Suppers · All year
Farmhouse Meatloaf
Ground beef, oats, and milk, glazed at the end. The center has to reach 160°F.
1 hour 20 minutes · Serves 6 · One loaf
“Everyone ate and was satisfied.”
Ingredients
- 2 lb ground beef, about 80 percent lean
- 1 small onion, grated
- 2 eggs
- ¾ cup rolled oats
- ½ cup milk
- 1 ½ tsp fine salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 tsp apple cider vinegar
Method
- 1
Heat the oven to 350°F. Stir the oats and milk and let them sit 5 minutes. Add the beef, onion, eggs, salt, pepper, garlic powder, and onion powder. Mix with your hands until it just holds. A long mix makes a dense loaf.
- 2
Shape it into a loaf on a parchment-lined sheet, or press it into a loaf pan. Leave a little room around it so the fat can run off.
- 3
Bake 40 minutes. Stir the tomato paste, honey, and vinegar and spread it over the top. Bake 15 to 25 minutes more, until the center reads 160°F.
- 4
Rest 10 minutes before you slice. The rest keeps the slices from falling apart.
From the kitchen
- Eighty percent lean beef has enough fat to stay moist. Very lean beef makes a dry loaf.
- Leftovers make a true sandwich the next day, cold, with butter on the bread.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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