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Thread: Meatloaf and oatmeal!

  1. #1
    Join Date
    Aug 2009
    Location
    North Louisiana
    Posts
    1,163

    Default Meatloaf and oatmeal!

    Wanted to try a meatloaf using oatmeal instead of the bread crumbs (130 mg a slice). From reading several recipes it looks to be 1/2 cup oatmeal per pound of beef. Has anyone here tried the oatmeal filler yet?

  2. #2

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    I often use oatmeal as a binder in meatloaf. I must be honest and say that is one thing for which I don't use a recipe.
    However, if several recipes seem to point toward that ratio I would try if first--see how the uncooked looks as you form it. If it appears looser than one with bread, let it sit a bit to soak up some moisture and if looks like it needs it, maybe add a little more a bit at a time??
    Good Luck,
    Nan

  3. Default

    Oatmeal has been used as a filler for meatloaf for ages. That is how many families stretched their meals during hard times.

    here's a few examples

    1/2 lb pork, ground
    1/2 lb beef, ground
    1 cup minced onions
    2 cups cooked oatmeal
    1 tsp thyme
    1 tsp salt
    1 tsp marjoram, if desired
    1/2 tsp pepper
    1/2 cup milk
    1 tbsp melted fat


    Mix all ingredients thoroughly. Pack in greased loaf pan. Bake in moderate oven (350) for 1-1/2 hours. Let stand several minutes before removing from pan. Serves 6 to 8.



    Note - Here's how to make the conversion. Simply put half as many rolled oats in the recipe as the recipes calls for bread crumbs and add an extra egg.



    when bread crumbs aren't available, bread or rolls soaked in water or milk is used, crackers are used, oatmeal is used, stuffing mix is used -



    Meatloaf:
    2 pounds ground chicken
    1 egg, slightly beaten
    3/4 cup oatmeal
    1/3 cup applesauce, unsweetened
    1 small onion finely
    1/3 cup corn, frozen kernels
    1/2 red bell pepper, minced
    1/4 cup parsley, minced (or 2 tbsp. dried)
    2 tablespoons chili sauce
    2 tablespoons worshester sauce
    1/4 teaspoon black pepper
    Glaze:
    1/3 cup chili sauce
    2 tablespoons prepared mustard

    Directions
    Make Meatloaf:
    Combine the chicken, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, worshester sauce, 2 tbsp. chili sauce and pepper. Mix just until the ingredients are blended.
    Form into an oval loaf in a large rectangular baking dish which has been sprayed with vegetable cooking spray. (I used Pyrex.)
    Make Glaze and Assembly:
    Mix the glaze ingredients and spread over the loaf.
    Bake in a 350F oven for about 1-1/2 hours until the glaze starts to brown. Drain any fat that accumulates in the baking dish. Slice and serve.

    It's all a matter of preference.

  4. Default

    1 1/2 pounds ground beef chuck (I usually use 93 percent lean)
    2/3 cup quick cooking rolled oats (or 1 cup of fine bread crumbs)
    1 cup milk
    1 teaspoon salt
    1/8 teaspoon pepper
    1/4 teaspoon poultry seasoning
    2 eggs
    1 teaspoon Worcestershire sauce
    1 small onion, finely chopped
    FOR THE TOPPING:
    1/4 cup ketchup
    1 1/2 to 2 tablespoons brown sugar
    1 teaspoon prepared mustard
    1/4 teaspoon ground nutmeg (or less, to taste)

    In a large mixing bowl, combine the ground chuck, rolled oats or bread crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire and chopped onion. Put in an 8x4-inch loaf pan.

    Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meatloaf.

    Bake in a 350 degree F oven for about one hour and 15 minutes.

    Makes 6 to 8 servings

  5. #5
    happymomof4 Guest

    Default

    I always use oatmeal instead of bread crumbs in my meatloaf.

  6. #6

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    I switch up and use oatmeal some of the time and crumbled bread some of the time. I let my oatmeal or bread sit in the milk, egg, and seasoning combo for a while as Nan suggests to absorb the nice juicyness of the milk and egg mixture before adding my meat. I can guesstimate the amount of oatmeal as I do not measure it but I am pretty good at judging it and I have to say 1/4 to 1/2 cup per Lb of groundbeef, if I am using crumbled bread 2 slices per Lb of meat.

    NOTE: Since there are now many here who can not have salt, please omit the salt, and serve with a wedge of fresh lemon to squeeze onto your meatloaf after it is plated the lemon is a great substitute for salt! I do not suggest ketchup as it is full of salt, inless you can find a no-salt added brand!

  7. #7
    Join Date
    Jun 2008
    Location
    Bloomington, Illinois/Fairbanks, Alaska
    Posts
    3,518

    Default

    Welcome happymomof4! you've just found about the finest foodie destination on the web! We're a fun bunch of folks who come from all regions and all backgrounds, and we're glad to have ya here amongst us! smiles- kevin

  8. #8
    Join Date
    Aug 2009
    Location
    North Louisiana
    Posts
    1,163

    Default

    Thanks to everyone for the quick replies and Mama Mangia I will substitute No Salt Added Hunts tomato sauce (20 mg per serving or 70 mg per can) for the ketsup. The Worchestersire, which I love, will need to be cut back some or substituted for something lower in sodium. There is supposed to be a lower sodium version but I have yet to find it in my area.

    BTW: Welcome also happymomof4, you seem to be as new here as I am.
    Last edited by jpshaw; 08-16-2009 at 07:08 AM.

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