The base for many different recipes is made from these extremely delicious, melt-in-your-mouth carnitas. These are excellent in quesadillas, posole, nachos, salads, but my favorite way to eat them is inside corn tortillas with cilantro and onion on top! Rub the seasonings on the pork the previous evening for a flavor boost.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 5×9-inch loaf |
Ingredients
- 2 pounds ground beef
- 1 cup quick cooking oats
- 1 onion, chopped
- ½ cup milk
- 2 eggs
- ¼ cup ketchup
- ¼ cup chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 2 tablespoons ketchup
- 4 slices Cheddar cheese, halved
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9×5-inch loaf pan.
- Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meatloaf should read at least 160 degrees F (70 degrees C).
- Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.
- If you want to freeze the meatloaf, bake it as directed for 1 hour, then remove from the oven and cool. Refrigerate until well chilled, then wrap, label, and freeze.
- To reheat, unwrap the meatloaf and bake for 1 hour at 350 degrees F (175 degrees C). Top with ketchup and cheese and bake for an additional 5 minutes.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 595 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and simple. Adjusted for a higher yield.
This is as close to my momma’s meatloaf as I have found! It’s a Good one for a basic and anyone can add to it as desired for the tastes of their family. We InJoy it very much each time I make it however I switch it up! I thank the creator of this so much.
Easy….Moist….and Most of All…DELICIOUS After cooking family meals for well over 50 years… I cannot believe I never tried making a meatloaf using quick oats as a binding ingredient. Bravo to the contributor
Made this meatloaf and I loved how easy it was to make but I loved how good it tasted as well. Definitely a keeper.
Best meatloaf I’ve ever made. My family loved it. I will be making this again
I didn’t have any Parsley, but it tasted great without it. Very easy to make.
Loved this! Did not use cheese to lighten the calories.
This is the best meatloaf I have ever tasted. It is very juicy and tender. I was looking for a meatloaf recipe that was made with oatmeal instead of bread or crackers because I don’t eat wheat. I was afraid my husband wouldn’t like one with oatmeal, however, because that is not how he makes it. I think he will love it and would never guess it does not have bread crumbs unless he sees the oatmeal in it.
Loved this meatloaf as I am moving to a gluten free diet and this utilizes oatmeal versus breadcrumbs. Added just a tablespoon of spicy mustard and a small can of green chilis. It was moist, very tasty. However, did you a higher fat content ground beef. That always adds to the moisture and flavor (unfortunately :(!
Excellent results with the basil adding a desirable taste. I use Silver Palate oatmeal instead of quick cooking oats, which improves the resulting meal. For a side dish, recommend the Herbed Scalloped Potatoes and Onions.
All-American Meatloaf Haiku: “Didn’t top with cheese. But followed the recipe. American … how?” (Maybe the cheese should be American haha, but we’re not fans of melty cheese topping meatloaf, so skipped that and followed everything else exactly as written.) I’ve never made a meatloaf w/ oats b4, so big plus for moisture, but big thumbs-down for it not holding together very well, which didn’t translate into pretty slices, nor good meatloaf sandwich leftovers. Unlikely that we’ll make it again, but it was nice to try a new recipe.
I used this recipe and put my on spin on it I used 1 1/2 lb ground beef and 1 lb of pork, 3/4 cup milk and 1 cup old fashioned oats. The best meatloaf I’ve made yet–my son had thirds!!!! Definitely a keeper
Yum! Used ground turkey for half the meat. Skipped the milk. Rolled it into a big log shape and baked in a 9×13 pan, to allow the grease and fluid to drain away. Skipped the cheese. I love to slice meatloaf and individually freeze the slices to pull out as needed to make a sandwich. Leftover sandwiches are the best!
I have never given 5 stars before in a review, but this one deserved it. The only changes I made were that I used dried parsley instead of fresh and I used Italian seasoning instead of basil (that’s all I had on hand), and I didn’t put the ketchup or cheese on top because it just wasn’t needed. The thing I liked best about this meatloaf was that it wasn’t sweet. It was perfectly savory. My husband GOBBLED this up. It was so moist and tasted just like meatloaf is supposed to taste. This reminded me of the meatloaf served by The Village Tavern. It was that good. The combination of the onions, oatmeal, and seasonings made this so moist. I had some of the mixture left over after putting it into the loaf pan, so put the remaining mixture in muffin cups and baked for a little less time than the loaf – they were great as well! I am going to freeze them for when I need a quick lunch or dinner. Great recipe – will definitely make again and again.
We don’t care for oats in our meat loaf, I substituted equal amounts bread crumbs. I did add a few more spices (rubbed sage, marjoram, crushed red pepper, little brown sugar, worchestershire sauce) and I increased the amount of basil. I threw all the ingredients for the meat loaf into my Kitchen Aid mixer and mixed it just enough to incorporate all ingredients (about thirty seconds). Instead of layering the cheese on top, I layered it in the middle and I made a mixture of 1/4 cup ketchup, 1 tbsp. dijon mustard and 1/4 cup brown sugar and spread that over the meat loaf. I baked this in my Perfect Meat Loaf Pan. A little over two hours and this was ready to go. This took only fifteen minutes to make (not counting baking time), everyone really liked it and it made great slicing meat loaf for sandwiches the next day. I’ll make this again.
This recipe is so flavorful!! We used half an onion instead of a whole one, but I would definitely make this again!!! My boyfriend absolutely approves too!
I added fresh Veggies to this. YUMMY
Halved the recipe, used less onion, and did not use the cheese, the basil, nor the parsley. I finally found a meatloaf recipe the whole family could agree on. AND it didn’t fall apart!
The best quick and easy meatloaf we’ve ever head! We don’t like ketchup/cheese, but the loaf itself was fantastic. Will make it again with a little worcestershire, but is great as-is!
Good and pretty basic we have made this with instant potatoes instead of the eggs and oats it really need more flavor for my family
this is very similiar to the recipe I grew up with!! So not even trying it I can tell you this will be the best meatloaf you ever had!! My Mom ALWAYS used oats instead of breadcrumbs & my family gets MAD if I deviate from this. You can alter the recipe by adding whatever you want but the basic needs are the ground beef, oats, eggs, milk or worchestershire sauce, onion & seasonings!! We make our meatballs this way as well!