Meat Loaf With Oatmeal Recipes

Steps:

• In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper. Crumble beef over mixture and mix well. , Press into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours; drain., Spread ketchup over meat loaf. Bake until meat is no longer pink and a thermometer reads 160°, about 10 minutes longer. Let stand for 10 minutes before slicing.

Steps:

• Combine eggs, onion, black pepper, and oatmeal in large bowl. Using your hands, add ground meats and coat evenly with oatmeal mixture.
• Spread in 10 x 5 loaf or 3-quart rectangular dish.
• Bake 1 1/4 hours at 350°F
• After baking, with a spoon, remove excess grease from loaf (if you use lean meat, you will have very little grease).
• Combine brown sugar and ketchup topping. Spread over top of loaf and bake an additional 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, oats, tomato sauce, eggs, onion, garlic, salt, and pepper until well combined. Press into a 9x5-inch loaf pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour.
• Remove from the oven and spread ketchup over top. Serve with additional ketchup.

Steps:

• Preheat the oven to 350 degrees F.
• Mix all ingredients well. Place in a loaf pan and bake for 1 1/2 hours.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, oats, dill, eggs, garlic, onion, zucchini, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5 inches. Bake the meatloaf for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Steps:

• Preheat oven to 350 degrees.
• Mix sauce ingredients, set aside until meatloaf is halfway cooked.
• Beat eggs; stir in milk, oats, sage, salt, onion and optional celery. Mix into ground beef. NOTE: Traditional meatloaf has double the salt; we like this recipe as is, but you may season to your own tastes by increasing salt or adding pepper.
• Place in 9" X 9" pan, leaving 1/2" empty border (makes it easy to remove any grease later).
• Bake uncovered for 30 minutes at 350 degrees. Cover with sauce and bake an additional 30 minutes (still uncovered) at 350 degrees.
• Immediately remove any grease standing in the border.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. Divide the mixture in half, and spoon into 2 9x5-inch loaf pans. Place 3 strips of bacon the long way onto each loaf.
• Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.

Steps:

• Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. As good as the meatloaf is, it would not be complete without the sauce. Mom formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion, followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

Steps:

• Preheat oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.
• Shape into loaf in 12x8-inch baking dish.
• Bake 45 to 50 minutes or until cooked through (160°F). Let stand 5 minutes. Top with remaining 1/4 cup barbecue sauce.