Meatloaf with Oat Filler

125 grams rolled oats, old-fashioned, minute, or instant
1 large yellow onion, chopped
1-2 stalks celery, cleaned and minced
3-4 white or brown mushrooms, minced (optional, add 25 ml water/stock if omitting)
4 cloves fresh garlic, crushed well
2-3 tablespoons dark soy
1-3 drops liquid smoke (optional) or 1 tablespoon adobo sauce (optional)
1 tablespoon paprika, sweet or smoked to preference
1/2 tablespoon dry chile flakes (optional)
450g (1 pound) ground meat, pork, beef, or poultry*
* for ground poultry, add 5 g unflavoured gelatin, bloomed in 1 tablespoon water
1 tablespoon cornstarch

Combine all ingredients except the meat and cornstarch and mix well.
Add the meat and *very gently* fold together. Do not over mix.
Cover and refrigerate for at least thirty minutes and up to an hour.
Gently incorporate the corn starch just before forming.
Mixing before would inhibit the oats taking up the extra flavours.

Place an oven-safe baking rack on a sheet pan to catch any drippings and place a 12" x 8" double layer of foil in the centre.
Very gently turn the meat mixture onto the foil and form into a loaf shape with wet hands.
Do not pack or press tightly. Use just enough pressure to bring the loaf into shape.
Return to refrigeration for at least an hour and up to four hours before baking.
If rushed for dinner service, place the formed meatloaf in the freezer for twenty minutes instead.
Preheat the oven to 205C (400F).

Brush one third of the glaze (recipe below) over the meatloaf and bake for fifteen minutes. Remove and brush half the remaining glaze over the first (now drier) layer. Reduce heat to 190C (375F) and bake a further twenty minutes. Remove and brush the remaining glaze over the top and return to bake to an internal temperature of 76C (170F), usually about ten minutes longer. If desired switch to broil in the last four minutes of baking for more crispy edges.

For the Glaze
For the glaze:
250 ml (1 cup) ketchup
50 grams brown sugar
1-2 tablespoons Worcestershire
1-2 tablespoons hot sauce (optional, any preferred variety)

Glaze Directions
Stir all ingredients together and heat over medium low heat until the sugar is dissolved and the mix is smooth. Some small splashes of water may be needed to obtain a brushable consistency depending on your ingredients.
This recipe came from

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