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Delicious old fashioned meatloaf slice served with creamy mashed potatoes and green beans, perfect comfort food dish.
Alyssa

Old Fashioned Meatloaf: A Hearty Classic Recipe to Savor

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.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 264
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

  • Use lean ground beef to avoid a greasy meatloaf, but not so lean that it will be dry. I prefer a 85/15 ratio.
  • Make sure to soak the oatmeal for a full 5 minutes for a moist meatloaf that doesn’t crumble.
  • Don’t overmix or it will be tough. Mix it gently by hand (a mixer will overwork it) until it is just combined.
  • This can be stored in the fridge in a sealed container for 3-4 days.
  • I also like to add a few dashes of Worcestershire sauce and 1 teaspoon of beef bouillon when I have it.
  • 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.