Recipe by HOWEWASS
"I based this recipe on other meatloaf recipes, but it is uniquely mine. I wanted one made with oatmeal and spices that I like."
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1 1/2 pounds
egg, slightly beaten
ground black pepper
I never thought of adding mustard to a meatloaf recipe but I love mustard so I did. I didn't have milk on hand so added a third cup of yogurt which worked great. I am an "oatmeal with everything" baker so perfect! Very easy, very good and will make again.
This meatloaf was quick to put together. I had all of the ingredients in the pantry. It turned out moist but I think it's bland. I think it needs more seasoning. I will try making it again with more fresh vegetables in it and some parsley and maybe some onion soup mix.
I like the oatmeal as a change from breadcrumbs. Also added chopped red pepper.
Needs a kick. Add Green chilies and hot sauce
Dawn's Meatloaf Haiku: "Mustard, oats were fun, different additions to try. Still a little bland." We enjoyed that that using mustard and rolled oats made for a more unique meatloaf taste, but it was overly moist and underly (is that a word?) flavorful. Making again would require a heavy addition of spices, and I would consider pulsing the rolled oats in food processor (or using quick-cooking oats instead) as I think the larger chunks coupled w/ the 1/2 c. of milk are what made this a very fall-aparty meatloaf.
very simple recipe to put together. came out very moist, my kids loved it, even my daughter who doesn't like to eat meat at all (she asked for 2nds)
Very easy to make but a little bland. I would add some spices or tangy BBQ.
This was just okay, in my book. I made it as written, adding the optional chopped onion (yellow), and omitting the optional salt. The rolled oats and mustard make it different from most meatloaves, but it's not bad. Just nothing special, I think.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 87
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