Prep 10 mins
Cook 40 mins
This is actually a recipe of my grandmother's that I have sized down. Her recipe feeds about a dozen people, but now that I am living on my own, the recipe makes way more food than is necessary for the amount of people I need to serve. So I tried sizing it down, and it worked, because there wasn't anything left for leftover. (This recipe can easily be doubled, tripled, or even quadrupled to meet your families needs.)
- 1 lb ground beef, thawed
- 1 egg
- 1⁄3 cup oatmeal
- 1 cup chopped onion (about one large onion)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon lemon pepper (regular pepper will also work)
- 1⁄4 teaspoon kosher salt (regular salt will also work, kosher is what we prefer)
- 1⁄4 cup ketchup
- Preheat oven to 350 degrees.
- In medium mixing bowl, break beef into small chunks.
- Add egg, oatmeal, onion, spices, and ketchup.
- Mix until well blended (you can mix with your hands, but if you prefer not to use that method, a large mixing spoon or rubber spatula will also work just fine).
- Smooth mixture into regular sized bread pan.
- If you like having a sauce on top, smooth some extra ketchup over the top of the uncooked meatloaf (this step is optional).
- Place in oven for 35 to 40 minutes, or until meat is cooked all the way through.
- Let sit for 5-10 minutes before serving.
I was looking for a recipe to use one pound of ground beef (because that is what I found) and I was in the mood for meatloaf. I found this one and decided to try it because I thought the oatmeal sounded interesting. We loved it! I jazzed it up with a more interesting glaze, but you can do whatever you want for that (I add 2 heaping tablespoons brown sugar, 2 tbsp lemon juice, and 1/2 tsp mustard powder to the 1/4 cup ketchup). The first time I made it my husband and I thought I chopped the onions too big so I have since chopped them smaller. Other than that it's a simple and good tasting meatloaf!
This worked out beautifully!! It had a great flavor and was delicious! I didn't have any lemon pepper and it still turned out fantastic! I prefer to use oatmeal for the binder in meatloaf because it is a better carb choice than breadcrumbs. I really like that this recipe can be doubled or tripled. Raincloud, I think this will be my go-to meatloaf recipe! Thank you!!!
We all know meat loaf isn't the hardest thing in the world to cook, but was looking for confirmation on cooking time and this provided the trick! I tend to do a glaze with ketchup, mustard and brown sugar. Hmm, Hmm, Hmm, it's good.