I love me some turkey meatloaf! Especially when it’s a high protein meal with hidden vegetables and lots of flavor! My boys especially enjoyed this recipe and managed to eat all of their dinner. It only took 5 minutes to mix all the recipes together then put in a baking dish to bake for one hour.
I found the original recipe for this Quaker Oatmeal Prize Winning Meatloaf here.
1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.
Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
As good as the meatloaf is, it would not be complete without the sauce. Mom formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion, followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.