Here you go:
I use oats as the binder in my meatloaf. And that's all it is, a binder.
Advantages? Not sure, except that oats don't have fat in them. I found a
recipe back in the 1980's (possibly in Cooking Light?) and then made a few
changes to suit my tastes. Some people use saltine cracker crumbs like my
mom used to years ago; some people use dried bread crumbs or fresh bread.
It's nothing more than something to bind together the meat with the eggs and
whatever liquid you may or may not add to a meatloaf. I like the oats
because they puff up but don't "inflate" like bread seems to when they
absorb moisture. Maybe they give it a slightly different flavor; honestly,
I never noticed :-) I just like them in meatloaf.


My Meatloaf (for what it's worth)


2 lbs. lean ground chuck or round
2 Tbs. butter
1/4 c. minced onion
1 rib celery, minced
1/2 tsp. salt or substitute
1 tsp. pepper
1/2 c. quick-cooking oats
1/2 c. catsup
1/2 small green bell pepper, seeded & minced
2 large beaten eggs
1 tsp. dried thyme
2 Tbs. melted cheddar or Velveeta or Cheese Whiz


Saute onion, celery and green pepper in butter on low heat about 10 minutes
until very tender. Combine with remaining ingredients (you may use half
beef, half ground turkey mixture) in a large mixing bowl until well blended.


Spray a glass loaf-pan with cooking spray. Smooth meatloaf mixture into
pan. Bake at 350 degrees for 1 hour or until well browned. Drain as much
fat as possible. Let stand 5 minutes. Carefully turn the loaf onto a
platter. Let stand another 5 minutes before slicing. Serves 6


Jill