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Prairie Meat Loaf

 Prairie Meat Loaf
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."
12-16 ServingsPrep: 15 min. Bake: 1-1/4 hours


  • 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
    With Johnsonville Italian Sausage.

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  • 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.
  • 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).

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Prairie Meat Loaf (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.