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Crusted Mustard-Dill Meatloaf

By Galen Lau
Adapted from this recipe at

Serve with Mashed Potatoes and Peas.


Yields: 4 servings


  • ½ cup minced onion
  • ½ cup beef broth
  • ½ cup old-fashioned oats
  • 1¼ pounds meatloaf mix
  • 1 large egg
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons coarse-grained Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. In a small pan, caramelize the onions. Set aside

  2. Preheat convection oven to 460°F. Mix broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.

  3. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25-30 minutes. Using large spatula, transfer loaves to platter.