This meatloaf with oats contains a mixture of ground turkey and pork and comes with a low-sugar ketchup glaze. It's moist, delicious, simple and easy to make, perfect for any occasion!
This meatloaf with oats is made using ground turkey and pork, old-fashioned rolled oats instead of traditional breadcrumbs and herbs for added flavour. Thanks to my easy preparation method it is juicy, soft and doesn't crumble when cut. You can bake it either directly on a baking sheet or traditionally in a loaf pan (both methods are included in Instructions below).
My gluten free meatloaf with oats comes with a tangy, delicious ketchup glaze that's sweetened with a small amount of honey rather than brown sugar. The glaze mixture is not runny so stays on the meatloaf and gives it a nice, glossy finish.
Do oats work the same as breadcrumbs in meatloaf
Yes, they do. Both are used to absorb moisture and bind the meatloaf ingredients.
Oats also have the added advantage of being more nutritious than traditional breadcrumbs. They have less calories and more fibre than breadcrumbs, making this meatloaf healthier than most classic meatloaf recipes.
Meatloaf with oats ingredients and substitutions
- Ground meat: see details below.
- Oats: use old-fashioned rolled oats, not instant or steel cut oats. More details below.
- Milk: helps to keep the meatloaf moist.
- Vegetables: onion, garlic, celery.
- Worcestershire sauce: use gluten free, if required.
- Egg.
- Dried herbs: I used herbes de Provence, but you can use Italian or other mixed herbs (1-1.5 teaspoons). You can also omit the herbs.
- Paprika: adds colour and flavour.
- Salt and pepper: multicoloured peppercorns work well.
- Olive oil.
- For the glaze: ketchup, honey, balsamic vinegar and soy sauce.
What meat to use
I like a combination of ground turkey and pork, but any ground meat will work. Just make sure it contains 7-10% fat (if you use extra lean meat your meatloaf with oats will not be juicy).
What oats to use
I recommend old-fashioned rolled oats (jumbo oats) which absorb excess moisture and produce a soft meatloaf that keeps its shape without being rubbery or mushy (finer oats don't work as well and I don't recommend using those).
TIP: Use gluten free oats, if required.
Step-by-step recipe instructions
1. Preheat the oven to 375 F/190 C/fan 170/gas mark 5. You will need a medium-sized oven dish.
2. Cook vegetables: In a large pan heat the oil, add the onion, garlic and celery and cook gently for about 5 minutes until softened stirring often. Add the Worcestershire sauce and cook for another minute. Remove from the heat and set aside to cool.
3. Pulse vegetables: Place the onion mixture in the food processor and pulse until it starts becoming sticky (do not puree completely).
4. Add meat: Add about ½ of the ground meat and pulse until combined.
5. Combine ingredients: To a large mixing bowl add all the meat, egg, herbs, paprika, salt and pepper. Combine the milk with the oats then add to the rest of the ingredients. Mix thoroughly using a large spoon or with your hand, removing any air pockets (take at least a couple of minutes to do this step). The mixture should be sticky and hold its shape.
6. Form meatloaf: Transfer the mixture to your oven dish and form a meatloaf (mine was just over 8 inches long and about 5 inches wide).
7. Bake meatloaf: Place the meatloaf in the centre of the oven and bake for 1 hour. After 45 minutes remove from the oven and add the glaze (see below).
8. Make glaze: In a small pan combine the ketchup, honey, balsamic vinegar and soy sauce. Cook gently for 3-4 minutes until the mixture thickens a little, stirring all the time. Spread the glaze over the top of the meatloaf and return the meatloaf to the oven for a further 15 minutes.
9. Serve: Remove from the oven and set aside for 5 minutes (it will cut better) then serve.
How to make meatloaf with oatmeal in a loaf pan
1. Preheat the oven as in Step 1 above. Line a medium loaf pan with parchment paper (making sure it sticks out on 2 sides for easy removal).
2. Prepare the meatloaf mixture as in Steps 2-5 in Instructions above.
3. Place the meatloaf mixture inside the pan removing any air pockets and smooth out the top.
4. Bake as in Step 7 then follow the rest of the Instructions. Remove from the pan (along with the paper) and serve.
Serving suggestions
This healthy meatloaf with oats is delicious with any potato side dish including creamy spinach mashed potatoes or spiced potato wedges. Other sides that also go well with it include baked beans, roasted vegetables, mashed carrots and rutabaga.
You can also pair it with the following sauces:
- mushroom sauce with sour cream
- Polish-style wild mushroom sauce
- homemade BBQ sauce
- beet chutney
- creamy dill mustard sauce
Can I make it ahead
Yes, you can! Simply assemble your gf meatloaf (Steps 2-6), place in the baking dish, cover and refrigerate overnight. Bring up to room temperature before baking in a preheated oven the following day (remove from the fridge about 45 minutes before baking).
TIP: If your meatloaf has flattened a little in the fridge overnight just adjust the shape before placing in the oven.
