Sun-Dried Tomato Infused Meatloaf

This is far from an ordinary beef meatloaf recipe! It’s been meticulously crafted to deliver a sophisticated dining experience, boasting the luxurious texture of two cheeses, the vibrant bursts of flavor from sun-dried tomatoes, and an aromatic Italian flair courtesy of fresh basil. To make it not just delicious but also a healthier choice and naturally gluten-free, we incorporate wholesome rolled oats as our primary binder. This ingredient not only adds a wonderful texture but also ensures the meatloaf remains incredibly moist.

Why This Gourmet Meatloaf Will Become Your Family’s Favorite

This particular meatloaf recipe quickly became a top-requested dish in our make-ahead meal kitchens, and for good reason. Its exceptional flavor profile and comforting appeal make it an instant hit for any meal. In fact, its popularity was so widespread that we once had a customer place an order for this very dish to be tucked away in her freezer, ready for when she returned home from the hospital with her new baby. That’s how much people adore this meatloaf!

Beyond its incredible taste and moist consistency, this truly outstanding meatloaf offers remarkable versatility in preparation and serving. It adapts beautifully to various family sizes and lifestyle needs. For cherished family dinners, I often prepare it in a traditional loaf pan, creating a classic centerpiece. On busy weeknights, I opt for meatloaf muffins, which cook significantly faster, making them a perfect solution for time-pressed evenings. For sharing with friends or gifting, I sometimes bake mini loaves. And the magic doesn’t stop there – any delightful leftovers can be ingeniously transformed into another delicious meal, such as meatloaf stuffed peppers the very next day, proving its endless utility and appeal!

Essential Ingredients for Your Gourmet Meatloaf

Crafting this gourmet meatloaf starts with selecting high-quality ingredients that harmonize to create its distinctive flavor. Here’s a detailed look at what you’ll need, along with tips for best results and potential substitutions:

Pay special attention to these key components:

• Ground Beef: For a healthier and less greasy meatloaf, we recommend lean ground beef (aim for 90% lean). This cut works perfectly in our recipe because the addition of two different cheeses infuses plenty of moisture, ensuring a tender result. You can also experiment with other ground proteins like ground chicken or turkey for a lighter alternative, as they adapt wonderfully to this recipe’s robust flavors.
• Cheese: The secret to this meatloaf’s incredible moisture and rich flavor lies in the dynamic duo of Parmesan and mozzarella cheese. Parmesan offers a sharp, salty depth, while mozzarella provides a creamy texture and melty goodness that keeps the meatloaf juicy from within.
• Old-Fashioned Rolled Oats: We choose rolled oats not just as a binding agent but also for their fantastic ability to absorb the beef’s natural juices, preventing dryness and adding a wholesome texture. If you don’t have oats, traditional breadcrumbs can be used as a substitute, but rolled oats truly elevate the texture and health benefits.
• Sun-Dried Tomatoes: These concentrated flavor bombs are a game-changer, adding an intense sweet-tart and umami punch that distinguishes this meatloaf. You can purchase them pre-packaged or in oil-packed jars. If using whole sun-dried tomatoes, be sure to drain them well (if oil-packed) and slice them into thin slivers to ensure they are evenly distributed throughout the mixture, delivering a burst of flavor in every bite.
• Fresh Basil: The vibrant, peppery aroma of fresh basil is what gives this meatloaf its distinct Italian flair. While dried basil can be used in a pinch (use about one-third the amount of fresh), the fresh herb is absolutely worth the effort for its superior fragrance and flavor. To chiffonade basil, simply stack the leaves, roll them tightly, and snip them with kitchen scissors or a sharp knife into thin ribbons.
• Onion: Diced onion adds a foundational savory depth and subtle sweetness. Finely dicing the onion ensures it cooks down nicely and blends seamlessly into the meatloaf texture.
• Ketchup: Used both in the mixture and as a classic glaze, ketchup provides a tangy sweetness that balances the rich flavors of the meat and cheese. It creates that iconic, slightly caramelized top crust that meatloaf is known for.
• Egg: A single egg acts as an essential binder, helping to hold all the ingredients together and contributing to the meatloaf’s overall structure and moistness.

For the complete list of ingredients with precise measurements and comprehensive instructions, please refer to the detailed recipe card provided below.

Step-by-Step Guide: Crafting Your Gourmet Meatloaf with Oatmeal

This recipe has been perfected over countless preparations in our meal assembly kitchens, consistently delighting thousands of customers. Follow these straightforward steps to create your own perfectly flavored and tender meatloaf:

Step 1: Combine the Flavor Base

In a large mixing bowl, begin by combining all the non-meat ingredients: the old-fashioned rolled oats, shredded mozzarella cheese, grated Parmesan cheese, finely diced onion, fresh chopped basil, and the slivered sun-dried tomatoes. Thoroughly mix these ingredients together to ensure they are well distributed. This initial step helps create a uniform flavor and texture throughout the meatloaf, preventing pockets of uneven seasoning.

