Make this with hamburger (94% lean is good), or organic, grass-fed beef, or ground turkey- your choice! It’s full of flavor, and keeps well.
Save steps by making a “seasoned oat flour*” (directions at bottom of page). Use the seasoned oats when making meatloaf, but also in place of flour when dredging chicken (more flavor, and healthier than white flour).
Although bread crumbs (bought or homemade) are a traditional ingredient in meatloaf, this recipe puts whole grain oats to use—more economical and wholesome than the former. This recipe makes one meatloaf, serving 8-9 people.
- 1 c. oats*
- 1 1/2 tsp. salt*
- 2 tsp. dry, ground sage (or 1 TBS. cut and sifted dry sage)*
- 2 TBS. dry onion flakes*
- 1-2 med. carrots, in chunks
- Approx. 2/3 c. celery and leaves, in chunks
- 2-3 cloves fresh garlic
- 1 egg
- 1/4 c. “1000 Island Mix” (or substitute tomato paste)
- 2 lb. lean ground beef (94% lean is good)
- Ketchup for top
1. In a food processor or blender, process until fairly fine: > 1 c. oats> 1 1/2 tsp. salt > 2 tsp. dry, ground sage > 2 TBS. dry onion flakes* (or sub rounded 1 c. of “seasoned oat flour mix” for these dry ingredients)
2. Add and also process, until well-chopped: > 1-2 med. carrots, in chunks > approx. 2/3 c. celery and leaves, in chunks > 2-3 cloves fresh garlic
3. Add to a bowl w/ the following: > 1 egg > 1/4 c. “1000 Island Mix” (or substitute tomato paste) > 2 lb. lean ground beef
4. Line a 9″ loaf pan with heavy-duty foil, then press mixture in. Use fingers along edge, to push the mix down around edges (this makes room for water to be added). Pour about 1/3 c. water around sides of loaf; it will seep down, keeping the bottom moister.
5. Top w/ketchup. Bake at 350 degrees for 1 hour 20 minutes. (If microwaving in a glass loaf pan, it will take around 18 minutes at medium-high-power.
6. Serve warm or let cool for meatloaf sandwiches later in the week! Slices can even be wrapped individually and frozen, to be used as needed.
SEASONED OAT FLOUR MIX
If you make a lot of meatloaf, and also like having a seasoned oat flour for dredging chicken (a nice substitute for the usual white flour), you can make this larger recipe of “seasoned oat flour”. It’s a lot easier to use a rounded cup of this mix in place of the first four ingredients in the meatloaf recipe. We do this at The New Deli- it does save time!
Just process the following together, then store in half-gallon container, ready to use in meatloaf or other dishes: > 6 c. oats > 3 TBS. salt > 1/4 c. dry, ground sage (or 1/3 c. cut and sifted dry sage) > 3/4 c. dry onion flakes