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  • 1-1/2 Pounds 90% lean ground beef
  • 1 Cup tomato juice or tomato sauce
  • 3/4 Cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1 egg or 2 egg whites, lightly beaten
  • 1/4 Cup chopped onion
  • 1/2 Teaspoon salt (optional)
  • 1/4 Teaspoon black pepper

Cooking Instructions

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

Serving Tips: Customize meatloaf by adding one of the following to meatloaf ingredients:
1) 1/2 cup frozen (thawed) or canned (drained) corn;
2) 1/2 cup chopped green or red bell pepper;
3) One 2-1/2-ounce jar sliced mushrooms, drained;
4) 1/3 cup grated Parmesan cheese; or
5) Two tablespoons finely chopped fresh parsley or cilantro. Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese. Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over meatloaf before serving.


Prize-Winning Meatloaf is rated 4.7 out of 5 by 22.
Rated 5 out of 5 by from Family Favorite Mom's been making this as long as I can remember and now I make it as well. It's always been one of our favorites. Over the years we've made a few minor adjustments to our taste like using a full 12oz can of V-8 in place of the tomato juice and using Spike seasoning in place of the salt and pepper. Also, we usually make an onion version and a non-version to please all of the palates.Other variations have included using carrot juice (surprisingly enough, it tasted pretty much the same as with tomato juice) and adding veggies and cheese to the mix. Also, half of us like to slather it in ketchup (yum!). Any way we've made it, with this recipe as the base, it's always been a winner.
Date published: 2017-12-07
Rated 5 out of 5 by from Old Favorite My mother first made this for us when I was a kid, at least 30 years ago. I use this recipe to this day and people love it. A lot of people have never heard of using oatmeal in meatloaf and are always curious when I tell people I use it. Even people who hate meatloaf usually end up loving this dish.
Date published: 2016-12-26
Rated 5 out of 5 by from Our favorite meatloaf recipe! I have used this recipe for over 40 yrs and it is delicious. It's my go to recipe for meatloaf. The oats, egg, tomato sauce and onion all make this very tasty. I have requests to make it when guests are visiting.
Date published: 2017-02-07
Rated 5 out of 5 by from Best meatloaf recipe around I have been using this recipe for years. I have tried other ones but this is the best there is.
Date published: 2016-12-24
Rated 5 out of 5 by from My favorite My mom used to make this recipe and it's still my favorite meatloaf recipe!
Date published: 2017-01-29
Rated 5 out of 5 by from Our "Family" Recipe Since the 60's. This has been a favorite at our house for generations. We even slice it and make cold sandwiches with mayo and white bread. It bake my italian meatball recipe as a meatloaf using these directions, then chop it up and put it in my sauce. Huge timesaver.
Date published: 2018-02-25
Rated 5 out of 5 by from My favorite for 50 years or more! I give it a 5! We have had this meatloaf since the 60's and others since then and never tasted one as good as this! My family always puts bacon on top and we zig-zag catsup across the bacon. Looks good and is so yummy! Serve with mashed potatoes and peas.
Date published: 2018-01-24
Rated 3 out of 5 by from This was my moms meatloaf! I've changed it up a little. I use 2 pounds lean beef, 1 egg, 1 can tomato sauce, 1 cup oatmeal, dried onions and 1/4 cup Heinz 57 for some zip. It's good and I love to slice the leftover meatloaf and pan cook them until browned.
Date published: 2017-03-04
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