Step 2: Add Wet Binders

Next, pour in the ketchup and the lightly beaten egg to the bowl containing your dry ingredient mixture. Stir everything well until all the components are just moistened and evenly combined. The ketchup adds a tangy sweetness, while the egg acts as a crucial binder, holding the mixture together and contributing to the meatloaf’s moist texture.

Step 3: Gently Incorporate the Beef

Now, add the lean ground beef to the bowl. This is where a gentle touch is key. Use your hands to thoroughly, yet gently, combine the beef with the prepared base mixture. Mix just until all ingredients are evenly distributed and the beef is fully incorporated. It’s crucial not to overmix the ground beef, as excessive handling can lead to a tough and dense meatloaf, rather than the tender and moist result we’re aiming for.

Step 4: Shape and Glaze

Transfer the combined meatloaf mixture into your chosen loaf pan, gently shaping it to fit evenly. If you’re using alternative forms like muffin tins or mini loaf pans, distribute the mixture accordingly. For that classic, irresistible finish, use the back of a spoon to spread a thin, even layer of additional ketchup over the top of the meatloaf. This creates a delicious, slightly sweet, and tangy glaze that caramelizes beautifully during baking. Don’t forget to preheat your oven to 350°F (175°C) before this step.

Step 5: Bake to Perfection and Rest

Bake the meatloaf, uncovered, in your preheated 350°F (175°C) oven for approximately 45 minutes. The most accurate way to ensure it’s perfectly cooked is to use an instant-read meat thermometer; the internal temperature should reach 165°F (74°C). Once baked, remove the meatloaf from the oven and allow it to rest for about 10 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the loaf, resulting in a more moist and tender texture that holds its shape beautifully when sliced.

Expert Tips for a Perfectly Moist & Flavorful Meatloaf

Achieving a truly outstanding meatloaf is all about a few key techniques. Follow these expert tips for a consistently moist, flavorful, and perfectly structured result every time:

• Mix with Precision: To ensure all ingredients are evenly distributed without overworking the meat, first combine all the non-beef ingredients (oats, cheeses, onion, basil, sun-dried tomatoes, ketchup, and egg) thoroughly in a large bowl. Once this base mixture is ready, gently incorporate the ground beef. This method prevents excessive handling of the meat, which is critical for a tender meatloaf.
• Avoid Overmixing: This is arguably the most important rule for any ground meat dish. Overmixing ground beef can cause the proteins to tighten and compact, resulting in a tough, dense, and dry meatloaf. Mix just enough until all ingredients are barely combined and no streaks of plain ground beef remain. Your hands are the best tools for this, allowing for a gentle yet effective mix.
• The Essential Rest: Just like a perfectly cooked steak, meatloaf benefits immensely from a resting period after it comes out of the oven. Allow your meatloaf to rest for at least 10 minutes (or even up to 15 minutes for a larger loaf) before slicing. This allows the internal juices, which collect in the center during baking, to redistribute throughout the entire loaf. The result is a more succulent, flavorful, and easier-to-slice meatloaf that won’t crumble apart.
• Achieve the Perfect Temperature: Always use an instant-read meat thermometer to check for doneness. Insert it into the thickest part of the meatloaf. The safe internal temperature for ground beef is 165°F (74°C). This ensures both food safety and optimal texture.
• Consider Your Loaf Pan: If you find your meatloaf often sits in a pool of grease, consider investing in a special meatloaf pan with an elevated insert. This design allows excess fat to drain away during baking, resulting in a healthier and less greasy final product.

Versatile Baking Options: Loaves, Muffins, and More

One of the beauties of this gourmet meatloaf recipe is its adaptability. You can prepare it in a variety of pan sizes and shapes, each offering different benefits in terms of cooking time, portion control, and presentation. Remember that cooking times will vary depending on the form you choose:

• Traditional 1-Pound Loaf (serves 6): This is the classic presentation, perfect for a family dinner. We highly recommend using a meatloaf pan with an insert that lifts the loaf out, leaving excess fat behind for a healthier result. Bake for approximately 45 minutes.
• Three Mini Loaf Pans (each serves 2): An excellent option for smaller households or for convenient meal prep. These smaller loaves cook faster and are perfect for freezing individually before baking, offering a quick dinner solution anytime. Cook for about 35 minutes.
• Cupcake Tins (makes 12 meatloaf muffins): For the fastest cooking time and built-in portion control, baking your meatloaf in cupcake tins is ideal. Meatloaf muffins are fantastic for weeknights, kids’ meals, or lunchboxes. They cook in about 30 minutes.
• Meatballs (makes approximately 36): Transform your meatloaf mixture into flavorful meatballs! You can hand-roll them or use a mini muffin pan for uniform sizing. These are great for appetizers, adding to pasta, or serving with a variety of sauces. Bake for about 25 minutes.
• Free-Form Loaves: For an easy cleanup and a rustic, artisanal look, simply shape the meatloaf mixture into a loaf directly on a baking sheet lined with aluminum foil or parchment paper. This eliminates the need to clean a loaf pan, and the cooking time will be similar to a traditional loaf pan, roughly 45 minutes.

