Rosemary Meatloaf

Rosemary Meatloaf

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8

    • About This Recipe

    “Love the heavenly smell! Oatmeal makes this a nice tender meatloaf.”

    Ingredients

  • 2largeeggs
  • 3/4 cup water, milk or 3/4 cupbroth
  • 3/4 cuprolled oats( quick or old-fashioned)
  • 2teaspoonsinstant minced onion
  • 1 1/2 teaspoonssalt
  • 1/2 teaspoonthyme leaves
  • 1/2 teaspoonrosemary, crumbled
  • 1/2 teaspoonpepper
  • 2lbslean ground beef
  • 1/2 cupketchup

    • Directions

  • Heat oven to 350 degrees.
  • Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
  • In a large bowl, beat eggs slightly with a fork.
  • Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
  • Add meat, using your hands or a sturdy spoon and mix until well blended.
  • Shape into a loaf in your baking pan.
  • Make an indentation (trough) down center of loaf and fill with ketchup.
  • Bake for 1 hour or until loaf is done (should not be pink in the middle).
  • Remove from oven and cover with foil–let stand 10 to 15 minutes before serving and it will cut nicely.

    • Reviews

  • “I was completely impressed with this recipe.As a general rule I don’t like meatloaf at all.My objections to any recipes I have tried in the past are these…touch, greasy and tasteless.So when I stumbled across this recipe that was not remotely greasy, very tender and wonderfully flavourful I know that it will become a family staple.I chose to use milk (one of the liquid options) but think I may try the broth the next time due to the fact that the colour of the loaf was a little pale. Again that may be dueto the way I cooked it.Thank you for your recipe. I hope others will try it.”

  • “This is definitely a 5 star recipe!!!I loved it, and I normally don’t like meatloaf!My husband loved it too, and we ate the leftovers on sandwiches the next day!The only change I made was topping the meatloaf with an 8 oz. can of tomato sauce instead of ketchup, because I was just about out of ketchup.It was very good with tomato sauce, but I’m sure it would be great with ketchup too!This recipe is a keeper, I will definitely be making this one again!”

  • “Won’t leave stars b/c I think it was just my taste. It was a nice moist (but not too moist) meatloaf.I thought I’d like it more than I did.I love rosemary, but for some reason this just didn’t do it for me.It will get eaten, but probably won’t make again.I made as is using beef broth, except for halving the recipe.”

  • “This was so good!! I cooked as stated and it came out very tender and moist. After reading some reviews, I now see that celery and bell pepper may be added. They may just put this over-the-top!! Thanks for sharing!!”

  • “I am new to using Rosemary. My daughter lives in Ruston, WA and due to the abundance of it out there she has inspired me to try recipes that use this amazing herb.It truly gave the recipe a whole new dimension. Thanks for posting it.”

  • “Great meatloaf!I halved the meat (using ground turkey), and kept the rest of the proportions the same.This left me with a fluffy, tender loaf.The servings sizes on this are rather large.I also added some green pepper and celery to the mix, as i do with meatloafs.Thanks!!!”

  • “This is a very nice meatloaf!My whole family enjoyed it.I served with roasted asparagus, baked potatoes and apple sauce.It was enjoyed very much!Thanks for sharing!”

  • “We loved this meatloaf. I have hanging baskets with fresh herbs, sage, rosemary, thyme, parsley, so I used the appropriate amount of chopped fresh rosemary and thyme. I also used chopped small onion (didn’t have the dried). The freshly made meatloaf was delicious but the fresh herbs seemed a bit strong. There are only two of us, so I sliced the remainder and froze in packages of two. We loosely wrap in foil and warm in a toaster oven (we don’t care for meat warmed in a microwave), and the slices are better after freezing than they were fresh! The flavors seemed more blended. I definitely will use this recipe again. We love the texture.”

  • “Delicious!I halved the recipe and it came out great.I used beef broth.I liked it with the ketchup, but next time I will try it with BBQ sauce per my husbands request.”

  • “Excellent!I managed to have several challenges,and still came out with a terrific meatloaf.I had no dried onion. Used a T of onion powder instead.Then, I didn’t read the directions carefully and had already dumped all of the ingredients together when I read I was supposed to soak the oatmeal and beat the eggs prior to adding to the meat.Oooops.Still excellent, just delicious.Thanks!”

  • “I have made this several times now and I wish I could give it more than 5 stars asit’s the best meatloaf I’ve ever had. I add a little extra oats and some ketchup to the actual mix. I’m having it again for dinner tonight with turkey. Will let you know how it works out!EDIT: It’s better with beef, but it’s not bad with the turkey, it just needs different spices. I bet if you made it with your usual turkey seasonings and topped it with cranberry sauce instead of ketchup it would be delicious. I will probably try that soon as the oats really make it moist.”

  • “This was very good. I followed directions using water and steel cut oats (whole grain) from Trader Joe’s.I added about 1 tbsp. garlic powder too.I made this into 2 loaves and I used a sugar-free diabetic ketchup on one and only a thin coating of the ketchup on the other since some of us don’t always like a topping.I liked both.Thanks!”

  • “Amazingly Delicious! i was just browsing thru the recipes to get some ideas for a “different” meatloaf than my standard one.I came across yours and noticed that you mixed the rolled oats with the liquid before adding to beef.That is the key to your recipe.It was moist and delicious.You can’t even notice the oats in the end product.Kudos to you! Thanks so much for a delicious recipe.My husband enjoyed so much he’s making me make another one on sunday!I used 2 tablespoons of minced onion as we love onions and also added 1 teaspoon of Oregano, for that extra Italian flare.Making the indentation for the ketchup was great! it produced a thick yummy topping!Thanks again!”

  • “I’d hate to give this only 4 stars but it felt like it was missing a little something to me. Also I cut down the milk to 1/2 a cup and added about 1/4 cup BBQ sauce into the meat, but it was still too moist and didn’t hold together very well. It was still a really nice meatloaf, and I loved using oats instead of regular breadcrumbs. Plus I really liked adding the indentation in the middle since it held the sauce well (I used a mixture of ketchup and BBQ sauce) and it just looked pretty when it was done. Thank you!”

  • “The best meat loaf I’ve ever eaten the first I’ve made in my 60 years. I was looking forward to leftovers but among four of us there was none. Making this again tonight”

  • “My first meatloaf ever!! It was delicious and my husband was so proud!thankyou”

  • “I don’t take the time nearly often enough to rate others recipes- but this was just what I was looking for. Heart Healthy & delicious. Thanks- Grace”

  • “We love this meatloaf, I won’t make any other recipe.I do modify it a bit and add a box of thawed and drained frozen spinach.”

  • “A tasty meatloaf with a nice aroma.”

  • “This is a very good meatloaf – nice and firm and tasty.I used beef broth (made from a cube) and actually poured it over my oats several hours before I made the meatloaf so the liquid was completely absorbed and the oats were nice and soft.I didn’t have dried onion so I minced half a small onion and sauteed it before adding it to the mixture.I also added about 1/4 cup of pine nuts which added interest.I think next time I will use fresh rosemary and I will also put a small amount (maybe 1/4 c) of the ketchup into the mixture and then the remainder into the “trough”.”

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