I cut this down to 6 servings. I ground my oats down in my food processor so they wouldn't have been as noticable. Instead of thyme and basil on it's own, I added a heaping teaspoon of italian seasoning (my homemade italian seasoning has both thyme and basil included with their other spices).I used Campbell's condensed beef broth and I also added a heaping teaspoon of worchestershire sauce, for extra flavor. This still made a decent sized meat loaf--enough to fill a 9 inch square pan. A little over an hour at 350* and it was done. For me, I was not a fan of this (though I will say I loved the flavor that the beef broth gave to the meat loaf) and my husband ate it, but he thought it needed a little more. We both thought it was quite mushy and even after cooling a little in the pan, it was still mushy textured. That said, my two boys loved this meat loaf and that surprized me because the littlest does not like most meat loaves. My oldest ate two and a half pieces and my youngest ate two small pieces. Out of the whole 9 inch square pan, two small pieces remain. I'd make this again BUT I'd use something else to bind besides oats, my husband and I thought a mixture of breadcrumbs, parmesan cheese and a little ground pork would be a good addition that would definitely firm up the meat loaf and add a little something that we think it's missing. I almost made a gravy to go over the top and I'm kicking myself that I didn't. I think this meat loaf needs a gravy.
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I cut this down to 6 servings. I ground my oats down in my food processor so they wouldn't...