Simple Oven-Baked Beef and Oat Meatloaf With Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (90 g) old-fashioned rolled oats
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 large eggs
• 1/2 cup (120 ml) milk
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 cup (120 g) ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil (or use a 9×5-inch loaf pan).
• 2. Mix oats, milk, eggs, Worcestershire, onion, salt, pepper, and garlic powder.
• 3. Add ground beef and gently combine (do not overmix).
• 4. Shape into a loaf (about 9×5 inches) on the sheet pan or press into loaf pan.
• 5. Stir ketchup, brown sugar, and vinegar; spread half over the loaf.
• 6. Bake 45 minutes, add remaining glaze, then bake 15 minutes more (to 160°F / 71°C internal).
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Comfort-food classic with a sweet-tangy tomato glaze that bakes into a shiny, flavorful top.
• Oats keep the meatloaf tender and hearty without needing breadcrumbs.
• Simple pantry ingredients (milk, eggs, onion, Worcestershire) build big flavor fast.
• Makes great leftovers for sandwiches, meal prep, or an easy second dinner.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: 2 large eggs, milk
• Meat: 2 lb (907 g) ground beef (80/20 recommended)
• Pantry: old-fashioned rolled oats, Worcestershire sauce, ketchup, brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• 1 cup (90 g) old-fashioned rolled oats
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 large eggs
• 1/2 cup (120 ml) milk
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder

Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar

Optional for Serving

• Mashed potatoes, roasted potatoes, or buttered egg noodles
• Green beans, peas, or a simple side salad

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Set your oven to 350°F (177°C). Line a rimmed sheet pan with foil (for easy cleanup) and lightly grease it. This sheet-pan method encourages better browning around the loaf.

Loaf pan option: You can also use a 9×5-inch loaf pan, lightly greased. Keep in mind a loaf pan traps more juices, which means a slightly softer exterior.

Step 2: Mix the binder and flavor base

In a large mixing bowl, combine the rolled oats, milk, eggs, Worcestershire sauce, diced onion, kosher salt, black pepper, and garlic powder.

Stir for about 30 seconds so the oats are evenly moistened. This quick pre-mix helps the oats soften as the meatloaf bakes, keeping the final texture tender instead of crumbly.

Step 3: Add the beef and combine gently

Add the ground beef to the bowl. Using clean hands (or a fork), gently mix just until everything is evenly combined and you no longer see streaks of egg or dry oats.

Important: Stop mixing as soon as it comes together. Overmixing compresses the meat and can make the meatloaf dense.

Step 4: Shape the loaf

Turn the mixture onto your prepared sheet pan and shape it into a loaf about 9 inches long, 5 inches wide, and roughly 2 to 2 1/2 inches thick. A flatter loaf cooks more evenly and gives you more glazed surface area.

If using a loaf pan, press the mixture into the pan evenly without packing it too tightly.

Step 5: Make the tomato glaze

In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth and glossy.

This glaze is meant to be sweet, tangy, and deeply tomato-forward. The vinegar keeps it from tasting flat, and the brown sugar helps it caramelize slightly as it bakes.

Step 6: Glaze and bake in two stages

Spread about half of the glaze evenly over the top and sides of the loaf.

Bake at 350°F (177°C) for 45 minutes. Pull the meatloaf out, spoon the remaining glaze over the top, then return it to the oven and bake for 15 minutes more.

The meatloaf is done when the thickest part reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so your slices stay moist and hold together.

Slice into 6 thick portions (or thinner slices if you prefer) and serve warm. Spoon any pan juices over the slices if you like extra savory flavor.

Pro Tips

• Use 80/20 ground beef: The fat keeps the loaf juicy. Very lean beef can turn dry unless you add extra moisture.
• Dice the onion small: Fine pieces soften fully and blend into the loaf, giving flavor without chunky bites.
• Don’t overmix: Mix only until combined to avoid a tough, compact texture.
• Shape on a sheet pan for better browning: More airflow around the loaf means more caramelized edges.
• Trust the thermometer: Pull at 160°F (71°C) in the center for safe, juicy results.

Variations

• Smoky BBQ-style glaze: Replace the ketchup with 1/2 cup (120 g) BBQ sauce and skip the brown sugar (most BBQ sauces are already sweet).
• Spicy kick: Add 1/2 tsp chili flakes to the meat mixture and stir 1 tbsp hot sauce into the glaze.
• Half beef, half pork: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for extra tenderness and richness (cook to 160°F / 71°C).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm slices in a 350°F (177°C) oven for 10–15 minutes (add a spoonful of water or extra ketchup on top to keep it moist), or microwave in 30–45 second bursts until hot.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking. Make the glaze up to 3 days ahead and keep refrigerated.

Freeze: Wrap cooked, cooled meatloaf (whole or sliced) tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate (based on 6 servings): 420 calories, 30 g protein, 22 g carbohydrates, 24 g fat, 2 g fiber, 10 g sugars, 780 mg sodium.