meatloaf recipe with oatmeal Meatloaf is a comforting dish that has been a staple in many households for generations. While many consider it an American classic, its origins trace back to German and Dutch immigrants who brought variations of this hearty dish to the U.S. What makes this recipe special is its healthier, gluten-free twist—using oatmeal instead of breadcrumbs and a balanced mix of beef and pork for a lighter texture. If you’ve ever felt sluggish after indulging in a meatloaf, this version ensures you can enjoy it without the heavy feeling afterward.
Step-by-Step Instructions
Step 1: Prepare the Base
- Finely chop one medium onion and mince four cloves of garlic.
- Heat a pan over medium heat with one tablespoon of oil and one tablespoon of butter.
- Sauté the onions and garlic until soft and fragrant.
- Season with one teaspoon of salt and one teaspoon of cumin for added depth of flavor.
- Once done, set them aside to cool.
Step 2: Prepare the Oatmeal Mixture
- In a small bowl, combine:
- One cup of oatmeal
- Half a cup of beef broth
- One tablespoon of dried
- oregano
- Mix well and let it sit until
- the oats absorb the liquid.
Step 3: Prepare the Meat Mixture
- in a large mixing bowl, combine:
1. One pound of ground beef
2. One pound of ground pork - Add:
1.One teaspoon of black pepper
2. One packet of Lipton Onion Soup Mix
3. The soaked oatmeal mixture
4. The sautéed onions and garlic
5. Crack in two large eggs.
6. Mix thoroughly using a kneading motion to ensure even distribution.
Step 4: Shape and Chill
- Transfer the mixture into a loaf mold, pressing it down firmly to remove air pockets.
- Place it in the refrigerator while preparing the glaze.
Step 5: Prepare the Glaze
In a bowl, mix:
- Three-fourths cup of ketchup
- Two tablespoons of white vinegar
- Three tablespoons of brown sugar
- One teaspoon each of garlic and onion powder
- Half a teaspoon of salt and black pepper
- Stir until smooth.
Step 6: Glaze and Bake
- Remove the meatloaf from the fridge and carefully transfer it onto a greased baking sheet.
- Shape it as needed, then generously brush the glaze over the top.
- Bake in a preheated oven at 325°F until the internal temperature reaches 155°F.
Step 7: Rest and Serve
- Let the meatloaf rest for about ten minutes before slicing.
- This allows the juices to redistribute, keeping it moist and flavorful.
- Slice and serve! Enjoy!
Tips for the Best Meatloaf
- Use a mix of pork and beef for a more balanced texture and flavor.
- Soaking the oatmeal in broth ensures a moist, tender meatloaf.
- Pressing the meat firmly into the mold helps prevent air pockets.
- Allowing the meatloaf to rest before slicing keeps it from falling apart.
- For a smoky twist, add a teaspoon of smoked paprika to the glaze.
How to Serve Meatloaf
This meatloaf pairs beautifully with creamy mashed potatoes and roasted vegetables. For a modern take, serve it over a bed of fresh greens with a tangy mustard vinaigrette. If you prefer a sandwich, slice it thin and layer it on toasted sourdough with caramelized onions and a touch of Dijon mustard. A glass of full-bodied red wine or a classic sweet tea complements this dish perfectly.
Best YouTube Video for This Recipe
For a visual guide, check out this video demonstrating each step of the process with helpful tips along the way.
Storage & Leftover Tips
- Store leftover meatloaf in an airtight container in the fridge for up to three days.
- Reheat slices in a pan over medium heat or in the oven at 300°F until warmed through.
- For longer storage, freeze individual slices wrapped in parchment paper and foil.
Give this oatmeal-infused meatloaf a try, and you might find yourself making it again and again!