Simple Meatloaf (With Oatmeal And Veggies)
This is my go-to meatloaf recipe: It’s simple, delicious, and healthy, with some secret vegetables mixed in. It’s also gluten-free, using oats instead of flour as a binder.
Meatloaf is a cheap and easy meal that feeds a crowd.
What makes this particular meatloaf recipe so good? (Other than it being my mom’s recipe?!)
- Spices: My mom’s recipe includes poultry seasoning and sage – and I added some cayenne pepper (optional) and garlic.
- Veggies: The addition of shredded zucchini and carrots ups the nutritional value of this meatloaf and lightens it up.
- Barbecue sauce: This meatloaf is baked with a generous coating of barbecue sauce on top. It helps keep the meatloaf moist and adds great flavor.
Thanks to the oat flour, this meatloaf is gluten free. But for those who aren’t gluten free, the oat flour takes nothing away from the meatloaf. It’s delicious!
Uses For Leftover Meatloaf
Got leftovers? There are SO many delicious uses for leftover meatloaf:
Meatloaf sandwich: Toast some sandwich bread, add some mayonnaise and lettuce, and add a slice of warm or cold meatloaf.
Meatloaf grilled cheese: Make a grilled cheese sandwich per usual, adding a thin slice of meatloaf.
Meatloaf as a pizza topping: If you like ground beef or meatballs as a pizza topping, then there’s no reason not to try meatloaf as a pizza topping.
Meatloaf-stuffed peppers: Place some cooked rice, leftover meatloaf, and cheese into a bell pepper, and bake for 40 minutes at 350F.
Meatloaf spaghetti: Leftover meatloaf acts as a meatball substitute on spaghetti with marinara sauce.
Meatloaf chili: Leftover meatloaf serves as a ground beef substitute in chili.
Meatloaf for breakfast: Fry up some scrambled eggs, potatoes, and serve with some cubed leftover meatloaf.
Want More Ground Beef Recipes?
- Check out my Norwegian grandma’s meatball recipe
- Or these oven-baked sloppy joes
- Or this Korean ground beef recipe
- 1 1/2 lbs ground beef (85% or 90% lean)
- 2/3 cup oat flour (old fashioned oats ground into a flour)
- 1 egg
- 1/2 cup shredded, packed zucchini (water squeezed out)
- 1/2 cup shredded carrots
- 1/2 cup chopped yellow onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon pepper
- 2/3 cup barbecue sauce
- Preheat oven to 350F. In a large mixing bowl, combine all ingredients except barbecue sauce. Use your hands to mix and evenly disperse ingredients, but do not over-mix. If the mixture is too dry, add in a tablespoon of milk at a time until the mixture is moist but still able to hold its shape.
- Place mixture evenly into a loaf pan.
- Bake for 20 minutes, remove, and top with barbecue sauce. Return to oven and bake for 30 additional minutes. Allow to sit for 10 minutes before serving.