11 Meatloaf Recipes Using Oatmeal as the Binder

Oatmeal works well as a binder in meatloaf. It keeps the mixture moist and holds the loaf together without breadcrumbs. I pulled together some recipes that use it in different ways. You will find options for basic versions and a few with added vegetables or spices. Each one uses simple ingredients and clear steps.

Tips for Using Oatmeal in Meatloaf

Oatmeal binds meatloaf well but needs a few adjustments to get the right texture.

Pick Quick Oats

Quick oats absorb liquid faster and mix evenly through the meat. Old fashioned oats can leave chewy bits.

Soak Before Mixing

Stir the oats into the eggs and milk first. Let them sit five minutes so they soften and bind better.

Watch the Liquid

Oatmeal soaks up more moisture than breadcrumbs. Add an extra tablespoon of milk if the mix feels dry.

Rest the Mixture

Cover the bowl and let it sit in the fridge for 15 minutes. This helps the oats hold everything together during baking.

Italian Herb Meatloaf with Marinara and Polenta

This meatloaf brings classic Italian flavors to a weeknight table. The oatmeal keeps the beef mixture tender while herbs like oregano and basil add bright seasoning. It pairs well with creamy polenta and a simple marinara for a filling meal that feels both familiar and fresh.

The dish works especially well on cooler evenings when you want something hearty without much fuss. The meatloaf slices cleanly after a short rest, and the polenta provides a soft base that soaks up the sauce.

Italian Herb Meatloaf with Marinara and Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 1 cup rolled oats
• 1 egg
• 1/2 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup polenta
• 4 cups water
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, rolled oats, egg, milk, onion, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
• Press the mixture into a loaf pan and bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, bring the water to a boil in a medium saucepan. Stir in the polenta and salt, then reduce heat to low. Cook, stirring often, for 20 to 25 minutes until thick and creamy. Stir in the butter and Parmesan cheese at the end.
• Warm the marinara sauce in a small saucepan over low heat.
• Let the meatloaf rest for 10 minutes before slicing. Serve slices over a scoop of polenta and spoon marinara on top.

merknader

For the creamiest polenta, stir frequently during the last 10 minutes of cooking and add a splash more water if it thickens too quickly. If you prefer a milder herb flavor, reduce the Italian seasoning by half. Leftovers reheat well in a covered skillet with a little extra marinara to keep the meatloaf moist.

Course: Main Course
Cuisine: Italian
Equipment: Large mixing bowl, Loaf pan, Medium saucepan, Small saucepan

Smoky Chipotle Turkey Meatloaf with Black Bean Salad

This turkey meatloaf uses oatmeal to hold everything together while chipotle peppers and smoked paprika bring steady heat and smoke. It makes a solid weeknight dinner that feels a little different from plain meatloaf but still uses everyday ingredients. The black bean salad on the side keeps the plate fresh and adds protein without extra cooking.

The oats give the loaf a lighter texture than breadcrumbs, and the salad brings acidity and crunch that balance the spice. It works well for family meals or when you want leftovers that reheat easily.

Smoky Chipotle Turkey Meatloaf with Black Bean Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground turkey
• 1/2 cup rolled oats
• 2 chipotle peppers in adobo sauce, minced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, rolled oats, minced chipotle peppers, diced onion, minced garlic, smoked paprika, cumin, salt, and black pepper. Mix with your hands until the ingredients are evenly distributed.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet. Bake for 45 minutes until the internal temperature reaches 165°F.
• While the meatloaf bakes, make the salad. In a medium bowl, stir together the black beans, corn, diced red bell pepper, chopped cilantro, lime juice, and olive oil.
• Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Serve slices with a scoop of the black bean salad on the side.

merknader

Let the meatloaf rest before slicing so the oats can finish absorbing moisture and the slices hold together. If you want less heat, use only one chipotle pepper and remove the seeds. The salad can be made a few hours ahead and stored in the fridge, which actually improves the flavor as the lime and spices meld.

Course: Main Course
Cuisine: Mexican
Equipment: Large mixing bowl, Baking sheet, Knife, Cutting board

Korean Gochujang Meatloaf with Sesame Cucumber Slaw

This Korean-inspired meatloaf brings a spicy-sweet depth to a familiar dish. Gochujang mixes with oatmeal to create a moist, well-seasoned loaf that holds together without feeling heavy. The sesame cucumber slaw adds a cool, crunchy contrast that balances the richness.

It works well for weeknight meals when you want something quick to assemble but different from standard meatloaf. The flavors lean savory with a gentle heat that most people enjoy.

