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Prize-Winning Meatloaf

Read Reviews (46)

"Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our 'most requested' recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!" — The Quaker Oats Company

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Original recipe makes 8 servings Change Servings

1 1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
1 egg, lightly beaten

1/4 cup chopped onion
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper

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Directions

Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
Bake 1 hour to medium (160 degrees F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

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Reviews More Reviews

Most Helpful Positive Review

Feb 21, 2006

I have been eating meatloaf made from this recipe for over 25 years; I loved it as a kid, my friends loved it, and my kids love it. Unlike meatloaf made with bread crumbs, it has a more even texture to it. I use 8 oz. no-salt tomato sauce instead of the tomato juice, increase the salt to 1-1/2 tsp (as it was in the original recipe, which I still have cut out from the box), add chopped green peppers, slather catsup on top 15 minutes before it's done, and let it sit about 15 minutes or so before slicing. I also drain some of the grease about halfway through cooking. And remember, do not wrap the leftovers in tinfoil if you use catsup. The catsup reacts with the foil. Another option is to lay three strips of bacon across the top. You can also use a mix of ground beef, ground pork and ground veal for a more tender flavorful meatloaf. I like the original beef version best.

—SUSHICAT

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Most Helpful Critical Review

Oct 27, 2004

Based on others' recommendations, I added a packet of Lipton onion soup mix and some finely chopped celery, carrot, and garlic. I think without these additions, the meatloaf would have been bland but who knows? I didn't try it without so I can't knock it! Anyway, the loaf needed a lot more cooking time and still came out kind of soggy and mushy. But it tasted great! The oatmeal was both good and bad. It added an interesting "nutty" taste but also a strange gummy texture and I suspect it was a factor in the loaf's mushiness. If I were to make this again (which I don't know if I would with so many other recipes out there), I would substitue bread crumbs for half the oatmeal and cook it longer to hopefully get a firmer, more solid loaf.

—MISSJENAFFLECK

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54 Ratings

Feb 11, 2004

Great recipe. Try 1 package of Lipton Beef Onion or plain onion dry soup mix in place of the raw onion. It is awesome!

—Deb

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Apr 25, 2004

I think this recipe is great, but I altered it by adding 1/4 cup brown sugar, a squirt of regular mustard and two dashes of worcestshire sauce. I also laid 3 slice of bacon on top while it cooked. It was so good my husband didn't even have to have any sauce or gravy with it -- absolutely scrumptious!

—TWITHAM

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Nov 08, 2008

This is the best I have ever made. For one thing, it uses oats instead of bread. Far more healthful, and I like the taste much better. I also like its adaptability: use BBQ sauce (thinned a little) or marinara sauce or ketchup (also thinned slightly) for the tomato juice; use Worcestershire Sauce in place of the salt and pepper; add minced and sauteed celery; serve with a brown gravy........

—Connie

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Jan 02, 2006

I made this meatloaf last night and it was delicious! Not only are the leftovers almost gone, but my husband keeps commenting on how good it was! I used tomato sauce and added one small, diced bell pepper. I also glazed the top with a mixture of the remaining 1/2 cup of tomato sauce, a sprinkling of brown sugar and a squirt of yellow mustard. The slightly sweet glaze gave it that extra edge - so good!

—METROPHOBIA

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Feb 11, 2004

I made this for my family and everyone loved it! I used 2 lbs of ground sirloin instead of 1.5, 1 cup of oats instead of .75, and a package of Lipton Onion Soup mix instead of raw onions and tomato sauce flavored with garlic and oregano and it was excellent! I will definitely be making it again!

—LISSAA

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Oct 16, 2006

I have been making this recipe for years. Always great! I pour honey over the top before baking, it makes a great sweet crunchy top. I serve it with cowboy mashed potatoes from this site. Great comfort food.

—yvette

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Nutrition

Calories
215 kcal
11%

Carbohydrates
7 g
2%

Cholesterol
76 mg
25%

Fat
12.9 g
20%

Fiber
0.9 g
4%

Protein
17.4 g
35%

Sodium
199 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Prize-Winning Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 215
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 4.9g 24 %
Cholesterol 76mg 25 %
Sodium 199mg 8 %
Potassium 256mg 7 %
Total Carbohydrates 7g 2 %
Dietary Fiber 0.9g 4 %
Protein 17.4g 35 %
Sugars 1.5g
Vitamin A 3 %
Vitamin C 10 %
Calcium 2 %
Iron 20 %
** Thiamin 5 %
Niacin 47 %
Vitamin B6 12 %
Magnesium 13 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.