Loafer's Loaf

Three steps: mix, pack, bake. That’s the entire recipe. This meatloaf is built for the nights when you want something homemade but can’t be bothered with anything complicated.

Ground beef gets mixed with raw oatmeal (not breadcrumbs), which soaks up the milk and egg to create a tender, moist loaf that holds together without being dense. Grated American cheese melts into the meat as it bakes, adding pockets of creamy richness you won’t see but will definitely taste. The celery salt is a sneaky flavor booster that adds more depth than regular salt alone.

Chopped tomatoes mixed into the raw loaf release moisture during the long bake, keeping the center juicy while the outside firms up and gets a nice caramelized crust. At just over an hour in the oven, this is the kind of set-it-and-forget-it dinner that lets you handle everything else on your evening list.

Kitchen Tips

• Use old-fashioned rolled oats, not instant. Instant oats dissolve into mush. Rolled oats keep their structure and give the meatloaf a better texture.
• Don’t overwork the mixture. Mix until everything is just combined. Squeezing and kneading compacts the meat and makes the loaf tough and rubbery.
• Let it rest 10 minutes after pulling from the oven. Cutting into a hot meatloaf lets all the juices run out onto the cutting board instead of staying in the slices.

Variations

• BBQ glazed: Spread a layer of barbecue sauce over the top during the last 15 minutes of baking for a sticky, tangy crust.
• Swap the cheese: Use sharp cheddar instead of American for a stronger cheese flavor throughout.