By weekend cooker on August 03, 2008
Photo by Mikekey
Photo by Mikekey
"A recipe I came across while visiting the Indiana State Fair."
Serving Size: 1 (252 g)
Servings Per Recipe: 6
"The meatloaf turned out very moist and tasty. Left out the green pepper, since I don't care for it and vice-versa :) I think I would leave the nutmeg out of the sauce next time, though. The JD and the tomatoes worked, but didn't care for the nutmeg flavor."
"Had to stick with another Hoosier cook here and give this meatloaf a try. This was a winning recipe for us because DH loves sauce on his meatloaf and I could use all ground round instead of half ground pork. Liked using the oatmeal to bind everything together. Was good the next day for sandwiches with yellow mustard! Made and reviewed for Pick A Chef - Fall 2012."
"I scaled this back to 3-4 serve and used minced ground beef (minced ground pork does not agree with me) and I also used a lean minced beef so had very little juices for the sauce so added some evo to saute off the onions (thinly sliced) and a 3/4 of a 400g tin of diced tomatoes and made as per recipe. The capsicum/bell pepper in the loaf was a little overpowering so would cut back on that but otherwise an enjoyable meatloaf that the 85 year old birthday girl enjoyed as per her request. Thank you weekend cooker, made for Please Review My Recipe."
"we loved the sauce and I love using oatmeal, so this was a real keeper for us. Nice change from ketchup. made for newest tag."
"This is a great and flavorful meatloaf! I don't care for onions so left them out of the meatloaf and subbed green pepper for them in the sauce. The seasoning in this was really good but I will probably use less oatmeal next time. Loved the sauce too. Thanks for sharing this recipe!"