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Homemade Meatloaf

This is the homemade meatloaf I make when we want a simple family dinner from pantry ingredients. Ground beef, onion, tomato sauce, and whole old-fashioned oats used just as they come out of the canister bake into a hearty loaf with a sweet-savory tomato glaze, and after a short rest it cuts into thick slices that hold together well.

Prep 15 min • Bake 60–75 minServes 6–8Jump to Recipe
A thick slice of glazed homemade meatloaf on a white patterned plate in the Pasture Threads kitchen.

The Finished Meatloaf

Letting it rest for 15 minutes before cutting is what gives you clean, thick slices.

Whole glazed meatloaf in a glass baking dish fresh from the oven.
Fresh from the oven.
Cut-open meatloaf in the baking dish showing the tender interior with oats and onion.
The inside stays tender, with the oats and onion mixed all the way through.

Gather the Ingredients

You need 2 lbs ground beef, 2 large eggs, 1 1/4 cups old-fashioned oats, a small onion, tomato sauce, A.1. steak sauce, minced garlic, salt, black pepper, dried parsley, ground mustard, and brown sugar for the glaze.

Meatloaf ingredients on the counter: ground beef, eggs, onion, oats, A.1. sauce, tomato sauce, garlic, and seasonings.
Simple pantry ingredients for a family dinner.

Soak the Oats

Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. In a large bowl, whisk together the eggs, tomato sauce, A.1. sauce, garlic, salt, pepper, parsley, and ground mustard. Stir in the diced onion and whole old-fashioned oats, then let the mixture sit for 10 minutes so the oats absorb moisture. Use the oats whole—no grinding or pulsing needed.

Ground beef in a stainless bowl topped with the soaked oat and onion mixture before mixing.
The soaked oat and onion mixture ready to go in with the beef.

Mix Gently

Add the ground beef and mix until evenly combined, without overmixing.

A gloved hand mixing ground beef, oats, and onion together in a stainless bowl.
Mix just until everything is evenly combined.

Shape the Loaf

Transfer the mixture to the prepared baking dish and shape it into a thick loaf about 9 inches long, 5 inches wide, and 3 inches tall. Gently press it together to eliminate air pockets. Shape it firmly enough to hold together without packing it too tightly.

Raw shaped meatloaf in a glass baking dish before baking.
A thick loaf about 9 by 5 inches and 3 inches tall.

Glaze and Bake

Mix the glaze: 1/2 cup tomato sauce, 2 tablespoons brown sugar, and 1 tablespoon A.1. sauce. Bake the meatloaf uncovered and unglazed for 40 minutes. Remove from the oven and spread all of the glaze evenly over the top. Return to the oven and continue baking for another 20–35 minutes, or until the internal temperature reaches 160°F. Remove from the oven and let rest for 15 minutes before slicing.

Pouring tomato glaze from a glass measuring cup over the meatloaf in its baking dish.
After 40 minutes of baking, spread the glaze over the meatloaf and return it to the oven.

Storage

Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months.

A thick slice of glazed homemade meatloaf on a white patterned plate.
Thick slices that hold together after a 15-minute rest.

Printable Recipe Card

Homemade Meatloaf

Homemade meatloaf made with ground beef, old-fashioned oats, onion, tomato sauce, and a simple sweet-savory glaze. Thick, hearty slices that hold together well.

Prep: 15 minutes • Cook: 60–75 minutes • Oven: 350°F

Ingredients

  • FOR THE MEATLOAF
  • 2 lbs ground beef
  • 2 large eggs
  • 1 1/4 cups old-fashioned oats
  • 1 small onion, finely diced
  • 1/3 cup tomato sauce
  • 2 tablespoons A.1. steak sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground mustard
  • FOR THE TOMATO GLAZE
  • 1/2 cup tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon A.1. steak sauce

Yield: 6–8 servings

Instructions

  1. 1Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. 2In a large bowl, whisk together eggs, tomato sauce, A.1. sauce, garlic, salt, pepper, parsley, and ground mustard.
  3. 3Stir in diced onion and whole old-fashioned oats. Let sit for 10 minutes to allow the oats to absorb moisture.
  4. 4Add ground beef and mix until evenly combined, without overmixing.
  5. 5Transfer mixture to the prepared baking dish. Shape into a thick loaf approximately 9 inches long, 5 inches wide, and 3 inches tall. Gently press together to eliminate air pockets.
  6. 6In a small bowl, mix tomato sauce, brown sugar, and A.1. sauce for the glaze.
  7. 7Bake the meatloaf uncovered for 40 minutes.
  8. 8Remove from the oven and spread all of the glaze evenly over the top.
  9. 9Return to the oven and continue baking for another 20–35 minutes, or until the internal temperature reaches 160°F.
  10. 10Remove from the oven and let rest for 15 minutes before slicing.

Tips

  • Use whole old-fashioned oats. No grinding or pulsing needed.
  • If using thin homemade tomato sauce, avoid adding extra liquid.
  • Shape the loaf firmly enough to hold together without packing it too tightly.
  • Rest for 15 minutes before cutting to help the meatloaf hold together in thick, clean slices.

Storage

  • Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months.

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