Easy Meatloaf with Rolled Oats
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!
Servings 8 slices
Calories 235kcal
Equipment
- Food processor
- Non-stick pan
Ingredients
- 2 pounds ground meat turkey/pork/beef, 7-10% fat
- ¾ cup 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
Serving: 1serving | Calories: 235kcal | Carbohydrates: 11g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 500mg | Potassium: 344mg | Fiber: 1g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg