Britton Meat Loaf
There are many different types of meat loaf using bread crumbs, ritz crackers and other sort of bonders but mine uses healthy good old fashion oat meal. My family loves this meat loaf and I hope you will also.
There are many different types of meat loaf using bread crumbs, ritz crackers and other sort of bonders but mine uses healthy good old fashion oat meal. My family loves this meat loaf and I hope you will also.
- 1 teaspoon chili powder
- 2 eggs beaten
- 2 tablespoons fresh parsley chopped
- 3/4 cups 2% milk
- 1 small purple onion diced
- 2 tablespoons lowries season salt
- 1/2 teaspoon fresh sage
- 2 pinchs pepper
- 1 1/2 pounds lean ground beef
- 1 cup quick oatmeal
- 1 bag shredded cheese use your favorite
- 2 6 oz. cans tomato paste (1 for loaf, 1 for topping)
- 2 tablespoons ketchup or favorite bbq sauce
- 2 tablespoons mustard use your favorite
- Carbohydrate 21.4130703692794 g
- Cholesterol 328.57545564375 mg
- Fat 13.9619650210393 g
- Fiber 3.50332132374911 g
- Protein 36.4014284506803 g
- Saturated Fat 4.78718699740279 g
- Serving Size 1 1 Serving (186g)
- Sodium 258.332946072176 mg
- Sugar 17.9097490455303 g
- Trans Fat 1.7940465083499 g
- Calories 360 calories
Step-by-step
- Preheat oven to 375 deg.
- In medium bowl, combine eggs, milk, onion, season salt, chili powder, parsley (can use dried), sage (can use dried), and pepper.
- Using the whisk, mix the ingredients until all spices are wet.
- Add the ground beef, oatmeal, 1 can tomato paste, and two handfuls of shredded cheese.
- Using your hands, kneed all the ingredients until well blended together.
- Place loaf into glass baking bread pan and mash down hard to fill all corners and insure no air pockets are seen.
- Place bread pan into oven for 45 minutes.
- While baking, mix 1 can tomato paste, ketchup (or BBQ sauce), and mustard.
- Set aside.
- At 45 minutes, remove the meat loaf and put mixed topping evenly across the top of the loaf.
- Sprinkle more shredded cheese down the center of the loaf and sprinkle parsley over the top of the cheese.
- Place loaf back in the oven for 15 more minutes.
- For very well done loaf, cook for 60 minutes, then cook the topping for an additional 15 minutes.
- Serve with your favorite fresh vegetable (Broccoli), and side dish (Rice a Roni).
Rolled oats do the structural heavy lifting in this classic loaf, acting as a moisture-retaining binder that absorbed excess juices long before modern breadcrumb trends dominated American home kitchens. Meatloaf itself evolved from European terrines and nineteenth-century hash traditions into an economical staple during the industrial era, prized for stretching affordable cuts of ground beef with pantry grains.
- Pack the meat mixture tightly into the glass baking bread pan, pressing firmly into the corners to eliminate air pockets that cause structural cracking during baking.
- Bake at 375 degrees Fahrenheit for the initial forty-five minutes before applying the tomato paste, ketchup, and mustard topping.
- Watch for clear juices rather than pink ones rising to the surface, and check that the internal meat has pulled slightly away from the edges of the pan as a reliable indicator of doneness.
- Add the final layer of shredded cheese and parsley during the last fifteen minutes of the baking cycle so the dairy melts without scorching.
Traditional kitchen wisdom relies on observing structural shrinkage and juice clarity when instant-read thermometers are unavailable. Proper resting allows the interior starches to firm before slicing.