Korean Gochujang Meatloaf with Sesame Cucumber Slaw

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Rett Main Course

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 3/4 cup rolled oats
• 1/4 cup gochujang
• 2 tbsp soy sauce
• 1 egg
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cucumbers, thinly sliced
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Salt and pepper to taste

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan. In a large mixing bowl, combine the ground beef, rolled oats, gochujang, soy sauce, egg, onion, and garlic. Mix with your hands until the oats and seasonings are evenly distributed.
• Season the mixture with salt and pepper, then press it firmly into the prepared loaf pan. Bake for 50 to 55 minutes until the internal temperature reaches 160°F.
• While the meatloaf bakes, place the sliced cucumbers in a medium bowl. Add the sesame oil, rice vinegar, and sesame seeds. Toss gently and season with a pinch of salt. Let the slaw sit at room temperature to develop flavor.
• Remove the meatloaf from the oven and let it rest for 5 minutes. Slice and serve topped with the sesame cucumber slaw.

merknader

Mix the slaw right after the meatloaf goes into the oven so the cucumbers soften slightly without losing crunch. Rolled oats work best here because they absorb the gochujang evenly and help the loaf stay moist. Leftovers reheat well in a skillet over medium heat with a splash of water to keep the texture from drying out.

Course: Main Course
Cuisine: Korean
Equipment: Mixing Bowl, Loaf Pan, Oven

Greek Lamb Meatloaf with Lemon Orzo and Tzatziki

This meatloaf brings Greek flavors to a simple weeknight dinner. Ground lamb pairs with oats for a tender texture, while lemon orzo and cool tzatziki add brightness and creaminess on the side. It works well for family meals or casual gatherings when you want something comforting yet fresh.

The oats keep the loaf moist without overpowering the herbs and citrus. Each slice holds together nicely and tastes even better with a spoonful of the yogurt sauce.

Greek Lamb Meatloaf with Lemon Orzo and Tzatziki

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1/2 cup rolled oats
• 1 large egg
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Zest of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup orzo pasta
• Juice of 1 lemon, divided
• 2 tablespoons olive oil
• 1 cup plain Greek yogurt
• 1 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground lamb, oats, egg, onion, one minced garlic clove, oregano, lemon zest, salt, and pepper. Mix until just combined and press into a loaf pan.
• Bake for 45 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, cook the orzo in a pot of boiling water according to package directions. Drain and return it to the pot. Stir in half the lemon juice and the olive oil.
• In a small bowl, mix the Greek yogurt, grated cucumber, remaining minced garlic clove, remaining lemon juice, and dill to make the tzatziki. Season with a pinch of salt if needed.

merknader

Grate the cucumber ahead and squeeze it well so the tzatziki stays thick. If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before mixing it into the lamb. Leftovers reheat gently in a covered skillet with a splash of broth to keep the slices moist.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Medium Pot, Grater

Apple Sage Pork Meatloaf with Roasted Root Vegetables

This meatloaf combines ground pork with grated apple and fresh sage for a balance of sweet and savory notes. The oatmeal keeps the loaf tender while the root vegetables roast alongside to soak up the juices. It works well for weeknight dinners when you want a full meal from one pan.

The finished dish has a moist texture inside with lightly browned edges and soft roasted vegetables on the side. The apple adds subtle sweetness that pairs nicely with the earthy sage and herbs.

Apple Sage Pork Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground pork
• 1/2 cup rolled oats
• 1 large apple, peeled and grated
• 2 tbsp chopped fresh sage
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 3 carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium potatoes, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp dried rosemary

fremgangsmåte

 

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
• In a large bowl, combine the ground pork, rolled oats, grated apple, chopped sage, diced onion, minced garlic, egg, salt, and black pepper. Mix with your hands until just combined.
• Shape the mixture into a loaf about 8 inches long and place it in the center of the baking sheet.
• In a separate bowl, toss the carrots, parsnips, and potatoes with the olive oil and dried rosemary until evenly coated.
• Arrange the vegetables around the meatloaf on the baking sheet in a single layer.
• Bake for 50 to 55 minutes, until the meatloaf reaches an internal temperature of 160°F and the vegetables are tender when pierced with a fork.
• Remove from the oven and let the meatloaf rest for 5 minutes before slicing.

merknader

Grate the apple right before mixing so it does not brown. If the vegetables finish roasting before the meatloaf, move them to a lower rack or cover loosely with foil. Leftovers reheat well in a 350°F oven for 10 minutes to keep the crust from getting soggy.

Course: Main Course
Cuisine: American
Equipment: Large mixing bowl, Baking sheet, Knife

Mexican Chorizo Meatloaf Stuffed Peppers

This recipe turns classic meatloaf into a weeknight dinner by packing the mixture into bell peppers. The chorizo brings bold spice while the oats keep the filling tender and help it hold together during baking. It works well for family meals or casual gatherings when you want something hearty with Mexican flavors.

The finished peppers come out soft with a lightly browned top. The filling stays moist thanks to the oats and a bit of tomato sauce stirred into the mix. Serve them straight from the baking dish for easy portioning.

