Meatloaf

Most people don't get overly excited about meatloaf.  For me, it's always been a favorite.  What makes this recipe more unique is that oatmeal is used rather than breadcrumbs or crackers as a filler.  Tonight I decided to try the new trend of making individual meatloaf servings in a muffin tin rather than the usual loaf pan.  It cut down the cooking time by 40 minutes...this is a good thing! :)

Ingredients:

1.5 pounds ground beef
3/4 c. oatmeal
2 eggs
1/4 c. onion, finely chopped
1 tsp. salt
1/4 tsp. black pepper
1 c. tomato juice (or tomato sauce)

**Note that I doubled this recipe

Oven Temperature: 350 degrees
Baking Time: In loaf pan: 1 hour; in muffin tin: 20 minutes

Start out by placing the ground beef in a large bowl.

Measure out the oatmeal and dump it in.

Crack the eggs straight into the bowl, too.

Add the salt, pepper, and onions.

Your bowl will look something like this!

Next, add the tomato juice or sauce.  It's rare that I have tomato juice on hand, so I always substitute tomato sauce.

Now it's time to roll up your sleeves and get your clean hands dirty.  You're going to use your hands (or a large spoon if you're squeamish), and thoroughly mix the meatloaf ingredients.

Once it's well-combined, if you're using a loaf pan, just go ahead and place it into your pan and into the preheated oven.  If you're using a muffin tin, you can scoop the meat mixture into the tins with either a spoon, or use an ice cream scoop to help you have consistent amounts in each tin.

Bake the meatloaf for the appropriate time based on which baking pan/tin you are using.

Serve shortly after removing from the oven--while it's still hot!  We are fans of ketchup on top of our meatloaf!