Quaker Oats Prizewinning Meatloaf

I have been making this recipe since I was a girl! It's one of my favorite comfort foods! Thanks for posting this!

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I made this tonight and remembered that I had made it many years ago. At that time I added a packet of meatloaf seasoning to the mix, but since I don't use those anymore, it does need something. I had also at one time, added an onion soup packet, but now I use my copycat mix instead.
This is a very good meatloaf.....very moist and it holds together very well when slicing. I will make it again, but will add more seasoning.
Donna

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This is an old favorite when I was growing up...so it's been around a while..my mother always added the chili sauce to the drippings...with a little brown sugar; then poured it over the meatloaf and ran it under the broiler for a bit. Oh yes...she would put a little strip of bacon on top when cooking.

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This is the only meatloaf I've made for 20 years until I discovered Zaar recipes!!!! Seriously, this is a good basic meatloaf. We still enjoy it now and then. I do leave off the chili sauce on top.

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This is good meatloaf. But it lacked pizzaz! Will probably use again, but I will definitely add some diced peppers and more seasoning for sure.

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Absolutely "kiddie-style" meatloaf. Bland flavor, definitely not for the adult palate.

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Made exactly as written except chili sauce topping. Cooked it 1 hr or 160o and it turned out moist & delicious. Oats verses breadcrumbs really made the difference. Looking forward to meatloaf sandwiches.

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My moms meatloaf! haven't had it for years but tonights the night!

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This has been the meatloaf in my family for at least 3 generations! My mother referred to it as "Depression Meatloaf" since the rolled oats extends the amount substantially. We use a full cup of rolled oats to the 1.5 lbs of ground beef and use a full can of tomato soup and an egg,mixed in with a medium chopped onion, a teaspoon of italian seasoning and 1/4 teaspoon of ground pepper. The other big difference is that we make it in a casserole dish (in fact I mix everything right in the dish and have no dishes to wash!) and do not top it with any tomato sauce. I cook it for 45 minutes with the cover on and then move the cover ajar for the final 15 minutes. It's soft and delicious when hot and firm and easily sliced for sandwiches the next day. Yummy!

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i got this recipe from a friend years ago and it is the only meatloaf recipe i use. i am thrilled to see it on the "top 25 best meatloafs" list! if you try this meatloaf recipe, you will not be disappointed! as a child i never cared for meatloaf...i think it was the texture that resulted from making it with bread crumbs. this texture and flavor is MUCH better than the bread crumb recipes. i top mine with a combo of ketchup, brown sugar, worcestershire sauce and mustard. next time i am going to try chili sauce which would be similar in flavor, but but much simpler! thanks for posting.

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My mother always used Quaker Oats in her meat loaf and when I had a guest coming who is gluten intolerant I used your recipe with some modifications. It turned out delicious; and always sets up well. The changes I made were: (a) added 1/2 diced green pepper, (b) used 1 lb. ground beef and 12 oz. sage ground pork, (c) doubled the finely diced onion, (d) used cayenne pepper instead of black to give some extra kick, and (e) added 1 tsp. Italian seasoning. The chili sauce (with a little added brown sugar) is a great topping with a sprinkling of real bacon bits on top. Served this with garlic mashed potatoes, fresh broccoli and a good red wine. Thanks for making an informal dinner party a total success.

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The texture of this meatloaf was right on. However, we found that the only thing we could taste was onion and oatmeal. I think with some different spices/seasonings, this could be a good meatloaf.

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Great meatloaf!! I recommend giving this one a try. I definitely prefer the chili sauce topping rather than the traditional ketchup. Also good the next day on a sandwich!!

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Great comfort food. The changes I made where to have it serve 5 so I could use 1 lb. of lean ground beef. I used a small can of tomato juice and 1/4 c. of eggbeaters for the egg. I didn't use the chili sauce and I made them into individual muffins, it made 10 of them. They were very moist and delicious and will be my go to meatloaf recipe from now on!

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This is the meatloaf I grew up on (minus the Heinz Chili Sauce...I like plain old ketchup). Also, we always substitute V-8 for the tomato juice; it provides a more complex flavor. Recently I've started using buffalo since it's leaner and easier on the environment. You will looooove this recipe, both for the taste and how easy it is to make.

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my grandma used to make welove it

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This recipe was a revelation to us when we discovered it on the oatmeal box - my husband has wheat allergies and this is a meatloaf that doesn't use breadcrumbs. We skip the egg (allergies) and the loaf holds together just fine. We also use 1 Tbs dried minced onion in place of the fresh, and reduce the pepper to 1/8 tsp. I use V-8 juice when I make it, and top it with a mixture of 2 Tbs brown sugar to 1/2 cup ketchup; when my husband's the cook he uses tomato sauce in place of the tomato juice, sometimes adds 1 Tbs tomato paste as well, and leaves it untopped. For mini-meatloaves, we use the method of Recipe 204682: put the meat mixture in a sprayed, 12-cupcake pan, and cook at 375F for 30 minutes; let stand ten minutes.

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