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Classic Meatloaf
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Quaker Cooking
Servings: 6 TO 8
Prep Time:
Cooking Time:
INGREDIENTS:
    • 1-1/2 Pound(s) lean ground beef or turkey
    • 3/4 Cup(s) Quaker® Oats(quick or old fashioned, uncooked)
    • 3/4 Cup(s) finely chopped onion
    • 1/2 Cup(s) catsup
    • 1 Egg, lightly beaten
    • 1 Tablespoon(s) Worcestershire sauce or soy sauce
    • 2 Clove(s) Garlic, minced
    • 1/2 Teaspoon(s) Salt
    • 1/4 Teaspoon(s) Black pepper

PREPARATION:

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

Nourishing Conversation
Classic Meatloaf
Servings: 6 TO 8
Prep Time:
Cooking Time:
Ingredients
  • 1-1/2 Pound(s) lean ground beef or turkey
  • 3/4 Cup(s) Quaker® Oats(quick or old fashioned, uncooked)
  • 3/4 Cup(s) finely chopped onion
  • 1/2 Cup(s) catsup
  • 1 Egg, lightly beaten
  • 1 Tablespoon(s) Worcestershire sauce or soy sauce
  • 2 Clove(s) Garlic, minced
  • 1/2 Teaspoon(s) Salt
  • 1/4 Teaspoon(s) Black pepper

Preparation

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

© Quaker Oats Company, 2013