This meatloaf recipe doesn’t really stray too far from a traditional one. It has all the regular things. The mix of lean beef and turkey, the onions, egg and garlic, some extra spice from the Worcestershire sauce.
But baking the meatloaf with Quaker Oats adds so much to the traditional taste and texture. Oats is a very healthy substitute for regular breadcrumbs. Naturally, oats are gluten-free which makes this meatloaf a great gluten-free dish.
Just make sure that your Quaker Oats pack is marked as gluten free, because during production, various residue of gluten-containing crops can get mixed with the oats, so you will still need to look for a gluten-free mark.
Apart from packing a great amount of fiber and nutrients, Quaker Oats also add a lovely texture to the meatloaf. If you want to make it even better, soak the oats in boiling water or milk for 10 minutes before mixing them with the meat. And try not to overwork the mixture in general, because it may result in the meatloaf being too tough and dense.
Serve this meatloaf with a traditional side dish of mashed potatoes or, if you want something lighter, steamed green beans and broccoli. This meatloaf is also great for sandwiches, so in a rare case of having leftover, you can have an awesome lunch the next afternoon.
I hope you enjoy this recipe!