This classic meatloaf combines ground beef and pork sausage with quick oats as a binder for a moist, tender crumb, finished with a sweet ketchup glaze. It's a straightforward comfort dish that delivers consistent results.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef and sausage. Mix with your hands until just combined.
Add the chopped onion to the meat mixture.
In a separate small bowl or measuring cup, whisk together the tomato sauce and egg.
Pour the tomato sauce mixture over the meat. Add salt, pepper, and quick oats.
Using your hands, mix all ingredients together until they are well incorporated. Do not overmix.
Line a baking pan with aluminum foil. Transfer the meat mixture to the pan and form it into a loaf shape.
Place the meatloaf in the preheated oven and bake at 400°F for 45 minutes.
After 45 minutes, carefully remove the meatloaf from the oven. Reduce the oven temperature to 375°F (190°C).
Generously top the meatloaf with ketchup, spreading it evenly over the surface.
Return the meatloaf to the oven and bake for an additional 15 minutes at 375°F.
Remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.
Refrigerate leftover meatloaf in an airtight container up to 4 days. Reheat slices in a 350°F oven or microwave until warmed through.
Quick oats act as a binder that absorbs moisture from the egg and tomato sauce, keeping the meatloaf tender and preventing it from becoming dense or dry.
Bake until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part. The top should be set and the sides slightly pulling away from the pan.
Yes. Shape and refrigerate the mixture up to 24 hours before baking, or bake fully and refrigerate up to 4 days. Reheat in a 350°F oven until warmed through.
You can, but it's optional. The combination of beef and sausage releases some fat; draining helps reduce greasiness without affecting flavor or moisture when oats are used.
Substitute with ground pork, ground turkey, or omit entirely and use 2 lbs ground beef. Note that all-beef versions may be slightly leaner.
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