My classic ground bison meatloaf recipe with oatmeal recipe is quick to make and only takes 1 pound of meat. It combines caramelized onions with a sweet and smokey chipotle glaze to make the most delicious bison meatloaf!
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💫 Mika's Highlight
While testing this classic recipe, I knew I needed to stay true to traditional meatloaf flavor while making it mine (by giving it a California twist). So this meatloaf got a makeover with an insanely good sweet and spicy chipotle glaze and then Dan got the awesome idea to use caramelized onions. That combined with the fact that it only takes 30 minutes to bake are my favorite parts of the recipe.
why this meatloaf is better
- Quick: While most meatloaf recipes use 2 pounds of meat and take over an hour to make, this recipe only takes 1 pound of meat and bakes in 30 minutes!
- Beef or bison: We like to make meatloaf with bison because it has less fat that is released during cooking. But, the great part is that you can use lean ground beef for this recipe and not have to change anything!
- No fuss: This recipe just requires you to mix the ingredients and bake. No special ingredients, no special equipment, no special techniques.
- Gluten-free & high protein: Thanks to lean bison and gluten-free oats, this meatloaf is gluten-free, high in protein, and can be made with plant milk to make it dairy-free.
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
Meatloaf
- Bison: Lean ground beef can be used if you don’t have ground bison meat. Ground bison can be found at most grocery stores now. Get our full list of ground bison recipes here.
- Rolled oats: Quick-cook rolled oats or old-fashioned oats can be used. Do not use steel cut or instant oats.
- Milk: We use oat milk but you can use any milk you like.
- Yellow onion & garlic: 1 teaspoon of garlic powder can be used in you don't have minced or fresh cloves of garlic.
- Egg
- Worcestershire sauce
- Salt and black pepper
Glaze
- Ketchup: We use low-sugar Ketchup, but feel free to use your favorite. BBQ sauce could also be used for a different flavor.
- Maple syrup: Use pure maple syrup. Brown sugar can be used as a substitute.
- Yellow mustard: Honey mustard or a mild dijon can be used in place of yellow mustard.
- Chipotle peppers in adobo: 1 tablespoon of chili powder can be substituted if needed.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
recipe testing notes
Throughout our testing of this bison meatloaf with oatmeal, we learned what worked and didn't work. Here are the key takeaways!
- Using raw onions: Initially, we tested the meatloaf with raw onions thinking it would be easier with left steps. But, because of the short cooking time, the onions don't have enough time to soften and caramelize. By caramelizing them before mixing, we're able to achieve the most natural sweetness from the onions.
- Less spice: The glaze was tested with varying amounts of spice and we settled on ½ tablespoon of chipotle peppers. These peppers were chosen because they aren't that spicy, but instead more smokey or smoldering.
- Almond flour: We tested this with almond flour also and while it was ok, it was pretty mushy.
how to make bison meatloaf with oatmeal
Be sure to scroll to the recipe card for the full bison meatloaf recipe!
Step one: Soak the oats
Soaking the oats first helps to make sure they'll properly bind the meat. Preheat the oven and line a bread pan with foil or parchment paper.
Step two: Caramelize garlic and onions
Use a little bit of oil and heat to bring out their natural sweetness.
Step three: Mix
Mix all the meatloaf ingredients in a large bowl gently with your hands. Only mix enough to combine it - don't over-mix!
Step four: Bake and make the glaze
Gently press the mixture into the pan and bake for 25 minutes. Mix the glaze ingredients while it bakes.
Step five: Broil
Put the glaze on top of the meatloaf and then return to the oven to broil for 5 minutes.
Step six: Enjoy
Use the foil to lift the meatloaf out, allowing the fat to drain out. Slice and enjoy alongside mashed potatoes, cauliflower mash, or roasted potatoes.
watch how to make meatloaf with oats
helpful tips
- Cut the onions small: The onions should be diced, almost minced to infuse the onion flavor evenly. This also keeps you from getting a big bite of onion randomly.
- Soak the oats: If the oats aren't soaked, the meatloaf tends to fall apart more easily.
- Line the pan: Meatloaf can be difficult to remove from the pan so lining it with foil or parchment paper that is long enough to grab makes this way easier!
- Do not over-mix! This is the most important tip. Over-mixing meatloaf leads to tough and gummy meat - no one wants that.
common questions
Yes, you can use foil to make a makeshift 8”x3” pan that will sit on top of a sheet tray. Baking times may vary a bit for this different baking method. You can also gently freehand shape it into an oval shape and bake it.
