Classic Quaker Oats Meatloaf really is an old-school classic meatloaf. Just plain cookin’ & hardly anything to the making it of 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, 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 in the freezer. 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.
Quaker Oats Classic Meatloaf
This is also another recipe in my little series to use my Home-made Lipton’s Onion Soup Mix. I’ve really been enjoying all the retro flavors. They taste like “home.”
My folks just love this old familiar standby, and so did my kids, so this recipe has served our family well over the decades. You can make it in a freeform loaf, like I did, in a loaf pan or in an 8 x 8″ pan. If you want to speed things along, make these in muffin pans.
Quaker Oats Classic Meatloaf
Quaker Oats Classic Meatloaf
- 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 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, drain off any drippings & serve.
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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.
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