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Dawn's Meatloaf

Dawn's Meatloaf

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I based this recipe on other meatloaf recipes, but it is uniquely mine. I wanted one made with oatmeal and spices that I like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix ground beef, egg, oats, onion, milk, mustard, Worcestershire sauce, salt, and pepper together in a bowl; transfer into a loaf pan.
  3. Bake in the preheated oven until no longer pink in the center, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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This meatloaf was quick to put together. I had all of the ingredients in the pantry. It turned out moist but I think it's bland. I think it needs more seasoning. I will try making it again with more fresh vegetables in it and some parsley and maybe some onion soup mix.

Beachbaby 72

I never thought of adding mustard to a meatloaf recipe but I love mustard so I did. I didn't have milk on hand so added a third cup of yogurt which worked great. I am an "oatmeal with everything" baker so perfect! Very easy, very good and will make again.


Dawn's Meatloaf Haiku: "Mustard, oats were fun, different additions to try. Still a little bland." We enjoyed that that using mustard and rolled oats made for a more unique meatloaf taste, but it was overly moist and underly (is that a word?) flavorful. Making again would require a heavy addition of spices, and I would consider pulsing the rolled oats in food processor (or using quick-cooking oats instead) as I think the larger chunks coupled w/ the 1/2 c. of milk are what made this a very fall-aparty meatloaf.