#Bread crumb substitute meatloa full#

My secret is - as certain condiments can really overpower the flavors of your food, instead of using ketchup (which I personally don’t like as a condiment already) I use V8 juice in my mixture as well as oatmeal. I’ve changed the perspective of so many people who typically don’t care for meatloaf as it’s incredibly flavorful, moist, but still remains a loaf. My Nana taught me to make meatloaf very similar to this recipe and it’s ALWAYS a hit. Let rest 10 minutes before slicing and serving. Bake 1 to 1 ¼ hours in an oven preheated to 325˚F, or until the internal temperature reaches 160✯. Place ground beef mixture in loaf pan and gently press to fill, smoothing the top. Add ground beef and mix until just combined. Stir in onions, mushrooms, parsley and oats. In a large mixing bowl, whisk together eggs, ketchup, Italian seasoning, kosher salt and pepper. Lyonnaise Potatoes and Lemon Garlic Asparagus.Brabant Potatoes and Arugula Apple Salad.Mashed Red Potatoes or Yukon Gold Mashed Potatoes and Classic Wedge Salad.Here are a few great options to make it a meal: This is the kind of comfort food that goes beautifully with many side dishes. Add a tablespoon of Worcestershire sauce for added depth of flavor.

Swap in your favorite barbecue sauce for part or all of the ketchup.Or, if you prefer to make this with ground turkey, see this Turkey Meatloaf recipe. Replace half of the lean ground beef with ground pork.I promise it will be worth the wait and the torture of your kitchen smelling amazing. Though this Meatloaf with Oatmeal is quick and easy to make with just 15 minutes of prep, it takes an hour or a little more to bake and about 10 minutes to cool before serving. Not only do I make it because we love the leftovers, it's also one of my go-to recipes when I have friends coming over and want to share a comforting and casual meal with them. This meatloaf recipe with oats is one of my favorites.

#Bread crumb substitute meatloa full#

You need just eight everyday ingredients plus salt and pepper to make this, including a full half pound of mushrooms! The result is a juicy, tender meatloaf that's gorgeous on its own and, my husband would say, that leftover meatloaf is even better cold the next day piled on meatloaf sandwiches. Salt: kosher salt or ½ the amount of fine sea salt.

Lean Ground Beef: I recommend 15% lean, not extra-lean or your meatloaf may be dry.

Parsley: fresh flat leaf parsley (Italian parsley).

Rolled Oats: I use old-fashioned oats, but regular rolled oats would also work.

Mushrooms: button mushrooms or small cremini mushrooms.

Italian Seasoning: or a mix of dried Italian herbs that you have on hand (thyme, oregano, marjoram and rosemary are all good options).

Ketchup: your favorite store bought brand.

There is no 'oatmeal' texture as the oats dissolve into the meat mixture making the meatloaf exceptionally tender. This twist on a classic meatloaf recipe, uses rolled oats instead of torn bread or bread crumbs, but you can't tell. It's a gluten-free version that's certain to please all meatloaf lovers. Meatloaf with Oatmeal is tender, deeply flavorful, and loaded with mushrooms.