Maggie's Meatloaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds lean ground beef (ground chuck or round)
¾ cup rolled oats (quick or old fashioned, uncooked)
½ packet of Lipton dry onion soup mix (or ½ teaspoon onion powder or ½ cup finely chopped onion)
⅓ cup each finely shredded carrot, finely chopped bell pepper, and finely chopped celery
2 cloves garlic, minced/pressed - optional (or ¼ teaspoon garlic powder or ½ teaspoon dried minced garlic)
2 teaspoons dried leaf basil, crushed after measuring
1 teaspoon dried leaf oregano, crushed after measuring
1 tablespoon parsley flakes, crushed after measuring
¼ to ½ teaspoon black pepper
½ teaspoon salt (omit if onion soup mix is used)
1 egg, lightly beaten
1½ tablespoons Worcestershire sauce
⅓ to ½ cup ketchup (or tomato sauce, or tomato paste thinned with water, or a combination of ketchup and tomato sauce or paste)
TOPPING: If you use tomato sauce or paste in the meatloaf, you can open an 8 oz. can of sauce or 6 oz. can of paste and use about half of it in the meatloaf and spread the rest on top of the meatloaf before baking. Sprinkle the tomato topping with additional crushed parsley flakes if desired.
IMPORTANT TIP: If you wish to top with ketchup, DO NOT do so until the meatloaf is nearly finished cooking or it will BURN due to the sugar content in ketchup. You can top with tomato sauce or paste before cooking, then top with ketchup close to the end.
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Directions: |
Directions:Preheat oven to 350º F. Place ground beef in a large bowl. In another bowl, mix together oats, spices, and chopped vegetables. Beat egg lightly in a separate small bowl. Blend the Worcestershire sauce and ketchup or tomato sauce/paste into the beaten egg. Blend egg mixture into oatmeal mixture, allowing the oats to soak up the moisture for a few minutes, then add to ground beef, mixing thoroughly with a fork or with your hands. Shape beef mixture into a loaf and place in a shallow roasting pan. If mixture is too wet to form a loaf, add more oats until it can hold its shape.
Place meatloaf on middle shelf in the oven. Bake uncovered for 1½ hours or until the meatloaf is cooked through. Internal temperature should reach 160º F on a meat thermometer and the juices will run clear when it is fully cooked. Toward end of cooking, remove most of grease from pan with a bulb basting syringe or ladle. If desired, cover the meatloaf with ketchup and return to the oven for the last 5-10 minutes of cooking. Remove from the oven and let meatloaf stand 5 minutes before slicing. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Have plenty of extra ketchup on hand to top individual servings. Great with a baked potato on the side!
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