Quaker oatmeal prize winning meat loaf

• Gluten free

• Meat

  • 1 1/2 lbs Ground beef or turkey, lean

• Produce

  • 2 cloves Garlic
  • 3/4 cup Onion

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Catsup
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 3/4 cup Quaker oats

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

Found on epicurious.com

Description

Ingredients

• 1-1/2 pounds lean ground beef or turkey
• 3/4 cup Quaker® Oats
• 3/4 cup finely chopped onion
• 1/2 cup catsup
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• Preparation 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.

Nutrition