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Prairie Meat Loaf Recipe

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You can't top a hearty helping of meat loaf with creamy mashed potatoes on the side," writes Karen Laubman from Spruce Grove, Alberta. "This tender, moist meat loaf with a hint of cheese is a big hit at our house. The addition of oats boosts its nutritional value."
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 12-16 servings

Ingredients

  • 2 eggs
  • 1/2 cup ketchup
  • 2 tablespoons prepared mustard
  • 3 cups old-fashioned oats
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1-1/2 cups beef broth
  • 1-1/2 cups finely chopped onion
  • 1-1/2 cups finely chopped celery
  • 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
  • 4 pounds ground beef
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    With Johnsonville Italian Sausage.

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Nutritional Facts

1 serving (1 slice) equals 316 calories, 15 g fat (8 g saturated fat), 101 mg cholesterol, 680 mg sodium, 15 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. In a large bowl, beat eggs; stir in ketchup, mustard, oats, salt, garlic powder, thyme and basil. In a small saucepan, bring broth to a boil; add to oat mixture. Stir in the onion, celery and 2 cups of cheese. Crumble beef over mixture and mix well.
  2. Press into two ungreased 9-in. x 5-in. loaf pans. Bake at 375° for 1-1/4 hours until meat is no longer pink and a meat thermometer reads 160°; drain. Sprinkle with remaining cheese; let stand until melted. Yield: 2 loaves (6-8 servings each).
Originally published as Prairie Meat Loaf in Quick Cooking July/August 1998, p38

Nutritional Facts

1 serving (1 slice) equals 316 calories, 15 g fat (8 g saturated fat), 101 mg cholesterol, 680 mg sodium, 15 g carbohydrate, 2 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Prairie Meat Loaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Sep. 17, 2013

This recipe is great everybody loves it. I used crushed crackers instead of old-fashioned oats and left out the shredded cheese.

MY REVIEW
Reviewed Aug. 9, 2012

I have made this several times and it has never been less than good. I like the extra fiber the oatmeal gives it.

MY REVIEW
Reviewed Oct. 5, 2009

I've made this several times a year - ever since it first published in 1998. I usually freeze the 2nd loaf, but also use it when making a "crisis" meal for someone else. We all like it, and the folks I've shared it with have all enjoyed it, too

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