Quick oats make a practical substitute for breadcrumbs in meatloaf: they bind the meat mixture and help it hold together while baking. This oat-based meatloaf combines ground beef and pork with milk, egg, onion, and a simple ketchup glaze, then rests briefly before slicing.
Ingredients
- 1½ lb (680 g) ground beef, preferably 85% lean
- ½ lb (227 g) ground pork
- ½ cup (45 g) quick oats
- ½ cup (120 ml) milk
- 1 large egg (about 50 g without shell)
- ½ cup (75 g) finely diced yellow onion
- 2 cloves garlic, minced (about 6 g)
- 2 tablespoons (30 ml) ketchup, for the meat mixture
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) ground black pepper
- ½ teaspoon (1 g) dried thyme
- ½ cup (120 ml) ketchup, for the glaze
- 1 tablespoon (15 ml) packed brown sugar
- 1 teaspoon (5 ml) yellow mustard
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil or parchment for easier cleanup, or set out a 9-by-5-inch (23-by-13-cm) loaf pan. A baking sheet lets more surface area brown; a loaf pan keeps the shape compact and catches more juices.
- Put the oats and milk in a large mixing bowl and stir. Let them stand for 5 minutes while you dice the onion and prepare the other ingredients. The oats soften and take up some of the milk, helping them distribute through the meat instead of staying dry or clumping.
- Add the egg, diced onion, garlic, 2 tablespoons (30 ml) ketchup, Worcestershire sauce, salt, pepper, and thyme to the oat mixture. Stir until the egg is broken up and the seasonings are evenly combined.
- Add the ground beef and pork. Use clean hands or a fork to mix gently just until no large streaks of plain meat remain. Avoid squeezing or kneading the mixture for a long time; overmixing can make the finished loaf tight and dense. Shape it into a loaf about 9 inches (23 cm) long and 4 inches (10 cm) wide on the lined baking sheet, or press it loosely into the loaf pan.
- In a small bowl, stir together the remaining ½ cup (120 ml) ketchup, brown sugar, and mustard. Spread about half of this glaze over the top of the meatloaf. Keep the rest aside for serving, and do not let a utensil that touched raw meat contact the reserved sauce.
- Bake for about 60 minutes, checking near the end of the cooking time. Insert a food thermometer into the center, avoiding the pan; ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue baking and check again after 5 to 10 minutes. A browning exterior alone does not confirm that the center is safe.
- Let the cooked meatloaf rest for 10 minutes before slicing. This makes it easier to cut and gives the juices a little time to settle. Serve with the reserved glaze, or spoon the glaze into a clean serving dish.
Tips
- Choose oats that suit the texture you want. Quick oats blend into the loaf and give it a fairly uniform, tender texture. Rolled oats also work, but their flakes remain more noticeable; pulse them briefly in a food processor if you prefer a finer texture. Do not substitute steel-cut oats, which stay too firm during the short bake.
- Use the listed liquid as a starting point. Oats absorb moisture differently depending on their size and age. If the mixture feels unusually wet after you combine it, let it stand for a few minutes before shaping. If it seems crumbly and will not hold together, mix in 1 tablespoon (15 ml) of milk at a time. The mixture should hold its shape without feeling soupy.
- Keep mixing gentle and even. Break up the ground meat as you fold it with the oat mixture, but stop as soon as everything is distributed. Large pockets of oats or onion can make slices fall apart, while extensive mixing compacts the meat. Finely dicing the onion helps it soften during baking and makes neat slices.
- Use a thermometer and let the loaf rest. Meatloaf can look browned before its center is cooked through, so check the middle with a food thermometer. Resting also helps the slices stay together. If using a loaf pan, carefully drain excess grease if needed, taking care because the pan and drippings are hot.
Serving Suggestions
Serve warm slices with mashed potatoes, roasted potatoes, or buttered noodles to make a classic, filling plate. A green vegetable such as green beans, peas, or broccoli balances the rich meat and glaze, while a crisp salad or tangy coleslaw brings a fresh contrast. Spoon a little of the reserved ketchup glaze over each portion, or offer it at the table so everyone can choose how much they want.
For a sandwich, cool a slice until it is easier to handle, then tuck it into toasted bread with lettuce, pickles, or a thin layer of mustard. Leftover slices are also good chopped into a tomato-based pasta sauce or served with eggs and toast. If you are serving the loaf for a meal with several sides, cut it into six generous portions; for a buffet or lunch, thinner slices can stretch it further.
