BASIC TRUSTWORTHY MEATLOAF
I have been making meatloaf for years and years, always the same way with minor variations, but always with saltine cracker crumbs as the binder. Recently, I tried oats. Well! Quick-cooking oats (not instant) make a surprisingly good substitute for either cracker crumbs or bread crumbs in a meatloaf. I have also made this meatloaf without any garlic, and it's just as good. Make sure the onions are chopped up fairly small; the texture of the meatloaf is best that way. Also, don't use extra-lean ground beef as you risk having a dry meatloaf rather than a moist one. Leftovers make a wonderful cold sandwich!
Provided by Lennie
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; lightly grease a 9x5 loaf pan and set aside.
- In a large bowl, combine all ingredients except for optional barbecue sauce (it really is easiest to use your hands).
- Pack into prepared loaf pan, and spread barbecue sauce over top (ketchup can be substituted for barbecue sauce, or you can just omit it).
- Bake until cooked through, at least one hour (I like to do it for 1 hr 15 mins, and it can even go as long as 90 minutes).
- Drain off fat in pan, let rest for 5 minutes, then cut into slices and serve.
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