1/2 cup rolled oats [3 slices white bread in original gluten-y recipe]
1/3 cup whole milk [start with 1/4 cup milk]
2 pound ground round
1/2 cup colby cheese, grated
1/2 cup onion, grated
2 teaspoons garlic powder
1 large egg, extra large
1/2 cup ketchup [Or a bit more]
Coarse salt and ground pepper
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place oats in food processor; pulse until fine crumbs form.
Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
[NOTE: I usually put the salt, pepper and garlic in the bowl with the oats and add that way to the meatloaf]
2. Meanwhile, in a large bowl, combine beef, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add oats-milk
mixture, and mix very gently with a fork (do not overmix).
3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let
meatloaf rest 10 minutes before slicing and serving.
edit on Sun Sep 13 2015 by DontTreadOnMe because: (no reason given)