Name: Gourmet Meatloaf with Sun-dried Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 cup old-fashioned rolled oats (or breadcrumbs); 1 cup mozzarella cheese (shredded); 1/2 cup parmesan cheese (grated); 1/2 cup onion (diced, about 1/2 medium-sized onion); 1/4 cup basil (cut into thin slivers (1 Tablespoon dried)); 1/4 cup sun-dried tomatoes (cut in slivers); 1/2 cup ketchup (plus more for topping); 1 egg (lightly beaten); 1 pound lean ground beef (90% lean)

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Make gourmet meatloaf with sun-dried tomatoes, oatmeal, and mozzarella in a loaf or muffin form. Your family will beg for the best-ever meatloaf again and again!

Two slices of sundried tomato meatloaf made with oatmeal on a white plate with chopped basil, with the rest of the loaf behind it.

This is no ordinary beef meatloaf recipe! It's fancy with two cheeses, pops of flavor from dried tomatoes, and Italian flair from fresh basil. We use rolled oats to make it healthier and gluten-free.

It was a top-requested recipe from our make-ahead meal kitchens that can be made as ground chicken meatloaf too.

We even had a customer order this dish on the way to the delivery room to be tucked away in her freezer when she got home from the hospital. It's that good!

Not only is it moist and delicious, but this crazy good meatloaf can be packaged in different ways depending on your family size and needs.

For family dinners, I make a traditional loaf. On weeknights, I make meatloaf muffins because they are quick to cook. Other times, I make mini loaves to share.

And if I have leftovers, I make meatloaf stuffed peppers the next day!

Jump to:

Ingredient Notes
How to Make Gourmet Meatloaf with Oatmeal
Top Tips for the Best Meatloaf
Pan Sizes and Meatloaf Shapes
What to Serve with Gourmet Meatloaf
Storage & Make Ahead Tips
More Meatloaf Recipes
📋 Recipe

Ingredient Notes

Here's what you'll need to make this gourmet meatloaf recipe:

Ingredients to make gourmet meatloaf recipe: mozzarella cheese, rolled oats, ketchip, Parmesan cheese, onion, egg, sun-dried tomatoes, basil leaves, and ground beef.

Of special note:

Ground beef- Lean ground beef (aim for 90% lean) is healthier and less greasy. It works great in this recipe because the cheeses add lots of moisture. Other types of protein, such as ground chicken or turkey, also work well in this recipe.
Cheese - This meatloaf uses a combination of parmesan cheese and mozzarella cheese.
Old-fashioned rolled oats - We use oats as the binding agent and to absorb the beef's juices. Breadcrumbs can be used instead.
Sun-dried tomatoes - Purchase these in a package or a jar. They are sold whole or sliced. Drain well, if necessary, and slice whole-sized tomatoes into slivers.
Basil - If you don't have fresh basil on hand, dried basil can be used. But fresh basil is so worth it! Stack, roll, and snip the leaves with kitchen scissors to chiffonade them.

Fancy sloppy joes is another recipe that upgrades a classic dish with a few special touches.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Make Gourmet Meatloaf with Oatmeal

Here's how thousands of customers prepared this meatloaf recipe in our meal assembly kitchens:

Dry ingredients mixed together in a large bowl.

Step 1

Combine oats, mozzarella cheese, Parmesan cheese, diced onion, chopped basil, and sun-dried tomatoes in a large bowl.

Step 2

Add ketchup and egg to the dry ingredients and stir to combine.

Ground beef added to the other ingredients to form the meatloaf mixture.

Step 3

Add ground beef and use your hands to thoroughly combine it with the base mixture. But don't handle more than necessary.

Add the meatloaf to a pan and layer ketchup on top.

Step 4

Add the meatloaf to a loaf pan. With the back of a spoon, spread ketchup in a thin layer over the top for the glaze. See other shape and pan options below.

Cooked meatloaf being removed from the pan.

Step 5

Bake the loaf, uncovered, at 350°F for about 45 minutes or until the internal temperature reaches 165°F. Allow the meatloaf to rest for about 10 minutes before slicing.

Top Tips for the Best Meatloaf

Mix all of the ingredients together except for the beef. Then, incorporate the beef. This process distributes the ingredients more evenly without excessive handling.
Don't overmix ground beef, or the end result will be a tough meatloaf.
Let the meatloaf rest for about 10 minutes after baking. This helps the juices redistribute and makes slicing easier without the loaf falling apart.

Pan Sizes and Meatloaf Shapes

Prepare this meatloaf recipe and use any of the following pan sizes. The cooking time will vary.

