Meat Loaf with Oatmeal Recipe

4.5 2 2
Meat Loaf with Oatmeal Recipe
Meat Loaf with Oatmeal Recipe photo by Taste of Home
Publisher Photo

Meat Loaf with Oatmeal Recipe

Read Reviews
4.5 2 2
Publisher Photo
A simple blend of seasonings results in a hot and hearty meat loaf that's big on flavor and very satisfying. —Lauree Buus, Rapid City, South Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min. + standing

Ingredients

  • 1 large egg, lightly beaten
  • 1/3 cup evaporated milk
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup quick-cooking oats
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1/4 cup ketchup

Directions

In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper. Crumble beef over mixture and mix well.
Press into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours; drain.
Spread ketchup over meat loaf. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as South Dakota Meat Loaf in The Taste of Home Cookbook 2006, p106

Nutritional Facts

1 slice: 308 calories, 16g fat (7g saturated fat), 115mg cholesterol, 646mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 26g protein.

  • 1 large egg, lightly beaten
  • 1/3 cup evaporated milk
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup quick-cooking oats
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1/4 cup ketchup
  1. In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper. Crumble beef over mixture and mix well.
  2. Press into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours; drain.
  3. Spread ketchup over meat loaf. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as South Dakota Meat Loaf in The Taste of Home Cookbook 2006, p106

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scotland1 User ID: 1426757 267906
Reviewed Jun. 12, 2017

"YUMMY. I have made this before. This is my go to recipe. Delicious."

MY REVIEW
Susie77 User ID: 98373 256556
Reviewed Nov. 8, 2016

"I have not made this yet myself, but I've eaten it -- this is the meat loaf recipe that my mom served when I was a kid (50 years ago)! Thank you for posting it; I am looking forward to trying it out to see if it's as good as I remember."

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