Prize Winning Meat Loaf

This meatloaf is stripped down to seven ingredients and lets the beef do the talking. Lean ground beef, quick-cooking oats, tomato sauce, a beaten egg, chopped onion, salt, and pepper. No fancy glazes, no hidden vegetables, no Worcestershire sauce. Just solid, old-fashioned meatloaf the way it was meant to be.

Using oats instead of breadcrumbs as the binder gives this meatloaf a slightly heartier texture and holds moisture better during the hour-long bake. The oats absorb the tomato sauce and meat juices, keeping each slice tender instead of dense and dry.

Mixing lightly is the most important instruction here. Over-handling ground beef compresses it and squeezes out fat, leaving you with a tough, rubbery loaf instead of one that’s tender and sliceable.

Kitchen Tips

• Mix with your hands, not a spoon. You can feel when the ingredients are just combined without over-working the meat.
• Let the meatloaf rest 5 minutes after baking so the juices redistribute and the slices hold together.
• Drain the fat from the pan after baking but before resting. Sitting in grease makes the bottom soggy.
• Check that the center is no longer pink and juices run clear. A meat thermometer should read 160°F (71°C).

Variations

• Top with ketchup or extra tomato sauce before baking for a sticky, sweet glaze.
• Use a mix of beef and pork for a more flavorful, juicier meatloaf.
• Substitute two egg whites for the whole egg for a slightly lighter version.