Go Back
+ servings

Amish Meatloaf Recipe with Oats

Amish meatloaf is wonderful comfort food. This is an old-fashioned meatloaf recipe with oats and tomato juice. It is a perfect dish for Sunday dinner.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Resting time 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Amish
Servings 8 people
Calories 335 kcal


  • 2 lb. hamburger
  • 3/4 c. tomato juice
  • 3/4 c. quick oats
  • 2 eggs
  • 1/4 c. chopped onion
  • 1 clove garlic, minced
  • 2 tsp. chili powder
  • 1 1/4 tsp. seasoned salt
  • 1 tsp. garlic salt
  • 3/4 tsp. black pepper
  • 1 tsp. oregano


  • 1/2 c. ketchup
  • 1 Tbs. brown sugar
  • 1 tsp. mustard
  • 1 tsp. dried onion flakes
  • 1/2 tsp. smoked paprika


  • Preheat oven to 350°.
  • Mix together oats, juice, eggs, and seasonings.
    3/4 c. tomato juice, 3/4 c. quick oats, 2 eggs, 1/4 c. chopped onion, 1 clove garlic, minced, 2 tsp. chili powder, 1 1/4 tsp. seasoned salt, 1 tsp. garlic salt, 3/4 tsp. black pepper, 1 tsp. oregano
  • Add burger and mix until combined. Do not overmix.
    2 lb. hamburger
  • Place the meat mixture into a baking pan and shape it into a loaf. Spoon half of the glaze over the top.
    1/2 c. ketchup, 1 Tbs. brown sugar, 1 tsp. mustard, 1 tsp. dried onion flakes, 1/2 tsp. smoked paprika
  • Cover and bake for one hour.
  • Pour the remaining glaze over the top and bake, uncovered, for an additional 10 - 15 minutes.
  • Remove from the oven and let it rest for about 10 - 15 minutes before cutting it into slices, to keep it from crumbling.
  • Cover and refrigerate leftovers, and use within 3 days. Or wrap it airtight and freeze up to 3 months.


You can use 2 lb. of hamburger (I like to use lean burger). Or use 1 lb. beef and 1 lb. venison or turkey burger.
You can substitute the seasoned salt for a tsp. of regular salt if you prefer. And adjust or omit any of the seasonings as preferred.
I bake this recipe in a loaf pan, it is pretty full and sometimes juices run over the edge. I always set my loaf pan inside a cake pan, to catch any spills.
This meatloaf is very moist, and it may crumble if you cut into it without letting it rest first.
Slicing tip: After your meatloaf has cooled a bit, use two metal spatulas, one on each end of the loaf pan to carefully lift the meatloaf out and transfer it to a platter or cutting board for slicing. Alternatively, you can line your loaf pan with a strip of parchment paper before pressing in the meatloaf mixture for easy removal.
Edited to add: I used to always bake my meatloaf in a loaf pan, however, recently I started shaping my loaf and baking it in a 9 x13" pan. I must say, I like the outcome. And from now on, I will probably always bake my meatloaf in a larger pan.


Serving: 1sliceSodium: 793mgCalcium: 57mgVitamin C: 6mgVitamin A: 766IUSugar: 6gFiber: 3gPotassium: 621mgCholesterol: 115mgCalories: 335kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 14gProtein: 28gCarbohydrates: 25gIron: 5mg
Keyword Amish Meatloaf Recipe, Amish Meatloaf with oats, Gluten-free meatloaf with Oats
Tried this recipe?Let us know how it was!