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Here's a savory variation on an old family favorite.

• 1 pound ground beef (see Note, below)
• 1 cup regular oatmeal, uncooked
• 1 medium onion, finely chopped
• 1 egg, lightly beaten
• 2 tablespoons catsup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup tomato sauce, divided
• 1 tablespoon tomato paste
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 2 tablespoons vinegar

Preheat oven to 350°F.

Combine the beef, oats, onion, egg, catsup, Worcestershire, salt and pepper, and 1/2 cup tomato sauce. Mix well, and pack into a lightly greased 9x5-inch loaf pan. Bake at 350°F for 15 minutes.

Stir together the remaining 1/2 cup tomato sauce, tomato paste, water, brown sugar, prepared mustard and vinegar. Pour over meatloaf, and bake 45 to 50 minutes longer.

Makes 4 generous servings.

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Note: The best ground beef for meatloaf is neither the leanest nor the fattest. Since most supermarkets offer a choice these days, look for ground beef that is marked 80 to 85 percent lean.

Readers also clicked through to read these recipes in Grandma's Cookbook:

• Texas Oven Brisket
• Dry Rub for Chicken, Ribs or Brisket
• Cowboy Brisket
• Favorite Meatloaf

Read up on John Raven's classic course on basic barbecue:

• Barbecue 101
• Barbecue 102: Grilling
• Barbecue 103: The Real Thing

We have lots of information about barbecue, grilling, briskets, chili and other traditional Texas foods. Read our continuously updated section Traditional Texas Fare for a complete listing of John Raven's articles.

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