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Can’t Beat it Meatloaf

December 6, 2011

We think this is the perfect meatloaf. It’s adapatable to your family’s tastes. You can use beef and turkey instead of beef and pork.Some fat is good though,and makes a moister meatloaf.We use a 87/15 combo of ground beef. If you don’t like the spinach,leave it out. Try  a grated carrot or two in it as well. The veggies add vitamins, color and moisture, as does the addition of the diced tomatoes (again adaptable- I had none so I used a can of Ro-Tel,which gave it a nice spicey kick). Adding oatmeal I have found  makes a far better meatloaf than any other I’ve made with crackers or bread crumbs. I never add egg,it makes the meatloaf tough. Try it- you’ll like it.Easily doubled making great leftovers.

  • 1 lb. ground meat of your choice
  • 1/2 C. oatmeal
  • 1/2 C. chopped onion
  • 1/2 C.  cooked drained spinach
  • 1 grated carrot
  • 1 can diced tomatoes (1/2 used in meat,1/2 used in topping)

Topping

  • 1/3 C. ketchup
  • 1 – 2 T. brown sugar, depending on your love of sweetness
  • 1 T. mustard (yellow or Dijon,your choice)
  • 1/2 can diced tomatoes

Combine meat with all ingredients.(except topping!)

Shape into a free form loaf on a cookie sheet. I prefer a rectangle, flat- ish loaf.It makes for more even cooking and cutting. Using a loaf pan doesn’t allow for a nice glaze all over the meat. The meat will hold it’s shape- don’t worry!

Mix up your topping and slather it on your meat.

Bake 45 minutes in a 350 degree oven. Remove from oven and let it rest, as with all meat, about 10 minutes before slicing.

Slice and enjoy with mashed potatoes and corn, or a nice loaded baked potato,topped with mushrooms and onions.

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2 comments

  1. Glad I came by this blog a cherub let me in on the secret. Have you got any good veggie dishes as I am trying to expand what I eat and not my waist..


    • There is a whole vegetarian section. Part of the reason that this blog was created – is that my daughter becane vegetarian four years ago. Cheers!



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