Four Nights A Week

This family recipe reminds me of colder weather: crisp Fall nights, frozen winters, and meatloaf with a baked potato. If our collective memory serves, this recipe came from the Quaker Oats container. While it can be made into individual loaves, which was probably the height of elegance for me, more often than not, one big loaf was formed which could be easily cooked in about the same amount of time as a baked potato. Also, one loaf stretched nicely into meat loaf sandwiches the next day.

Saucy Little Meat Loaves

Attributed to Quaker Oats and retrieved from Sarah Puglisi’s Recipe Collection

Ingredients

Meat Loaves:

• 1-1/2 lbs. ground beef
• 3/4 c oats (I used Quick oats which was usually what we kept in our pantry)
• 1-1/2 tsp salt
• 1/4 tsp pepper
• 1/4 c chopped onion
• 1 egg, beaten
• Parsley spigs (garnish)

Topping:

• 1/3 c catsup
• 1 TBSP firmly-packed brown sugar
• 2 TBSP prepared mustard.

Method

1. Combine all ingredient for meat loaves except the parsley. Mix together the ingredients for the topping separately.
2. Shape the meat mixture into 6 individual loaves.
3. Bake at 350 degrees F for 35 minutes.
4. If you make a whole loaf, pack into an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Bake in 350 F oven for 1 hour 15 minutes.
5. Spread with topping and garnish with parsley.