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Meatloaf comes together quickly and easily 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 crackers, 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 its natural juices, instead of leaking out.
  • Use any leftovers 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

What’s 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 it 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 Demyanchuk
Meatloaf comes together quickly and easily 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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    • Marnie

    Love this meatloaf recipe !!! The glaze is perfect … I made a little extra glaze to use instead of just ketchup on it yummy

      • Alyona Demyanchuk

      Wonderful, Marnie!

    • Kate

    So excited to try this recipe, are they whole oats or ground?

      • Alyona Demyanchuk

      Old fashioned or quick oats, whichever I have on hand.

    • Renee

    I think I will cut milk down 1 cup made it a little to wet. Hope it turns put ok.

      • Alyona Demyanchuk

      Hi Renee, I wouldn’t say this is too wet, the oats should soak up the milk during the baking regardless.

    • Debra

    I have made meatloaf for years but looking for a gluten free recipe for my son and found this one. Best meatloaf I’ve ever made! I use 1 pound ground beef and 1 pound ground turkey and it tastes great. I copied your recipe onto a recipe card a while back and the meatloaf included Parmesan cheese but don’t see it on here now. Thank you for sharing this wonderful recipe! Family favorite.

      • Alyona Demyanchuk

      Hi Debra, I don’t think I ever had a parmesan meatloaf recipe on here, I did have healthy meatloaf muffins that were made with grains. Those should be up. So glad to hear the wonderful feedback and that it’s good enough to keep on a recipe card:)

    • Kris

    What type of oats? Does this meal oat flour?

      • Alyona Demyanchuk

      Old-fashioned or quick.

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