Old Fashioned Meatloaf

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My Old Fashioned Meatloaf is tender, juicy, and covered in a tangy topping — just the way grandma made it! This easy meatloaf recipe with oats is a classic made with ground beef, onion, garlic, and seasonings for an easy weeknight dinner that’s oh-so comforting. 

overhead: slices of tender meatloaf over mashed potatoes with a spinach salad

Old Fashioned Meatloaf

It’s hard to beat a really comforting meal of old fashioned meatloaf, creamy mashed potatoes, and oven roasted green beans. Throw in a couple of savory pumpkin rolls or garlic cheddar biscuits and you have one highly comforting meal!!

This recipe is actually my grandma’s meatloaf, but I added garlic, the saucy topping that so many love, and a little cayenne (don’t worry, it doesn’t make it spicy… just adds a little something). It’s the best way to eat meatloaf!

I use oats for this recipe, not bread crumbs, because I find that they do a better job of keeping the meatloaf juicy. It makes a really fast and easy weeknight dinner but still has that completely homemade, comforting feel to it.

What’s more, it’s a great recipe to make ahead or freeze for a quick dinner in the future. My grandma’s old fashioned meatloaf really ticks all the boxes!

Why You’ll Love This Old Fashioned Meatloaf Recipe

  • It’s moist and juicy!
  • Quick, easy, and comforting
  • Kid and family-friendly
  • Classic homestyle recipe
  • Made with simple ingredients
overhead: ingredients needed to make old fashioned meatloaf recipe

Key Ingredients to Make Grandma’s Meatloaf

The ingredients needed to make my grandma’s old fashioned meatloaf are super simple!

  • GROUND BEEF – I recommend that you use lean ground beef to avoid a greasy meatloaf, but not so lean that it will be dry. My favorite is an 85/15 ratio. 
  • ONION & GARLIC – These small but mighty aromatics will add a ton of flavor!
  • MILK, OATS, & EGG – All three help to bind everything together.
  • SEASONINGS – Cayenne pepper, salt, and pepper are all you’ll need! That said, you can experiment with different seasonings — like oregano, rosemary, or thyme — if you’d like.
  • KETCHUP – For the classic saucy topping that is synonymous with old fashioned meatloaf!
  • BROWN SUGAR – Also needed for the topping.
  • DIJON MUSTARD – The final ingredient for the sauce. The combination of ketchup, sugar, and mustard is simply perfect for this old fashioned meatloaf recipe!

Instructions to Make Grandma’s Old Fashioned Meatloaf

RECIPE PREP: Preheat the oven to 350 degrees F.

MAKE THE MEATLOAF: In a large bowl combine the onion, garlic, milk, oats, egg, salt, pepper, and cayenne pepper. Let sit for 5 minutes to soak up the liquid. Then, add in the ground beef and mix gently with your hands, just until combined (this should only take about 30 seconds, really!).

overhead: four pictures showing the steps to making grandma's meatloaf

SHAPE THE MEATLOAF: Place ground beef mixture on a large baking sheet and shape into a loaf with your hands.

MAKE THE TOPPING: If using the topping, combine the ingredients in a small bowl, then spread over the top of the meatloaf.

BAKE: Bake your old fashioned meatloaf recipe for 1 hour to 1 hour 20 minutes, or until it reaches 160 degrees F. Allow to rest 5-10 minutes before cutting.

Tips to Make My Easy Meatloaf Recipe with Oats

  • Remember to use lean ground beef to avoid greasy results! As mentioned, I prefer an 85/15 ratio. I have used a 90/10 ratio for grandma’s meatloaf successfully as well, but I suggest sticking with 85/15 if possible.
  • Make sure to soak the oatmeal for a full 5 minutes. If you mix the oats in dry, they will pull moisture away from the meat, causing it to be dry and crumbly.
  • Don’t overmix, or your old fashioned meatloaf will be tough. Mix it gently by hand (a mixer will overwork it) until it is just combined.
  • Let the meatloaf rest for 5-10 minutes before slicing it. Just like with other meats, this helps it hold onto all those precious juices. It also helps it maintain its shape.
overhead: two pictures showing grandma's old fashioned meatloaf fresh from the oven and the second picture showing slices sprinkled with parsley

FAQ

Can meatloaf be prepped ahead?

Yes, you can make my old fashioned meatloaf recipe ahead of time. Make it, then cover and refrigerate for up to 1 day. Before baking, let it come to room temperature on the counter and spread with topping. Also, to make storage easier, you can refrigerate it in a loaf pan.

