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Jun 17, 2009 08:31 PM

Interesting meatloaf variations

In response to Deenso's request for turkey meatloaf made with Quaker Oats, I'm paraphrasing a recipe from an old Quaker Oats canister. Please share other different, funky or healthy meatloaf recipes you have made and liked.


1-1.5 pounds lean ground turkey or lean ground beef
10 oz. package frozen chopped spinach, thawed and drained -OR- 1/2 cup finely chopped red or green bell pepper
1 cup uncooked Quaker Oats (quick or old-fashioned)
1/2 cup finely chopped onion
1/2 cup shredded carrots
2 egg whites (OR 1 egg), slightly beaten
1/3 cup skim milk
1.5 tsp. Italian seasoning
1/2 tsp. salt (optional)
1/4 tsp. black pepper

Heat oven to 350 degrees F. Combine ingredients in large bowl, mixing lightly, but thoroughly. Shape meat loaf mixture into a 9x5-inch loaf in center of 13x9-inch baking pan. Bake 45-50 minutes or until medium doneness (160 degrees F) and juices run clear. Let stand approximately 5 minutes prior to slicing. Makes 8 servings.

Calories: 150, calories from fat: 50, total fat: 6g, sat. fat: 1g

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  1. You might enjoy the best darn meatloaf EVER thread.

    Gio's Bison Chipotle Meatloaf is on regular rotation at my house (thanks again, Gio!)


    9 Replies
    1. re: The Dairy Queen

      You;re welcome TDQ! I'm making that bison meatloaf tonight, coincidently. I make it at least once a month....or when we want something to make sandwiches other than cold cuts.

      1. re: The Dairy Queen

        Thanks, TDQ. I will have to check that out. I started a new thread last night because I know there must be other funky/healthy variations out there and I didn't want the recipe to be buried in the "leftover dinners" thread where Deenso requested it.

        Gio, I notice you use bison with some regularity (you had posted a sloppy Gio recipe with it)--is it for the taste or the lower fat component?

        Veg, the Quaker Oats recipe is interesting for variation and a healthy recipe, but my true meatloaf recipe (which also doesn't suck) is here:

        I hope it's paradise by the oven light for you! ;)

        1. re: kattyeyes

          <"Gio, I notice you use bison with some regularity (you had posted a sloppy Gio recipe with it)--is it for the taste or the lower fat component?">

          Hi kattyeyes... I use bison regularly instead of beef.... for both the taste and lower fat component. We find the taste milder than beef but "meatier" than ground turkey or chicken. I've used it for plain and augemented burgers too, those with other ingredients incorporated and bison cheeseburgers, and it makes a satisfactory chorizo.

          1. re: Gio

            Hi, Gio! I will have to try it one day. It's not something I've seen in Stop & Shop--must be a Whole Foods or TJ's buy. Is it more expensive than other ground meats?

            1. re: kattyeyes

              kattyeyes - Stop & Shop definitely has bison - although not a lot of it. Also, if you have a BJ's membership, check there. They have ground bison as well as bison steaks, I believe.

              1. re: LindaWhit

                Thanks--I just called S&S and the woman told me she thinks it's $5.99 or $6.99 a pound. Ouch! Will see if it's any cheaper at Sam's.

                1. re: kattyeyes

                  Yes, it's definitely not cheap. Closer to a 93% ground sirloin, I'd think, on the pricing.

                  1. re: LindaWhit

                    We get the ground bison at a Market Basket near us. I don't think they're in CT, though. And yes.... it is more expensive than the other ground meats, sorry to say! But ground turkey [the brown meat] makes a very tasty meatloaf with the same recipe.

                    1. re: Gio

                      Edit: I meant to type, "dark meat."

      2. The suggestions from both of you sound good. Mine sucks. But as Meatloaf sang it, two outa three ain't bad.

        1. Thanks, kattyeyes! This is definitely on my short list for next weekend. I love that there's a suggested substitute for the spinach, which my husband can't eat, for health reasons.

