Recipe information
Yield
Makes 4 Servings
Ingredients
1
cup beef broth
1
/2 cup old-fashioned oats
1
1/4 pounds meat loaf mix
1
/2 cup minced onion
1
large egg
3
tablespoons chopped fresh dill
2
tablespoons coarse-grained Dijon mustard
1
/2 teaspoon salt
1
/2 teaspoon ground black pepper
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Preparation
Step 1
Preheat oven to 450°F. Mix 1/2 cup 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 3x6-inch rectangular loaves.
Step 2
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 cup 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.