BBQ Oatmeal Meatloaf Recipe

Ground beef: The base of the meatloaf, providing rich flavor and protein.

Quick-cooking oats: Adds texture and helps bind the meatloaf together.

Beaten egg: Acts as a binder to hold the meatloaf together.

Milk: Adds moisture to the meatloaf, ensuring it stays tender.

BBQ sauce: Provides a tangy, smoky flavor that complements the meat.

Salt: Enhances the overall flavor of the meatloaf.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When mixing the ground beef and oats, use your hands to ensure an even distribution of ingredients. This helps the meatloaf hold together better and ensures that the flavors are well incorporated. Additionally, avoid overmixing as it can make the meatloaf dense and tough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• quick-cooking oats - Substitute with breadcrumbs: Breadcrumbs can help bind the meatloaf together and provide a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used to maintain moisture without altering the flavor significantly.

• bbq sauce - Substitute with ketchup and liquid smoke: Mix ketchup with a few drops of liquid smoke to mimic the smoky flavor of BBQ sauce.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the meatloaf.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the appearance of the meatloaf.

• Allow the meatloaf to cool completely before storing. This prevents condensation from forming, which can make the meatloaf soggy.
• Wrap the meatloaf tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
• Place the wrapped meatloaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long it has been stored.
• Store the meatloaf in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer.
• To freeze individual slices, cut the meatloaf into portions and wrap each slice in plastic wrap. Then, place the wrapped slices in a resealable plastic bag.
• For reheating, thaw the meatloaf in the refrigerator overnight if frozen. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker results.
• If reheating in the microwave, place a damp paper towel over the meatloaf to retain moisture and prevent it from drying out.
• Always check the internal temperature of the reheated meatloaf to ensure it reaches 165°F (74°C) for safe consumption.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover meatloaf in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For an extra touch, brush a bit more bbq sauce on top before reheating.

• Microwave Method: Slice the meatloaf into individual portions for even heating. Place a slice on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it's heated evenly. Add a small dollop of bbq sauce on top if desired.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the meatloaf slices in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. This method can give a nice crispy edge to the meatloaf.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatloaf slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure even heating. This method will give a slightly crispy texture to the meatloaf.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the meatloaf slices in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour. This method ensures the meatloaf remains juicy and evenly heated.

• Oven: Used to bake the meatloaf at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the ground beef, oats, beaten egg, milk, BBQ sauce, salt, and black pepper.

• Loaf pan: A pan to shape and bake the meatloaf mixture.

• Measuring cups: Used to measure out the oats, milk, and BBQ sauce accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Useful for mixing the ingredients together thoroughly.

• Meat thermometer: To check that the internal temperature of the meatloaf reaches 160°F (70°C).

• Knife: For slicing the meatloaf once it has rested.

• Cutting board: A surface to slice the meatloaf on after it has rested.

Pre-mix dry ingredients: Combine oats, salt, and black pepper in advance to save time when assembling the meatloaf.

Use a food processor: Quickly mix the ground beef, oats, egg, milk, and bbq sauce together for a more uniform texture.

Line the loaf pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.

Batch cooking: Double the recipe and freeze one meatloaf for a quick meal later.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save time.