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  • 1-1/2 Pound(s) lean ground beef or lean ground turkey breast
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) thinly sliced green onions
  • 1 Teaspoon(s) dried thyme leaves
  • 1 Teaspoon(s) Salt
  • 1/2 Teaspoon(s) Black pepper
  • 1/2 Cup(s) fat-free milk
  • 1 Egg, lightly beaten


  • 1 loaf focaccia bread, about 8 x 10 inches in diameter (about 1-1/2 lbs.)
  • 8 Slice(s) reduced-fat Swiss or part-skim mozzarella cheese
  • 8 large lettuce leaves


  • 1 sun-dried tomatoes (not in oil)
  • 1/2 Cup(s) fat-free or reduced-fat mayonnaise
  • 1 Clove(s) Garlic, minced
  • dash(s) hot pepper sauce

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Cooking Instructions

Heat oven to 350°F. For spread, soften tomatoes according to package directions; coarsely chop. In small bowl, combine softened tomatoes, mayonnaise, garlic and hot pepper sauce; mix well. Cover and chill. For meatloaf, combine all ingredients in large bowl; mix lightly but thoroughly. Press meat mixture evenly into 9 x 5-inch metal loaf pan. Bake 1 hour to 1 hour 15 minutes or until meatloaf is to medium doneness and center is no longer pink (160°F for beef; 170°F for turkey). Drain off any juices. Let meatloaf stand 5 minutes before cutting. To serve, cut focaccia into 8 rectangles; cut each rectangle in half horizontally. Spread 1 tablespoon spread on inside surfaces of each focaccia piece. Cut meatloaf into 8 slices; place on half the focaccia rectangles. Top with cheese and lettuce; cover with remaining pieces of focaccia. Serve warm.

Serving Tips:
Tomato-Oregano, Parmesan-Basil, or any favorite focaccia bread can be used to prepare this sandwich.
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