scrambled eggs with a cilantro and garlic mixture. A revitalizing start to the day.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 1 ½ pounds lean ground beef
- 1 cup tomato juice
- ¾ cup rolled oats
- 1 egg
- ¼ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt, and pepper. Mix lightly but thoroughly. Press into an 8×4 inch loaf pan.
- Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 217 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Family loved it,!
It was ok…. Maybe adding garlic would help… or more salt… husband like it
My family loves it!
I have made some awesome meatloafs but this recipe truly is the best ever! Perfect combo with some home made mashed potatoes with garlic and chives with peas and carrots sautéed in butter on top
My working Mom’s basic meatloaf recipe. It’s quick, easy & delicious! My wife of 50+ years is making it now!
Easy great recipe. I use 1 lb of ground beef and 1 lb of spicy Italian Sausage meat. Adds a tang to meatloaf.
This recipe was great and easy to make. Thank you!
Loved it!
I thought this was yummy. It’s very warm here so I had this as a cold meatloaf sandwich. I liked the use of oatmeal in this and using juice. Only change I would make next time is bump up the seasoning
I made this meatloaf and have been famous in my family for it for the past 15 years. At at least once a year I get a relative or family member asking for the recipe because they forgot it but it is easy to make and very delicious!
This is a very good basic meatloaf recipe. The one thing it lacks is something to add some heat. I added a little bit of Chipotle powder which did the trick.
Delicious as I knew it would be! This is my go to recipe, bc my husband loves it! I serves it with smashed red taters and peas, his faves!
I did like it. very moist but less firm than what I am used to. Did make a time change though. cooked it for an extra 15-20 minutes and turned out better.
I think this is the same recipe on the box of Quaker Oats. It’s a tried and true recipe and I’ve been making it for half a century. Living in the boonies I always don’t get to a grocery store when I realize that I need an ingredient so I substitute often. For this recipe I’ve substituted the tomato juice for canned tomato soup (I diluted the soup just a little bit to make it a bit looser like tomato sauce), I’ve used tomato sauce and I’ve also substituted diluted ketchup in place of tomato juice when I’ve been out of every canned tomato product known to mankind! My family never knew of the substitutions and they ate every bit of it. I feed six people and I always double the recipe. It allows for meatloaf sandwiches for the kiddos’ lunches the next day. Leftovers are yummy served cold. It never makes it to day three. By the way if you use tomato soup in place of tomato juice you can omit the salt in the recipe. There’s plenty of salt in the soup to make up for it. I appreciate the original poster putting this on Allrecipes since I couldn’t find my Quaker Oat’s can and I wasn’t confident enough to remember exact measurements. Thank you.
I was looking for a gluten free meatloaf recipe. I used half Italian sausage and half ground beef. Then I changed the tomato juice to ketchup and added an extra egg. I also added a little garlic salt instead of the pepper. This was a wonderful meatloaf! Yummy!
I love this easy meatloaf. First time I made it per the instructions. It was ok, a little wet and needed a little something. I use a can of tomato puree in place of the juice. I also add garlic, pinch of mixed herbs and some green bell pepper. After it is done cooking I drain the excess liquid (oily water) out of the dish and leave it (difficult to do but worth the time). Makes excellent sandwiches the following day. Thanks for sharing this recipe.
Way too bland!!!
very good, but when I let it cool, it still didn’t hold together…despite being messy it was delicious! 🙂
This meatloaf was very bland and left my family still craving meatloaf. If you are looking for a ready to go flavorful meatloaf, this is not it. However, if you are an experienced cook looking for a good base to play with this could probably work.
Pretty good! I can’t have ketchup right now, and even with out that the flavor was decent.
DEELISH! I have been looking for a good recipe for meatloaf for ages(42 yrs.) for my husband, who always says “It’s alright” whenever I try a new recipe. I’m not a big fan of meatloaf. It reminds me of being poor. This one I LOVED. Instead of adding salt and pepper I added a package of McCormick Meat Loaf Seasoning Mix. Also, I added a whole cup of oatmeal, V-8 juice in place of tomato juice, 2lbs. of meat instead of 1 1/2, about three or 4 shakes of dehydrated onions and an extra egg. Baked in a 8×8 glass cake pan. Yum! It came out firm and moist. I also added the small handful of brown sugar to bottom of pan and to top of meatloaf before baking per another reviewer and put Baby Ray’s barbeque sauce on top. It came out a bit too sweet but delicious. To make the Mister happy I will add a small can of green chiles next time. He likes it very spicy. I’ll probably have to divide it – one spicy for him and one regular for me. Thank you ALL for the recipe and for all the tips and suggestions.