This classic meatloaf is an all-beef meatloaf with oatmeal, onion, and a little garlic. I love the ketchup topping, but a topping of barbecue sauce would be delicious as well.
This is a meatloaf I've been making since junior high school. I like the oatmeal in the loaf, but an equal amount of bread crumbs or crumbled crackers could certainly be substituted.
- 2 pounds ground beef, 85% to 90% lean
- 2 tablespoons grated onion
- 1/2 teaspoon crushed garlic
- 1 large egg, slightly beaten
- 3/4 cup oatmeal
- 3/4 cup milk
- 1/4 cup ketchup, plus more for topping
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried leaf thyme or sage
- Heat the oven to 350 F (180 C/Gas 4).350 F (180 C/Gas 4). Grease a 9-by-5-by-3-inch loaf pan or meatloaf pan.
- Combine the ground beef, grated onion, egg, garlic, oatmeal, milk, 1/4 cup of ketchup, Worcestershire sauce, salt, pepper, and sage or thyme. Blend the mixture thoroughly but don't over-mix.
- Pack the ground beef mixture loosely into the prepared loaf pan.
- Bake in the preheated oven for 1 hour and 10 minutes.
- Remove and carefully pour off any excess grease. Spread ketchup over the top of the meatloaf and return to the oven for 15 to 20 minutes longer.
Tips and Variations
- The fat content is the key to flavor and juiciness of a meatloaf. 85% is a good ratio for meatloaf.
- Add a few tablespoons of minced green or red bell pepper and shredded carrots, if desired. For extra moisture, mince any vegetables in a food processor and saute in a tablespoon of vegetable oil before adding to the meatloaf.