This classic and perfectly delicious meatloaf is the recipe my mom made when I was growing up. It's the one I turn to when I want true comfort food. This is a very simple recipe. It uses oatmeal instead of bread crumbs or cracker crumbs that most meatloaf recipes call for, which reduces the sodium content and makes the recipe easier to make, since you always have oatmeal on hand.
The last time I made this I topped the loaves with a mixture of 1/4 cup ketchup, 3 tablespoons Dijon mustard, and 2 tablespoons brown sugar. And the leftovers were used to make Meatloaf Spaghetti! You can also use the leftovers to make a French Bread Pizza, or a cold meatloaf sandwich.
Serve it with Sour Cream Scalloped Potatoes and an orange gelatin salad when it's cold and sleety outside. All you need to add to the meal is a dessert; serve chocolate chip cookies or brownies.
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 eggs, beaten
- 1 (8 ounce) can tomato sauce
- 1 cup quick oatmeal
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon Lawry's seasoning
- 2 pounds lean ground beef, 90% lean or more
Preheat the oven to 350 degrees.
Saute the onion in the olive oil in a heavy skillet over medium heat until tender. Place the onions in a large bowl and let sit for 10 minutes to cool slightly.
Add the eggs, tomato sauce, oats, salt, pepper and Lawry's seasoning to the onions and mix well to blend. Let stand for 10 minutes. Then add the ground beef and mix gently but thoroughly with your hands to blend.
Form the meat mixture into two loaf shapes on a broiler rack with slits and a bottom section for catching drippings.
Bake the meatloaf at 350 degrees for 65 to 75 minutes, until the internal temperature reaches 160 degrees. Make sure that the food thermometer is inserted into the center of the meatloaf for the most accurate reading.
Remove the meatloaf from the oven and cover loosely with foil so the juices can redistribute and the temperature can rise a bit. Let the meatloaf stand for 10 minutes before slicing to serve.
To serve 6, cut the recipe in half and form into only one loaf. Bake for the same amount of time. You can also freeze one of the meatloaves unbaked. To bake it, let it thaw overnight in the fridge (NOT on the counter) and bake as directed until the temperature reaches 160°F.