Old-Fashioned Meatloaf
This old-fashioned meatloaf is packed with flavor. The easy loaf includes oatmeal, ketchup, and sauteed chopped celery and onions.
This old-fashioned meatloaf with oatmeal is everything a classic comfort dish should be — tender, moist, and full of savory flavor. The combination of ground beef and pork keeps it juicy, while the oats help bind the mixture without making it dense. It’s the kind of meatloaf that slices beautifully and tastes even better the next day.
Whether you’re serving it with mashed potatoes, vegetables, or piling it onto a sandwich, this meatloaf delivers that homey, nostalgic flavor everyone loves. It’s simple, dependable, and perfect for weeknights or Sunday dinners.
What You’ll Like About This Dish
Classic flavor. A traditional meatloaf with savory seasoning and a tender texture.
Moist and tender. Oatmeal and the mix of beef and pork ensure it stays juicy.
Easy to slice. Holds together well without being dense.
Make-ahead friendly. Even better the next day and perfect for sandwiches.
Ingredient Notes
- Vegetable oil: Helps soften the celery and onions for a sweeter, milder flavor.
- Celery and onion: Add moisture and depth; soften fully for the best texture.
- Egg: Binds the meat mixture so it slices well after baking.
- Ground beef and pork: The blend gives the meatloaf richness and tenderness.
- Oats: Quick or old-fashioned oats both work; they help hold moisture without making the loaf dense.
- Chili sauce or ketchup: Adds sweetness and tang inside and on top of the loaf.
- Worcestershire sauce: Provides savory depth and umami.
- Kosher salt and pepper: Essential seasonings.
- Milk: Softens the oats and adds moisture.
Steps to Make Old-Fashioned Meatloaf With Oatmeal
- Preheat the oven and prepare a loaf pan or baking pan.
- Sauté the celery and onion until tender.
- Whisk the egg in a large bowl.
- Add the meats, oats, seasonings, half the chili sauce or ketchup, and the sautéed vegetables.
- Mix thoroughly until well combined.
- Shape the mixture into a loaf or pack into a loaf pan.
- Bake until nearly done.
- Spread the remaining ketchup or chili sauce on top.
- Bake briefly to glaze, then rest before slicing.
Tips
- Sautéing the vegetables first gives the meatloaf better flavor and texture.
- Mix the meat gently to keep the loaf tender — overmixing can make it dense.
- Let the meatloaf rest before slicing so it holds together cleanly.
- Use a meatloaf pan with drainage if you prefer a firmer, less greasy loaf.
Recipe Variations
- BBQ glaze. Replace the ketchup topping with your favorite barbecue sauce.
- Turkey version. Use ground turkey and add extra onion or a splash of milk for moisture.
- Cheesy loaf. Stir in shredded cheddar or Monterey Jack for a richer loaf.
- Vegetable boost. Add grated carrots, zucchini, or mushrooms to the mixture.
- Spicy version. Add a pinch of cayenne or use chili sauce in the topping.
Serving Suggestions
- Serve with mashed potatoes, gravy, or roasted vegetables.
- Add green beans, peas, or a garden salad for a balanced plate.
- Pair leftovers with toasted bread for classic meatloaf sandwiches.
- Choose mac and cheese or scalloped potatoes for extra comfort.
- Slice and reheat gently for next-day lunches.
How to Store
Refrigerate: Store slices or the whole loaf in an airtight container for up to 4 days.
Freeze: Wrap individual slices or the full loaf tightly; freeze up to 3 months.
Reheat: Warm gently in the oven or microwave. Add a splash of broth if needed to keep the meatloaf moist.
Old-Fashioned Meatloaf With Oatmeal
Ingredients
- 1 tablespoon vegetable oil
- 2 ribs celery, finely chopped
- 1 small onion, finely chopped
- 1 large egg
- 1 pound ground beef
- 1/2 pound ground pork
- 3/4 cup oats, quick or old-fashioned
- 1/2 cup chili sauce , or ketchup, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- Dash ground black pepper
- 1/4 cup milk
Instructions
- Preheat the oven to 375 F.
- Heat the vegetable oil in a heavy skillet over medium heat. When the oil is hot and shimmering, add the chopped celery and onion; cook for about 5 to 7 minutes, or until the onion is translucent and the celery is tender.
- Whisk the egg in a large bowl. Add the ground beef, oats, half of the chili sauce or ketchup, Worcestershire sauce, salt, pepper, the cooked celery and onion mixture, and the water or milk. Blend thoroughly.
- Pack the meat mixture in a 9-by-5-inch loaf pan or meatloaf pan, or shape it into a loaf in a shallow baking pan.
- Bake the meatloaf in the preheated oven for 1 hour.
- Spread the ketchup over the top and bake for about 10 to 15 minutes longer.
- Let the meatloaf stand for 10 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
