📝 About This Recipe
This comforting classic elevates the humble meatloaf by replacing traditional breadcrumbs with wholesome rolled oats, resulting in a remarkably tender and moist texture. The oats act as a natural sponge, locking in savory juices and earthy aromas of fresh thyme and rosemary. Finished with a tangy balsamic-tomato glaze, this dish is a nostalgic masterpiece that proves healthy whole grains belong at the center of the dinner table.
🥗 Ingredients
The Meat Mix
- 2 pounds Ground Beef (85% lean for best flavor and moisture)
- 1 cup Old-Fashioned Rolled Oats (uncooked; provides better texture than instant oats)
- 2 Large Eggs (lightly beaten)
- 1/2 cup Whole Milk (helps hydrate the oats)
- 1 medium Yellow Onion (very finely minced)
- 3 cloves Garlic (pressed or minced)
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Tangy Glaze
- 1/2 cup Ketchup
- 1 tablespoon Balsamic Vinegar (adds depth and acidity)
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease a rimmed baking sheet if you prefer a free-form loaf.
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2
In a small bowl, whisk together the milk and the beaten eggs until well combined.
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3
In a large mixing bowl, combine the rolled oats and the milk-egg mixture. Let this sit for about 5-10 minutes; this 'panade' allows the oats to soften and ensures a velvety texture in the finished meatloaf.
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4
Add the finely minced onion, garlic, Worcestershire sauce, parsley, oregano, salt, and pepper to the oat mixture. Stir well to distribute the aromatics evenly.
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5
Gently crumble the ground beef into the bowl. Using your hands (the best tools for the job!), mix everything together until just combined. Be careful not to overwork the meat, as this can lead to a dense, tough loaf.
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6
Transfer the meat mixture into the prepared loaf pan, pressing down gently to remove air pockets, or shape it into an even 9x5 inch rectangle on your baking sheet.
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7
In a small separate bowl, whisk together the ketchup, balsamic vinegar, brown sugar, and Dijon mustard until smooth.
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8
Spread about half of the glaze mixture evenly over the top of the meatloaf.
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9
Place the meatloaf in the center of the oven and bake for 45 minutes.
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10
Remove the meatloaf briefly and brush the remaining glaze over the top. Return to the oven for another 15-25 minutes.
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11
The meatloaf is done when an instant-read thermometer inserted into the center reaches 160°F (71°C).
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12
This is the most important step: Let the meatloaf rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute and the oats to fully set the structure.
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13
Lift the loaf out using the parchment paper, slice into thick rounds, and serve warm.
💡 Chef's Tips
For a gluten-free version, ensure your oats are certified gluten-free. Avoid using 'Quick' or 'Instant' oats if possible, as they can turn mushy; rolled oats provide a much better 'chew'. If your onions are very juicy after mincing, sauté them for 3 minutes before adding to the mix to concentrate flavor. To prevent a soggy bottom, you can bake the loaf on a wire rack set over a baking sheet. Don't overmix! Stop as soon as the ingredients are visually incorporated to keep the texture light.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up any extra glaze. Pair with roasted honey-glazed carrots or steamed green beans for a pop of color. A crisp wedge salad with blue cheese dressing provides a refreshing contrast to the rich meat. Leftovers make incredible sandwiches the next day on toasted sourdough with extra mustard. Enjoy with a glass of medium-bodied red wine like a Merlot or a Chianti.