This is a straightforward ground beef meatloaf built from pantry staples — oats instead of breadcrumbs, tomato sauce, egg, and sautéed onion. It makes two small loaves, cooks in about an hour, and gives you enough for dinner plus solid leftovers. If your fridge is looking thin, this recipe is designed for exactly that situation.
Why this recipe works
Two things drive the result here. First, soaking the oats in tomato sauce for 10 minutes before the meat goes in lets the oats fully hydrate and swell, which means they bind the loaf without turning gummy or leaving dry pockets. Second, using a broiler rack with slits underneath the loaves lets rendered fat drain away during baking — the loaves stay moist inside without sitting in pooled grease, which is what makes the bottom of a pan-baked meatloaf go soggy. Both steps are easy and genuinely change the texture of the finished loaf.
Mistakes to avoid
- Skipping the onion sauté: Raw onion doesn’t soften fully during the bake time and leaves sharp, crunchy bits in the loaf. Cook it until translucent before it goes into the mix — about 5 minutes over medium heat is enough.
- Overmixing the meat: Once the ground beef goes in, mix only until the ingredients are just combined. Working the mixture too long develops the proteins and produces a dense, rubbery slice rather than a tender one.
- Using a very lean beef blend: Extra-lean ground beef (96/4) will produce a drier loaf here because the recipe relies on some fat for moisture. An 80/20 or 85/15 blend works best. If lean beef is all you have, add a tablespoon of olive oil to the mix.
- Cutting into it straight from the oven: The recipe card calls for a 10-minute rest and it matters — skip it and the juices run out immediately when you slice, leaving the loaf dry on the plate.
- Guessing on doneness: Meatloaf looks done on the outside well before the center reaches a safe temperature. Use a thermometer and pull it at 160°F (71°C) internal — not before, and not much after.
Keeping and reheating
Cooled meatloaf keeps well in the fridge for up to 4 days, wrapped tightly or in an airtight container. For longer storage, slice it first, wrap individual portions in plastic, and freeze for up to 3 months — slices reheat faster and more evenly than a whole loaf. To reheat from the fridge, place slices in a covered skillet with a splash of water or extra tomato sauce over low-medium heat for about 5 minutes per side; this keeps them from drying out. The microwave works too — cover the slice loosely and use 50% power in 60-second bursts. Skip reheating in a hot oven uncovered — it dries the outside before the center warms through.
Winter-Warming Meatloaf
Ingredients
1 medium onion - finely chopped
1 tablespoon olive oil
2 medium eggs - beaten
1 cup oatmeal - quick
8 ounces Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
1 teaspoon salt
⅛ teaspoon ground black pepper
3 pounds ground beef (minced beef) - lean
1 dash Tabasco - optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a frying pan, heat olive oil and sauté onion until cooked.
- Place the sauted onion into a large bowl and let cool for about 10 minutes. Put oats, spices, Tabasco, tomato sauce and eggs and mix thoroughly. Let it sit for about 10 minutes.
- Add the lean ground beef and blend thoroughly. Shape the meat micture into two loaves and place on a boiler rack with slits and a bottom section to catch drippings. Bake the meatloaf for between 65 to 75 minutes. Use a thermometer to check internal temperature is no less than 160 degrees. Remove the loaves from the oven and set them aside for 10 minutes, then slice.
- The two loaves serve about 10. Enjoy them with mashed potatoes and Brussels sprouts.
Nutrition
FAQ
Can I use breadcrumbs instead of oats?
Yes — use the same volume of plain dry breadcrumbs as a straight swap. Panko works fine too, though it produces a slightly lighter texture; regular sandwich bread torn into small pieces and dried out also works if that’s what you have on hand.
What can I use if I don’t have Neapolitan or pasta sauce?
Plain canned tomato sauce (the smooth, unseasoned kind) is the closest substitute and works perfectly. In a pinch, a mix of tomato paste thinned with a little water and a pinch of dried oregano gets you most of the way there — use roughly one part paste to two parts water.
Can I make this with ground turkey or chicken instead of beef?
You can, but cook the loaf to 165°F (74°C) internal temperature — not the 160°F called out for beef. Ground poultry also tends to be leaner, so add an extra tablespoon of olive oil to the mix to compensate for the lower fat content and prevent a dry result.
