Old-Fashioned Meatloaf

 

 Old-Fashioned Meatloaf

 

Photo Credit Betty Crocker

           Ingredients

1 pound ground beef, 80/20

1 tablespoon Steak Seasoning

1 tablespoon garlic, minced

1/4 cup minced onions

2 eggs

3/4 cup milk

3/4 cup old fashioned rolled oats (regular or gluten free oats)

1 tablespoon Worcestershire sauce

2 tablespoon ketchup

1 15-ounce can tomato soup, divided

 

Instructions

1. Preheat the oven to 350F. Spray some mild cooking spray on a baking sheet with a rim. A large bowl should be used to combine the milk and oats. To let the oats absorb the milk, set aside for 15 minutes.

      2. Strain the milk into a different container after 15 minutes, but keep it. (It's alright if there is no more milk. While some oat brands absorb all the milk, some do not).

3. Combine the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoons of tomato soup in the bowl with the oats.

4. Just combine but try not to overwork it as it will get tough. If the mixture is too wet, add in 1-2 more tablespoon of oats (don’t worry if they aren’t soaked).

If too dry, add in the milk 1-2 tablespoon at a time. If you have no milk left as your oats sucked it all up just add more milk or water. You want the mixture to be pretty moist but firm enough to hold a shape.

5. In the bowl gently press together.

6. Move the dough to the baking sheet, then shape a loaf that is approximately 12 inches long, 6 inches broad, and 2 1/2 inches tall using your hands. The loaf's edges and surface should be rounded. When serving, the loaf will stay together thanks to this.

7. After 30 minutes of baking, take the meatloaf from the oven and top with the remaining tomato soup.

8. Bake for a further 30 minutes.

9. Before serving, remove from the oven and let it rest for 10 to 15 minutes.

 



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