INGREDIENTS

INSTRUCTIONS

1. Combine the oatmeal, honey and milk in a large
mixing bowl. Allow to sit at room temperature for 30
minutes. Preheat oven to 375F.
2. Heat the oil in a saute pan over medium heat and
add the onion and garlic. Add salt and pepper to
taste, and saute until the onion is translucent and
softened slightly.
3. Add the onion to the oatmeal mixture, along with
the meat, add salt to taste, and plenty of black
pepper. Add the grated carrots, mix thoroughly, and
place in a non-stick 9 x 5 x 3 loaf pan. (If using a
regular loaf pan, oil it lightly.) Place the loaf pan
on a cookie sheet to catch any spills and put in oven.
(Typist's note: I used a bundt pan and it works much
better -- no boil over of grease).
4. Bake the meatloaf for 50 minutes. Remove from oven
and carefully tip the pan to drain off the excess fat
and liquid, and then turn the meatloaf out onto the
cookie sheet. Turn right side up. Combine the ketchup
and mustard and spread the mixture over the top of the
meatloaf. Return meatloaf to the oven and bake for an
additional 20 minutes.
Source: Clyde's of Reston, Reston Virginia from Chef
Tom Meyer Burt Wolf: "Eating Well", 1992
Typed for you by Linda Fields, Cyberealm BBS Watertown
NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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