This recipe makes 2 loaves. You serve one and freeze the second so you have a quick meal for another night.
- 3 lb ground meat (I usually use 2 lb ground beef and 1 lb ground chicken, but you can use all one kind or other variants)
- 4 eggs
- 1 cup oatmeal
- 1/4 cup prepared mustard
- 1/2 cup diced onion
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp Worcestershire sauce
- 1/2 cup milk
Put everything in together. It doesn’t have to be mixed perfectly. You can also mix everything except the meat and onions in a blender, then pour it in with the meat and onions and work it through with your hands. Divide it into two loaves. You can freeze it at this point or go ahead and bake it. You can freeze the extra one after it has baked as well. Bake at 375°F for 1 1/2 hour.
Try this with different mustards. You can also top it with ketchup or maple syrup…or both. This is a solid, basic meatloaf recipe. Feel free to fancy it up or cut it in half and make only 1. The other day I had a bunch of left over, raw sliced mushrooms in the refrigerator and I tossed them in with the meat — that was really wonderful.
If you’re going to be cooking this for kids, I recommend you try it ala mode: spread the meatloaf mix in a pie tin and bake as usual. Serve with mashed potatos and gravy. Cut the meatloaf into wedges like a pie and put them on the plate. Scoop the mashed potatos with a big ice cream scoop and put them on top. Drizzle gravy over the top like chocolate sauce.