Clyde's Meatloaf Recipe

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Clyde's Meatloaf Ingredients

1/2 cup old-fashioned oatmeal
1/2 cup + 2 t honey
1/2 cup milk
2 tbsp vegetable oil
1 1/2 tsp minced garlic
1 salt and fresh pepper
2 1/2 lb ground chuck
3/4 cup grated carrots
1/3 cup ketchup
1 tsp dry mustard

A Recipe for
Clyde's Meatloaf

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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This is a recipe for Clyde's Meatloaf from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Clyde's Meatloaf

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Clyde's Meatloaf Directions

1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow
to sit at room temperature for 30 minutes. Preheat oven to 375F.

2. Heat the oil in a saute pan over medium heat and add the onion and
garlic. Add salt and pepper to taste, and saute until the onion is
translucent and softened slightly.

3. Add the onion to the oatmeal mixture, along with the meat, add
salt to taste, and plenty of black pepper. Add the grated carrots,
mix thoroughly, and place in a non-stick 9 x 5 x 3 loaf pan. (If
using a regular loaf pan, oil it lightly.) Place the loaf pan on a
cookie sheet to catch any spills and put in oven. (Typist's note: I
used a bundt pan and it works much better -- no boil over of grease).

4. Bake the meatloaf for 50 minutes. Remove from oven and carefully
tip the pan to drain off the excess fat and liquid, and then turn the
meatloaf out onto the cookie sheet. Turn right side up. Combine the
ketchup and mustard and spread the mixture over the top of the
meatloaf. Return meatloaf to the oven and bake for an additional 20
minutes.

Source: Clyde's of Reston, Reston Virginia from Chef Tom Meyer Burt
Wolf: "Eating Well", 1992

Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Serves: 8

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