Easy Meatloaf Oatmeal Recipe

This is a great tasting, traditional meatloaf recipe.

1-1/2 pounds lean ground beef or turkey

3/4 cup Quaker Oats, uncooked

3/4 cup onion, finely chopped

1/2 cup ketchup

1 egg, lightly beaten

1 tablespoon Worcestershire sauce

3 cloves garlic, minced

1 small zucchini, shredded

1 small carrot, shredded

1/4 teaspoon salt

1/4 teaspoon black pepper

Sauce for Topping:

Your favorite tomato sauce

Preheat oven to 350 degrees F. In a large bowl, combine all ingredients and stir until just mixed (not too thoroughly).

Divide into 3 loaves and place each loaf into a roasting pan.

Bake 30 minutes. Cover loaves with favorite tomato sauce and bake 20 minutes more or until the centers are no longer pink and the juices run clear. Allow to cool (5 minutes), before slicing. If covered and refrigerated, leftovers will last up to 2 days. If wrapped, airtight and frozen, they will last up to 3 months.

1 can chopped green chilies (4 ounces), drained and divided

1/4 cup Old-Fashioned Quaker Oats, uncooked

1 egg

2 tablespoons ketchup

1/4 cup onion, finely chopped

1/4 teaspoon chili powder

1/4 teaspoon salt

1/2 pound ground beef

1/3 cup ketchup

1/4 cup onion, finely chopped

1 garlic, minced

1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a medium bowl, combine half the green chilies, oats, egg, 2 tablespoons of ketchup, 1/4 cup onion, chili powder and salt.

In a large bowl, combine the ground beef with the chili mixture and stir until just blended. Divide into 2 loaves and place them in a square baking dish or roasting pan.

Bake at 375 for 25 minutes. Meanwhile, in a medium saucepan combine the topping ingredients (except the cheese) and heat about 5 minutes until warm but not boiling.

After the meatloaf has baked 25 minutes, cover each loaf with the topping and sprinkle them with cheese. Cook and additional 5 minutes or until the cheese on top has melted, the center of each meat loaf is no longer pink, and the juices run clear.

Allow to cool (5 minutes), before slicing. If covered and refrigerated, leftovers will last up to 2 days. If wrapped, airtight and frozen, they will last up to 3 months.