Aunt Nana's Mouthwatering Meatloaf
I know what you’re thinking, “Yuck meatloaf!” I’m here to let you know that this is not your mama’s Wednesday night meatloaf that your family regrets, but she still insists on making it. This is Aunt Nana’s meatloaf, and yes I am talking in third person. As I was saying this meatloaf is the real deal, and can turn meatloaf haters into meatloaf lovers. (I know it can because it has multiple times.) It takes some time to prepare, however it is so worth it, and don’t forget to invite the whole family. It can feed a small army, and it is necessary to make that much because everyone will want more!
10 lbs Ground beef 2 large eggs 3 cups Quick Oats (unflavored)
1 can Diced Tomatoes (8 oz) 1/2 tbsp. Garlic salt
1 package Onion soup mix 1/2 tbsp. Pepper
1 Large white onion (chopped) 1 Cup Ketchup
You will need a 13x9 pan, and to help make clean up a snap: line it with foil, yes’ even the edges. Then a food thermometer, and a kitchen rag wouldn’t hurt either.
To begin, preheat your oven to 350° Fahrenheit. Now in the large mixing bowl empty your meat, and create a fist sized dent in the middle. Put the ketchup up to the side for now and then add your wet ingredients: two large eggs, can of tomatoes, and minced onions. Next add the three cups of unflavored quick oats, and the dry seasonings atop of that; onion soup mix, salt and pepper. Finish off putting the ingredients together by adding your one cup of ketchup. Now you may add more or less if you wish; I merely eyeball it when I make it. To mix, simply start smashing and mashing and kneading it all together until you see the oatmeal evenly distributed. When all that is finished, you will need to form your meatloaf into a ball, and plop it from the bowl into your foil lined 13x9 pan. Wipe off the excess meat stuck to your hands and wash thoroughly with hot water and plenty of soap if you didn’t use gloves. Finally, cover it with another layer of foil on top, and pop it in the oven for about 45 minutes. Then remove the foil covering and zig-zag more ketchup on top (the baked ketchup acts as a sort of glaze) and put back in for another fifteen minutes or until the internal temperature is 165° Fahrenheit.
Finally after waiting all that time, it is complete and it is time to dig in. Simple’ right? Who woulda’ thought to add plain oatmeal, and that amount of ketchup? Well I did, and let me tell you it’s the only meatloaf my family will eat. It’s not even that hard to make, nor is prep time that long; cooking is what takes the longest. It’s a meatloaf Wednesday that you and the rest of your block can enjoy because it not only taste delicious, but smells delicious!