re: #197 Feline Fearless Leader

I use dry mustard, onion, garlic, salt, pepper, and a dash of red pepper for internal spicing. Glaze the top with “Werewolf Sauce” - which is a hot pepper sauce from a small company in Illinois. Sort of like A-1 sauce with a spicy kick. Alternative to that is using Pic-a-pepper sauce which is a sugar cane-based Jamaican hot sauce.

I wouldn’t go all oatmeal though - maybe cut the Saltines by half and replace that with the oatmeal.

Oh, are you cooking the meatloaf in a loaf pan, or on an open sheet to allow the grease to cook out and flow clear? That has a definite effect on the texture and the need for outer glazing.

Mmmm. Meatballs(and Meatloaf).

I use oats too, but I run them through a little food processor to further cut them down. I add with some breadcrumbs and even some finely chopped walnuts, agin run through a processor. Also, toss in some flax seed which helps keep them moist and also adds to hold it all together.

I found the walnuts mentioned in some meatless meatballs mixtures. Its a good way to also cut back on meat but keep protein and flavor.

I freaked some people out one time when I made a tomato flavored meatloaf and cut a thick slab, plopped it over a bed of spahhetti and poured spaghetti sauce on top. What? It’s one big meatball.