This is the first meatloaf I've attempted. I was looking for a recipe that would forego the "cakeyness" of other meatloafs. So following the advice of several others, I used:
1 cup of oats in place of the bread.
The oats allow the ingredients to adhere to actually make a loaf without gluten and thus without that spongy texture that I hate.
I also lined the loaf pan with sliced potatoes (bottom and sides with very thin slices on top of the meat and covered with a layer of sharp cheddar) and used:
2 tablespoons of finely diced shallots instead of onions.
I also added:
a few dashes of Worcestershire.
The sauce is just beautiful, especially with a bit of apple cider vinegar.
Next time I'm going to put an extra layer of sliced potatoes on the bottom (the potatoes underneath the meat soaked up the excess moisture from the loaf, making a sort of mashed potato crust). It was a happy accident that I intend to expand upon. :)
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This is the first meatloaf I've attempted. I was looking for a recipe that would...