Classic Quaker Oats Meatloaf

This really is an old-school classic meatloaf. Just plain cookin’ & hardly anything to making it at all. It’s one of those recipes that really makes you appreciate the taste of FOOD.

Quaker Oats Classic Meatloaf

It seems everyone wants more, more, more when it comes to flavors in our food (including me who thinks a little Sriracha never hurts, as shown, lol!) but it’s nice to have a little break and celebrate with a simple meal like this classic Quaker Oats Meatloaf recipe.

Plus this is a great “It’s 4:00 & I don’t know what to make for dinner but it’s gotta be easy” recipe. I almost always have a little sales priced ground beef. I buy larger amounts when the price drops and divvy it up, label it and chuck it in the freezer.

Home-made Onion Soup Mix

This is the first meatloaf I ever made (under my Mom’s direction) and I still remember trying to mix it with a spoon…but she wanted me to get my hands in it. “What?! Noooooooo – it’s so gross” I thought. But Mom was right – clean fingertips are just the thing to mix without overworking the meat into a dense mass.

This is also another recipe in my little series to use my Home-made Lipton’s Onion Soup Mix. My folks just love this old familiar standby but I can never seem to get a picture just out of the oven…so here it is, a slice of leftover! We did serve veggies, too, honestly!

Quaker Oats Classic Meatloaf

Quaker Oats Classic Meatloaf

  • Servings: 6-8
  • Time: abt 1 hour
  • Difficulty: easy
  • Print

  • 1 to 1 1/2 pounds ground beef (or turkey)
  • 3/4 cups Quaker Oats (regular or instant)
  • 3/4 to 1 cup tomato juice or V-8 (use less if using less ground beef)
  • 1 egg
  • 1 packet Lipton Onion Soup mix or 1/4 cup of Home-made Onion Soup Mix
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon pepper

Preheat oven to 350 degrees F.

Combine all ingredients in a large bowl and mix lightly but thoroughly with fingertips. Shape into a 10″ x 6″ loaf on a rack or place in a loaf (bread pan) shaping the to into a mound.

If desired top with ketchup or Chili Sauce.

Bake on rack over a foil lined pan or in loaf pan for 55 minutes to an hour or until no longer pink in the center. Let stand 5 minutes before serving and drain drippings.

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I’ll be bringing this recipe to Angie’s Fiesta Friday, hosted this week by the incomparable Jhuls @ The Not So Creative Cook. Do stop by and take a peek at all the bloggers linking up their best creations.

 

14 thoughts on “Classic Quaker Oats Meatloaf”

  1. This looks great Mollie– warm and homey! Just like my mom used to make! I need to have her over and make it and serve it on her China (no in my cupboard!). thanks!! Hope all’s well with you friend. What have you been up to?? xo

  2. I am sure I have seen dried onion flakes somewhere. Think, Jhuls! Think! I will make sure to save this recipe and make both the onion soup mix and this hearty meatloaf. I love that you added oats! This would be perfect when I make homemade ketchup! Yay! So exciting! Thanks for bringing another lovely stuff to Fiesta Friday #164!

    1. I have been wanting to make home-made ketchup forever!! I don’t eat a lot of ketchup (but love it with grilled cheese – strange, huh?) but I think I would like it more home-made. Ketchup is kinda fascinating and did you know there were all kinds of ketchup in days gone by, not just tomato?

      I digress – and thanks again for hosting for us!! Onion granuales will work, too, btw…

  3. What a great and simple recipe for meatloaf. Love how easy and quick it is to put together, full of classic flavors and just darn good!

    1. Thanks Lily. It sure brought back a lot of childhood memories. There was a time I’d turn up my nose at this old recipe in favor for ever more complicated ones! I’m glad I revisted.

  4. This is pretty much my mom’s meatloaf too! Except now I use fresh diced onions and shredded carrots. This is also one of our stand-by “what the heck do we eat tonight meals.” Usually accompanied by smashed taters and green beans. 🙂

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