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Post by Connie122516 on Jan 7, 2005 18:27:06 GMT -5
This is the original recipe off the Quaker Oats box I believe. It's been in existence since the 50s or early 60s, I grew up on it (kinda amazes me it's finally a "diet" food), and I've never been able to eat meatloaf any other way:
1 1/2 # ground beef**
3/4 c. oatmeal
1/4 c. chopped onion
1 1/2 tsp salt*
1/4 tsp pepper
1 c. tomato sauce
1 egg
*This amount of salt seems like a lot to my low sodium eyes, especially if you don't use unsalted tomato sauce, so I'd suggest reducing to 1 tsp.
** Must be at least 93% FF to make it core of course.
Mix it up with your hands (no other way to do it right), and bake 350 degrees for 1 hour, 15 minutes. Let stand 5 minutes before cutting/serving.
. . . . . . . . . .
Connie
20+ down; 75+ to go
You must be the change you wish to see in the world. Mahatma Gandhi
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Post by vtone on Jan 19, 2005 14:00:47 GMT -5
This was delicious! My family and I loved it and I just had a serving of leftovers for lunch today. Thanks for posting the recipe.
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Post by freedomii on Jan 20, 2005 17:18:24 GMT -5
Ditto - we had this last night... I addes a bit of garlic powder and parsley flakes... but quite delicious. I had never put oats in meatloaf before!
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cill
Newbie
Posts: 11
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Post by cill on Jan 21, 2005 13:32:43 GMT -5
I made this last weekend, doctored up some (just added things I thought might make it a little spicer--lea & perrins, some red pepper, garlic don't remember what else). But I also made it with half ground turkey breast. It was great.
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Post by josh on Jan 21, 2005 14:52:32 GMT -5
This sounds great. Thank you for posting. This is something my DH and I can both eat. No cooking 2 different meals.
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Post by conspiracygirl on Jan 22, 2005 12:59:09 GMT -5
Ooooo, thanks! I've been looking for a Core meatloaf recipe.
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Post by patty0802 on Jan 24, 2005 9:21:08 GMT -5
I made this recipe as meatloaf muffins this weekend using 96% lean ground beef and it was wonderful! I'm going to make up another batch to put in the freezer. Thanks for the recipe!
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Post by KristenKP on Feb 1, 2005 22:12:51 GMT -5
Oh, WOW. This was unbelievably good -- so moist!
I jazzed it up a little with a clove of minced garlic and replacing a homemade Core sauce for the tomato sauce. Then after it had cooked for an hour, I spread an extra 1/2 cup of the sauce over the top and cooked it for another 10 minutes.
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Post by Sally1961 on Feb 4, 2005 5:32:34 GMT -5
This sounds great I will try this for dinner tonight,thanks.
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Post by lyndam52 on Feb 7, 2005 15:47:55 GMT -5
Try adding 1 grated carrot to it. It keeps it more moist. We always make it in a loaf pan because DH loves to slice it for cold meatloaf sandwiches for lunch the next day.
Lynda
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Post by Durania on Aug 10, 2005 10:12:17 GMT -5
I've never tried the muffin pan method before. I guess the cooking time would be more like 45 mins to an hour ? Also - use nonstick spray on the muffin pan or not?
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