The first time I had meatloaf was when Suzanne made it while we were dating, and it was the first meatloaf I had ever had, and this recipe is still my favorite.
"Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our 'most requested' recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!"
for 50
10 lbs lean ground beef
6 cups tomato sauce
5 cups dry oatmeal
6 eggs
1.5 cup finely chopped onion
1.5 salt
1.5 pepper
Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 quart stainless steel chafing dish.
Bake 1 hour to medium (160 degrees F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.
By: The Quaker Oats Company
What we Learned
We doubled this recipe and had a few servings left over. Be careful not to make the serving size too large (as we did at first). Also, do not skip the let stand for 5 minutes and drain off any juices step. We sliced the meat loaf and then transferred it to a chaffing dish to serve. This was a huge hit, and a very popular dish that was not much trouble to make.
We started it in the conventional oven, and then the last 30 minutes finished it in the convection oven, which browned the top nicely. Though the temptation might be to saute the onions, the crunch of some onions in the meatloaf was nice.
for 40
7.5 lbs lean ground beef
5 cup tomato sauce (or juice)
3.75 cup dry oatmeal
5 egg, beaten
1.25 cup finely chopped onion
1.25 tps salt
1.25 tps pepper
