Before it’s time to head back to school I always have a list of meals lined up to cook. Mom’s meatloaf is one of those meals. Only this time I made it! We did have to make some modifications from the original, since the recipe calls for breadcrumbs. My mom also likes to add some oatmeal, so we now use certified gluten free oats. ( If you avoid oats – the recipe is still delicious without.)
This recipe originally came from the Crockery Cookery, and has been a favorite of both my brother and I since we were little.
2 beaten eggs
3/4 c. milk ( regular or non-dairy)
2/3 c. fine dry bread crumbs ( I use Gillians)
1/4 c. gluten free oats ( I use Bob Red Mill)
2 tbsp. grated onion
1 tsp. salt
1/2 tsp. ground sage
1 1/2 lbs. ground beef
Combine eggs with milk, bread crumbs, oatmeal, onions, salt, sage, and meat. Mix well and shape into 9×5 rectangle or oval. Carefully place in crock pot. Cook on low for 5-6 hours. Combine sauce ingredients in small bowl; pour over meat. Cover and cook on high for 15 minutes longer. Slice and serve warm.This meatloaf is also great cold the next day onsandwich bread!