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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

We loved this meatloaf which was printed in Redbook magazine. The original recipe says to shape it in a loaf and cook it on a cookie sheet, but we just put it in a loaf pan cooking for about the same amount of time. Served with baked potatoes and cooked carrots this is my idea of comfort food!

Ingredients Nutrition

Directions

  1. To make glaze whisk together glaze ingredients in a measuring cup or bowl and set aside.
  2. Heat oven to 325 degrees F.
  3. In a food processor or blender grind the oatmeal and then transfer them to a large bowl. Add egg, milk, salt, peppers and cumin to oats and stir to combine.
  4. In the food processor add the vegetables (onion - garlic) and pulse until chopped (I processed a bit too long so mine resembled baby food but it still worked out well). Add to the ground beef mixture, stirring to combine -- do not over mix.
  5. Spoon into a loaf pan (original recipe said to form into a oval that is 8 x 4 x 3 -- but the loaf pan is so much easier.
  6. Bake for 10 minutes and then spoon glaze over loaf. Cook for another 50 minutes or until done. Let rest a few minutes before serving.
Most Helpful

5 5

Very tasty meatloaf. We loved the horseradish in the sauce -- it really does give the sauce a "kick"! I used a little larger pan than loaf size and used the Paula Deen trick of placing the meatloaf on top of two bread slices. The bread soaks up any excess grease from the ground beef. I could not find "milk" listed in the ingredient list so I added a tbsp. just to increase the moisture. Made for PRMR, October, 2013.