Recipe By It's A New Day
Rating
Published Apr 2nd
All American Meatloaf
Prep 20m Cook 1h 5m Additional - Ready In 1h 25m
Servings 1 5x9-inch loaf Calories 344.1

I discovered this recipe when I was pregnant with my first child. This is the only meatloaf recipe my family allows me to make still. It can be frozen ahead.

Recipe Ingredients

  • 2 pounds ground beef
  • 1 cup quick cooking oats
  • 1 onion, chopped
  • ½ cup milk
  • 2 eggs
  • ¼ cup ketchup
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 2 tablespoons ketchup
  • 4 slices Cheddar cheese, halved

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
  3. 3 Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
  4. 4 Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

Nutrition Facts

  • Calories 344.1
  • Carbohydrate 12.3 g
  • Cholesterol 133.6 mg
  • Fat 20.6 g
  • Fiber 1.4 g
  • Protein 26.5 g
  • Saturated Fat 9.1 g
  • Sodium 595.4 mg
  • Sugar 4.1 g

Chef's Notes

If you wish to freeze, bake as directed for one hour, remove from oven and cool. Refrigerate until well chilled, wrap, label and freeze. To reheat: unwrap meat loaf and bake 1 hour at 350 degrees F (175 degrees C). Top with ketchup and cheese and bake additional 5 minutes.

Reviews

  1. Sounds just like the recipe that I got from my mother. If you like to freeze stuff for easy cooking later- make this recipe into patties and freeze individually and then cook on grill or microwave. I like to make into a sandwhich with melted cheese and toasted bread. Yum!
  2. This is the meatloaf my grandmother made - except for the basil. My mother's meatloaf though used bread crumbs... and my meatloaf? Well it's different most every time depending on what I have on hand (cornflakes - crushed croutons bagged stuffing crushed oats zuchinni pureed chick peas or white cannelli beans diced tomatoes spinach and - Read more ...
  3. This is a great meatloaf recipe just as it is. But my husband loves bacon cooked on top of the meatloaf. In the first cooking (1 hr 5 min) take 3-4 slices of bacon and lay them vertically on the meatloaf. And I cook mine a little longer say at least 15-20 minutes more. Then - Read more ...
  4. This is my recipe except I use 1# ground beef and 1# ground pork. Love the oats.
  5. I use a recipe similar to this one but I mix 1/2 cup ketchup with 1/2 cup brown sugar and 2 tbsp mustard mix half into the ground beef spread other half on top of the loaf. Shred the cheese and put in mixture. Tastes fantastic
  6. Great basic recipe. I had no milk so I used sour cream instead. Tomato sauce instead of ketchup and it turned out very good. Next time with a grated carrot and chopped green pepper maybe potato flakes in lieu of oatmeal and a well rounded meal in one pan. I will eat a dessert separately.
  7. looks pretty good but I don't use cheese on mine.Top with a can of vegetarian soup and let it cook in.I also love olives so will add some green garlic stuffed olives also.
  8. I searched a bunch of recipes and used this as my base to add on. I omitted the oats as my hubby is on a no carb diet. It makes it very juicy, so be prepared. I added a tsp of Italian seasoning and ended up doubling the parsley as I didn't want leftovers, I - Read more ...
  9. If you are looking for a striking, unique recipe for meatloaf, this isn't your answer. But if you are looking for a very nice meatloaf that everyone in the family will want seconds of, this is the one for you! I followed the recipe with the exception of using dried parsley rather than the fresh. - Read more ...