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Meatloaf

  • 1 1/2 pounds lean ground beef
  • 3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 cup onion, finely chopped
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon black pepper

Toppings

  • One 14.5 ounce can Italian-seasoned diced tomatoes, drained
  • 1/4 cup sliced olives
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Cooking Instructions

Heat oven to 375°F. For meatloaf, combine all ingredients in large bowl mixing lightly but thoroughly. On rack of broiler pan, shape beef mixture into 9-inch round loaf. Bake 30 minutes. Remove meatloaf from oven. Arrange tomatoes and olives over top of meatloaf; sprinkle with cheese. Return to oven; continue baking 8 to 10 minutes to medium doneness (160°F internal temperature), until meatloaf is not pink in center and juices show no pink color and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 6 wedges.

COOK NOTE:

For easy shaping of meatloaf, line 9-inch round cake pan with plastic wrap, allowing 2 inches to extend over edge of pan. Firmly press beef mixture into lined pan; invert onto rack of broiler pan. Remove pan and plastic wrap.

 


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