This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
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!
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
Here's what you'll need to make this gourmet meatloaf recipe:
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:
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.
Step 3
Add ground beef and use your hands to thoroughly combine it with the base mixture. But don't handle more than necessary.
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.
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!
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
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Gourmet Meatloaf with Sun-dried Tomatoes
Equipment
- Meatloaf Pan This pan has an insert that lifts the meatloaf out of the pan, leaving the grease behind.
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.
Notes
- 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.
- 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!
Cristina K
This looks amazing! Is there something to use instead of the oats that's keto or low carb?
Marjory Pilley
Hi! One of the reasons I like using oats is that it is lower in carbs and has some fiber (about 12 carbs per serving before taking into consideration the fiber). An alternative would be to use a keto-friendlly bread to make breadcrumbs. I've never used pork rinds or almond flour, but those options may work too.
John Holder
Excellent and tasty, love cooking them in the muffin tins then freezing them for easy individual meals later.
Miranda
Omg this was amazing! My kids loved it! We made some changes. We added a tube of ground sausage and increase the oatmeal to 3/4 cup and made them as the muffins. My husband said he’d eat them every week he loved them so much! Thank you!
Marjory Pilley
I'm so glad you enjoyed them and thanks for your comment! I double the batch and freeze the leftovers...so we have them at least once a week. You can make them with ground chicken too!
Jan
I made this using breadcrumbs vs. oatmeal (not an oatmeal fan in meat loaves) and it was absolutely delish! My husband said it’s his new favorite meatloaf! So moist and full of flavor.
Maggie
The aroma is mouth watering. I actually made extra and froze them for later: especially as cooler temps are here. Great comfort dish and easy to make. My family devoured it. Clean plates.
Sophie
This is my go-to meatloaf recipe! My mother-in-law stopped by tonight after dinner and asked to taste some... she ended up going back for a whole cupcake size. She said it’s the best meatloaf she’s ever had. My toddler and husband love it, too. I double the sundried tomatoes and onion because I love them so much. Thanks for making me look good! 🙂
Marjory Pilley
Fantastic! I'm so glad everyone liked them! I always try to have some tucked away in the freezer. Also, you can make the same recipe with ground chicken.
Natasha Carver
I’m making these for my freezer meal group!!
:):):). ...and one is cooking in the oven for me right now! :). Can’t wait to give these away to my grouofir Christmas! Thank you for the great recipe! Yum!
Marjory
Thanks for your comment! Enjoy!!!
John
The oven temperature is 350F. The 165F reference is to the internal temperature of the meatloaf when cooked to a safe temperature. Use a meat thermometer to check.
Heather
Thanks for suggesting the sun dried tomatoes...I added them to my mixture of: onion, garlic, celery, carrot, bell pepper, Parmesan, bread crumbs, eggs, red pepper flakes, Italian ground seasoning, basil, steak sauce, Worcestershire sauce and bread crumbs soaked in milk. I top my meatloaf with: ketchup, minced garlic and onions, brown sugar, steak sauce, Worcestershire sauce; put on during last 15 minutes. It was tasty...thank you!
Marjory
Your meatloaf ingredients sound wonderful! Thanks for your comment!
Magdeline
This was absolutely amazing ! Thank you dinner mom. I made a few tweaks, however.
I used ground chuck bc I feel that to make a successful meatloaf, you gotta have fat. I also used progresso italian breadcrumbs bc of the added flavorings and I don’t like the texture that the oatmeal gives. I also love green bell pepper in my meatloaf so I added a half of one. I added a few good squeezes of shiracha ( I’m sure spelling is wrong lol ) hot sauce to add some kick to one of the batches. I made two batches, one spicy. I added a bit more breadcrumbs and another egg. The sun-dried tomatoes and fresh basil made this recipe one of my go to that I will make again and again ... fat ground chuck 80% is what I used and imo is the only way to go. I only indulge about once a month so I’m not concerned with the fat content as much .... I served it with a golden potato garlic mash and a Pinot Noir ... it was utterly divine ....
everything in moderation ....
Marjory
Sounds amazing and thanks so much for the tips! I'm going to have to try sriracha!!! It's my daughter's favorite condiment!
Magdeline
You deserve all the credit ! I’d never bf had very much luck with meatloaf, bc frankly, I didn’t know what I was doing ... plus, I’d never bf cooked with fresh basil and sun-dried tomatoes ... your recipe was exactly what I needed to get on track ... it is my go to meatloaf recipe and I especially love the mini cupcake meatloaf idea bc it keeps me on point with portion control ... ty again Marjory ... I searched your site for stuffed cabbage rolls but didn’t find anything ... I love your mini frittata ?
Kimberly May
This is a seriously delicious loaf!! We used turkey and well drained, oil packed sun dried tomatoes, it was perfect. Juicy, the oil from the tomatoes kept the turkey from drying out. The flavor can't be beat! Thanks much!
Maggie
This is so easy and tasty. Great suggestions. I've made a meatloaf, individual tins and meatballs with this recipe. It's my go-to Monday night recipe as everyone has had a day back to work/school and this is pure comfort. We've had it with your delicious corn on the cob recipe as well! Just what busy moms need in their recipe repertoire
Turtle66
Hello Marjory! Your recipe here looks and sounds fantastic! I'll be making it soon. 🙂
Marjory
Thanks so much I hope you enjoy it!