MEATLOAF FOR A CROWD

MEATLOAF FOR A CROWD image

Provided by Tere Gill

Time 1h40m

Number Of Ingredients 9

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1 1/2 c quick oats
2 tsp jane's mixed up crazy salt
1 tsp lawry's seasoned salt
1 tsp plain salt
1/2 tsp ground black pepper
2 can(s) whole tomatoes with juice
3 lb ground beef
1/2 c chopped sweet onion
3 large eggs, beaten (1 if making 1/2 recipe)

Steps:

1. Gather and prep ingredients. Preheat oven to 400° F.
2. In a large bowl, combine oatmeal, salt and pepper. Set aside.
3. Pulse tomatoes in food processor to lightly chop (do not puree!) or use kitchen shears to cut/chop tomatoes in their can. Set aside. (NOTE: You could use a can of diced tomatoes, but the texture will be negatively affected.)
4. Place ground beef in the bowl with the oats; add 2 cups of the chopped tomatoes and juice (reserve remainder for topping,) 1/2 cup chopped onion and 3 beaten eggs.
5. (Note: At this point, food safe plastic gloves are recommended, but optional. Also, for easier removal from pan, you may wish to place a parchment paper "sling" in each of 2 loaf pans before adding meat mixture.)
6. Use hands to combine the ingredients thoroughly, but try to avoid overworking the mixture.
7. Divide into 2 equal portions; place in loaf pans, patting mixture down well to remove air pockets.
8. Bake at 400° F, on middle rack, for 45 minutes.
9. Remove from oven, drain off as much of the liquid as possible.
10. Equally pour and spread 1/2 of reserved tomatoes & juice over top of each meatloaf; return to oven and bake for additional 15 to 30 minutes, or until internal temperature reaches 165 degrees F.
11. Remove from oven and allow to cool for several minutes, or more, before slicing and serving. Cover and refrigerate leftovers. May be frozen raw, then thawed in refrigerator before baking, if using fresh, not frozen ground beef.