Description
This meatloaf recipe with oatmeal is a comforting, hearty meal featuring moist, tender beef and a creamy, vibrant spinach and sun-dried tomato center, all topped with a sweet and tangy glaze. It’s designed to be simple to make and perfect for family dinners.
Ingredients
Scale
- 680 g (1.5 lb) lean ground beef
- 120 g (1.5 cups) quick-cooking rolled oats
- 180 ml (0.75 cup) milk
- 1 large egg
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 15 ml (1 tbsp) vegetable oil
- 10 g (1.5 tsp) sea salt
- 3 g (0.5 tsp) black pepper
- 2 g (0.5 tsp) dried thyme
- 2 g (0.5 tsp) onion powder
- 2 g (0.5 tsp) garlic powder
- 170 g (6 oz) softened full-fat cream cheese
- 120 g (1 cup) thoroughly squeezed dry frozen chopped spinach
- 30 g (0.25 cup) drained, finely chopped sun-dried tomatoes
- 1 g (0.25 tsp) garlic powder (for filling)
- 120 ml (0.5 cup) ketchup
- 30 g (2 tbsp) packed light brown sugar
- 15 ml (1 tbsp) apple cider vinegar
- 5 ml (1 tsp) alcohol-free Dijon mustard
- 5 g (2 tbsp) fresh parsley, chopped
Instructions
- Prep Oven And Pan: Preheat oven to 175°C (350°F). Lightly grease a standard 23×13 cm (9×5 inch) loaf pan.
- Soak Oats: In a small bowl, combine 1.5 cups quick-cooking rolled oats and 0.75 cup milk. Let stand for 5 minutes to soften.
- Sauté Aromatics: Heat 1 tbsp vegetable oil in a small skillet over medium heat. Sauté chopped onion until softened (5-7 minutes). Add minced garlic; cook 1 minute until fragrant. Let cool slightly.
- Mix Meatloaf Base: In a large bowl, combine the ground beef, soaked oats and milk mixture, large egg, cooled sautéed onion and garlic, sea salt, black pepper, dried thyme, onion powder, and garlic powder. Mix gently with your hands until just combined (3-5 minutes).
- Prepare And Layer Filling: In a separate small bowl, mix softened cream cheese, thoroughly squeezed dry spinach, finely chopped sun-dried tomatoes, and 0.25 tsp garlic powder. Press half the meatloaf mixture into the greased pan, spread the creamy filling, then top with remaining meatloaf, gently pressing to seal edges.
- Glaze And Bake: Whisk ketchup, light brown sugar, apple cider vinegar, and Dijon mustard for the glaze. Spread about half over the meatloaf. Bake 50-60 minutes until an internal temperature of 71°C (160°F) is reached. Add remaining glaze during the last 10 minutes for a glossy finish.
- Rest And Serve: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes. Carefully transfer, slice 2 cm (0.75 inch) thick, and garnish generously with fresh chopped parsley.
Notes
Resting the meatloaf for 10-15 minutes after baking is crucial for the juices to redistribute, ensuring cleaner, more tender slices. For a healthier option, consider using ground turkey or chicken instead of beef. If the meatloaf mixture feels too dry or loose, add an extra splash of milk. Frozen chopped onion is a good shortcut, and ricotta can be swapped for cream cheese for a lighter filling.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 140 g)
- Calories: 350 calories
- Sugar: 15 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg