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–+ servings
Perfectly sliced meatloaf with oatmeal resting on a platter next to a small bowl of ketchup glaze

Grandma's Quaker Oats Meatloaf Recipe

This engineered meatloaf blueprint utilizes oatmeal as a superior binder with 80/20 ground chuck to eliminate the guesswork, yielding a loaf that is perfectly juicy and firm enough to slice cleanly.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 193 kcal

Equipment

  • Large mixing bowl
  • Greased or foil-lined baking dish
  • Meat Thermometer

Ingredients
  

Proven Ingredients for a 1-Pound Masterpiece

  • 2 pounds lean ground beef (80/20 ground chuck works best)
  • 3/4 cup oats (any brand of rolled or quick oats)
  • 2 large eggs
  • 1/2 cup ketchup plus more for the top
  • 1 tablespoon Worcestershire sauce
  • 1 small onion chopped finely
  • 2 garlic cloves finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions
 

Executing The Blueprint Step-by-Step

  • Preheat your oven to 350 degrees.
  • Add the eggs to a large mixing bowl and mix slightly. Breaking the yolks now ensures they will be evenly distributed throughout the meat without requiring excessive mixing later.
  • Add all the remaining ingredients to the bowl: the beef, oats, ketchup, Worcestershire sauce, chopped onion, chopped garlic, salt, and pepper.
  • Mix all ingredients together with your hands just until the mixture starts to stick together. Stop mixing the second you feel the meat wants to stay together in a single ball (point of 'clinging cohesion').
  • Place the meat in a greased or foil-lined baking dish. Form it into a loaf shape that is approximately 2 inches thick. Spread a thin layer of ketchup evenly over the top.
  • Bake uncovered for 1 hour. Use a meat thermometer to check for an internal temperature of 160 degrees. If you want a thicker, more prominent glaze, you can add an additional layer of ketchup to the top about 5 to 10 minutes before the timer expires.
  • Allow the meatloaf to rest for about 5 to 10 minutes before slicing.

Notes

If you only have thick-cut rolled oats, let the raw mixture sit in the bowl for five minutes before shaping to ensure they fully hydrate. Avoid using a loaf pan that is too small, as this can cause the meatloaf to stew in its juices; a larger baking dish or rimmed baking sheet allows for better circulation around the sides. For reheating, place a slice in a skillet with a tablespoon of water or beef broth, cover, and heat over medium-low for about three minutes to maintain moisture.

Nutrition

Calories: 193kcalCarbohydrates: 6gProtein: 26gFat: 7g
Keyword ground chuck, hand mixing, simple glaze
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