I was feeling adventurous in a culinary way and my thought was: meatloaf? Yeah, I’m weird that way. But I had a gigantic package of ground beef to use and I wanted 2# to be dedicated to my favorite comfort food in the form of meat. Meatloaf is such an easy fix I don’t think many people bother to use recipes. I, however, turned to Pinterest for a new idea. And then I found the sideways meatloaf.
Meatloaf isn’t so pretty to photograph and the blogger who posted this recipe had done great things with her pictures. I was amused at the sideways shots, and actually turned my head to look at the slices of meatloaf. This was the recipe I wanted to try! Reading the list of ingredients I was even more impressed: she used oatmeal as her filler! I swear by oatmeal instead of bread crumbs in my own meatloaf. It was fate. I would make it and photograph it sideways.
I started with a large bowl, adding my ground beef. I tore it into smaller pieces to make it easier to mix without overmixing it. I measured the oatmeal and chopped some onion, adding them to the bowl.
I cracked 2 eggs into a small bowl and beat them with a fork briefly, then added them to the bowl as well. The recipe didn’t tell me to beat them, it’s just something I do to get the eggs more evenly distributed in the loaf.
From there I measured in the seasonings then went to find tomato sauce and realized I didn’t have any. Poo. I opened a can of crushed tomatoes, they would be a good substitute for a sauce. Of course it was a 28 oz can, I didn’t have anything smaller in a crushed style. Oh well, now I’ll have to make a tomato-y dish sometime soon. No biggie.
My meatloaf ingredients were all there, I just had to stick my hand in and mix. I try not to make a dense mess as I mix. I use my fingers to dig in and keep it a bit loose.
I used what I call my banana bread pan. It’s about 15″ long and 4″ wide. It’s a nice thin loaf and bakes faster with this shape. It also makes a great meatloaf that is done in less time. I patted the meat mixture into the ungreased loaf pan carefully, smoothing it out.
I put the meatloaf into my preheated oven and set the timer for one hour. The only thing about using a longer and thinner pan is that I often have to adjust baking times. The recipe called for an hour and a half but I set the timer for earlier to do a check.
I didn’t put the glaze on the meatloaf. We prefer to use our own ketchup or bbq sauces as necessary each meal. You might want to try her simple sauce at least once. I’ve included it in the recipe, just in case!
Simple and flavorful meatloaf like your mom used to make.
- 2 pounds lean ground beef
- 1 onion; finely diced (about 1/2 cup)
- 2 eggs; lightly beaten
- 3/4 cup quick oats
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup tomato sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 teaspoons prepared yellow mustard
Add ground beef, onion, eggs, pepper, oats, Worcestershire sauce, salt, garlic powder, onion powder and tomato sauce to a large bowl. Using your hand, mix well but don’t overmix so that it becomes dense.
Pat meat mixture into a loaf pan.
Whisk together the ketchup, sugar and mustard in a small bowl. Spread on top of meatloaf and place in oven.
Bake for 1 hour and 15-30 minutes, or until meatloaf is cooked through.
Adapted from Yummy Healthy Easy