Meatloaf comes together quick and easy with this gluten-free recipe! Oatmeal works just as good in creating a classic meatloaf recipe and no one won’t even tell!

Nothing like a classic meatloaf dinner served with mashed potatoes and green beans for a comforting meal! It comes together quickly and if you can make it healthier by adding oats and not comprising on the flavor, then why not?  Once you try this, you may not want to use cracker, panko or breadcrumbs anymore! Using oatmeal is totally undetectable! The meatloaf glaze is so basic made from only 3 ingredients and makes for one irresistible icing to the meatloaf.

What Beef is best for meatloaf?

Fat plays an important role in creating a juicy meatloaf. Too much fat will be greasy and too lean of meat can make your meatloaf dry. A good percentage to stick to is 80 or 85 percent lean/15 to 20 percent fat.

Tips for making Meatloaf:

  • Keep it simple and EASY in creating the classic flavors.
  • REST your meatloaf at least 20 minutes before slicing to maintain it’s shape and juices.
  • Add your GLAZE towards the end of your cooking time to prevent a burnt or dry sauce.
  • Choose the right lean to fat percentage for the GROUND BEEF.
  • Bake your MEATLOAF in a loaf pan for the meat to cook in it’s natural juices, instead of leaking out.
  • Use any left overs for sandwiches, spaghetti, SHEPARD’S PIE or other recipes calling for ground beef.
  • LINE your loaf pan with foil or parchment paper for easy removal.

When should I add the glaze?

Adding your meatloaf sauce is best towards the end. It takes around an hour to bake a meatloaf and baking your glaze for that long can make for a dried out glaze or even scorched. To achieve a sticky glaze, simply baste some towards the last 15 minutes of your cooking time for the sauce to grip the meat.

Some savory add-ins:

Here are some common ingredients found in meatloaf recipes that can easily be added or substituted in meatloaf recipes-

  • Breadcrumbs, panko, or cracker crumbs- binding agents
  • Parsley- for flavor and appearance
  • Cheese- binding agent
  • Celery- flavor and texture
  • Garlic- flavor
  • Additional spices- like Italian seasoning, paprika, other dried herbs for additional flavor
  • Tomato paste, sauce or juice- In place of the ketchup called for in most recipes

Whats the best way to freeze meatloaf?

Meatloaf can be frozen cooked or raw just a few things to keep in mind. IF FREEZING COOKED MEATLOAF, do not freeze with the glaze until after the loaf has been thawed and properly heated through. Under bake the meatloaf to leave some heating through time after thawing. Cool meatloaf completely to prevent freezer burn before placing into the freezer. TO FREEZE RAW MEATLOAF, simply freeze solid right in the loaf pan, lined with parchment, then remove and wrap securely before placing back into the freezer. Proceed with the recipe after proper thawing.

What to serve with Meatloaf-

EASY Meatloaf Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Author: Alyona's Cooking
Meatloaf comes together quick and easy with this gluten-free recipe! Oatmeal works just as good in creating a classic meatloaf recipe and no one won't even tell!



  • 2 lbs ground beef
  • 2 tsp salt
  • 1 cup oatmeal
  • 1 cup milk
  • 1/4 cup onion minced
  • 1 egg
  • 1/2 tsp pepper
  • 1 tsp yellow prepared mustard
  • 3 TBSP ketchup


  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 Tbsp yellow prepared mustard


  • Preheat oven to 375°F. Line a 9 by 5-inch loaf pan with parchment paper.
  • Mix all meatloaf ingredients together and pat into the prepared pan. Bake for 1 hour.
  • Stir together the glaze ingredients and baste meatloaf the last 15 minutes of baking.
  • Allow meatloaf to rest for 20 minutes before slicing.



Nutrition per serving

Serving: 1gCalories: 265kcalCarbohydrates: 13gProtein: 15gFat: 17gSaturated Fat: 6gCholesterol: 69mgSodium: 648mgPotassium: 321mgFiber: 1gSugar: 10gVitamin A: 151IUVitamin C: 1mgCalcium: 47mgIron: 2mg

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Leave a comment


    • David Giles

    My mother used oatmeal as a binder for her meatloaf and so do I. Actually people WILL tell the difference because it won’t have bread globs and the oatmeal mimics the texture of ground beef better. I have had meatloaves made with re-purposed biscuits or sliced bread, breadcrumbs, saltine crackers as well as dressing/stuffing mix. Found oatmeal to be the best extender/binder. Love my recipe for meatloaf as I also add ground pork and ground lamb (about 3.5 lbs, a pound of pork and lamb). I sautee the onions as well as green bell peppers and add roasted garlic to the mix. To make it more “over the top” I cook my meatloaf in a cast iron skillet that I line with bacon before adding the meatloaf, then lattice the top with more bacon. I usually pull the pan out and drain any bacon grease 3 times during cooking. If I am going to be presenting the meatloaf for company or taking to someone’s home, I will put a circle of parchment before lining with bacon. If it is for home consumption I slice it right from the skillet. Now I REALLY need to make a meatloaf.

      • Alyona’s Cooking

      Hi David, I guess it could be detectable depending on how it’s made, but I can’t really tell in this recipe. Over the top meatloaf sounds good and bacon probably enhances the flavor! Thanks for your in-put.

    • lisa

    i made this meatloaf-actually doubled the recipe. It was outstanding! everyone loved it. My sister said it was ‘”mom good” meaning good old fashioned delicious. I wasn’t crazy about making the gaze initially,but meatloaf gets that gray haze to it so i went for it. So glad i did. It took the recipe from delicious to amazing. This maybe my new go-to meal to take to new mom’s etc. Thanks for a lovely recipe.(I served it with garlic mashed potatoes, and green beans with onion and bacon.)

      • Alyona’s Cooking

      Yum, Lisa! So glad it was “mom good”!

    • Vanessa

    When you say oatmeal, should the oatmeal already be cooked or do you use raw oats? Thx!

      • Alyona’s Cooking

      Hi Vanessa, the oatmeal goes in uncooked. I’d love to hear back on how it goes for you:)

    • Olga

    I have never made meatloaf before, but it had been one of those recipes that I always wanted to. You’re definitely motivating me to do it and I will have to try. It looks amazing! 🙂

      • Alyona’s Cooking

      Thank you, Olga! I’m glad to hear I motivated you to try meatloaf:) Definitely get back to how it turned out for you if you ever make:)

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