Creative Meatloaf Variations to Try

Once you’ve mastered the basic recipe, don’t hesitate to get creative! This gourmet meatloaf serves as an excellent canvas for various culinary experiments:

• Herb Swaps: While fresh basil is a star, feel free to substitute or add other fresh herbs like oregano, parsley, or thyme for a different aromatic profile.
• Cheese Adventures: Experiment with different cheese combinations. Smoked Gouda or sharp cheddar could add intriguing new layers of flavor alongside or instead of the mozzarella.
• Spicy Kick: For those who enjoy a little heat, finely diced jalapeños or a pinch of red pepper flakes can be incorporated into the mixture.
• Veggie Boost: Finely grated carrots, zucchini, or bell peppers can be mixed in for added nutrients and moisture without altering the flavor profile significantly.
• Alternative Glazes: While ketchup is classic, consider a BBQ sauce glaze for a smoky twist, or a balsamic glaze for a more sophisticated, sweet-tart finish.

Complementary Side Dishes for Your Gourmet Meatloaf

This hearty and flavorful meatloaf deserves equally delicious accompaniments to complete the meal. Here are some classic and creative side dish ideas that pair beautifully with its rich taste:

• Creamy Mashed Potatoes: Nothing beats the comforting pairing of meatloaf with velvety mashed potatoes. Try our slow cooker mashed potatoes with cream cheese for an extra rich and easy option.
• Cauliflower Mash: For a lighter, carb-conscious alternative that still delivers on creaminess, our cauliflower mash with cream cheese is an excellent choice.
• Crispy Green Beans: Add a fresh, vibrant crunch with perfectly cooked green beans. Our air fryer green beans recipe ensures a tender-crisp texture with minimal effort.
• Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with herbs make a wonderfully earthy and sweet complement.
• Simple Garden Salad: A light, fresh salad with a vinaigrette dressing can cut through the richness of the meatloaf, providing a refreshing contrast.
• Garlic Bread or Rolls: Perfect for soaking up any delicious juices or the extra ketchup glaze.

Storage and Make-Ahead Strategies

This gourmet meatloaf is not only delicious freshly baked but also incredibly convenient for meal prepping and future enjoyment. Here are the best ways to store and make this dish ahead of time:

• Freezing Uncooked Meatloaf: This recipe is perfect for doubling! Once you have all your ingredients out, consider making an extra batch. The uncooked meatloaf mixture freezes exceptionally well. After combining all the ingredients and shaping the meatloaf into your desired pan (loaf, mini loaves, or muffins), cover it tightly first with plastic wrap, then with a layer of aluminum foil. For optimal freshness and flavor, store in the freezer for up to 3 months.
• Cooking from Frozen: When you’re ready to cook your frozen meatloaf, you have two options. For best results, defrost the meatloaf overnight in the refrigerator. Once thawed, cook it as you normally would according to the recipe instructions. If you’re short on time, you can cook the meatloaf directly from frozen, but be aware that it will take approximately twice the standard baking time. In this case, it is absolutely critical to use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
• Storing Cooked Leftovers: Any leftover baked meatloaf can be stored in an airtight container in the refrigerator for 3-4 days. This makes for fantastic quick lunches or easy weeknight dinners.
• Freezing Cooked Meatloaf: Cooked meatloaf also freezes beautifully. Allow it to cool completely, then slice it into individual portions or wrap the whole loaf tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or microwave.
• Creative Leftover Ideas: Don’t limit yourself to just reheating slices! Leftover meatloaf can be crumbled into pasta sauce, used to make delicious sandwiches, or even transformed into hearty meatloaf sliders.

Frequently Asked Questions About Meatloaf

New to making meatloaf, or just looking for extra tips? Here are some common questions and helpful answers:

How do I prevent my meatloaf from being dry?

Using lean ground beef (90% lean) combined with moisture-rich ingredients like cheese, ketchup, and oats, as in this recipe, is key. Additionally, avoid overmixing the meat, and always let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute.

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground chicken or turkey works wonderfully in this recipe. Since poultry is leaner, ensure you don’t overcook it to maintain moisture. The cheeses and oats in this recipe will help keep it tender.

