Molded Meat Loaf With Oatmeal
|Lean ground beef||2 Pound|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
|Oatmeal||1⁄2 Cup (8 tbs)|
|Freshly chopped parsley||2 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Skimmed milk powder||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
In a large mixing bowl, combine ground beef, wheat germ, oatmeal, chopped parsley, pepper, and salt; set aside.
Saute onion in oil until tender but not brown; add to meat mixture.
Beat eggs lightly.
Combine skim milk powder and water, with a wire whisk, and add to eggs.
Blend together and add to meat mixture; then add tomato juice.
Oil a 9 x 5 x 3 inch loaf pan.
Turn meat mixture into pan, packing down well.
Allow to rest 10 to 15 minutes in refrigerator.
Run spatula around edge of meat loaf to loosen.
Carefully turn out into a lightly oiled shallow baking pan, keeping original shape as much as possible.
Brush surface with oil.
Place meat loaf on middle rack of a preheated oven and bake for one hour and fifteen minutes.
Remove from oven when nicely browned and allow to rest 10 minutes before serving.