Meatloaf with cracked oats
Our good friend Jesse Griffiths of Dai Due fame (http://daidueaustin.net/) turned us onto using our cracked oats in meatloaf. We usually double this recipe so that we have plenty of leftovers after our crew lunch.
Adapted from Nourishing Traditions
2 pounds ground beef or other red meat
½ pound ground heart (optional)
1 medium onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons butter
¼ teaspoon dried chili flakes
1 teaspoon dried thyme
1 teaspoon cracked pepper
1 teaspoon sea salt
1¾ cups SCF cracked oats – with hulls floated off.
1 cup cream or milk (we use our goat milk)
1 tablespoon fish sauce (optional)
4 tablespoons tomato paste or naturally sweetened ketchup
Making the Meatloaf:
First, prepare the oats by adding water and rinsing to “float” off any errant hulls that may be present. Repeat this step until your water runs mostly clear and clean, or about 8-10 times. You will lose some material, but not to worry, hulls are bulky but don’t weigh much. Drain and add the cream or milk to soak. This can be done several hours ahead of time for best results.
Sauté onions, carrots and celery in butter until soft. Add chili flakes, thyme, pepper, and salt and stir around.
Have two loaf pans ready. Using your hands, mix the meat with the sautéed vegetables, soaked oats, egg and optional fish sauce. Press the mixture into your loaf pans gently and smooth on top. Ice witch ketchup or tomato paste. Bake at 350˚ for about 1½ hours.
Leftovers are great on sandwiches!