Weeknight · All year
Farmhouse Meatloaf
Ground beef, oats, and milk, glazed at the end. The center has to reach 160°F.
1 hour 20 minutes · Serves 6 · One loaf
“Everyone ate and was satisfied.”
Ingredients
- 2 lb ground beef, about 80 percent lean
- 1 small onion, grated
- 2 eggs
- ¾ cup rolled oats
- ½ cup milk
- 1 ½ tsp fine salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 tsp apple cider vinegar
Method
- 1
Heat the oven to 350°F. Stir the oats and milk and let them sit 5 minutes. Add the beef, onion, eggs, salt, pepper, garlic powder, and onion powder. Mix with your hands until it just holds. A long mix makes a dense loaf.
- 2
Shape it into a loaf on a parchment-lined sheet, or press it into a loaf pan. Leave a little room around it so the fat can run off.
- 3
Bake 40 minutes. Stir the tomato paste, honey, and vinegar and spread it over the top. Bake 15 to 25 minutes more, until the center reads 160°F.
- 4
Rest 10 minutes before you slice. The rest keeps the slices from falling apart.
From the kitchen
- Eighty percent lean beef has enough fat to stay moist. Very lean beef makes a dry loaf.
- Leftovers make a true sandwich the next day, cold, with butter on the bread.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Weeknight
Skillet Green Beans and Potatoes
One pan, garden beans or market beans, and supper that does not ask you to perform.
40 minutes
Weeknight
Lentil and Herb Stew
A pot that stretches, welcomes a guest, and costs less than the bread you serve beside it.
55 minutes
Weeknight
Farmhouse Potato Soup
Potatoes, onion, butter, and milk. Some of the potatoes mashed back in, so the soup is thick without a packet.
45 minutes