1 egg ¾ c “quick” oats 8 oz tomato juice 1 med yellow onion, chopped 1½ lbs ground beef salt black pepper, freshly ground butter
I like to use 85% lean beef.
My loaf pan is 8½ x 4 x 3 (length x width x depth, all in inches).
Instead of the tomato juice you could substitute ketchup, barbecue sauce, chili sauce, tomato “base” (briefly, tomatoes that have been peeled and chopped, then cooked down to half their original volume), or maybe even a tomato-based salsa. Substituting a ¼ cup of Salsa Lizano for an equivalent amount of tomato juice is especially tasty.
For something a little different you could add either corn or mushrooms (or both). To change the flavor a bit, try adding soy sauce, Worcestershire sauce, garlic (fresh minced or powder), chipotles in adobo, chile powder (cayenne, or maybe ancho), chili powder, or salsa.
The USDA says you should always cook ground beef to at least 160F internal temperature; personally I think the temperatures they give are far too conservative – but only you can decide for yourself how much of a risk you're willing to take. On the other hand, meatloaf is the one dish I think is best cooked to at least “medium well.”
Difficulty: Very easy.
Time: About 90 minutes
Precision: 2.
I got this recipe from my wife, and I think she got it from her mother – but it seems to be based on the recipe “Prize-winning Meatloaf” from Quaker Oats.
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