Why do I need to rest the meatloaf after baking?

Resting allows the muscle fibers to relax and reabsorb the juices that migrate to the center during cooking. This results in a more succulent, tender meatloaf that is easier to slice without crumbling.

What’s the best way to get a good crust on my meatloaf?

Baking uncovered with a ketchup glaze will help form a delicious, slightly caramelized crust. Ensuring your oven is at the correct temperature (350°F / 175°C) is also important for proper browning.

Can I prepare the meatloaf mixture a day ahead?

Yes, you can! Prepare the mixture, shape it into your desired pan, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking to ensure even cooking.

Explore More Delicious Meatloaf Creations

If you’re a fan of comforting and versatile meatloaf, you’ll love exploring these other delicious variations from our kitchen:

Elevate your dinner with this extraordinary gourmet meatloaf, enriched with the vibrant flavors of sun-dried tomatoes, the wholesome goodness of oatmeal, and the creamy indulgence of mozzarella and Parmesan cheese. This recipe guarantees a moist, tender, and incredibly flavorful experience that will have everyone asking for seconds. It’s versatile too, perfect in a classic loaf or delightful muffin form!

Rating: 4.91 from 11 votes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Author: Marjory Pilley

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Equipment

• Meatloaf Pan (with an insert to lift the meatloaf and leave grease behind)
• DOT® Simple Alarm Thermometer (or any reliable instant-read meat thermometer)
• Large Mixing Bowl

Ingredients

• ½ cup old-fashioned rolled oats (or breadcrumbs for substitution)
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ cup onion, diced (about ½ medium-sized onion)
• ¼ cup fresh basil, cut into thin slivers (use 1 Tablespoon dried basil if fresh is unavailable)
• ¼ cup sun-dried tomatoes, cut in slivers (ensure well-drained if oil-packed)
• ½ cup ketchup, plus extra for topping glaze
• 1 large egg, lightly beaten
• 1 pound lean ground beef (90% lean recommended for best results)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). If using a loaf pan, lightly grease it or prepare with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded mozzarella, grated Parmesan, diced onion, chopped basil, and slivered sun-dried tomatoes. Mix these ingredients thoroughly until well combined.
3. Add Wet Binders: Add the ½ cup of ketchup and the lightly beaten egg to the dry mixture. Stir well to integrate all components, ensuring the mixture is evenly moistened.
4. Incorporate Beef: Gently add the ground beef to the bowl. Using your hands, carefully mix the beef with the base ingredients until everything is just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
5. Shape and Glaze: Transfer the meatloaf mixture into your prepared loaf pan. Evenly spread a thin layer of additional ketchup over the top of the meatloaf with the back of a spoon to create a savory glaze.
6. Bake: Bake the meatloaf, uncovered, in the preheated oven for approximately 45 minutes. The meatloaf is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C).
7. Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender meatloaf that holds its shape beautifully. Slice and serve warm with your favorite side dishes.

Recipe Notes & Pro Tips

See detailed step-by-step pictures, serving ideas, and more expert tips above for a truly perfect meatloaf!

Top Tips for the Best Meatloaf:

• Optimal Mixing Technique: For a tender meatloaf, mix all ingredients *except* the beef first. Then, gently fold in the ground beef. This ensures even distribution of flavors without overworking the meat.
• Avoid Overmixing: Overhandling ground beef compacts the protein fibers, leading to a tough, dry texture. Mix just until ingredients are combined.
• Crucial Resting Period: Always allow the meatloaf to rest for at least 10 minutes after baking. This helps the internal juices redistribute, resulting in a more moist and easier-to-slice loaf.

Pan Sizes and Meatloaf Shapes (with approximate cooking times):

• Traditional 1-pound loaf (serves 6): ~45 minutes. Use a pan with an insert to drain fat.
• Three mini loaf pans (each serves 2): ~35 minutes. Great for small families or freezing.
• Cupcake tins (makes 12 muffins): ~30 minutes. Quick to cook and perfectly portioned.
• Meatballs (makes 36): ~25 minutes. Hand-roll or use a mini muffin pan.
• Free-form loaves: Shape on a foil-lined baking sheet for easy cleanup. Cooking time similar to a loaf pan.

Storage & Make-Ahead Tips:

• This recipe doubles well. Uncooked meatloaf freezes for up to 3 months (shape, then wrap tightly in plastic and foil). Thaw overnight in the refrigerator before baking.
• Cooked meatloaf keeps for 3-4 days in the fridge or freezes for up to 3 months.

Nutrition Information (per serving)

Calories: 251 kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 498mg | Potassium: 551mg | Fiber: 1g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 3.8mg | Calcium: 265mg | Iron: 2.8mg

Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

Nutritional and Food Safety Disclaimer