By Victoria Hart Glavin of Tiny New York Kitchen
After a long weekend I confess that I’m not really in the mood to make a big elaborate dinner so assembling an easy meat loaf is just right. I always like to make extra for sandwiches throughout the week. Serve my Super Easy Meat Loaf with mashed potatoes and a tossed green salad.
- 1 1/4 Pounds Ground Beef or Ground Chicken
- 1 Chopped Medium Red Onion
- 1 Lightly Beaten Egg
- 1/4 Cup Organic Ketchup
- 1/3 Cup Old Fashioned Rolled Oats
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
Preheat oven to 375 degrees. In a large-size bowl combine ground beef with chopped onions, beaten egg, ketchup, oats, kosher salt, and pepper. Form in loaf and place in loaf pan, with at least 1/2 inch space between meat and edges of pan, so that grease can drain away from meat. Place in oven and bake for 50 to 60 minutes until done. Remove from oven and let rest for 5 minutes. Drain off grease and then remove from pan onto serving platter. Serve warm. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.