Oatmeal Meatloaf Recipe

This oatmeal meatloaf recipe doesn't taste like oatmeal.

The oatmeal serves as a binder and an extender and blends in with the ground chuck. The egg binds it together and the sauce makes it delicious.

Oatmeal Meatloaf Recipe

2 lb. ground chuck*
1 small can evaporated milk
1 1/4 cups oatmeal**
1 egg beaten
1/2 c. sauce
2 tsp. Salt

2 tsp. Vinegar
6 Tbsp. brown sugar
1 cup catsup
1 Tbsp. Worcestershire sauce
1 1/2 cup water

Mix ground chuck, evaporated milk, oatmeal, beaten egg, 1/2 cup of the sauce and salt in a large mixing bowl.

Shape in a baking dish. Pour the remaining sauce over the meatloaf and bake at 325 degrees for about an hour and fifteen minutes to an hour and twenty minutes or until a meat thermometer registers 155 degrees.

*Ground chuck has the ideal fat to lean ratio for this oatmeal meat loaf recipe. If you use another meat or combinations of meats make sure the fat content is between 15 to 20 percent.

**I prefer Quaker old-fashioned oatmeal in this oatmeal meatloaf recipe. Quick cooking would probably be ok but don't use instant.