Meatloaf... with Oatmeal?
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- Опубліковано 8 вер 2024
- Meatloaf... with oatmeal? You betcha! Grains and meat together have a long tradition in culinary history. While some say it's to 'stretch' meat, I say it's to hold in all the juices you'd otherwise lose as it cooks. Here's my take on the old classic comfort food with plenty of veg and extra flavours thrown in for good measure. Double the size of your meatloaf with just a few extra tricks.
Get the full recipe on my (commerical free) website northfarthing.c....
My mom made her meatloaf with Quaker Oats Campbell's tomato soup a pound of of ground beef 1/2 pound of ground pork egg chopped onion salt and pepper to taste. It was the best meatloaf that I have ever eaten. That's the way I make mine. I've had some good meatloaf different recipes but nobody can make a meatloaf like my mom God Rest her soul.
I found all sorts of oat-enhanced recipes and even some using bulgur wheat from the Middle East (albeit spiced very differently). The tomato soup is an interesting twist. Mum recipes are always the best no matter what they toss in. I have great respect for keeping family food traditions alive, even if they might sound a bit weird to 'modern' recipe editors. Well done Mum!
Thanks for watching. Enjoy the meatloaf... which sounds REALLY good right now. I think I know what I'm making tonight. :-)
- MSH
Very Good Video, I got some very good information and tips , and I bet that Meatloaf is delicious . Thank You , a while back I and a friend experienced a meatloaf from hell that a neighbor had made . This one looks and seems super good , I love old fashioned oats in my meatloaf . Thank You .
Thanks Patricia. Glad you survived the meatloaf from hell. I can assure you this one will be better. :-) Locks in those juices really well. Thanks for watching!
Thank You for the great video and information. Some how I did not see the link to your website to get the recipe. Could You help me
Sorry for the lag. Here's the direct page link. I'll add it under the video as well. Thanks for watching and enjoy!
northfarthing.ca/spork/index.php/2018/02/21/meat-grains/
Great, original tutorial, and really well presented. I'll be trying this to tonight with oatmeal. Love your ingredients. Thanks, mate. Greetings from Scotland.
Much appreciated. Make it your own for sure with whatever ingredient ideas come to mind. I had a heap of bell peppers the other night and minced a few finely for a batch.
And if anyone has a good supply of oats, it'll be Scotland! Thanks for watching.
I'd love the recipe written out in the description box
Hi Lannie!
The main reason I don't put recipes there is because I oftentimes come back to tweak a recipe the next time I make it myself or when I get questions from people wanting more info about the methods. Sometimes that's weeks or months later and since my brain is way too cluttered to remember 3-4 separate places like YT and other social media, I just keep a 'master copy' up to date on my (advert free) site. You can always get the latest version there. For the meatloaf, here's a direct link. northfarthing.ca/spork/index.php/2018/02/21/meat-grains/ Thanks so much for watching. Enjoy the meatloaf!
- MSH
Mr. Spork's Hands thank you, I appreciate the quick response and your video is easy enough to follow. My husband loved the meatloaf by the way!! He's a picky eater but he gave it 2 thumbs up and 5 gold stars. Said I have to make it weekly now.
Glad to help and add to the weekly rotation. Now with the video and recipe, you can make HIM cook it once in a while too. :-) Thanks for watching and happy cooking out there. Cheers!
Great video lesson. Can't wait to try it. I was just wondering why the corn starch is added at the very end instead of being mixed into the oatmeat mixture while it's dry. It seems that it would mix better with dry ingredients. Probably a silly amature question, but would very much appreciate the answer. Thank you!
Hi Kim. Not silly at all. I did it that way so I can get a better feel for how much I really need once the 'wet' meat is incorporated and after any more juices have exuded during the chilling time. That can be a bit of a moving target depending on your source ingredients. Thanks for watching. Hope yours turns out moist and delicious!
@@MrSporksHands Thank you for your answer. I did in fact make it just the way you did it in your video. Except I didn't write convert the grams to cups correctly. My weight scale is still in a box somewhere as I recently moved. So I made a little too much of the oatmeal mixture. I froze what I didn't use for next time. The meatloaf came out wonderfully moist & tasty. Thank you for this recipe!
I've always used oats to make meatloaf.
Best way to save those delicious juices I say. Thanks for watching!
You could give the viewers a close up look of your meal by lifting the food up to the camera. I think that would be a good thing to do!
I absolutely should have done that. I didn't realize until the edit the next day when (I'm embarrassed to say), I had eaten the whole thing. :-) Still ironing out the kinks in the setup and trying to find an affordable mic/camera setup to raise the quality bar going forward. Hopefully with some multi-cam ideas to make live stream more watchable. Thanks for sticking with me through the channel growing pains. At least the meatloaf is good!
The meatloaf looks fantastic! And I like the setup. I always wish people would lay down a clock like you did, so I can see the timing, especially when they fast forward. Anyways, happy to stick around here for the great ideas and great recipes!
Glad you like clock idea. I did that to combat the trend of highly edited cooking videos a bit. People can't edit cooking dinner on a Tuesday night so I wanted to show 'real home kitchen' action as it were instead of the highly polished production numbers you see elsewhere. I clip out the occasional walk to the sink or when I really flub a line (or screw up something in the edit like I did with the oats in this one) but otherwise it's pretty much a one-take sort of fare. I can't afford to eat five sets of mistakes and miscues in any case. I can still improve the quality with some better gear but the timing and 'gentle' editing won't change. If I lapse into a pretty face/talking head (not that I could do pretty with ANY camera), you guys be sure to stop me in my tracks. Thanks again. Cheers!