This meatloaf makes great sandwiches
Posted Mar 4, 2010 By Pat Trew
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Tweet ThisEMC Lifestyle - If you tried the recipe for rye bread in last week's column, make another loaf this week and use it to make cold meatloaf sandwiches.
Sliced thick or thin, this meatloaf is a perfect match to the flavour of the rye bread.
This meatloaf recipe is a variation on one that my mother used to make. It's made with tomato juice, oats and lean ground beef, and seasoned with onion, oregano and basil.
Meatloaf is a convenient main course because it can be served hot or cold, leftovers can be reheated in the microwave, and it can even be prepared and cooked a day ahead. And of course, it makes great sandwiches.
When you buy the tomato juice, get the small single serving size of cans.
2010 MEATLOAF
1 lb. extra lean ground beef
1 onion, diced
3/4 cup quick-cooking oats (not instant)
1 egg
1/2 cup tomato juice
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. salt
1/8 tsp. black pepper
Spray a loaf pan with cooking oil, or brush it well with margarine.
In a large mixing bowl, combine the ground beef, onion and oats. Stir until the oats are evenly distributed through the meat.
Add the remaining ingredients. Stir until the egg and tomato juice are thoroughly mixed with the meat.
Transfer the mixture to the loaf pan. With a fork, level the top of the meat in the pan. The meatloaf should be the same depth for even baking, but it doesn't have to be packed down.
Bake at 350F for 1 hour. Remove from the oven, and let sit for 10 minutes before slicing.
Refrigerate any leftovers, or if you plan to serve the meatloaf cold.
Serves 4-6.
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