1/2 C. old-fashioned oats

1 1/4 pounds meat loaf mix (Beef, Pork and Veal)

1/2 C. minced onion

1 large egg

3 T. chopped fresh dill

2 T. coarse-grained Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat oven to 450°F. Mix 1/2 C. broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3×6-inch rectangular loaves. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 C. broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

 

Yield:

Calories:

Fat:

Fiber: