ojunk (Mpoconnor7) wrote in
:

I always go with the Quaker Oats recipe; it's a can't fail recipe
although I don't use the loaf pan. I do have a few modifications I
make to it, which I'll list below.

* Exported from MasterCook *

MEATLOAF

Recipe By :Quaker Oats Box
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef, extra lean
3/4 cup oatmeal -- uncooked
1/4 cup onion -- chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup tomato juice
1 egg -- beaten

Mix and pack into 8 1/2" X 4 1/2" X 2 1/2" loaf pan.Bake at 350°
for 1 hr 15 minutes

I find it works best if you mix up everything except for the meat
first, then add the meat a little at a time and work it into the gooey
mix until the meat is well mixed within the mixture..

I use V8 in place of tomato juice, add a couple dashes of hot sauce,
maybe chop a little bit of Green Pepper. I also like cheese in my
meatloaf, so I'll cube some cheddar cheese (1/2 cup or so) and press
in into the middle of the loaf once I form it in the pan, then smooth
the top over with a spoon.. And no meatloaf IMO is complete without
having a thin layer of ketchup spread on the loaf before it is baked.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".


Both yours and Jill's meatloaf recipes using oatmeal sound really good,
but I have a question...

Over the years I've tried several meatloaf recipes that use oatmeal and
the results were always disappointing. The texture, or mouthfeel, is
rather "slick" or slimey. This never happens when I use bread. Am I
doing something wrong, or is this characteristic of using oatmeal?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.