The best way to tell is to use a meat thermometer to make sure it’s cooked to an internal temperature of 165 degrees at the center-most part. The top will also be golden brown and the edges retracted in a bit from the pan side walls.
The oats only need to soak for 5 minutes but if they soak longer, that’s fine too! If they aren't soaked for 5 minutes, the meatloaf just won’t stay together as well.
We think bison is because it's so lean, but lean ground beef (85% or 90% lean meat) also works great. Ground turkey tends to be too lean and ground pork is too fatty to make meatloaf.
Yes, simply adjust the bake time to 15 minutes.
storage tips
Fridge: To save this in the fridge, keep it sealed in an air-tight container. It will keep for 4 days.
Freezer: Meatloaf can be frozen before or after baking. To freeze it before, Prepare the meat mixture and then cover it with plastic wrap and foil. Defrost or thaw it the night before and continue with baking it as directed.
To freeze it after baking, place the slices in a freezer-safe airtight container. Keep in the freezer for up to 2 months. Let it thaw the night before and then reheat either in the microwave or the oven.
ways to use leftover meatloaf
Turn leftovers into new recipes with these leftover ideas!
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
Classic Ground Bison Meatloaf Recipe with Oatmeal
Equipment
- 1 skillet
- 1 large bowl
- 1 bread pan
- 1 small bowl
Ingredients
Meatloaf
- ⅓ cup rolled oats (quick cook or traditional)
- ⅓ cup milk (cow's or plant-based)
- 1 tablespoon olive oil (or avocado oil or butter)
- ⅓ yellow onion (diced small, about ¼th of a large onion)
- 1.5 tablespoon minced garlic (about 3 cloves)
- 1 pound ground bison (or lean beef)
- 1 egg
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon pepper
- ¾ teaspoon salt
Glaze
- ½ cup ketchup
- ½ tablespoon pure maple syrup (or brown sugar)
- 1 tablespoon yellow mustard (or honey or mild dijon mustard)
- ½ tablespoon chipotle peppers in adobo (chopped)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 375 degrees. Line a bread pan with foil or parchment paper, leaving enough that you can grab it from above the pan side walls after baking.
- Mix the ⅓ cup rolled oats, ⅓ cup milk, ¾ teaspoon salt, and ¼ teaspoon pepperLet this soak while you move onto the next step.
- Heat 1 tablespoon olive oil on a skillet over medium heat. Add the ⅓ yellow onion and 1.5 tablespoon minced garlic and saute until golden brown.
- Add all the meatloaf ingredients (1 pound ground bison, 1 egg, 1 tablespoon Worcestershire sauce, and the oat milk mixture) to a large bowl and mix with your hands gently until just combined. DO NOT OVER MIX or it will be tough and gummy.
- Add the meatloaf mixture to the foil-lined bread pan, making sure it's spread evenly throughout the pan. Bake for 25 minutes.
- While the meatloaf bakes, mix the ½ cup ketchup, ½ tablespoon pure maple syrup, 1 tablespoon yellow mustard, and ½ tablespoon chipotle peppers in adobo in a small bowl.
- Remove the meatloaf from the oven and spread the glaze on the top evenly. Return to the oven and broil on high for 5 minutes.
- Remove from the oven and leave it to rest for 10 minutes before removing and slicing.
Video
Notes
- Cut the onions small: The onions should be diced, almost minced to infuse the onion flavor evenly. This also keeps you from getting a big bite of onion randomly.
- Soak the oats: If the oats are not soaked, the meatloaf tends to fall apart more easily.
- Line the pan: Meatloaf can be difficult to remove from the pan so lining it with foil or parchment paper that is long enough to grab makes this way easier!
- Do not over mix! This is the most important tip. Over mixing meatloaf leads to tough and gummy meat - no one wants that.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
You forgot to mention where/when the egg gets used! I was halfway through the procedure when I notices!😢
Shoot, the eggs are part of the meatloaf ingredients and can be mixed into it at any point before baking. I will clarify in the recipe!
This was great! Quick and easy and super delish! I discovered I didn't have any onions on hand, so I substituted some diced red and yellow peppers. I would probably use them again next time, even if I had onions! Thanks for the recipe, the family loved it! No leftovers here! 🙂
That sounds super tasty! Thanks so much for making it! Glad you all enjoyed 🙂