   Make the glaze

   Stir together the remaining 3/4 cup of ketchup, brown sugar and 1 tablespoon of mustard. Brush the glaze over the meatloaf during the last 15 minutes of baking.

4. 4

   Rest and slice

   Leave the meatloaf to rest for 20 minutes before slicing.

What is American meatloaf?

Meatloaf is a baked dish of seasoned minced meat shaped into a loaf, with versions found in many cuisines. The familiar American style often pairs a beef mixture with a tomato-based topping.

Here, oatmeal takes the place of breadcrumbs as the binder, while milk helps keep the mixture tender. The ketchup, brown sugar and mustard glaze adds a sweet, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 15g protein, 13g carbs, 17g fat.

The beef contributes most of the protein and fat, while the oatmeal, milk and glaze provide much of the carbohydrate; the ketchup and salt also contribute sodium. Balance a slice with vegetables and a suitable side such as potatoes, adjusting the portion to your appetite.

Why use oatmeal?

Oatmeal: it binds the beef mixture much as breadcrumbs do and gives this version its gluten-free approach. If you need to avoid gluten, check that the oats are labelled gluten-free, as oats can be subject to cross-contact.

Mixing and shaping

Combine gently: mix the ingredients until they come together, rather than working the beef for a long time. Press the mixture into the lined pan so it has an even shape and can bake consistently.

When to add the glaze

Late in the bake: the glaze ingredients are stirred together separately and applied for the final 15 minutes. This gives the topping time to heat and cling without spending the entire baking time in the oven.

Resting before slicing

Give it time: the recipe calls for a 20-minute rest after baking. This makes the meatloaf easier to slice neatly than cutting into it straight from the oven.

What to serve with meatloaf

For a classic plate, serve slices with mashed potatoes and a green vegetable such as green beans or broccoli. A crisp salad or roasted vegetables also work well alongside the rich beef and sweet glaze.

Recipe notes & tips

• Line the loaf pan with parchment so the cooked meatloaf is easier to lift out.
• Mix just until the ingredients are combined to avoid a dense texture.
• Press the mixture into the pan evenly so it bakes at a consistent rate.
• Keep the glaze for the final 15 minutes, as directed.
• Rest the meatloaf for the full 20 minutes before slicing.

Variations

• Herb flavour: mix in dried herbs such as thyme or oregano if you enjoy their flavour.
• More tang: use a little extra mustard in the glaze, keeping the total glaze ingredients in proportion.
• Onion texture: mince the onion finely for a more even mixture.
• Gluten-free oats: choose oats labelled gluten-free if gluten avoidance is important.
• Different meat: substitute part of the beef with minced pork for a different flavour and texture.

Common mistakes to avoid

• Overmixing: it can make the loaf firm; combine the ingredients only until they come together.
• Uneven shaping: thick and thin areas can cook differently; press the mixture into an even layer in the pan.
• Glazing too early: the topping is intended for the final 15 minutes; add it then.
• Slicing straight away: the loaf may be harder to cut neatly; let it rest for 20 minutes.
• Assuming all oats are gluten-free: check the label when gluten avoidance matters.

How to store

Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days. Reheat slices until piping hot throughout, or freeze portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions