Meatloaf with Pinhead Oatmeal Recipe
2 extra large eggs - or 3 eggs
3 tablespoon Worcestershire Sauce
1/4 cup Hawkshead Black Garlic Ketchup or other ketchup
4 garlic cloves finely minced
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons Harissa
1 cup uncooked Oatmeal of Alford Pinhead Oatmeal or other oatmal. Flakes will make a loftier loaf and have a softer texture. Or a combination is a nice compromise
1 pound ground beef
1/2 pound Italian Sausage
1 medium onion, diced
Posardi Passata - finely chopped tomato for topping
Meatloaf with Pinhead Oatmeal Recipe
This homemade meatloaf with Worcestershire sauce and oatmeal recipe calls for adding pinhead oats to a blend of beef and Italian Sausage herbs and spices. The flavor is brightened by Worcestershire Sauce, Hawkshead Black Garlic Ketchup and the pinhead oats provide good texture without being gummy – a satisfying and really delicious combination.
Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a firmer more interesting loaf.
Important to note, pinhead oats work best, steel-cut work with this recipe. Rolled and porridge do not as the result texturally is not good.
How to Make Meatloaf with Oatmeal:
1. Preheat the oven to 350 degrees.
2. In a large bowl, lightly beat eggs.
3. Add to the eggs: Worcestershire Sauce, ketchup, garlic, salt and pepper, Harissa and mix well.
4. Stir in oatmeal and mix well.
5. Add meat and mix in with a potato masher to break up the ground beef.
6. Add onions and mix in with your hands.
7. Put the mixture into a loaf pan and bake for about 30 minutes.
8. Take the temperature of the loaf. About 150 F - Top with marinara sauce and return to oven for about 15 minutes.
The meatloaf is done when an instant-read thermometer inserted into the center of the loaf reads 160 degrees. Your loaf may gain a few more degrees after being removed from the oven as it rests in the pan.
serves 6 to 8
