meatloaf with quaker oats recipe
The Best meatloaf with quaker oats recipe
I have been making this meatloaf with Quaker oats recipe for years now, and it is a staple in our home. My kids actually ask for it, which is a big win in my book. The oats add a wonderful texture and keep the meatloaf so moist, you will not miss the breadcrumbs at all. It is a simple, no fuss dinner that comes together quickly for a weeknight meal, but it also feels special enough for a Sunday supper with the family. I love that it is a healthier twist on a classic, using oats for added fiber and whole grains, so I can feel good about serving it to everyone.
This recipe is perfect for busy parents because it uses ingredients you likely already have in your pantry. The Quaker oats help bind the meatloaf perfectly, and they soak up all the flavors from the ketchup and spices. My husband always says this is the best meatloaf he has ever had, and I have to agree. It is a forgiving recipe, too, so you can easily double it for a crowd or a big family gathering. Every time I make it, the leftovers are just as good the next day, if there are any leftovers to speak of.
Classic Meatloaf with Quaker Oats
This moist and flavorful meatloaf uses Quaker oats instead of breadcrumbs for a hearty and wholesome twist. It is a family friendly dinner that is easy to prepare and always a hit.
🥘Ingredients
For the Meatloaf
For the Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meatloaf with Quaker Oats Works
This meatloaf with Quaker oats is a recipe you will come back to again and again. It is reliable, delicious, and perfect for any family dinner or gathering, and I love that I can feel good about serving it to my loved ones.
❓ Frequently Asked Questions About Meatloaf with Quaker Oats
1. Can I use quick cooking oats instead of old fashioned oats?
Yes, you can use quick cooking oats in this recipe. The texture will be slightly different, but the meatloaf will still turn out moist and delicious. Old fashioned oats give a bit more texture, while quick oats blend in a little more.
2. Do I have to use milk?
The milk helps to hydrate the oats and keep the meatloaf moist. You can substitute with buttermilk, unsweetened almond milk, or even beef broth. If you use a non dairy milk, the result will still be good.
3. How do I know when the meatloaf is done?
The best way to know is to use an instant read meat thermometer. Insert it into the center of the meatloaf. It is done when it reaches an internal temperature of 160 degrees F. The juices should also run clear when you cut into it.
4. Can I make this meatloaf ahead of time?
Absolutely. You can assemble the meatloaf in the loaf pan, cover it, and store it in the refrigerator for up to 24 hours before baking. You can also bake it completely, let it cool, and then refrigerate it for up to 3 days. Reheat slices in the microwave or oven.
5. Can I freeze this meatloaf?
Yes, this meatloaf freezes very well. You can freeze it either before or after baking. To freeze unbaked, wrap the loaf pan tightly in plastic wrap and then foil. To freeze baked, let it cool completely, then wrap it tightly. It will keep for up to 3 months. Thaw in the refrigerator before reheating or baking.
