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?


I think it is due to the grade of ground beef you use. The oatmeal absorbs
much of the grease from the ground beef; if you use a leaner ground beef, it is
less likely to be slimy.

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".