Oat and Vegetable Meatloaf Recipe

Beef and Pork Meatloaf

Prep: 15 minutes

Cook: 45 minutes

Serves: 6 - 8 people

The addition of finely minced vegetables in this meatloaf recipe adds flavor and keeps it super moist and juicy. We’ve used oats instead of breadcrumbs as a binder to make this recipe gluten-free. If you prefer breadcrumbs, substitute the same amount for the oats.


1 pound Niman Ranch ground beef

1 pound Niman Ranch ground pork

1 medium onion

2 carrots

2 stalks of celery

2 cloves of garlic

1/2 cup sun dried tomatoes

2 large eggs

2 tablespoons ketchup

1 tablespoon Dijon mustard

1/4 cup minced fresh parsley

1 teaspoon salt

1/2 teaspoon cracked black pepper

1 cup whole oats


  1. Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine the onion, carrots, celery, garlic, and sundried tomatoes in the bowl of a food processor and pulse until finely minced. Pour into a large mixing bowl and whisk in the eggs. Stir in the ketchup, mustard, parsley, salt, and pepper.
  3. Add the ground meat and use a fork or your hands to mix all the ingredients together. Add the ground oats and mix in gently with your hands.
  4. Transfer the meatloaf mixture to the baking sheet and gently shape into a loaf about 10 inches long, 6 inches wide, and 2 inches tall.
  5. Bake until cooked through, about 45 minutes to an hour. Let stand a few minutes before slicing and serving.