If you grew up with a worn newspaper clipping on your fridge or tucked in a recipe box, chances are it was Ann Landers’ Meatloaf. This iconic recipe, shared by the famous advice columnist herself, has been beloved for decades. It’s a no-frills, old-fashioned meatloaf that tastes like Sunday dinner at Grandma’s table — moist, tender, and full of flavor without relying on complicated ingredients or trends.
Ann Landers was known for dishing out practical wisdom, and her meatloaf followed the same approach. It’s humble, reliable, and delicious — made with everyday ingredients like ground beef, oats, onion, and a tangy tomato topping. It’s exactly the kind of dish that has stood the test of time because it’s comforting, satisfying, and endlessly customizable.
Why You’ll Love This Recipe
This is meatloaf the way it was meant to be: simple, nostalgic, and deeply comforting. It’s affordable to make, feeds a crowd, and the leftovers are just as good the next day — maybe better.
Kids love it, adults remember it, and it’s nearly impossible to mess up. Plus, it’s flexible: you can swap in ground turkey, add veggies, or play with spices to make it your own.
What You’ll Need
- 2 pounds ground beef (85% lean works best)
- 1 cup quick oats
- 1 medium onion, finely chopped
- 2 eggs, beaten
- ¾ cup milk
- ⅓ cup ketchup (plus more for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry mustard (optional but classic)
Pro Tips
- Use 85% lean beef – Too much fat and the loaf may fall apart; too little and it can dry out.
- Let it rest – Don’t slice immediately after baking. Resting helps keep the meatloaf juicy.
- Use quick oats – They bind the meatloaf without making it dense. Avoid steel-cut oats.
- Don’t overmix – Gently combine the ingredients to avoid a tough texture.
- Add foil under the loaf – If baking on a sheet pan, line with foil for easy cleanup.
Tools Required
- Large mixing bowl
- Loaf pan (or sheet pan)
- Measuring cups and spoons
- Wooden spoon or clean hands for mixing
- Small bowl (for glaze)
- Sharp knife for slicing
- Aluminum foil (optional)
Substitutions and Variations
- Ground turkey or pork: Use all beef or a mix of beef and turkey/pork. Adjust seasonings slightly for leaner meats.
- Breadcrumbs instead of oats: Use 1 cup plain breadcrumbs if you don’t have oats.
- Add-ins: Try chopped bell pepper, shredded carrot, or even a dash of hot sauce.
- Cheesy version: Add ½ cup shredded cheddar to the mix for a twist.
- Glaze options: Try mixing ketchup with brown sugar or mustard for a tangy-sweet glaze.
Make-Ahead Tips
You can prep the meatloaf mixture up to 24 hours ahead and refrigerate it tightly covered in the loaf pan.
Bring to room temperature for 15–20 minutes before baking. Leftovers also freeze well. Wrap individual slices and freeze for up to 2 months.
Instructions
1. Preheat the oven
Set your oven to 350°F (175°C) and lightly grease a loaf pan or line a sheet pan with foil.
2. Mix the meatloaf base
In a large mixing bowl, combine ground beef, oats, chopped onion, beaten eggs, milk, ⅓ cup ketchup, Worcestershire sauce, salt, pepper, and mustard (if using). Mix gently until just combined.
3. Shape and transfer to pan
Form the meat mixture into a loaf and place it in the prepared pan or shape it directly on the foil-lined sheet pan.
4. Bake
Bake for 45 minutes uncovered.
5. Add glaze and finish baking
Remove from oven and brush top with extra ketchup (about ¼ cup). Return to oven and bake an additional 15–20 minutes, or until internal temp reaches 160°F.
6. Rest and serve
Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes, green beans, or classic dinner rolls.
Leftovers and Storage
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered dish in the oven.
You can also freeze individual slices wrapped in foil and store in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQ
1. Can I make this meatloaf without oats?
Yes, substitute 1 cup plain breadcrumbs or crushed saltines for a similar texture.
2. Why is my meatloaf falling apart?
Too much moisture or not enough binder (oats or egg) can cause it to crumble. Letting it rest before slicing also helps it hold together.
3. Can I add vegetables?
Absolutely — finely chopped bell peppers, carrots, or celery are great. Just sauté them first so they don’t release too much water into the loaf.
4. Is it better to bake in a loaf pan or free-form?
Both work! Loaf pans give a uniform shape, while free-form baking allows for more crisp edges.
A Slice of Americana
Ann Landers’ meatloaf is more than just a recipe — it’s a piece of culinary history that has brought comfort to generations of home cooks.
It’s unfussy, dependable, and incredibly satisfying. Whether you’re cooking it for the first time or reliving a family tradition, this meatloaf is bound to win a spot in your regular rotation.
Try it out and tell me — did you keep it classic or put your own twist on it? I’d love to hear how this beloved meatloaf turned out in your kitchen. Leave a comment and share your story.