Mexican Chorizo Meatloaf Stuffed Peppers

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound Mexican chorizo
• 1/2 cup rolled oats
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and place the prepared bell peppers in a baking dish.
• In a large bowl, combine the chorizo, rolled oats, egg, onion, garlic, cumin, chili powder, salt, and black pepper.
• Stir in 1/4 cup of the tomato sauce until the mixture holds together.
• Spoon the meat mixture evenly into each bell pepper, pressing down gently to fill them completely.
• Spoon the remaining tomato sauce over the top of each stuffed pepper.
• Sprinkle the shredded cheddar cheese evenly across the tops.
• Bake for 35 to 40 minutes until the peppers are tender and the filling reaches 160 degrees inside.
• Remove from the oven and let the peppers rest for 5 minutes before serving.

merknader

Use rolled oats rather than quick oats so they absorb moisture without turning mushy. If the chorizo seems very fatty, drain any excess liquid from the baking dish halfway through cooking. Leftovers reheat well in a covered pan with a splash of water to keep the peppers from drying out.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Dish

Teriyaki Beef Meatloaf with Pineapple Fried Rice

This recipe pairs a savory beef meatloaf bound with oats and glazed in teriyaki sauce with a simple pineapple fried rice on the side. The sweet and salty flavors balance well, and the oats keep the meatloaf tender without needing breadcrumbs. It works nicely for weeknight dinners when you want something hearty with a bit of tropical contrast.

The meatloaf bakes first, then the fried rice comes together quickly in a skillet while the meatloaf rests. Pineapple adds brightness and texture to the rice, while the teriyaki glaze ties the two parts together.

Teriyaki Beef Meatloaf with Pineapple Fried Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup rolled oats
• 1 large egg
• 1/4 cup teriyaki sauce
• 1/2 small onion, finely diced
• 2 tablespoons vegetable oil
• 3 cups cooked white rice
• 1 cup pineapple chunks
• 1 cup frozen mixed vegetables
• 2 green onions, sliced
• 2 tablespoons soy sauce

fremgangsmåte

 

• Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, rolled oats, egg, 2 tablespoons of the teriyaki sauce, and diced onion. Mix until evenly combined.
• Shape the mixture into a loaf and place it in a loaf pan. Spread the remaining 2 tablespoons of teriyaki sauce over the top.
• Bake the meatloaf for 45 minutes, or until it reaches an internal temperature of 160°F. Remove from the oven and let it rest for 5 minutes.
• While the meatloaf rests, heat the vegetable oil in a large skillet over medium-high heat. Add the frozen mixed vegetables and cook for 2 minutes.
• Stir in the cooked white rice and pineapple chunks. Cook for 3 minutes, breaking up any rice clumps.
• Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until set, then mix everything together.
• Add the soy sauce and sliced green onions. Stir well and cook for 1 more minute. Slice the meatloaf and serve with the pineapple fried rice.

merknader

Use day-old rice for the fried rice so it stays fluffy instead of turning mushy. If the teriyaki sauce is very sweet, reduce the amount on the meatloaf slightly to avoid an overly sweet crust. Leftovers reheat well in a skillet with a splash of water to loosen the rice.

Course: Main Course
Cuisine: Asian
Equipment: Mixing bowl, Loaf pan, Large skillet, Oven

Moroccan Spiced Meatloaf with Chickpea Couscous

This meatloaf brings warm North African spices into a weeknight favorite. Rolled oats keep the texture light while the cumin, coriander, and cinnamon give each slice a fragrant kick. It pairs naturally with a simple chickpea couscous that soaks up the pan juices for a complete, balanced plate.

The dish works well for family dinners or casual gatherings when you want something familiar but with bolder flavor. The oats bind the meat without adding heaviness, and the couscous adds protein and texture that makes the meal feel substantial.

Moroccan Spiced Meatloaf with Chickpea Couscous

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 3/4 cup rolled oats
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan. In a large bowl, combine the ground lamb, rolled oats, egg, onion, garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix just until evenly blended.
• Press the mixture firmly into the prepared loaf pan. Bake for 45 to 50 minutes, until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes.
• Fluff the couscous with a fork, then gently stir in the chickpeas, parsley, and lemon juice. Serve slices of meatloaf alongside the warm couscous.

merknader

For the best texture, avoid packing the meat mixture too tightly when shaping the loaf. If the spices seem mild after mixing, add an extra pinch of cumin before baking. Leftovers reheat well in a covered skillet with a splash of broth to keep the couscous moist.

Course: Main Course
Cuisine: Moroccan
Equipment: Loaf pan, Mixing bowl, Medium saucepan

BBQ Bacon Meatloaf with Cornbread Stuffing

This meatloaf combines smoky bacon and tangy barbecue sauce with a cornbread stuffing that adds a slightly sweet, crumbly center. It turns an everyday meatloaf into something special for weeknight dinners or casual gatherings with friends. The oatmeal keeps the texture tender while the bacon wraps the outside for extra flavor and a crisp finish.

