Question about stretching ground beef with oats in a casserole

I tried adding rolled oats to a meatloaf last Tuesday to stretch a pound of ground beef into two meals. I used about a cup of oats and a half cup of milk to soften them first, but the texture came out mushy and kind of weird. Has anyone gotten this to work without it turning into a spongy mess? I am cooking for four in Oklahoma City and trying to keep our grocery bill under $80 a week.

3 comments

3 Comments

the_henry7d ago

Man, I've been there with the oat experiment too and it's a tough one. That milk soak might be what's making it too wet and spongy. Did you try toasting the oats first in a dry pan until they smell nutty before mixing them in? I've found that keeps them from turning into paste. Also, are you using quick oats or the old fashioned kind? That makes a big difference in how they hold up in a casserole.

nathan_patel7d ago

Wait, you used Greek yogurt in a savory oat casserole?

karenw907d ago

Honestly, the toasting idea is solid but I think the real culprit might be using too much liquid in general. Ngl, I tried swapping half the milk for Greek yogurt once and it came out way less soggy, almost like a savory bread pudding thing.