Food Snob

Prize-Winning Quaker Oats {turkey} Meatloaf

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You may or may not be stunned to know there are a ton of meatloaf recipes floating around the internet. This is good news for me because I am constantly searching for new meatloaf recipes to keep my old pup Nathan happy. When you’ve made a variety of meatloaf recipes, you come to realize there are two types of recipes: the insanely easy recipes and the much more complicated ones.

This recipe is the former and probably the easiest meatloaf I’ve ever made. I found the recipe at I’m afraid I can’t tell you why this recipe is prize-winning because it’s not explained at the epicurious website, but I thought I would leave the claim to fame in the title (even though I didn’t necessarily love the meatloaf). It’s eye-catching for a title, right?


  • 3 lbs lean ground beef or turkey (I used ground turkey)
  • 1 ½ c. Quaker® Oats
  • 2 c. finely chopped onion
  • 1 c. ketchup
  • 2 eggs
  • 1 T. Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. black pepper


  1. Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.
  2. Bake 50 to 55 minutes or until meatloaf is to medium doneness (170°F for turkey), until there’s no pink in center and juices show no pink color. Let cool considerably before slicing and serving.

I was not bowled over by this meatloaf. I thought it was OK. A bit dry even. And my diabetic dog who loves meatloaf didn’t seem bowled over either. In fact, he stopped eating meatloaf when I fed him this recipe. Now don’t read into that too much because he stops eating anything he loves after having it too much. And then weeks or months later he will love eating it again.

Here’s what I didn’t do. I didn’t even see that there’s a sauce you’re supposed to serve on top the meatloaf which really could have made all the difference! Here’s what the original author says about the meatloaf and the sauce:

“As good as the meatloaf is, it would not be complete without the sauce. Mom formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion, followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.”

Also, I think you could easily dress up this plain meatloaf in a meatloaf sandwich with some cheese and some mayonnaise and maybe some crunchy lettuce and sliced tomato.

Recipe rating: 

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