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Thread: meatloaf-subbing oats for breadcrumbs?

  1. #1

    meatloaf-subbing oats for breadcrumbs?

    I want to make this meatloaf, but I want to sub oats for the breadcrumbs because I am supposed to eat wheat-free (does not have to be gluten-free). I suppose I could make crumbs out of my spelt bread, but at almost $5 a loaf, oats are a heck of a lot cheaper.

    Soo...since this calls for soft bread crumbs, do you think I would use a 1-1 ratio? A little less? A little more?

    Spinach Turkey Roll

    1 cup meatless spaghetti sauce, divided 2 eggs, lightly beaten 1 cup soft whole wheat bread crumbs 1/4 cup finely chopped onion 2 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon ground mustard 1 pound lean ground turkey 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded part-skim mozzarella cheese

    In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well.
    On a sheet of waxed paper, pat turkey mixture into a 12-in. x 8-in. rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
    Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 165 degrees F. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey.

    Nutritional Analysis: One serving (1 each) equals 230 calories, 11 g fat, 3 g fiber

  2. #2
    Join Date
    Apr 2007
    Location
    Texas
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    Several months ago I started subbing breadcrumbs in meatloaf with oatmeal. I use the 1-1 ratio and it works fine.

  3. #3
    Join Date
    Oct 2003
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    SW Ohio
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    Do you blitz them first or use them whole? And if whole are they old fashioned thick rolled oats or the super thin quick cooking kind?
    -Laura

    Muffins are for people who don't have the 'nads to order cake for breakfast.
    --Seth, "Kitchen Confidential" (the show, not the book)

    www.thespicedlife.com/

  4. #4
    Join Date
    Aug 2004
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    Southern NH
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    I almost always sub oats for bread crumbs in meatloaf and meatball recipes. 1 to 1, either instant or rolled oats, whichever I have on hand. I don't blitz the rolled oats.
    *******************
    my personal chef service: Anastasia's Table Personal Chef Service

  5. #5
    Join Date
    Jun 2000
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    I grew up with meatloaf made with oats and have always made it that way. I use whole old-fashioned or quick cook -- whatever I have.

  6. #6
    Join Date
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    Texas
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    I use whatever I have on hand, usually the Old Fashioned Oats, and I don't blitz them either.

  7. #7
    Join Date
    Nov 2003
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    Kenmore NY, near Buffalo
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    i like to roll the oats between my hands to make them finer. my guys haven't seemed to appreciate finding a whole oat flake in there--but they dig the taste.

  8. #8
    Join Date
    Aug 2000
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    Texas
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    Always use oats (1:1) and never blitz but I am a lazy person so it's one less thing to wash!
    Well-behaved women seldom make history!

  9. #9
    Oatmeal in meat loaf doesn't taste oaty. It doesn't have a particular flavor; it's just a binder, like bread crumbs, but better for you.

    If you flavor your meat loaf with spices, onion, green pepper, tomatoes, catsup - whatever - you won't notice there is oatmeal in it.

    (And I have never been able to see oatmeal in cooked meat loaf.)

  10. #10
    Join Date
    Mar 2003
    Location
    Kitsap Peninsula, WA
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    2,219
    I also grew up with oats used in meatloaf. I didn't know anyone used anything else until just a few years ago. I use either old fashioned or quick - whichever I have the most of.
    "Let food be thy medicine" ~ Hippocrates

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