Meatloaf without Breadcrumbs
Many people need to make their family meatloaf without breadcrumbs due to dietary restrictions or personal preferences.
- 1 ½ lbs ground beef 80/20 beef recommended
- ¾ cup oatmeal
- ½ cup grated onion
- ¾ cup beef broth
- ¼ cup chopped parsley
- 1 egg beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon table salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup ketchup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
Preheat oven to 350 degrees.
Crumble the ground beef into a large bowl and add all remaining meatloaf mixture ingredients. Mix well to fully combine.
Prepare the glaze by mixing together the ketchup, balsamic vinegar, and Dijon mustard.
Line your loaf pan with foil and add a couple of spoonfuls of glaze to the bottom of the pan to prevent sticking. Then add all of the meatloaf mixture to the pan and press firmly to form into a loaf. Paint the top of the meatloaf with all of the remaining glaze.
Place the meatloaf in the oven for 1 hour and 10 minutes, or until the internal temperature reaches 160 degrees. The total cooking time will vary depending on how thick your meatloaf is.
Once finished, remove the meatloaf from the oven and let rest for 5-10 minutes prior to slicing and serving.
Quick oats or rolled oats both work, I like using quick oats best. You can also chop or grind them for a finer texture.
If you don't have a loaf pan, a rimmed baking sheet can also be used. You will just have to form the meatloaf independently.
Calories: 358kcal | Carbohydrates: 12g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 801mg | Potassium: 480mg | Fiber: 1g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg