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Clyde's Meatloaf

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 8 servings*
Neighborhood gathering places are very common in European cities and they were a regular part of the American scene until the middle of this century. In recent years, however, very few real estate developers have included this type of gathering place in their plans. An exception is Clyde's of Reston, just outside of Washington, D.C. From the beginning, it was designed to be one of those "third places," with a cast of regular neighborhood customers. One of the ways Chef Tom Meyer keeps those customers is by serving dishes that are associated with the warmth of Ma's home cooking. An example is his Clyde's Meatloaf.
RECIPE INGREDIENTS
1/2  cup old-fashioned oatmeal (not the quick-cooking type)
1/2  cup plus 2 tablespoon honey
1/2  cup milk
2 tablespoons vegetable oil
1 1/2  cups chopped onion
1 1/2 teaspoons minced garlic
2 1/2 pounds ground chuck
3/4 cup grated carrots
1/3  cup ketchup
1 teaspoon dry mustard
DIRECTIONS
Combine the oatmeal, honey, and milk in a large mixing bowl. Allow to sit at room temperature for 30 minutes. Preheat the oven to 375 degrees F.


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


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 nonstick 9-x-5-x-3-inch 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.


Bake the meatloaf for 50 minutes. Remove from oven and carefully tip the pan to drain off the excess fat and liquid, 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 and sides of the meatloaf. Return meatloaf to the oven and bake for an additional 20 minutes.


*NOTE: Ingredients may be doubled and baked in a large bundt pan or tube pan to make 16 servings.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings*
Calories: 432
Fat. Total: 20g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 198mg
% Cal. from Fat: 42%
Cholesterol: 96mg
Protein: 30g
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: Tom Reviewed: 09/03/2011
Tom's meatloaf
sems simple enough... maybe to simple... how about adding some chopped red and green pepper, maybe a half cupof each and then pour brown gravey mixed with a 1/4 cup of ketchup ver the top... just a thought.
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