Easy Oatmeal Meatloaf

I’ll preface this recipe with some honesty: I didn’t grow up in a meatloaf-eating household. My mom comes from a big Lebanese family, and while dishes like spaghetti and meatballs made their way into our weekly rotation, meatloaf was one all-American food that was a bridge too far for her.

But over my years working as a recipe developer, I’ve made a lot of meatloaf — and I’ve really grown fond of it! For the most part, I’ve found that simple and classic is best (ketchup glaze is an absolute must), but I do make one major tweak: Swapping the traditional breadcrumbs for quick-cooking oats makes for a moist meatloaf that holds up well when sliced. (And if you use gluten-free oats, all your guests can dig in!)

Here, I’m sharing my very favorite oatmeal meatloaf, complete with fresh thyme and a heavy hit of Dijon mustard in the glaze. Here’s how to do it.

The oats act as a binder so that the meatloaf keeps its shape when sliced, and they melt right into the meat so you’ll never know they’re there. Plus, they are not as prone to drying out as breadcrumbs are. No one wants dry meatloaf!

In addition to the oats, I add moisture to the meatloaf in the form of grated onion — which also provides a flavor boost! Similar to the oats, the grated onion simply melts into the meat, so you don’t get any big chunks of onion in the mix.

Quick-cooking oats are best for meatloaf. Old-fashioned rolled oats require a longer cooking time, and can turn out tough. If you’re serving gluten-free guests, you’ll also want to make sure your oats are gluten-free, which makes this recipe a great allergy-friendly alternative to traditional meatloaf.

This oatmeal meatloaf would be great paired with buttery mashed potatoes or simple roasted vegetables. Just be sure to leave some for leftovers the next day — I like to sear a slice in a skillet with some butter until both sides are caramelized, then enjoy stuffed into a sandwich.