BBQ Bacon Meatloaf with Cornbread Stuffing

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 3/4 cup rolled oats
• 1 large egg
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled cornbread
• 2 tablespoons finely chopped onion
• 6 slices bacon
• 1/3 cup barbecue sauce

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with foil.
• In a large bowl, mix the ground beef, rolled oats, egg, milk, salt, and black pepper until just combined.
• In a small bowl, stir together the crumbled cornbread and chopped onion to make the stuffing.
• Shape half the meat mixture into a flat rectangle on the baking sheet. Spread the cornbread stuffing down the center, then top with the remaining meat mixture and seal the edges to enclose the stuffing.
• Lay the bacon slices over the top of the meatloaf, tucking the ends underneath.
• Brush the barbecue sauce evenly over the bacon.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees. Let it rest for 5 minutes before slicing.

merknader

For a stronger barbecue flavor, brush on an extra layer of sauce during the last 10 minutes of baking. Leftovers reheat well in a 350 degree oven with a splash of water in the pan to keep the stuffing moist. If you want to make it ahead, assemble the meatloaf up to the baking step and refrigerate it for up to one day.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Meat Thermometer

Mushroom Thyme Meatloaf with Garlic Mashed Potatoes

This meatloaf uses oatmeal to bind ground beef with chopped mushrooms and fresh thyme. The result is a moist loaf with earthy flavor that pairs well with simple garlic mashed potatoes on the side.

It suits weeknight meals or casual weekend dinners when you want something filling but straightforward. The mushrooms add moisture while the thyme brings a light herbal note that stands up to the creamy potatoes.

Mushroom Thyme Meatloaf with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup rolled oats
• 8 ounces cremini mushrooms, finely chopped
• 1 small onion, finely diced
• 1 egg
• 2 tablespoons fresh thyme leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 pounds Yukon gold potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 tablespoons butter
• 1/2 cup milk

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, rolled oats, mushrooms, onion, egg, thyme, 1 teaspoon of the salt, and the pepper. Mix gently with your hands until just combined.
• Shape the mixture into a loaf on the prepared baking sheet and bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, place the potatoes in a large pot and cover with water. Add 1/2 teaspoon salt and bring to a boil. Cook until the potatoes are tender, about 15 minutes.
• Drain the potatoes and return them to the pot. Add the garlic, butter, and milk. Mash until smooth and creamy.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with the garlic mashed potatoes on the side.

merknader

Chop the mushrooms very fine so they blend evenly into the meatloaf and release moisture during baking. If the mashed potatoes seem thick after mashing, add a splash more milk rather than extra butter to keep the texture light.

Course: Main Course
Cuisine: American
Equipment: Large mixing bowl, Baking sheet, Large pot, Potato masher

Cranberry Glazed Turkey Meatloaf with Brussels Sprouts Hash

This turkey meatloaf uses oats to hold the lean meat together while the cranberry glaze adds a sweet and tangy finish. The Brussels sprouts hash cooks alongside it on the stovetop for a simple one-meal dinner that feels both comforting and fresh.

It works well for weeknight meals when you want something hearty but not heavy. The oats keep the texture moist without breadcrumbs, and the hash brings in seasonal vegetables with a bit of crunch.

Cranberry Glazed Turkey Meatloaf with Brussels Sprouts Hash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground turkey
• ¾ cup rolled oats
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cranberry sauce
• 1 tbsp olive oil
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 medium carrots, diced
• 2 tbsp chopped fresh parsley

fremgangsmåte

 

• Preheat the oven to 375°F. In a large bowl, combine the ground turkey, rolled oats, egg, half the chopped onion, half the minced garlic, thyme, salt, and pepper. Mix gently until just combined.
• Shape the mixture into a loaf on a parchment-lined baking sheet. Spread the cranberry sauce evenly over the top.
• Bake the meatloaf for 45 to 50 minutes, or until it reaches an internal temperature of 165°F.
• While the meatloaf bakes, heat the olive oil in a large skillet over medium heat. Add the remaining onion and garlic and cook for 2 minutes.
• Add the Brussels sprouts and carrots to the skillet. Cook, stirring occasionally, for 10 to 12 minutes until the vegetables are tender and lightly browned.
• Remove the meatloaf from the oven and let it rest for 5 minutes. Slice and serve with the Brussels sprouts hash. Sprinkle with fresh parsley before serving.

merknader

Let the meatloaf rest before slicing so the juices stay inside. If the cranberry sauce is very thick, stir in a teaspoon of water to make it easier to spread. Leftovers reheat well in a skillet with a splash of water to keep the meat moist.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Large skillet