This meatloaf recipe is one my Mom used to make for me all the time growing up. I've since doctored it up just a tad and made it even better. It's easy to make and really moist and flavorful. I will say that it doesn't slice very well because it's so moist, but we just scoop it out and eat it anyways. Most meatloaves I've had that slice well are really dry and require a lot of expensive ingredients and don't taste that good either, but not this one. I often double or triple this and store the leftovers in the freezer. This one's a winner!
Prize Winning Meatloaf
1 1/2 lbs. lean ground beef (I always use ground chuck, so my meatloaf tends to fall apart, but it tastes really moist and juicy this way.)
1 cup tomato juice
3/4 cup oats , uncooked
1 egg, beaten
1/4 cup chopped onions
1 tsp. salt
1/4 tsp. pepper
barbecue sauce (I like Sweet Baby Ray's Vidalia Onion sauce the best.)
Preheat oven to 350 degrees F. Combine all ingredients; mix well. Press firmly into ungreased loaf pan. Spread generously with barbecue sauce. Bake at 350 degrees F. about 1 hour. Let stand 5 minutes before slicing.
Makes 8 servings.
For Hamburgers, omit egg; reduce tomato juice to 1/2 cup. Shape to form 8 patties. Broil or panfry to desired doneness.
Makes 8 hamburgers.
(I personally haven't tried the hamburgers yet, but if it tastes anything like the meatloaf, it's probably good too.)
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