• 1-1/2 Pound(s) lean ground beef or turkey
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 Cup(s) finely chopped onion
  • 1/2 Cup(s) catsup
  • 1 Egg, lightly beaten
  • 1 Tablespoon(s) Worcestershire sauce or soy sauce
  • 2 Clove(s) Garlic, minced
  • 1/2 Teaspoon(s) Salt
  • 1/4 Teaspoon(s) Black pepper

Cooking Instructions

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.


Classic Meatloaf is rated 4.7 out of 5 by 19.
Rated 5 out of 5 by from Classic Meat Loaf I am 68 years old. I started using Quaker Oats to make my meat loaf with while I was still a little child. I got the recipe from the back of the oatmeal box but a few years must have past that I didn't make meat loaf. One day I decided to make it again so I bought a box of Quaker Oats but sad to say the recipe was no longer there! When the internet came along, I went to Quaker Oats website and low and behold I found my meat loaf recipe! I now make my meat loaf cut it into portions and wrap each portion with deli wrap, place them in a lock&lock box and freeze them. Now I can have meat loaf sandwiches any time of the day or night when I want them! Love You Quaker Oats!
Date published: 2017-01-09
Rated 5 out of 5 by from I Can't Believe We Ate the Whole Dang Thing Phenomenal. Absolutely delicious. Made it exactly as listed, no substitutions, no modifications, no additions, no improv... and no improvement needed. I am the QUEEN of improvisation, and I'm an Aspie, so I have a very particular palate, so finding a recipe that's already perfect as it is... it's rare. We ate the whole dang thing. Just the two of us. Thankfully, I doubled the batch and made a second one for later. I hear angels singing.
Date published: 2017-02-02
Rated 5 out of 5 by from Made This Since I Was A Kid I have been making this meatloaf since I was a kid and first learning how to cook. Now I'm 65, and still making it! Now I'm adding touches -- mushrooms and Worschershire sauce -- that you've added, too. This has always been "my meatloaf" and I love it! Thank you for keeping the recipe! It's fabulous!!
Date published: 2017-03-09
Rated 5 out of 5 by from My family loves this meatloaf We love this meatloaf it's the best that I have made or tasted. Lost this recipe in the move , but very HaPpy I found it again on you website. I will be making it again very soon. Love all your recipes. Grew up on oats all my life. I will be looking around the website for more interesting recipes.
Date published: 2017-02-15
Rated 5 out of 5 by from My "go to" for years... This is the one my mom and grandmas always used. Never goes out of style and always turns out perfect. Sometime I like to doctor it up a little with different diced veggies...sometimes cheese cubes throughout...but ALWAYS is a family favorite.**I usually make up a huge batch, divide and freeze for later baking. Thaw in 'fridge before baking.
Date published: 2017-05-28
Rated 5 out of 5 by from Our Go To Meatloaf Recipe This is our favorite meatloaf recipe. We have been using it since I was a kid and I serve it to my kids. I usually don't use chopped onions but sub in some onion powder, my family does not like onions with any crunch.
Date published: 2017-02-21
Rated 5 out of 5 by from Family favorite This is the same recipe my mother made, now my family makes it.
Date published: 2017-05-16
Rated 5 out of 5 by from My entire Family loves this We call it surprise meatloaf since I put sliced mushrooms (either fresh or 2 small cans) and sliced cheese from a block of cheese about 3-4 slices)
Date published: 2017-02-12
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