What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 oatmeal meatloaf recipe with tomato juice that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Oatmeal Meatloaf Recipe With Tomato Juice
Prize-Winning Meatloaf
Quaker Oats’ Prize-Winning Meatloaf
Quaker Oats Prize Winning Meatloaf
Prize-Winning Meatloaf
Prize-Winning Meatloaf
Quaker Oats Prizewinning Meatloaf
Amish Meatloaf Recipe with Oats
Quaker Oats’ Prize-Winning Meatloaf
Best Ever Meatloaf
Oatmeal Meatloaf
Meatloaf Recipe With Oatmeal Allrecipes
Quaker Oats’ Prize-Winning Meatloaf
What does adding oatmeal to meatloaf do?
Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn’t become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish.
What is the secret to moist meatloaf?
2. Add moisture at every step. Don’t skip adding eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce or some combination of wet seasonings. They don’t just add flavor and texture, they help make the meat super juicy.
Can you use tomato sauce instead of ketchup in meatloaf?
You can also use pureed tomatoes or tomato sauce as a substitute for ketchup in meatloaf. Or, you can use a combination of both! To create your own sauce from scratch, simply combine a handful of chopped tomatoes with onion and garlic.
What does adding milk to meatloaf do?
Why Put Milk In It. Milk soaks into the breadcrumbs and helps keep the meatloaf moist. I typically use whole milk in recipes, but any type of milk including non-dairy milk alternatives could be used.
What ingredient keeps meatloaf from falling apart?
Eggs: Like the breadcrumbs and milk, eggs act as a binding agent to hold the meatloaf together. We found two eggs did the trick.
Can I substitute oatmeal for breadcrumbs in meatloaf?
Oats. Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren’t ideal for a crispy coating, they add the right amount of texture to bind meat, eggs, and flavorings together into a delicious Italian-inspired feast.
Should I cover my meatloaf while it’s baking?
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. “Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.” Preheat oven to 350 degrees F.
How long does it take to cook a 2lb meatloaf at 350 degrees?
The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape. 1 hour should be more than enough for a 2 pound meatloaf. Do not cut into the meatloaf right away, allow it to rest for at least 10 minutes after cooking.
How many eggs does it take to make a pound of meatloaf?
With the average meat loaf recipe requiring about 2 lbs. of ground meat, you’ll usually have 2 to 3 (lightly beaten) eggs included. That makes the egg to ground beef ratio 1 to 1½ eggs per pound of meat in the recipe.
What is the sauce on meatloaf made of?
Meatloaf Sauce:
Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce.
What can I use if I don’t have ketchup?
Tomato paste (in a cooked dish)
The next best ketchup substitute is tomato paste. Add vinegar and/or honey or maple syrup using the quantities above if you have them on hand. You could also mix in a little Worcestershire sauce. Straight tomato paste is pretty bland, but it works in a pinch.
What does egg do to meatloaf?
Eggs Add Structure
Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.