Classic Meatloaf With Oats and Optional Horseradish

Meatloaf With Ketchup
Diana Rattray
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 meatloaf (8 servings)

This meatloaf gets its zesty flavor from horseradish and a ketchup topping. Feel free to leave the horseradish out of the meatloaf if you aren't a fan, or replace it with a tablespoon or two of grainy mustard. 


  • 1 small onion
  • 2 tablespoons butter
  • 1/4 cup green bell pepper (finely chopped)
  • 2 pounds ground beef
  • 3/4 cup rolled oats
  • 2 eggs (slightly beaten)
  • 1/2 cup tomato juice (or V-8)
  • 3/4 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon dry mustard
  • Optional: 2 to 3 tablespoons horseradish
  • 1/2 cup ketchup​

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. Peel the onion and chop it finely.

  4. Melt the butter in a skillet over medium-low heat; add the onion and green pepper and cook for about 5 to 7 minutes, or until the onion is softened and translucent.

  5. In a large mixing bowl, combine the ground beef, oats, eggs, tomato juice, salt, paprika, mustard, and horseradish, if using. Add the onions and peppers and mix gently until well blended.

  6. Spoon the meatloaf mixture into a greased loaf pan or meatloaf pan and pack gently. Spread the ketchup over top.

  7. Bake in the preheated oven for 1 hour and 10 minutes.

  8. If desired, check the meatloaf temperature with an instant-read thermometer. (The minimum safe temperature for ground meat is 165 F. For ground poultry, the minimum safe temperature is 160 F.)

  9. Serve and enjoy!

Recipe Variations

Leave the horseradish out of the meatloaf, or replace it with a tablespoon or two of grainy mustard. 


  • A ground beef ratio of 80/20 will give you the juiciest and most flavorful loaf.
  • A special meatloaf pan with a perforated insert allows the excess fat to drip into the outer pan and away from the meat.