The original Quaker Oats meatloaf recipe from the back of the oatmeal box is a tried and true classic. Made with old fashioned oats and topped with a simple homemade glaze, it’s pure nostalgic comfort food.

This is also one of our favorite budget friendly family meals!

Quaker Oats Meatloaf cut into slices on a wooden cutting board

Why this recipe works

This Quaker Oats meatloaf recipe is pretty special, if you ask me. For a lot of us, it’s something we grew up on. It’s the original recipe that appeared on the back of the Quaker Oats oatmeal container many, many years ago. They still have the recipe on their site, however, it has been changed from the original in that they have lowered the salt and used reduced-fat ground beef to lower the calories as well.

Here, my friends, is the original. The tried and true meatloaf recipe that tastes like home. It’s a simple concept, really. Meat in the shape of a loaf, with some filler (oats) that works as a stabilizer. But it’s so comforting. There are tons of meatloaf recipes out there, some with glaze, and some without. I’ve included my favorite simple ketchup glaze from my classic meatloaf recipe if you’d like to include it. Otherwise, I think it’s just as great with brown gravy and mashed potatoes.

Slices of Quaker Oats Meatloaf plated with mashed potatoes and green beans

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – I prefer 85/15 for meatloaf. You want some fat for juiciness and flavor, but not too much that it’s a greasy mess. 80/20 will work as well, as the fat melts during the cooking process, helping keep the loaf moist and tender, not dry and crumbly. In addition, meat with too high of a fat content will shrink, a lot.

OATS – The oats act as a binder for your meatloaf. This recipe in particular calls for Quaker Oats Old Fashioned Oats, but you can substitute with quick cooking oats if needed.

GLAZE – Ketchup, hot sauce, ground coriander, apple cider vinegar, and light brown sugar make a really simple yet flavorful glaze. You can use any glaze here, or omit it if you prefer it without.

How to Make Quaker Oats Meatloaf

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350 degrees F.
Run the dry oats through a food processor to break them up.
In a large bowl, combine oats, ground beef, tomato juice, egg, onion, salt, and pepper, and mix well with a fork.

TIP – I use a meatloaf pan with a drip insert. If you haven’t heard of one of these, and you like to make meatloaf, you should have one. It’s basically an 8×4 loaf pan, but there’s an additional insert pan with drain holes that you place inside the main pan. The meat cooks in the pan with the drain holes, this allows the fat to drip down away from the meat, landing in the pan below.
Press firmly into an ungreased 4 x 8-inch loaf pan.
Mix all glaze ingredients in a bowl. Brush half of the glaze overtop the meatloaf.
Bake for 40 minutes. Remove from oven and brush on the remaining glaze. Bake for an additional 20 minutes. Let stand five minutes before slicing.

Frequently Asked Questions & Expert Tips

Can I add veggies?

Absolutely. You can add up to 1/2 cup of either bell peppers, celery, or corn to this meatloaf recipe.

How do you get meatloaf out of the pan?

A good trick to getting your meatloaf out of the pan easily is to run a butter knife around the edges. Or, simply stick a fork in each end and lift it out.

Do I have to grind the oats?

No, this step isn’t necessary if you don’t want to, it simply helps break down old fashioned oats so the meatloaf isn’t too chewy. If you substitute with quick cooking oats, you can omit this step.

Can you freeze it?

Yes, this Quaker Oats meatloaf freezes really well both cooked and uncooked! For raw meatloaf, prepare as normal either placing the shaped loaf in a large ziptop bag, airtight container, or straight into the loaf pan. If freezing with the loaf pan, be sure to wrap it well with plastic wrap and foil. Thaw in fridge overnight, allow to rest at room temp for 30 minutes, then bake as normal. For an already cooked meatloaf, allow it to fully cool before transferring to an airtight container or large ziptop bag. You can optionally pre slice the loaf if desired. Freeze for up to 3 months (cooked or uncooked).

How do you store leftover meatloaf?

Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat individual slices wrapped in foil in a 300F oven. Reheat the entire loaf the same way. Alternatively, you can reheat slices in a skillet over medium-low heat until warmed through.

Close up photo of sliced Quaker Oats Meatloaf

Serving Suggestions

Meatloaf’s right-hand man is a side of fluffy mashed potatoes and gravy. I love some buttered corn or green beans on the side as well, but you can pair it with just about any veggie on the side. Enjoy warm from the oven.

More Ground Beef Recipes

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

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This post originally appeared here on July 21, 2014 and has since been updated with new photos and tips.