Can meatloaf be frozen? 

Yes, you can make the meatloaf, add the topping, then cover and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before baking.

To freeze cooked meatloaf, let it cool fully then wrap tightly and freeze for 3-4 months. Thaw overnight in the fridge before reheating.

Can I make grandma’s meatloaf in a loaf pan instead? 

Yes, you can form the meatloaf on a sheet pan or bake it in a loaf pan instead.

When is meatloaf done? Can meatloaf be pink?

Meatloaf is done when it has reached an internal temperature of 160 degrees F. It may be slightly pink in the middle, even though it is fully cooked at this temperature. This is normal for ground beef. I don’t suggest cooking it much past this point as it will dry out.

Why did my meatloaf fall apart?

If your meatloaf fell apart or was crumbly, you may not have soaked the oatmeal long enough. It might be overcooked, or you might have cut it too soon without letting it rest. Remember: this is an easy meatloaf recipe with oats, but you need to prep those oats properly!

closeup: mushroom gravy spooned over 3 slices of easy meatloaf recipe with oats and mashed potatoes

More Comfort Food Recipes To Try

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Overhead view of slices of tender meatloaf over mashed potatoes with a spinach salad.

Old Fashioned Meatloaf

Course: Beef, Main Dish
Cuisine: American
Keyword: Classic meatloaf, Comfort food, easy dinner, Easy meatloaf
My Old Fashioned Meatloaf is tender, juicy, and covered in a tangy topping — just the way Grandma made it! This easy meatloaf recipe with oats is a classic made with ground beef, onion, garlic, and seasonings for an easy weeknight dinner that’s oh-so comforting. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 264kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

Meatloaf

  • ½ cup (70g) minced or grated onion
  • 2 large cloves garlic, minced
  • ½ cup (120ml) milk
  • ¼ cup (27g) quick oats or old fashioned
  • 1 large egg
  • ¼ teaspoon cayenne pepper, optional
  • salt and pepper to taste
  • 2 pounds ground beef

Topping (optional)

  • ¼ cup (65g) ketchup
  • 1 tablespoons packed brown sugar
  • 1 teaspoon dijon mustard

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl combine the onion, garlic, milk, oats, egg, salt and peppers. Let sit for 5 minutes to soak up the liquid. Add in the ground beef and mix gently with your hands, just until combined (this should only take about 30 seconds, really!)
  • Place ground beef on a large baking sheet and shape into a loaf. Combine topping ingredients and spread over the top and a small amount around the sides of the meatloaf. Bake for 55-65 minutes or until you have an internal temperature of 155°F. Allow to rest 10 minutes before cutting.

Notes

  1. Use lean ground beef to avoid a greasy meatloaf, but not so lean that it will be dry. I prefer a 85/15 ratio. 
  2. Make sure to soak the oatmeal for a full 5 minutes for a moist meatloaf that doesn’t crumble. 
  3. Don’t overmix or it will be tough. Mix it gently by hand (a mixer will overwork it) until it is just combined.
  4. This can be stored in the fridge in a sealed container for 3-4 days. 
  5. I also like to add a few dashes of Worchestershire sauce and 1 teaspoon of beef bouillon when I have it. 
  6. FREEZER FRIENDLY: Freeze raw meatloaf for up to 3 months, then thaw overnight in the fridge and bring to room temperature before baking. Freeze cooked meatloaf for 3-4 months and thaw before reheating. 

Nutrition

Calories: 264kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 456mg | Potassium: 470mg | Fiber: 1g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg

*Originally published October 2016. Photos and text updated.*

41 thoughts on “Old Fashioned Meatloaf”

  1. 5 stars
    I have a great meatloaf recipe that I use a lot, but wanted to try another version just for the heck of it, and I found that I like yours equally as well! My old recipe does use bread crumbs, and I’ve found that oatmeal can kind of make it a little “gooey” in texture, but the one fourth cup wasn’t a problem in that regard at all. I think that one full cup of oatmeal, as someone suggested, would make the texture too gummy, though. I followed your recipe exactly….used 85% lean ground beef and all, didn’t overmix it etc., and had no problems whatsoever with it holding together. I also noticed that the garlic flavor came through, though not overwhelmingly so…..we love garlic around here. I’m glad to have a couple of meatloaf recipes that we love and are yet a little different…..thanks for a great recipe for these meatloaf lovers!

