Ingredients:

  • 2 lbs lean ground beef (85/15 or 90/10 ratio)
  • 1.5 cups Quaker Oats (Old Fashioned or Quick-Cooking)
  • 1 cup whole milk
  • 2 large eggs, beaten
  • 1 medium yellow onion, finely diced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup ketchup (for meat mixture)
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 cup ketchup (for glaze)
  • 2 tbsp brown sugar
  • 1 tsp mustard

Instructions:

  1. Hydrate the oats. Combine the 1.5 cups Quaker Oats and 1 cup whole milk in a small bowl. Let this sit for 5 minutes so the oats soften completely.
  2. Prep the aromatics. Finely dice the yellow onion. Aim for 1/4 inch pieces to ensure they soften at the same rate the meat cooks.
  3. Whisk the binders. In your large mixing bowl, beat the 2 eggs with the Worcestershire sauce, 0.25 cup ketchup, salt, pepper, and garlic powder.
  4. Incorporate the oat mixture. Stir the soaked oats into the egg mixture until you have a thick, consistent slurry.
  5. Add the beef. Gently crumble the 2 lbs ground beef over the mixture. Use your hands like claws to fold the ingredients together until just combined.
  6. Shape the loaf. Place the mixture onto a rimmed baking sheet. Shape into a 9x5 inch rectangle. A free form shape creates more surface area for the glaze to caramelize.
  7. Prepare the glaze. Whisk 0.5 cup ketchup, 2 tbsp brown sugar, and 1 tsp mustard in a small ramekin.
  8. First bake phase. Place in a preheated 350°F oven for 45 minutes until the exterior is firm and just starting to brown.
  9. Apply the glaze. Spread the ketchup mixture generously over the top and sides of the loaf.
  10. Final roast. Bake for another 15 minutes until the internal temperature hits 160°F and the glaze is bubbling and sticky.
  11. The critical rest. Remove from the oven and let it sit for 10 minutes. Slicing too early will cause the juices to run out, leaving the meat dry.