Ordering Disorder
with Busy Mom
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I unabashedly admit I’m a huge fan of the much-maligned meatloaf. Actually, I’m a fan of the much-maligned singer, Meatloaf, too, but that’s a different post for a different time.
If meatloaf (the food, not the singer) is very traditional, and made “right”, I can’t get enough. I like it made with ground beef and a simple tomato sauce topping. The problem is I’m not all that good at making it. My actual meatloaf never quite matches the vision in my head. A “meatloaf letdown”, if you will.
I know it’s not that hard to make, but I just can’t seem to get it to come out the same way twice. Sometimes, it comes out in a loaf fashion you can actually slice, sometimes it comes out in “meatloaf crumbles”. I’ve tried it in a loaf pan, out of a loaf pan, in muffin tins and once in the crockpot (Do note the “once” part.).
I usually use the meatloaf recipe on the Quaker Oats package:
Ingredients
1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats(quick or old fashioned, uncooked)
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce or soy sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10×6-inch loaf on rack of broiler pan.
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. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
I’m sure this is the way my mother and grandmother made it, too, but perhaps meatloaf skips a generation or something? All I want is to make a simple meatloaf that tastes good and that can be sliced so it looks like meatloaf, is that so much to ask?
Do you have any helpful meatloaf hints or recipes? Please share them!
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I don’t make meatloaf, bc my family wouldn’t eat it (don’t get me started). But I’ve never heard of using oats, and I thought it had bread crumbs in it. That’s my two cents.
amy324 | April 4th, 2012 at 2:27 am
it will crumble if it’s too dry. I throw all the ingredients in my mixer (can’t take the cold fingers!) bread crumbs, egg, splash of milk, s&p, parsley and mix it up adding bread crumbs as needed… I just have a feel for how it should be - sticking together but not crumbling into little balls. When the whole lump starts riding the paddle, it’s time. Then shape it to a loaf and put it in a pan. Sometimes I surround it with cut up carrots and potatoes. Bake @ 350ish.. cover with foil for most of the baking - this prevents the outside from getting tough.. and then take it out BEFORE it hits 160 and let it sit for 10 minutes before cutting it. Usually I can cut it with a metal serving spatula but for thinner slices i use a knife.
jen | April 4th, 2012 at 6:22 am
I would never stick it in a Mixer. The meat will become to mealy. Use half turkey half beef and instead of oats use Parmesan cheese. It will be fabulous! If you like mushrooms you can also mince fresh in the food processor and add that to the meat mixture (substitute about one quarter of the meat for the mushrooms. You will save calories and have a flavorful dish. My kids who don’t like mushrooms eat this. You can’t even tell they are in there).
Griz Girl | April 4th, 2012 at 9:19 pm
I use fresh bread that I have torn up and soaked in milk instead of oatmeal or breadcrumbs. I have also tried crushed up saltines as the binder, and that works well, too. I bake my meatloaf in a loaf pan, and make sure to put two slices of bacon on the bottom of the pan to keep it from sticking. Those strips usually don’t get crisp, so I discard them. However, I like to lay bacon across the top of the meatloaf as well - it gets nice and crisp and adds more flavor and texture. And BBQ sauce caramelized over the top of the whole shebang is good too.
Ann from St. Peter MN | April 5th, 2012 at 9:33 am
I use a mixer, not a food processor. paddle, slow.. it’s not any more vigorous than using your hands.
jen | April 19th, 2012 at 2:41 pm
my meatloaf never turns out the same way twice, but I LIKE that!
I use breadcrumbs, old croutons or crushed crackers and 1 egg per pound of ground beef. Other than that, it’s a random mixture of whatever spices I’ve pulled out of the cabinet before my hands are covered in meat. I often do these combos:
- parmesan cheese & italian seasoning
- garlic power, season salt, pepper and Worcestershire sauce
- Mrs. Dash, lots of minced veggies & extra breadcrumbs
- Chili powder & cumin with salsa on top (this didn’t work out so well. I liked it but no one else did)
I love experimenting with the old standby!
Jeanne | June 19th, 2012 at 10:33 pm