[Kitchen Witch]

One way to stretch a family meatloaf is to add oatmeal or stuffing mix to make a larger meatloaf.


The same recipe can be used to make meatballs.


1/2 lb pork, ground
1/2 lb beef, ground
1 cup minced onions
2 cups cooked oatmeal
1 tsp thyme
1 tsp salt
1 tsp marjoram, if desired
1/2 tsp pepper
1/2 cup milk
1 tbsp melted fat


Mix all ingredients thoroughly. Pack in greased loaf pan. Bake in moderate oven (350) for 1-1/2 hours. Let stand several minutes before removing from pan. Serves 6 to 8.



1 1/2 lbs lean ground beef or chuck or ground round
1 egg, slightly beaten
1 (8-15 ounces) can tomato sauce
2 cups packaged herb seasoned stuffing mix
1/2 teaspoon salt
1 dash pepper
grated mild cheddar cheese

4-6 servings 1 loaf Change size or US/metric
Change to: loaf US Metric

1 hour 10 minutes 10 mins prep

Combine ground beef, egg, 1/2 cup of tomato sauce, stuffing crumbs, salt, and pepper.
Shape mixture into a loaf and place in bread pan.
Bake for 50 minutes at 350; remove from oven and top loaf with remaining tomato sauce (this is where i use more) and shedded cheese.
Bake meatloaf 10 more minutes.



1/2 cup chopped onion
1/2 cup chopped green or red bell pepper, or a combination
2 garlic cloves, minced
2 teaspoons olive oil
1 1/2 pounds lean ground beef
3/4 cup oats (quick or old fashioned, uncooked)
1/2 cup tomato sauce or ketchup
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
3 slices provolone cheese, cut in half

Topping

1 large onion, thinly sliced
1 large green or red bell pepper, or a combination, thinly sliced
1/2 teaspoon salt
1 tablespoon olive oil

Heat oven to 350 degrees F.

Cook onion, green pepper and garlic in oil in medium skillet until tender.

In large bowl, combine ground beef, oats, tomato sauce, egg, salt,
pepper and onion-pepper-garlic mixture; mix lightly but thoroughly.
Shape mixture into 5-by-8-inch loaf on rack of broiler pan.

Bake 50-55 minutes or until center of meatloaf registers 160 degrees
on an instant-read thermometer. Arrange cheese on top of loaf,
overlapping slices; bake an additional 5 minutes or until cheese has
melted. Let meatloaf stand 5 minutes before cutting.

For topping: Cook sliced onion, sliced peppers and salt in oil until
tender. To serve, cut meatloaf into slices; arrange slices on plate
topped with onions and peppers.

Serves 6.

NOTE: If desired, substitute 2/3 cup shredded mozzarella cheese for provolone cheese. Slice meatloaf. Sprinkle with cheese, top with
cooked peppers and onions.