          Having the interior temp for doneness is helpful, too - I can just use my remote probe and not have to worry about whether the turkey's fully cooked or not.

          I'm considering buying one of those 2-pc. meatloaf pans that have the drain holes in the bottom - if they're still around. Or I'll just form and bake the loaf on a broiling pan.

          4 Replies
          1. re: Deenso

            Deenso -I have one of those two-part meatloaf pans (9x5, I think). They work fairly well. The alternative is just use your regular loaf pan and pour out the fat into a dish about halfway through cooking - that's what my mother always did before she went to the "free-form" round loaf cooked on a baking sheet with high sides.

            1. re: LindaWhit

              Deenso/LW: My mom's trick is a handy one for meatloaf (and meatballs)--make the "free-form" loaf in a pan. I most often use a 9x13" dish for loaf and a baking sheet for meatballs. Add a little bit of water to surround the bottom of the loaf so you have a shallow level of water in the pan. The fat tends to run off and "land" in the water, away from the meat.

            2. re: Deenso

              I have this 2 part pan from Williams-Sonoma. I really like it. I know that there are naysayers because the glaze only covers the top and not the sides, but I like how the fat drains out. Plus it makes a denser meatloaf which makes it easier for me to slice and freeze in smaller portions. It cleans up really easily and it goes in the dishwasher too.


              1. re: Deenso

                I like to put the free form loaf on a cooling rack and set that over a 9x13 baking dish. A little water in the baking dish makes it easier to clean.

              2. I rarely use ground turkey in my meatloaf; just makes it too dry for me. However, I have done a mix of ground turkey and beef with this Plum Ketchup mixed *into* the loaf (about 3 Tbsp. or so) and then spooned on top while it bakes. Seriously good stuff and adds a nice flavor.


                I'll have to check my MasterCook at home to see what the calorie counts on my meatloaf recipes are. :-)

                5 Replies
                1. re: LindaWhit

                  You know me and meatloaf mix...but there was talk of this particular meatloaf on another thread, so here it is. I usually have absolutely no idea how many calories I'm ingesting--but because it's "good for you," I thought why not include the data (Quaker did!). For a turkey meatloaf, this one's really not bad--the veggies help keep it moist and flavorful.

                  1. re: kattyeyes

                    I saw that thread, and came here because of it as well. :-) And you know, it's funny - never have been fond of veggies (other than onions) in my meatloaf. Alongside? No problemo. And maybe some chopped spinach and goat cheese in the middle of a meatloaf. But mixed in - not for me.

                    Ooh - I just thought of another recipe I have at home - one with grated apples in it. And ginger, I think. That one is very moist, IIRC. Again - don't know the calorie count on it. :-)

                  2. re: LindaWhit

                    I bet I would love that plum ketchup in meatloaf. I'd also try using it in a marinade for meats on the grill. Yum!

                    1. re: Mawrter

                      It's excellent on chicken and pork, Mawrter. Whenever plums are in season (I like to use the really dark, almost black plums) I make a batch and then freeze it in small containers for use throughout the winter.

                      Arrrghhh...all of this meatloaf talk has me craving it instead of the chicken I was thinking of pulling out for tomorrow's dinner. But I've had a lot of beef this week with the pot roast I made on Sunday, so I shall forget this thread ever existed (or that I contributed to it) and still take out the chicken. But maybe I'll take out the plum ketchup as well. ;-)

                      1. re: LindaWhit

                        I'm craving meatloaf AND potato and egg sandwiches!!! (and I only have grilled fish to look forward to!)

                  3. My current meatloaf is gluten-free/wheat-free:

                    ground beef
                    ground pork
                    ground flax seed
                    minced carrot & celery; chopped onion, garlic, sundried tomato - all fried in bacon grease

                    I bake it packed firmly into a loaf pan and then when it's 3/4 done, I ease it out and finish it on a pan with sides so it will get brown. Best of both worlds, IMO.