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Juicy slices of this tender meat loaf are wonderful served with a homemade sweet-and-sour sauce. It's an easy way to fix supper, especially when the weather is too hot to turn on the oven. Plus, cleanup is a breeze because you just toss out the foil pans. -Susan Taul, Birmingham, Alabama
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Nutritional Facts 1 serving (1 slice) equals 276 calories, 10 g fat (4 g saturated fat), 105 mg cholesterol, 1,163 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Cool-Kitchen Meat Loaf in Quick Cooking July/August 1999, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 13, 2011 by robynrenee
My husband does not care for meatloaf...and he really enjoyed this one!!! I will continue to make it from now on.
Reviewed on Jul. 29, 2011 by patriotsgrl
delicious and very moist!
Reviewed on Dec. 29, 2009 by pjincze
I've been making this recipe for over a year now. I add more brown sugar to the sauce and a little white sugar or splenda and less mustard and vinegar. It is absolutley fantastic! One of our family's favorites!
Reviewed on Sep. 12, 2009 by Hannah0418
good grief - don't use the foil pans if you don't want them ending up in someone else's backyard. no need to judge - she's probably "green" in other ways - just like you.
Reviewed on Aug. 21, 2009 by virginiabluis
As with any recipe, each family can make whatever adjustments they deem appropriate. I loved it just the way it was and washed out the tins to recycle. I really liked having the two loaves. With just 2 of us, one went in the freezer and leftovers from each loaf made delicious sandwiches the next day.
Reviewed on Aug. 21, 2009 by kathleenthirteen
And when you "just toss out the foil pans," where do you think they are going? To someone else's back yard! Reduce, reuse, recycle.
Reviewed on Aug. 21, 2009 by dboza1
Wow, sounds good but way TOO much sodium!
Reviewed on Aug. 20, 2009 by resm2007
Sounds like a good idea, but I would want more flavor, so I would add the usual green peppers, tomatoes and garlic to the above ingredients.
Reviewed on Aug. 20, 2009 by anirose2
Oats are gluten unless you are using certified gluten free oats!!!anirose2
Oats are gluten unless you are using certified gluten free oats!!!
anirose2
Reviewed on Aug. 20, 2009 by KJ1
Also, using oats makes the meatloaf gluten-free!!! That's what I always do....no one knows except the gluten-free eater in your life who is SO excited!!!!!!
Reviewed on Aug. 20, 2009 by klockney
I use old fashioned oats for my meatloaf in place of bread crumbs, gives fiber and great texture
Reviewed on Aug. 20, 2009 by britishlady
great idea
good idea
Reviewed on Mar. 24, 2009 by fastquilter56
Needs some fibre!! I think i'll add some bran or oatmeal (just a little) to give it more texture.
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