I’m still trying to get rid of a huge box of Old Fashioned Quaker Oats I bought for Nancy by mistake. She wanted instant Quaker Oatmeal, and what I bought wasn’t instant. It takes a while. I have since used the oats in muffins, in cookies and as an actual breakfast cereal, but I still have half a box. As I said, it was a big box. Hey, why not use Quaker Oats in a meatloaf? I did and it was very good.
Basically, you substitute Quaker Oats for Panko or breadcrumbs. I think the oats add a richer flavor and their stickiness certainly helps hold the loaf together. The recipe is simple and goes like this.
Preheat the oven to 350 and whip up two eggs in a large bowl. Add 2 pounds lean ground beef (I used ground sirloin), ½ C ketchup (more for the top), 1 T Worcestershire. 1 t minced garlic, ½ C minced onion. 1 t salt and a shake or two of black pepper.
Bake for 1 hour, or until thermometer reads 160. Lean and dense ground beef generally cooks quicker. Coat the top with more ketchup, let rest for 10 minutes and serve.
Quaker Oats Meatloaf
2 pounds lean ground beef
¾ cup Quaker Oats
2 eggs
½ C ketchup plus more for the top
1 T Worcestershire sauce
1 small onion finely chopped (about ½ C)
1 t minced garlic
1 t sea salt
½ teaspoon black pepper
