Juicy Meat Loaf


3/4 lb. 1 1/2 lb. Ground beef (hamburger)
6 Tbl. 3/4 cup Oatmeal (uncooked)
1 2 Eggs, slightly beaten (can use a fork or whisk)
2 Tbl. 1/4 cup Chopped onion
1 tsp. 2 tsp. Salt
1/8 tsp. 1/4 tsp. Pepper (ground, black)
1/2 cup 1 cup *Tomato juice
Optional: 2 slices Bacon (raw, whole or cut into large pieces)
Optional: garnish Catsup or mustard
Cup cake liners
**Vegetable spray

Combine first 7 ingredients thoroughly and pack firmly into a loaf pan (class use cup cake pans).

If desired, squirt some catsup on the top for color.

If using bacon, place raw bacon on the top of the meatloaf for additional flavor and help in keeping it softer on the top (not as crusty).

Bake in a moderate ***oven (350°) for 1 hour (class time will be shorter due to smaller portions in the cupcake pans).

Let stand 5 minutes before serving.

* Tomato juice can be substituted with tomato soup, tomato sauce, or V-8 if desired.
** If the cupcake liners are sprayed before adding the meat, the meat won't stick as much.
*** For baking in a microwave, use a round casserole dish and place a smooth edged (top), oven safe, custard cup upside down in the center of the dish and form a circle of meat around the custard cup. After the meatloaf is done baking, do not remove the cup, as it will pull the excess fats up into the cup as it cools. After serving is finished, chill the dish with the custard cup still in the center, with the fats up in the cup. The fats will harden and be easily removed from the cup as a hard disk to be disposed of into your garbage. This method removes the fats from your serving dish and facilitates easy clean-up.
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