This is another of my mother's recipes that I remember from my childhood. A perennial favorite of mine, and now my family. (Yes, my entire family loves it. How do I know? They request it for their birthday dinner!) I think she got it from the Better Homes and Gardens red and white cookbook. Last week Liz asked me for my recipe.... Uh, better late than never?
1-1 1/2 lb. ground beef
3/4 cup oats
1/4-1/2 onion, chopped
1 can tomato sauce
Mix together well in a large bowl; your bare hands work best. Form into loaf, top with a thin coating of ketchup. Bake in flat pyrex, (not a loaf pan,) at 350 for 1 hour or a little longer.
- I typically use about 2 lbs of meat, often using 1/2 ground beef and 1/2 turkey. If you do this, make 2 loaves, as seen above. Use your 9x13 pan, too! My husband loves meatloaf sandwiches and my kids love the leftovers. These are the only leftovers that always get eaten around here.
- My family also loves onions so I coarsely chop them. If you're trying to hide them just chop smaller.
- If you're increasing the meat also remember to increase the other ingredients.
- I have needed a substitute for the tomato sauce in the past and have tried the following with excellent results: Hand crushed fresh tomatoes from our garden (diced then squished really, really good,) or a can of diced tomatoes with some of the juice drained then whirrled in the blender.) When you use a substitution like this watch your ounces! A small can of tomato sauce is 6 ounces. If you're using 2 lb. of meat, use about 8-10oz of sauce/tomatoes. Too much and the loaves will not form/bake correctly. If you're going to err on this one, err on the side of caution. I've never had it be too dry if you're using all of the ingredients.
- Bake time for me, near sea level with 2 loaves is right at an hour and a half. I always cut through the middle to make sure they are done. (See above!)
- I ALWAYS serve this meal with mashed potatoes and green beans. Meatloaf just isn't the same without them!