I knew this was going to be a very different meatloaf, but wanted to try it due to the low fat and calories plus the addition of vegies. I did use the full 2 T. of ketchup. I also spread a little ketchup over the top for the last 15 minutes of baking time. The outside was crunchy and the inside very moist, but the flavor was still good. I'm not used to putting oats in my meatloaf (I have always used saltine crackers) and wasn't sure what to expect. The first slice eaten was still warm from the oven and enjoyed. However, after the loaf started cooling down the texture of the loaf seemed off to me. The leftovers do make a nice (but crumbly) sandwich.