I have looked in all four recipe boxes (twice!) and cannot find my recipe
for meatloaf. Searching the ngs on Google doesn't turn anything up even
though I know I posted the recipe some years back.

I use quick cooking oats as the filler (rather than bread or cracker crumbs)
and I add a little bottled cocktail sauce to give it some zip. It's been so
many years since I made meatloaf I can't remember the specifics. I don't
suppose anyone here happens to have a copy of my recipe?

Jill

"jmcquown" > wrote in message
...
>I have looked in all four recipe boxes (twice!) and cannot find my recipe
>for meatloaf. Searching the ngs on Google doesn't turn anything up even
>though I know I posted the recipe some years back.
>
> I use quick cooking oats as the filler (rather than bread or cracker
> crumbs) and I add a little bottled cocktail sauce to give it some zip.
> It's been so many years since I made meatloaf I can't remember the
> specifics. I don't suppose anyone here happens to have a copy of my
> recipe?
>
> Jill

Have used it several times!Thanks!! Here ya go!

This is my recipe - simple and the taste is devine. Now, if you're one of
those folks who likes to pour ketchup on top of meatloaf you'll just have to
do that on your own

2 lbs. lean ground beef
1 lb. ground pork
2 -3 Tbs. butter as needed
1 small yellow onion, minced
2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt
1 tsp. pepper
1/2 c. quick cooking (not instant) oats
2 eggs, beaten
1/2 c. bottled cocktail sauce
1 tsp. dried thyme
1/4 c. grated cheddar cheese

Sauté the vegetables in butter until tender. Add to remaining ingredients
in a large mixing bowl. Smoosh it all together until well blended. (NOTE:
use a large ziplock bag instead if you don't like getting meatloaf all over
your hands.) Form into a loaf and place on a rack in a roasting pan. Bake
at 350F for 1 hour or until well browned. Let stand 5 minutes before
slicing. Excellent the next day and for sandwiches.

Van

Jill wrote:

> I have looked in all four recipe boxes (twice!) and cannot find my recipe
> for meatloaf. Searching the ngs on Google doesn't turn anything up even
> though I know I posted the recipe some years back.
>
> I use quick cooking oats as the filler (rather than bread or cracker
> crumbs) and I add a little bottled cocktail sauce to give it some zip.
> It's been so many years since I made meatloaf I can't remember the
> specifics. I don't suppose anyone here happens to have a copy of my
> recipe?

My Google-Fu is stronger:

http://groups.google.com/group/rec.f...a46b3ea687e21c

Bob

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

"Van" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> It's been so many years since I made meatloaf I can't remember the
>> specifics. I don't suppose anyone here happens to have a copy of my
>> recipe?
>>
>> Jill
>
> Have used it several times!Thanks!! Here ya go!
>
> Van
>
Thank you, Van! And I'm glad you enjoyed it I just bought some
"meatloaf mix" then couldn't find my recipe. I knew someone would come
through. I appreciate it! I've printed and saved it. Thanks again

Jill

Jinx Minx wrote:
> 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
>

I have used quick-cooking oats in meatloaf before. The good part is that
I usually have oats on hand. Oats will extend the ground meat and it
does act as a binder. It gives the loaf a distinctive gummy texture that
some folks might like but I don't care much for oatmeal meatloaf. That's
the breaks. Maybe the gumminess can be reduced by using slow-cooking
oats.