Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground beef (80/20 preferred)
- 1 cup (90 g) old-fashioned oats
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 g) ketchup (for the meatloaf mixture)
- 1 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional but recommended)
- Glaze: 3/4 cup (180 g) ketchup, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar
Do This
- 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top (or use a parchment-lined sheet).
- 2. Mix glaze: 3/4 cup ketchup + 2 tbsp brown sugar + 1 tbsp vinegar. Set aside.
- 3. In a large bowl, mix oats, onion, eggs, milk, 1/2 cup ketchup, Worcestershire, salt, pepper (and garlic powder).
- 4. Add ground beef and gently mix just until combined. Shape into a loaf (about 9 x 5 inches) on the rack/sheet.
- 5. Bake 55 minutes.
- 6. Spread on the glaze and bake 15 minutes more, until 160°F (71°C) in the center.
- 7. Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Classic comfort food: hearty, familiar flavors with a sticky-sweet tomato glaze.
- Oats instead of breadcrumbs: pantry-friendly, tender, and great at holding moisture.
- Reliable and filling: slices neatly and makes excellent leftovers for sandwiches.
- Simple technique: mix, shape, bake, glaze, and dinner is handled.
Grocery List
- Produce: 1 medium yellow onion
- Dairy: 2 large eggs, milk
- Meat: 2 lb ground beef (80/20 preferred)
- Pantry: old-fashioned oats, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, kosher salt, black pepper, garlic powder (optional)
Full Ingredients
Meatloaf
- 2 lb (907 g) ground beef (80/20 preferred for a moist, flavorful loaf)
- 1 cup (90 g) old-fashioned oats
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 g) ketchup (mixed into the meatloaf)
- 1 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (optional but recommended)
Thick Tomato Glaze
- 3/4 cup (180 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
Step-by-Step Instructions
Step 1: Preheat the oven and set up the pan
Preheat your oven to 375°F (190°C).
For the best texture and less grease pooling, place a wire rack on a foil-lined rimmed baking sheet. If you do not have a rack, line a baking sheet with parchment and shape the loaf directly on it, or use a standard 9 x 5-inch loaf pan (note: a loaf pan may hold more grease around the meatloaf).
Step 2: Mix the thick tomato glaze
In a small bowl, stir together:
- 3/4 cup (180 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
Mix until smooth and glossy, then set aside. This will bake into that classic, sticky-sweet tomato topping.
Step 3: Combine the wet mix and seasonings
In a large mixing bowl, add the oats, diced onion, eggs, milk, ketchup (the 1/2 cup for the meat mixture), Worcestershire sauce, salt, pepper, and garlic powder (if using).
Stir until the eggs are fully broken up and the mixture looks evenly combined. This helps the oats hydrate so the meatloaf stays tender rather than crumbly.
Step 4: Add the beef and mix gently
Add the ground beef to the bowl. Using clean hands (or a fork), gently mix until everything is evenly distributed.
Important: Stop mixing as soon as it comes together. Overmixing can make meatloaf dense and tough.
Step 5: Shape the loaf
Turn the mixture onto your prepared rack/baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and 2 1/2 to 3 inches tall.
Smoothing the top and sides helps it cook evenly and gives you a nice surface for the glaze to cling to.
Step 6: Bake, then glaze
Bake at 375°F (190°C) for 55 minutes.
Carefully remove the meatloaf from the oven and spoon/spread the glaze over the top in a thick, even layer (use all of it for a hearty, old-fashioned finish). Return to the oven and bake for 15 minutes more.
The meatloaf is done when the center reaches 160°F (71°C) on an instant-read thermometer.
Step 7: Rest, slice, and serve
Let the meatloaf rest for 10 minutes before slicing. This keeps the juices in the meat instead of running out onto the pan.
Slice into 8 thick pieces and serve warm. This meatloaf is especially good with mashed potatoes, green beans, or buttered corn.
Pro Tips
- Use a thermometer: Pull it right at 160°F (71°C) in the center for juicy slices that are fully cooked.
- Don’t overmix: Mix just until combined to avoid a tight, rubbery texture.
- Finely dice the onion: Smaller pieces soften fully and blend into the loaf (no crunchy bites).
- Rack method = less greasy: Baking on a rack lets excess fat drip away while the loaf stays nicely shaped.
- Rest before slicing: Ten minutes makes a big difference in clean slices and moisture.
Variations
- BBQ glaze: Replace 1/4 cup of the glaze ketchup with barbecue sauce (keep the brown sugar and vinegar) for a smoky-sweet top.
- Little heat: Add 1/2 tsp cayenne to the meat mixture or stir 1 tbsp hot sauce into the glaze.
- Half beef, half pork: Use 1 lb ground beef + 1 lb ground pork for extra richness and tenderness (cook to the same 160°F).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store airtight in the refrigerator 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 350°F (175°C) oven for 10–15 minutes (covered), or microwave gently in 30–45 second bursts until hot.
Make-ahead option: 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. Mix the glaze and refrigerate separately, then apply near the end of baking.
Nutrition (per serving)
Approximate, based on 8 servings: 410 calories, 28 g protein, 18 g carbs, 25 g fat, 9 g saturated fat, 2 g fiber, 9 g sugar, 760 mg sodium.
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