Candace's Meatloaf

Submitted by Chef on the coast

"I created this meatloaf after DH informed me he wasn't a meatloaf fan. The whole family really likes this recipe. It freezes well - freeze uncooked. We think it has the perfect blend of flavors and I like the leftovers for lunch the next day. If there are leftovers. :)"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 1 meatloaf
• Serves: 6-8

ingredients

• 2 lbs ground beef
• 0.5 (1 ounce) package onion soup mix
• 1 cup quick oats
• 1⁄4 cup parmesan cheese
• 1 egg
• 1⁄4 cup milk
• 1⁄2 tablespoon dried parsley
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon garlic salt
• 1 cup shredded carrot

directions

1. Mix all ingredients well.
2. Place in greased loaf pan.
3. Bake at 325 degrees for 1 1/2-2 hours or until the center is not pink.

Reviews

[Heirloom Tomato]

I was impressed with how well it sliced and it tastes really good. I made a few minor changes: used ground venison instead of beef, used two eggs, used a heaping tablespoonful of dried parsley plus a teaspoon of dried winter savory, and used 3/4 teaspoon garlic salt and no regular salt. It cooked perfectly to 170 degrees in 1-1/2 hrs in a large loaf pan in my toaster oven. I did glaze it for the last 20 minutes with 1/2 cup catsup, 1/3 cup maple syrup, and a tablespoon of grainy mustard mixed together. I made sure to rest it before cutting and it sliced like a dream. Served it with microwave-baked Yukon Gold potatoes with a dab of butter, and sauteed kale with garlic. I don't think my changes had much effect on the recipe, they were just minor enhancements that worked well. So good, thank you.

 

[JustJanS]

We really enjoy meatloaf and really enjoyed this one. It was super easy to put toghether, tasted great and texture was fantastic. I made a half recipe and made it using half turkey, half beef to lighten it up. I used the whole egg but only a tablepoon of milk. I have fresh parsley on hand so used that and used regular oats not quick ones (I've used them before and knew they'd cook). This cooked in 45 minutes, then I rested it for 15 while the rest of dinner finished. Can't wait for leftovers in sandwiches thank you. PS, I don't think my changes in anyway altered the taste or texture of this great meatloaf.

 

[Chickee]

My first meatloaf! This was very moist and my husband really liked it; I lined the tin with prosciutto and added a sprinkle of dried sage to the mix. I do think the cooking time is really long, though- I increased the temperature to about 375 degrees and cooked 45 minutes, and let it stand 10 minutes before serving and it was fine. Served with mushroom gravy, I will make again. Thanks!

 

[Sheynath]

Very nice meatloaf! Good and moist, probably from the carrot. I subbed rolled quinoa flakes for the oats to make the recipe gluten-free. I halved the recipe because I was making it for 2, so I omitted the onion soup mix and just added some dried onion flakes. It seemed silly to get a packet of soup mix and only use 1/4 of it.

 

[Jen T]

A great family friendly recipe. The addition of the carrots means a way of getting those extra veggies into the diet. Great hot and also cold in sandwhiches with a pickle spread. Another keeper :)