    Reply
  2. 5 stars
    Hi Malinda, how long do you recommend soaking the oatmeal for? Should they be soaked prior to adding to the meatloaf mix?

    Reply
    • Sorry for not responding to your question sooner, I have been in and out of the hospital. The oatmeal is soaked for about 5 minutes. Hope you enjoy!

      Reply
  3. 5 stars
    So glad I found a recipe without bread! And so simple without a dozen different ingredients. I used goat’s milk and a mix of beef and lamb meat and the result was delicious. Thank you!

    Reply
    • I am so glad you liked it!! I was so scared when publishing this family recipe because it doesn’t use bread!! Thanks for sharing!!

      Reply
  4. Hi,

    Can I use this recipe without using the egg? My mother doesn’t like eggs so I’m trying to make a meatloaf without it. If not what would you recommend as a substitute?

    Thanks,

    Mike

    Reply
    • Hi Mike! I haven’t tried substituting anything for the egg. It helps to hold the meatloaf together and doesn’t add any egg flavor. However, you could try leaving it out. Let me know how it works out for you and sorry I couldn’t have been more helpful. I do know people use flax meal and chia as egg substitutes but I don’t have any experience with them.

      Reply
  5. 5 stars
    Hi. I have celiacs disease and am always on the hunt for recipes i can use. I LOVE LOVE LOVE this recipe. I actually used brown maple gluten free oatmeal for oats. I did use the topping. I will be making this a staple in my house. Would you hapoen to knowvtge califie count on this?
    Thank you again for sharing. I hope you grandmother is smiling knowing how happy she has made many homes through her recipe
    Carla

    Reply
    • I am so glad you enjoyed the meatloaf!! I don’t have a calorie count as of right now, but I am working on fixing that and hopefully later this summer I will have nutrition information for all of my recipes. Thank you so much for your comment!!

      Reply
    • Hi there! So sorry I didn’t reply to your comment sooner!! No, the steel cut won’t work very well in this recipe. Thanks for asking and I hope you enjoy!!

      Reply
  6. 3 stars
    I found only 1/4 cup oats to not be enough to hold the loaf together and give it a nice texture. It seems closer to a cup of starch would be right for 2 pounds of meat. Is this a typo or do you actually use that little for 2 pounds?

    Reply
    • I do only use 1/4 cup of oats for this meatloaf and I haven’t had any problems. But always feel free to adjust ingredients to suit your needs/tastes! Thanks for asking!

      Reply
      • Years ago I stopped using oat meal in my meatloaf. The flat pieces of meal would soak up some moisture and at times give a feeling of a little soggy piece of something without much flavor. I do love oatmeal though. I use finely ground saltine crackers or ritz crackers. I have psychological thing against egg flavors and never use these as a binder aid. I sometimes use little milk and always a healthy amount of ketchup or chili sauce. After the meatloaf is done, save the drippings from the bake pan. A highly great tasting gravy can be made. Great on mashed potatoes, on the meatloaf or just on bread/toast. One half or less of a finely chopped mild yellow bell pepper adds a nice taste to the loaf. The green peppers add too strong of a taste to the loaf and can be somewhat over powering. Bob

        Reply
    • 3 stars
      It’s because the recipe calls for lean meat. Actually, meat with a higher fat content makes the best meatloaf, in my opinion. Which is why 1 cup of oatmeal is best.

      Reply
  7. I was looking for a meatloaf recipe that was easy and that tasted like what I grew up with. This recipe has so much flavor and moisture. It tasted exactly as the name reads. Old fashioned. I was skeptical about the topping but it was so delicious. I added a little extra and will fully double it next time. It’s that good.

    Reply
    • I want to thank you so much for your kind comment. It brings joy to my heart knowing other families are enjoying these recipes as well!! Again thank you so much and I am so glad you enjoyed this!!!

      Reply
    • The picture shows a mushroom topping but nothing mentioned in the recipe about mushrooms. Do you add mushrooms to the topping listed in the recipe or is this a mushroom gravy? If this is a mushroom gravy is it just a store bought gravy or homemade?

      Reply
      • Yes, it is a homemade mushroom gravy. There is a link in the post at the top for it or you can search “mushroom gravy” on the site. Thanks for asking and I hope you enjoy! 🙂

        Reply
  8. Good tips, I’ve made some pretty good meatloaf many moons ago that was my Dad’s recipe and I didn’t know these things, thanks.

    Reply

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