The three important components of a basic meatloaf are flavor, moisture and texture. Think about each of these three things and you're guests will be asking for a second slice.

Featured In My CookbookComfortable in the Kitchen Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut an Onion

So many recipe start with onions - diced, sliced, julienned, you name it! Here's all you need to know about...View Technique

Advertisement - Continue Below

Watch The Recipe Video

Advertisement - Continue Below


  • Prep Time: 25 m
  • Cook Time: 1 h 30 m
  • Total Time: 1 h 55 m
  • Servings:


  • 1 cup rolled oats (or fresh breadcrumbs)
  • ½ cup milk
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic minced
  • 2 pounds ground meatloaf mix meat, 1 pound beef, ½ pound pork, ½ pound veal
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 6 tablespoons ketchup
  • 2 tablespoons brown sugar


  1. Pre-heat the oven to 350˚ F.
  2. Place the oatmeal and milk in a large mixing bowl and let the oatmeal soak while you prepare the rest of the ingredients.
  3. Pre-heat a skillet over medium-high heat. Add the olive oil and then cook the onion, carrot and garlic until tender, but not browned – 5 to 6 minutes. Transfer the vegetables to the bowl with the oats and milk.
  4. Add the ground meats, spices, parsley, eggs and Worcestershire sauce to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a sheet pan and shape the mixture into a loaf shape of sorts.
  5. Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160˚ F in the center of the meat. After 60 minutes of cooking, combine the ketchup and brown sugar in a small bowl and spread this on top of the meatloaf for the last ten to fifteen minutes of baking. Let the meatloaf cool and then slice and serve.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (8)Post a Reply

  1. 5 stars
    Made BJC’s meatloaf tonight (using fresh breadcrumbs) and my husband was over the moon! Moist, great texture and so flavorful! Served it with buttermilk mashed potatoes and carrots – simple and delicious! Looking forward to meatloaf sandwiches for lunch! Yum!

  2. I made Meredith‘s meatloaf using breadcrumbs. The family loved it. I have made several other meatloaf variations in the past, and this is our favorite. It will be a staple in my family from now on. Thanks, Meredith!

  3. 5 stars
    After years of giving my horrible meatloaf to the dogs; I finally have Blue Jean Chefs recipe. The entire family loves it.


  4. This looks great but my go to recipe ya on the back of a Lipton onion soup box. Very similar will give it a whirl

  5. My family loved this meatloaf made it with the oatmeal and I was impressed. Made mashed potatoes mushroom gravy and veg a complete meal can’t wait for leftover meatloaf sandwiches.

  6. 5 stars
    RlHave made this recipe a couple of times now and the results are excellent. Wondering if the ratios for the glaze are reversed? I went with 6 tbsp brown sugar & 2 tbsp ketchup, and added a pinch of nutmeg for good measure!

  7. This was my-mother-in-laws recipe which she gave me nearly fifty years ago. The only change was she added a little over a half cup of applesauce to bring out the flavor of the pork and veal. I absolutely love using oats in meatloaf.

Leave a Reply

Your email address will not be published. Required fields are marked *