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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a really great, different twist on meatloaf from the Quaker Oatmeal Kitchens. It tastes wonderful with cornbread and a salad. Ingredients:
1 1/2 lbs lean ground beef |
3/4 cup quick-cooking rolled oats or 3/4 cup old fashioned oats, uncooked |
1 (15 ounce) can no-bean chili, divided |
1 egg, lightly beaten |
1/2 cup sliced scallion, divided |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese or 1/2 cup taco cheese |
Directions:
1. Pre-heat oven to 350°.
2. In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
3. Bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside.
4. Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
5. Drain any juices from meatloaf and discard.
6. Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
7. Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
8. To serve, cut meatloaf into 8 wedges.
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