Prairie Meat Loaf Recipe

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You can't top a hearty helping of meat loaf with creamy mashed potatoes on the side," writes Karen Laubman from Spruce Grove, Alberta. "This tender, moist meat loaf with a hint of cheese is a big hit at our house. The addition of oats boosts its nutritional value."
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 12-16 servings


  • 2 eggs
  • 1/2 cup ketchup
  • 2 tablespoons prepared mustard
  • 3 cups old-fashioned oats
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1-1/2 cups beef broth
  • 1-1/2 cups finely chopped onion
  • 1-1/2 cups finely chopped celery
  • 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
  • 4 pounds lean ground beef (90% lean)

Nutritional Facts

1 slice: 316 calories, 15g fat (8g saturated fat), 101mg cholesterol, 680mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 29g protein.


  1. In a large bowl, beat eggs; stir in ketchup, mustard, oats, salt, garlic powder, thyme and basil. In a small saucepan, bring broth to a boil; add to oat mixture. Stir in the onion, celery and 2 cups of cheese. Crumble beef over mixture and mix well.
  2. Press into two ungreased 9x5-in. loaf pans. Bake at 375° for 1-1/4 hours until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese; let stand until melted. Yield: 2 loaves (6-8 servings each).
Originally published as Prairie Meat Loaf in Quick Cooking July/August 1998, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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[email protected] User ID: 7198430 55243
Reviewed Sep. 17, 2013

"This recipe is great everybody loves it. I used crushed crackers instead of old-fashioned oats and left out the shredded cheese."

auntie mame User ID: 1972299 29021
Reviewed Aug. 9, 2012

"I have made this several times and it has never been less than good. I like the extra fiber the oatmeal gives it."

ifmom User ID: 152992 49572
Reviewed Oct. 5, 2009

"I've made this several times a year - ever since it first published in 1998. I usually freeze the 2nd loaf, but also use it when making a "crisis" meal for someone else. We all like it, and the folks I've shared it with have all enjoyed it, too"

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