Easy MEATLOAF Recipe with Oatmeal and Glaze!

Hi and welcome back to the Cuban Redneck Kitchen, where today we are going to be making a not-so-traditional meatloaf recipe. If you are not familiar with my channel, The Cuban Redneck DIY Channel, you are a little perplexed with the fact that we not only do cooking and grilling but DIY stuff as well! Yes, all of our cooking and grilling videos are published on Tuesday and the DIY videos on Friday. As I said in this video, I have been slacking on the DIY Friday videos for the simple reason that the Florida weather has not been cooperating!

So, what is so different about this meatloaf recipe with oatmeal? Well, for one, I am not going to be using milk! So, I guess you can call it lactose-free! Number two, I will not be using breadcrumbs, so I think that makes it gluten-free. Number three, I am using a 50/50 mix of pork and ground beef. In a way, this easy meatloaf recipe resembles more the original inspiration for the meatloaf than the way often found at restaurants like Boston Market. According to historians, the American meatloaf is a close descendant of an eighteen-century German dish called scrapple. The dish was popular with Dutch and German immigrants who settled in what is known today as Pennsylvania.

• 1 Pound Ground Beef
• 1 Pound Ground Pork
• 1 Medium Onion
• 4 Cloves Garlic
• 2 Tsp. Salt
• 1 Tsp. Black Pepper
• 1 Tsp. Cumin
• 1 Pack of Lipton Onion Soup
• 1 Tbsp. Olive Oil
• 1 Tbsp. Butter
• 2 Large Eggs
• 1 Cups Oatmeal
• 1/2 Cups Beef Broth
• 1/2 Cup Chopped Italian Parsley (Optional)

Making a meatloaf with oatmeal may not be considered classic or traditional but a great alternative nevertheless. This meatloaf with oatmeal recipe is an easy recipe that is quick to assemble and perhaps a healthier alternative. And while we can use turkey and other types of meat, I am willing to go as far as 50% pork and maybe even veal, but I am not a fan of the turkey option!

As far as taste, you will not notice the oats, it does take and adds anything flavor to the dish, but it helps keep the texture of the meatloaf light while retaining moisture, so it doesn’t become dry. On this meatloaf recipe with oatmeal, I will be using quick-cooking oats finer than old-fashioned rolled oats. Nevertheless, I will be grinding it down to a consistency very similar to breadcrumbs. I find the oats right out of the can could add too much texture to the dish.

So, our first step, deposit 1 cup of quick-cooking oats into a food processor or blender and pulse it a few times to thin it out. Transfer it to a small mixing bowl, add ½ cup of beef stock, a teaspoon of oregano, and set it aside.

The next step is onion and garlic. Dice a small to medium size onion and 3-4 cloves of garlic. We need to sauté this over medium heat until the onions get translucent, at which time we are going to add the garlic, along with a teaspoon of salt and cumin. Then once again, set it aside to cool.

Then we turn our focus to the meats. We are using one pound of ground pork and one pound of grass feed ground beef. Deposit these in a large mixing bowl along with a teaspoon of salt and black pepper. Mix then thoroughly in a motion like if was kneading bread, and the objective is to combine them to where they are one color. At which time we can add our oatmeal mixture, the onion mixture, two beaten eggs, and the pack of Lipton onion soup. After mixing everything and making sure everything is well incorporated, we are ready for the oven.

For the video, I opted to use a 9X5 load mold to shape the meatloaf and then flip it onto a 9X13. I will often bake it on the loaf mold, but either way will work. The advantage of baking the meatloaf on an open n mold is that the glaze caramelizes onto it and does not require broiling it later. The extra cooking time of the broiling process often dries the meatloaf.

Either way, the meatloaf cook time is usually 30-35 minutes per pound. But more important is the meatloaf internal temp, which should be about 155. For this 2 lbs. meatloaf with oatmeal recipe, my cooking time is 65 minutes. In fact, the last four or five times I have made this recipe, it has been right on point at the 65-minute mark. However, know that there are always variations from oven to oven, and I recommend checking the meatloaf internal temperature at the 60-minute mark.

If you grill often, this meatloaf glaze recipe is one you may want to keep handy. This glaze recipe is often called a Carolina meatloaf glaze, but it goes very well with anything, especially chicken! To make it, all we are doing is mixing the ingredients and let it stand for 4-5 minutes so that all the flavor to becomes what may be the best meatloaf glaze out there! Paint it on, place your meatloaf in the oven, and get going with your sides.

• 3/4 Cup Ketchup
• 2 Tsp. of White Vinegar
• 3 Tbsp. Brown Sugar
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Ground Black Pepper
• 1/2 Tsp. Salt

We often have meatloaf with Malaga! What is malanga? Malanga is a root vegetable common throughout the Caribbean and some tropical regions. It has a texture similar to potatoes, and many native tribes grind it or mill it into flour as an alternative to wheat.

On this occasion, I opted for the more traditional mash potatoes and asparagus.

My friend, thank you for stopping by. I look forward to having you as a subscriber, and if you make this meatloaf recipe with oatmeal and glaze, please share it with us on Facebook at Cuban Food Nation!