Classic Meatloaf

This is the recipe I grew up on and served to my own family. This tomato-based meatloaf doesn't always slice the best, but is a sure crowd pleaser and loves ketchup.
This goes well with rustic golden mashed potatoes.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 lbs ground beef
• 1 cup rolled oats
• 1 (8 oz) can tomato sauce
• 2 eggs
• 1 package onion soup mix
• 1 tsp salt
• ½ tsp pepper
• ¼ cup ketchup

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix hamburger meat and oats.
3. In a separate bowl, mix tomato sauce, eggs, soup mix, salt, and pepper. Mix these separately first so the meat won’t get sticky or overworked.
4. Mix wet ingredients with the beef and oats until just combined.
5. In a 5×9 loaf pan, form the meat mixture into a loaf, pulled slightly away from the sides of the pan.
6. Bake for 1 hour to 1½ hours or until internal temperature is 160°F.
7. Rest for 10 to 15 minutes.
8. Drain grease or remove from the loaf pan before serving.

Notes

• Oats as binder: The rolled oats stand in for breadcrumbs—no need to buy anything extra to hold the loaf together.
• Don’t overmix: Combine the wet and dry just until it comes together; overworking the beef makes for a dense, rubbery loaf.
• Pull from the pan sides: Shaping the loaf slightly away from the walls of the pan helps grease drain and the edges cook evenly.
• Rest before slicing: Let it sit 10 to 15 minutes so it firms up—this tomato-based loaf is tender, so patience helps it slice better.
• Make-ahead: Mix and shape the loaf a day early, keep it covered in the fridge, then bake when you’re ready.

Why This Works

• Wet mix first: Blending the tomato sauce, eggs, and soup mix separately distributes seasoning evenly so you don’t overwork the meat chasing an even mix.
• Oats and eggs bind: The oats soak up moisture while the eggs set as they bake, giving the loaf enough structure to hold its shape.
• Cook to temperature: Baking to an internal 160°F guarantees the beef is safely cooked through without guessing by time alone.
• Resting the loaf: A short rest lets the juices redistribute so each slice stays moist instead of leaking onto the plate.