Variations
Use another breadcrumb substitute. For every ½ cup (45 g) of quick oats in this recipe, you can use ½ cup (about 55 g) of finely crushed plain crackers or ½ cup (about 50 g) of panko. Crackers are often salty, so reduce the added salt slightly and taste the glaze before serving. Panko makes a somewhat lighter, more open texture. Fine, unseasoned cornmeal can also work, but use about ⅓ cup (50 g) and allow it to hydrate in the milk; it gives the loaf a slightly grainier texture.
Make it with all beef. Replace the ground pork with another ½ lb (227 g) of ground beef. The result will be less rich and may be a little firmer, especially if the beef is very lean. Keeping the milk and egg in the mixture helps maintain tenderness. The loaf still needs to reach 160°F (71°C) in the center.
Change the herbs or glaze. Swap the thyme for 1 teaspoon (1 g) of Italian seasoning, or use ½ teaspoon (1 g) of smoked paprika for a warmer, lightly smoky note. For a less sweet topping, leave out the brown sugar and spread on plain ketchup mixed with a little mustard. You can also add 1 tablespoon (15 ml) of barbecue sauce to the glaze, recognizing that it will change the flavor and sweetness.
Add vegetables carefully. Finely grated carrot or zucchini can add moisture and a mild vegetable flavor. Keep the addition to about ½ cup (50 g), and squeeze excess liquid from zucchini before mixing it in. Too much watery vegetable can make the loaf soft or cause it to release liquid as it bakes. Chopped mushrooms can be used too, but sauté them first and cool them before adding so their moisture does not thin the mixture.
Storage and Reheating
Refrigerate leftover meatloaf within 2 hours of cooking, in a covered container or tightly wrapped. It keeps for 3 to 4 days in the refrigerator. For easier reheating, store slices in a shallow container with a little of the reserved glaze or cooking juices so the meat does not dry out. Keep the glaze that was reserved away from raw meat separate from any sauce that has touched a serving plate.
To reheat a slice, cover it and warm it in a 325°F (165°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. Depending on the slice thickness and whether it is cold from the refrigerator, this usually takes about 15 to 20 minutes. A microwave also works: cover the slice, heat in short intervals, and check the center for 165°F (74°C). Reheat only the portions you plan to eat.
For longer storage, freeze fully cooled slices in an airtight, freezer-safe container for up to 3 months for best quality. Separate slices with parchment if you want to remove them individually. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave cooked meatloaf at room temperature for more than 2 hours.
Frequently Asked Questions
What is the best substitute for breadcrumbs in meatloaf?
Quick oats are a reliable option because they absorb moisture and help bind the mixture without needing special preparation. This recipe softens them in milk first. Finely crushed crackers and panko are other useful choices, but crackers can add salt and panko creates a lighter texture.
Can I use rolled oats instead of quick oats?
Yes. Use the same amount by volume, ½ cup (about 45 g), and soak them in the milk as directed. Rolled oats stay more visible in the cooked loaf and can make the texture a little heartier. If you want them less noticeable, pulse them briefly before measuring.
Can I make meatloaf without milk?
Yes. Replace the ½ cup (120 ml) milk with an equal amount of unsweetened, unflavored plant milk or water. Milk adds tenderness and flavor, so water may make the result taste a little less rich. Keep the oats and egg; the liquid is still useful for softening the oats.
Why does my meatloaf fall apart?
It may need more binding or more even mixing. Check that the egg and softened oats were distributed throughout the meat, and avoid adding too much extra liquid or watery vegetables. Letting the loaf rest for 10 minutes before slicing also helps. If it still crumbles, use a slightly smaller slice or serve it as a meatloaf bowl rather than trying to lift very thin pieces.
How do I know when meatloaf is done?
Check the thickest part of the center with a food thermometer. Because this recipe contains ground beef and ground pork, it must reach 160°F (71°C), the USDA FSIS safe minimum temperature for ground meat. Do not rely only on the color of the outside or on the juices running clear.
Can I prepare the mixture ahead?
You can mix and shape it up to 1 day ahead, cover it, and refrigerate it until baking. Keep raw meat refrigerated, and do not leave the prepared loaf at room temperature while the oven heats. A chilled loaf may need additional oven time, so use a thermometer and bake until the center reaches 160°F (71°C). Add the glaze before it goes into the oven.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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