Old-Fashioned Quaker Oats Meatloaf

Uncooked rolled oats
Brian Yarvin/Photographer's Choice/Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
649 Calories
56g Fat
14g Carbs
22g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 649
% Daily Value*
Total Fat 56g 72%
Saturated Fat 21g 105%
Cholesterol 130mg 43%
Sodium 1705mg 74%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 22g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oatmeal is an interesting and more nutritious binder for meatloaf, replacing the breadcrumbs or crackers you're probably used to. It's just as delicious and easy and this recipe is a slightly modernized version of an old one found on the container of Quaker Oats.

Quaker Oats was formed in 1877, and its name was registered as the first trademark ever for a breakfast cereal. The company put its first recipe—for oatmeal bread—on the box in 1891. This marked another first because no brand had ever put a recipe on its box before. Today, many food companies include recipes on their packaging and, like this recipe, there are some great dishes to be found on the box!

Ingredients

  • 1 pound ground chuck
  • 1 pound ground round
  • 1/2 cup onions (minced)
  • 1 clove garlic (minced)
  • 2/3 cup milk
  • 1 egg (beaten)
  • 3/4 cup oatmeal
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. In a large bowl, mix the ground chuck, ground round, onions, garlic, milk, egg, oatmeal, Worcestershire sauce, salt, and pepper.

  4. Press into an 8 x 4-inch loaf pan. Bake for 40 to 45 minutes, then remove from the oven.

  5. In a small bowl, combine the ketchup and mustard and spread it evenly over the meatloaf.

  6. Bake for an additional 15 to 20 minutes, or until the internal temperature reaches at least 160 F.

  7. Let the meatloaf rest for at least 20 minutes before slicing.

  8. Serve and enjoy!

Variations

  • The Quaker Oats website suggests varying the recipe by adding 1/2 cup frozen (thawed) or canned corn, chopped green pepper, mushrooms, 1/3 cup grated Parmesan cheese, parsley, or cilantro. You can certainly mix in any combination of these ingredients that strike your fancy.
  • Another idea is to make the basic recipe without the ketchup and mustard. Instead, top it with your cheese of choice when the meatloaf is done. If you do this, bake it completely, for the entire hour or so, before you add the cheese. Then, return it to the oven for just a few minutes until the cheese is melted.

Side Dishes

Meatloaf is the epitome of comfort food and is most often served as a family meal. Many accompaniments make good complements for this American favorite.

  • Mashed potatoes, scalloped potatoes, and potatoes au gratin all make a hearty meal.
  • Serve french-cut green beans, which are best when minimally dressed and warmed in the oven for a few minutes. Try them with either butter and salt and pepper, or dolled up with olive oil, Parmesan, garlic, and pepper.
  • Roasted seasonal vegetables and warmed French or sourdough bread makes for a lighter but tasty meatloaf menu.
  • Creamy, cheesy corn casserole is a tasty accompaniment that's vegetable and carb all in one for a cozy wintertime dinner.

It's sometimes difficult to figure out just the right wine to drink with down-home comfort food. You will want a bold red to stand up to the richness of meatloaf. Try zinfandel, zinfandel blends, Cotes du Rhone, Merlot, or burgundy. For something a little offbeat, bring home a bottle of Montepulciano.

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