• Active Time 10m
  • Total Time 1h 50m
  • Rating ****

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.


  • 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
  • Salt and ground pepper
  • 2 1/2 pounds ground chuck
  • 3/4 cup grated carrots
  • 1/3 cup ketchup
  • 1 teaspoon dry mustard


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 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.

Add the onion to the oatmeal mixture, along with the meat, 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 the 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.

RecID 3862

nutrition information per serving

432 calories; 20g total fat; 96mg cholesterol; 198mg sodium; 33g carbohydrates; 2g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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