This comforting homemade meatloaf is perfectly seasoned. The meatloaf is made with oats instead of bread crumbs, and tomato juice and barbecue sauce help keep the loaf moist and flavorful. Extra barbecue sauce is the perfect finishing touch for this delicious family meatloaf.
For something a little different, bake the meatloaf in muffin cups or shape it free-form into a round or oblong loaf and bake it on a rimmed baking sheet.
Serve this meatloaf with mashed potatoes and your favorite vegetables or a tossed salad.
- 2 teaspoons butter
- 1/4 cup finely chopped onion
- 1 1/2 pounds ground round or ground sirloin
- 1 cup quick-cooking rolled oats
- 1 cup tomato juice
- 1/2 cup barbecue sauce, divided
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- Heat oven to 350 F.
- Heat butter in small skillet over medium-low heat. Add onion and sauté until tender.
- Combine cooked onion, ground beef, oats, tomato juice, 1/4 cup barbecue sauce, egg, Worcestershire sauce, salt, pepper, and garlic salt. Stir until well blended.
- Press into 9-by-5-inch loaf pan or meatloaf pan with a built in rack.
- Bake at 350 F for 50 to 60 minutes.
- Remove the meatloaf from the oven and spread remaining barbecue sauce over top. Return it to oven and bake 10 minutes longer.
- Remove from oven and let stand 5 minutes. Place loaf on serving plate. Slice and serve.
- Think ahead and bake two meatloaves; one for dinner and one for the freezer. Freeze one of the baked loaves. Defrost the frozen meatloaf in the refrigerator, pop it back in the pan and bake it in a 350 F oven for about 15 to 20 minutes, or until it's hot. Look for a temperature of at least 165 F on an instant-read thermometer. That's the minimum safe temperature for leftovers (USDA guidelines).
- Cut back on the ground beef and add about 1 cup of finely grated carrots or 1/2 cup of mashed or chopped cooked potatoes.
- If there is a good deal of fat in the pan when you take it out of the oven to add the barbecue sauce glaze, carefully drain it. Using potholders or oven mitts, place a plate or pan over the loaf. Tip it and drain the fat into a container; discard the fat in the trash.
"This recipe has become a favorite in my house. ...I was looking for another way to make meatloaf. The tenderness and flavor made this disappear faster than anything. This freezes well and is wonderful to smell throughout the house." K.M.
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