Is there anything more classic and comfortingly American than meatloaf? This juicy Meatloaf is made with oatmeal for a heartier texture and flavor, while the meatloaf glaze is so much more than a traditional smear of ketchup. It takes just minutes to prep and makes your kitchen smell good as it bakes. Get ready to bite into pure comfort with this old-fashioned meatloaf recipe!
Homemade Meatloaf The Traditional Way
This made from-scratch meatloaf gets its flavor from a blend of mustard, ketchup, fresh herbs, and a mix of ground beef and pork. Rolled oats combined with panko breadcrumbs give it a hearty texture while helping it hold together without becoming dense.
Instead of a basic ketchup topping, the glaze uses ketchup, milk, apple cider vinegar, Dijon mustard, and brown sugar. It comes together in minutes and adds a slightly sweet, tangy finish that works perfectly with the savory meat. It tastes more like tomato soup than ketchup.
You could also use a marinara type sauce that I serve with my meatloaf muffins.
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For a consistently tender result, bake the meatloaf in a water bath. Placing the loaf pan in a larger pan of water helps regulate the temperature and prevents the meat from drying out as it cooks.
Use old-fashioned rolled oats for the best texture. They blend into the mixture without breaking down. Avoid quick or instant oats, they’re too soft and will make the meatloaf mushy.
Featured reader review
“My Mother always used oatmeal in her meatloaf so I just followed the trend when I got married. The first time I made it for my husband he raved how great the meatloaf was. I like the fact that the oatmeal adds extra fiber to the loaf also. The last year I have started using a sauce over my meatloaf and don’t know why I waited so long because it turned out great.”
Beth
Serve with comfort food potatoes, green beans, and a Southern classic salad for a classic, dependable dinner. For dessert, it’s got to be banana pudding!
Ingredients You’ll Need
Meat: This recipe uses a mixture of lean ground beef and ground pork for a more nuanced flavor.
Rolled Oats: Rolled oats add heartiness and texture!
How To Make This Classic Meatloaf Recipe
Step One: Get Started
Step Two: Water Bath
Place the loaf pan in a 9 x 13 baking pan and add an inch of water to the baking dish around the loaf pan.
Step Three: Bake
Bake for an hour or until a meat thermometer reads 165º. The top should be brown, and the juices should be coming up around the sides of the meat. Let it cool in the pan for at least 10 minutes, then remove it and let it cool enough to slice.
I like keeping some of these disposable loaf pans on hand for making meatloaf or quick breads. Once cooled, you can freeze it right in the pan or share it with a friend.
Step Four: Make Sauce
A Few Recipe Notes:
- Don’t forget the meat thermometer. Meatloaf is done cooking once it reaches an internal temperature of 165º. Don’t let it cook further than that or you risk the meatloaf drying out!
- Feel free to swap the beef or pork for ground turkey if you would prefer a lighter take, but it will have a different flavor without the beef and pork.
- You can use traditional bread crumbs or cracker crumbs instead of panko.
This is one of those ground beef recipes you can rely on. The combination of oats, a simple glaze, and the water bath method gives you a meatloaf that turns out tender and flavorful every time. Follow these steps, and you’ll have a classic, from-scratch dinner that’s worth coming back to.
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Meatloaf with Oatmeal and Water Bath (The Secret to Moist Meatloaf)
Ingredients
Meatloaf
- 1 pound ground beef
- 1 pound ground pork
- 1 cup panko bread crumbs
- ¼ cup rolled oats
- 1 cup onion diced
- 2 eggs
- 2 teaspoons Dijon mustard
- ½ cup ketchup
- ¾ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh thyme
Sauce
- ¼ cup dark brown sugar
- ½ cup milk
- 2 teaspoons Dijon mustard
- ¼ cup apple cider vinegar
- 1 cup ketchup
Instructions
Meatloaf
- Preheat the oven to 400º and lightly grease a 9 x 5 loaf pan with oil.
- Add the meat, panko, oats, and onions in a large mixing bowl and use your hands to combine. Then, add the remaining ingredients and mix thoroughly before placing the meat mixture in the prepared pan.
- Place the loaf pan in a 9 x 13 baking pan and add an inch of water to the baking dish around the loaf pan.
- Bake for 60-70 minutes or until a meat thermometer reads 165º. The top should be brown, and the juices should be coming up around the sides of the meat. Let it cool in the pan for at least 10 minutes, then remove it and let it cool enough to slice.
Sauce:
- Add the ingredients to a small saucepan or a microwavable bowl and heat on the stove or microwave until hot.
Barbara’s Tips + Notes
- The meatloaf will be done when it reaches 165º with a meat thermometer.
- If you want to slice it, you will need to let it rest for a few minutes.
- This is great for leftovers!
Nutrition
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Beth Groff says
My Mother always used oatmeal in her meatloaf so I just followed the trend when I got married. The first time I made it for my husband he raved how great the meatloaf was. I like the fact that the oatmeal adds extra fiber to the loaf also. The last year I have started using a sauce over my meatloaf and don’t know why I waited so long because it turned out great.
Barbara Curry says
Mom’s traditions are sometimes the best.