This is some wild shit. I love it! I notice that there's eggs in the meatloaf recipe, but no mention of breadcrumbs, or milk, which I am used to seeing as part of the binder when combined with the eggs. Any issues with it being too crumbly/not really holding together?
My wife and kid have to eat gluten-free so I've been rawkin' the Quaker Oats meatloaf a lot. It's tough to screw up.
I was not aware that this was a thing, but good to know! Do you follow that recipe? If so, how does it come out? I ask because even though the onion and other components do look like they add moisture, the fat content makes me wonder if this turns out on the dry side, though maybe the oats help to retain that moisture?
I am not a precision cook. I tend to favor forgiving recipes. I can say that I try to follow that recipe for the most part but often go "eh, this onion is big fukkit" or "one pound, two pounds, it's all meat what's the difference" and it hasn't failed. I find it to be too moist rather than too dry.
Oh yeah... I short-handed the meatloaf recipe. Assumed everyone had their own fave meatloaf, so I just put in the highlights of mine. My wife is gluten free, so we just used some of these delish almond flour crackers she has, and smashed them up for the bread crumbs.