"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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1 1/2 pounds
lean ground beef
tomato juice or tomato sauce
Quaker® Oats (Quick or Old Fashioned, uncooked)
egg, lightly beaten
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.
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.
Great recipe. Try 1 package of Lipton Beef Onion or plain onion dry soup mix in place of the raw onion. It is awesome!
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!
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........
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116