Traditional 1-pound loaf (serves 6) - I linked to the pan we use in the recipe card which has an insert to lift the meatloaf out the pan, leaving the fat behind. Cook for about 45 minutes.
Three mini loaf pans (each serves 2) - This option option is great for small families. The extra loaves can be frozen before you cook them. Cook for about 35 minutes.
Cupcake tins (makes 12) - This form cooks quickly. Cook for about 30 minutes
Meatballs (makes 36) - Hand roll them or make meatballs in a mini muffin pan. Cook for about 25 minutes.
You can make free-form loaves to cook on a baking sheet lined with aluminum foil, and you won't have a pan to clean!

Two gourmet meatloaf muffins made with oatmeal, sun-dried tomatoes, and cheese on brown paper scattered with fresh basil.

What to Serve with Gourmet Meatloaf

Serve this hearty main course with classic side dishes like slow cooker mashed potatoes with cream cheese, cauliflower mash with cream cheese, and air fryer green beans!

Storage & Make Ahead Tips

Double this gourmet meatloaf recipe once you have all the ingredients out. Uncooked meatloaf freezes very well.

Once the ingredients are combined, shape the meatloaf in the desired pan. Cover with plastic wrap and then a lid or aluminum foil. For the best results, store in the freezer for up to 3 months.

When you're ready to cook the meatloaf, defrost it overnight in the refrigerator and then cook it as you normally would. Meatloaf may also be cooked from frozen, but it will take twice the time, and it is very important to check the internal temperature. But it's an option!

More Meatloaf Recipes

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📋 Recipe

Gourmet Meatloaf with Sun-dried Tomatoes

Make gourmet meatloaf with sun-dried tomatoes, oatmeal, and mozzarella in a loaf or muffin form. Your family will beg for the best-ever meatloaf again and again!

4.91 from 11 votes

Print Pin Rate

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Author: Marjory Pilley

Equipment

Meatloaf Pan This pan has an insert that lifts the meatloaf out of the pan, leaving the grease behind.
DOT® Simple Alarm Thermometer

Ingredients

▢ ½ cup old-fashioned rolled oats or breadcrumbs
▢ 1 cup mozzarella cheese shredded
▢ ½ cup parmesan cheese grated
▢ ½ cup onion diced, about ½ medium-sized onion
▢ ¼ cup basil cut into thin slivers (1 Tablespoon dried)
▢ ¼ cup sun-dried tomatoes cut in slivers
▢ ½ cup ketchup plus more for topping
▢ 1 egg lightly beaten
▢ 1 pound lean ground beef 90% lean

Instructions

Preheat oven to 350°F.
Combine rolled oats, mozzarella cheese, Parmesan cheese, diced onion, chopped basil, and sun-dried tomatoes in a large bowl.
Add ketchup and egg to the dry ingredients and stir to combine.
Add ground beef and use your hands to thoroughly combine it with the base mixture. But don't handle more than necessary.
Add the meatloaf to a loaf pan. With the back of a spoon, spread ketchup in a thin layer over the top. See other shape and pan options in the notes below.
Bake, uncovered, for about 45 minutes or until the internal temperature reaches 165°F. Allow the meatloaf to rest for about 10 minutes before slicing.

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Notes

See step-by-step pictures, serving ideas, and more tips above!

Top Tips for the Best Meatloaf

Mix all of the ingredients together except for the beef. Then, incorporate the beef. This process distributes the ingredients more evenly without excessive handling.
Don't overmix ground beef, or the end result will be a tough meatloaf.
Let the meatloaf rest for about 10 minutes after baking. This helps the juices redistribute and makes slicing easier without the loaf falling apart.

Pan Sizes and Meatloaf Shapes

Prepare this meatloaf recipe and use any of the following pan sizes. The cooking time will vary.

Traditional 1-pound loaf (serves 6) - I linked to the pan we use in the recipe card which has an insert to lift the meatloaf out the pan, leaving the fat behind. Cook for about 45 minutes.
Three mini loaf pans (each serves 2) - This option option is great for small families. The extra loaves can be frozen before you cook them. Cook for about 35 minutes.
Cupcake tins (makes 12) - This form cooks quickly. Cook for about 30 minutes.
Meatballs (makes 36) - Hand roll them or make meatballs in a mini muffin pan. Cook for about 25 minutes.
You can make free-form loaves to cook on a baking sheet lined with aluminum foil, and you won't have a pan to clean!

Storage & Make Ahead Tips

Double this gourmet meatloaf recipe once you have all the ingredients out. Uncooked meatloaf freezes very well.

Once the ingredients are combined, shape the meatloaf in the desired pan. Cover with plastic wrap and then a lid or aluminum foil. For the best results, store in the freezer for up to 3 months.

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Nutrition

Nutritional and Food Safety Disclaimer

Ingredient Notes