Do I have to use a food processor
Using a food processor produces better results, but you can make your meatloaf with oatmeal the traditional way, of course. Bear in mind, however, that it will be more crumbly, have a coarser texture and won't cut as well. My recommendation is to use a food processor but ultimately the choice is yours.
Top tips
- Use ground meat containing about 7-10% of fat, not less.
- Use old-fashioned rolled oats (jumbo oats), not instant or steel cut oats.
- I recommend pulsing half of the meat in a food processor. This will improve the texture of the meatloaf and reduce crumbliness.
- When forming the loaf make sure there are no air pockets in the mixture and all the ingredients have been thoroughly mixed in.
- Make the glaze after your meatloaf has been baking for about 40 minutes.
- Refrigerate your leftover turkey-and-pork-meatloaf-with-oats covered or in a container (so it stays moist) for up to 4 days.
- Reheat individual portions in the microwave or pan fry in a small amount of oil or using cooking spray, for a crispy finish.
- Freeze for up to 3 months. See details below.
Freezing
To freeze uncooked meatloaf with oats place on top of a sheet of parchment paper inside an airtight container and freeze for up to 3 months. Defrost overnight in the fridge and bake as per Instructions (bring up to room temperature before baking).
Freeze cooked meatloaf using the same method. Defrost overnight and reheat in the microwave (or fry individual slices in a small amount of oil).
NOTE: You can freeze unbaked meatloaf only if using meat that has not been frozen previously.
Related recipes
- Easy Turkey Shepherd's Pie with Vegetables
- Turkey Meatballs with Tomato Sauce (Healthy)
- Meat Stuffed Eggplant Recipe (Turkey)
- Healthy Turkey Lasagna with Vegetables
See also these other easy, delicious meal ideas including more turkey recipes!
Recipe
Easy Meatloaf with Rolled Oats
Equipment
- Food processor
- Non-stick pan
Ingredients
- 2 pounds (900 g) ground meat turkey/pork/beef, 7-10% fat
- ¾ cup (65 g) old-fashioned rolled oats jumbo oats
- 2½ tablespoons milk
- 1 medium onion finely chopped
- 1 celery stalk finely chopped
- 1 garlic clove finely chopped
- 1 tablespoon olive oil
- 1½ teaspoons Worcestershire sauce
- 1 large egg
- 1½ teaspoons dried herbs herbes de Provence, Italian, etc.
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt and pepper to taste (be generous)
Glaze
- 4 tablespoons ketchup
- 1½ teaspoons honey
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce
Instructions
- Preheat the oven to 375 F/190 C/fan 170/gas mark 5. You will need a medium-sized oven dish.
- Cook vegetables: In a large pan heat the oil, add the onion, garlic and celery and cook gently for about 5 minutes until softened stirring often. Add the Worcestershire sauce and cook for another minute. Remove from the heat and set aside to cool.
- Pulse vegetables: Place the onion mixture in the food processor and pulse until it starts becoming sticky (do not puree completely).
- Add meat: Add about ½ of the ground meat and pulse until combined.
- Combine ingredients: To a large mixing bowl add all the meat, egg, herbs, paprika, salt and pepper. Combine the milk with the oats then add to the rest of the ingredients. Mix thoroughly using a large spoon or with your hand, removing any air pockets (take at least a couple of minutes to do this step). The mixture should be sticky and hold its shape.
- Form meatloaf: Transfer the mixture to your oven dish and form a meatloaf (mine was just over 8 inches long and about 5 inches wide).
- Bake meatloaf: Place the meatloaf in the centre of the oven and bake for 1 hour. After 45 minutes remove from the oven and add the glaze (see below).
- Make glaze: In a small pan combine the ketchup, honey, balsamic vinegar and soy sauce. Cook gently for 3-4 minutes until the mixture thickens a little, stirring all the time. Spread the glaze over the top of the meatloaf and return the meatloaf to the oven for a further 15 minutes.
- Serve: Remove from the oven and set aside for 5 minutes (it will cut better) then serve.
Notes
- Use ground meat containing about 7-10% of fat, not less.
- Use old-fashioned rolled oats (jumbo oats), not instant or steel cut oats.
- I recommend pulsing half of the meat in a food processor. This will improve the texture of the meatloaf and reduce crumbliness.
- When forming the loaf make sure there are no air pockets in the mixture and all the ingredients have been thoroughly mixed in.
- Make the glaze after your meatloaf has been baking for about 40 minutes.
- Refrigerate your leftover turkey-and-pork-meatloaf-with-oats covered or in a container (so it stays moist) for up to 4 days.
- Reheat individual portions in the microwave or pan fry in a small amount of oil or using cooking spray, for a crispy finish.
- Freeze for up to 3 months. See details in post.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy meatloaf recipe with oatmeal I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!
Jodie says
1st time eating meatloaf and it was a big hit. Served it as a Sunday roast with gravy and veg. Very economical meal
Monika says
Glad to know it:)
Jodie says
1st time eating meatloaf and it was a big hit. I served it as a Sunday roast with gravy and veg. Very economical meal.
Jason says
Not the biggest meat loaf fan. But something tells me I'd like this.