ysabetwordsmith | Meatloaf Variations

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... in case you need low-carb and/or gluten-free options, egg substitutes, or milk substitutes. See also this Allergy-Free Meatloaf recipe.

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Crossposts: https://ysabetwordsmith.livejournal.com/5811789.html

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From:

gatheringrivers

Have you tried the oatmeal option yourself, and if so did you use "instant" or "overnight" oats or some other variation?

We've got some "steel cut" version that bills itself as "3 minute" but never cooked up right for a normal bowl.

From:

ysabetwordsmith

>> Have you tried the oatmeal option yourself, <<

I have in the past, though not recently. It's one of the best choices if you want a really smooth, creamy meatloaf.

>> and if so did you use "instant" or "overnight" oats or some other variation? <<

I have generally used quick oats. But really the difference is just the size. Rolled or steel-cut oats are whole flat oats. Quick oats have been broken up a little. Instant oats are almost powder and tend to be pasty. Most meatloaf recipes call for quick oats. Steel-cut oats will still be recognizable in the finished loaf, thus better suited to a chunky meatloaf. Instant oats should disappear completely, but might have the same problem with pastiness that they do as breakfast cereal. Consider mixing steel-cut or instant oats with another filler if you want to modulate the consistency. Quick oats can be used by themselves.

>>We've got some "steel cut" version that bills itself as "3 minute" but never cooked up right for a normal bowl.<<

You can either use them whole in a chunky meatloaf, or run them through a food processor to make them into quick oats.

I recommend searching online for oatmeal meatloaf recipes; there are plenty. See what other ingredients appeal to you.