Classic Beef Meatloaf With Savory Oat Panade and Tomato Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 1 loaf)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10-minute rest)

Quick Ingredients

• 3/4 cup (75 g) old-fashioned rolled oats
• 3/4 cup (180 ml) whole milk
• 3 tablespoons (42 g) unsalted butter, melted
• 2 lb (907 g) ground beef (85/15 preferred)
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup (120 g) ketchup (for topping)
• 2 tablespoons tomato paste
• 2 tablespoons packed brown sugar
• 1 tablespoon apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and lightly oil it, or prepare a loaf pan.
• 2) Stir oats + milk + melted butter; soak 10 minutes to make a panade.
• 3) In a large bowl, mix beef, onion, garlic, eggs, Worcestershire, Dijon, salt, pepper, thyme, and the oat panade until just combined.
• 4) Shape into a 9 x 5-inch loaf on the sheet (or pack into a loaf pan). Smooth the top.
• 5) Mix topping ingredients; spread over loaf.
• 6) Bake 55–65 minutes, until center reaches 160°F (71°C).
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• The oat panade (oats soaked in milk and butter) keeps the meatloaf tender, hearty, and sliceable without being dry.
• Classic flavors: beef, onion, Worcestershire, and a tangy-sweet tomato topping that caramelizes in the oven.
• Simple ingredients, straightforward method, and very home-cook friendly.
• Great leftovers for sandwiches, meal prep, or easy weeknight dinners.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: whole milk, unsalted butter, 2 large eggs
• Meat: 2 lb (907 g) ground beef (85/15 preferred)
• Pantry: old-fashioned rolled oats, ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme

Full Ingredients

Savory Oat Panade

• 3/4 cup (75 g) old-fashioned rolled oats
• 3/4 cup (180 ml) whole milk
• 3 tablespoons (42 g) unsalted butter, melted

Meatloaf

• 2 lb (907 g) ground beef (85/15 preferred for juiciness)
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme

Traditional Tomato Topping

• 1/2 cup (120 g) ketchup
• 2 tablespoons tomato paste
• 2 tablespoons packed light or dark brown sugar
• 1 tablespoon apple cider vinegar

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C).

For easy cleanup and better browning, line a rimmed baking sheet with foil, then lightly oil the foil. (You can also use a standard 9 x 5-inch loaf pan; it will be a bit more “steamy” and less browned on the sides.)

Step 2: Make the oat panade (the secret to a tender meatloaf)

In a medium bowl, stir together the rolled oats, milk, and melted butter.

Let it stand for 10 minutes, stirring once halfway through, until the oats soften and the mixture looks thick and porridge-like. This is your panade, and it helps the meatloaf stay moist and hearty.

Step 3: Mix the meatloaf base gently

In a large mixing bowl, add the ground beef, minced onion, garlic, eggs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and dried thyme.

Add the soaked oat panade. Using clean hands or a fork, mix just until everything is evenly combined. Do not overmix; overworking the meat can make the meatloaf dense and tough.

Step 4: Shape the loaf

If using a baking sheet, mound the mixture in the center and shape into a loaf about 9 inches long and 5 inches wide. Smooth the top and sides so the topping spreads easily.

If using a loaf pan, lightly oil it and pack the mixture in firmly, then smooth the top.

Step 5: Stir up the classic tomato topping

In a small bowl, whisk together the ketchup, tomato paste, brown sugar, and apple cider vinegar until smooth.

Spoon the topping over the meatloaf and spread it into an even layer, all the way to the edges.

Step 6: Bake until juicy and safe

Bake at 350°F (177°C) for 55 to 65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want a slightly stickier, more caramelized top, keep baking for an extra 5 minutes after it reaches temperature, watching closely so the topping doesn’t scorch.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. Resting helps the juices redistribute so the slices stay neat and moist.

Slice into 6 thick portions and serve warm. If you baked it on a sheet, use a sturdy spatula to lift slices; if you used a loaf pan, carefully pour off excess fat before slicing.

Pro Tips

• Minimize mixing: Combine just until the ingredients are evenly distributed to keep the texture tender.
• Finely mince the onion: Small pieces soften fully and blend into the loaf. If you prefer, grate the onion on the large holes of a box grater for an even more melt-in texture.
• Use a thermometer: Pull the meatloaf when the center hits 160°F (71°C) for the best balance of safety and juiciness.
• Sheet pan vs. loaf pan: A shaped loaf on a baking sheet gives better browning and a more glazed surface; a loaf pan is tidier and more contained.
• Let it rest: The 10-minute rest makes a big difference in clean slices and moisture.

Variations

• Smoky ranch-style: Add 1 teaspoon smoked paprika to the meat mixture and swap half the ketchup in the topping for barbecue sauce.
• Cheddar-stuffed: Form half the meat mixture in a loaf, add 1 cup (113 g) shredded sharp cheddar down the center, then seal with the remaining mixture before topping.
• Turkey or mixed meat: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for extra richness, or use ground turkey and reduce bake time slightly, still cooking to 160°F (71°C).

Storage & Make-Ahead

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

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, or microwave gently in 30-second bursts until hot.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Apply topping right before baking (or up to a few hours ahead). Add 5–10 minutes to baking time if it goes into the oven cold.

Nutrition (per serving)

Approximate, based on 6 servings: 470 calories, 30 g protein, 28 g fat, 24 g carbohydrates, 3 g fiber, 12 g sugar, 980 mg sodium.