Prep 10 mins
Cook 1 hr
I have been making meatloaf for years and years, always the same way with minor variations, but always with saltine cracker crumbs as the binder. Recently, I tried oats. Well! Quick-cooking oats (not instant) make a surprisingly good substitute for either cracker crumbs or bread crumbs in a meatloaf. I have also made this meatloaf without any garlic, and it's just as good. Make sure the onions are chopped up fairly small; the texture of the meatloaf is best that way. Also, don't use extra-lean ground beef as you risk having a dry meatloaf rather than a moist one. Leftovers make a wonderful cold sandwich!
- 2 lbs lean ground beef
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 3⁄4 cup quick-cooking oats
- 1⁄2 cup 1% low-fat milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1⁄3 cup ketchup
- 1⁄3 cup barbecue sauce, optional
- Preheat oven to 350F; lightly grease a 9x5 loaf pan and set aside.
- In a large bowl, combine all ingredients except for optional barbecue sauce (it really is easiest to use your hands).
- Pack into prepared loaf pan, and spread barbecue sauce over top (ketchup can be substituted for barbecue sauce, or you can just omit it).
- Bake until cooked through, at least one hour (I like to do it for 1 hr 15 mins, and it can even go as long as 90 minutes).
- Drain off fat in pan, let rest for 5 minutes, then cut into slices and serve.
My husband and I both loved the meatloaf. It is very rare Greg will say that it was actually good. I usually get "yeah it is alright"
Only meatloaf recipe we use now, love oats in the recipe.
This was the first meatloaf I have made that actually held together for me to slice it. Thanks, works and tastes great!