Crusty Mustard-Dill Meatloaf

• 1 cup beef broth
• 1/2 cup old fashioned oats
• 1 1/4 lbs ground meat, use meatloaf mix of equal parts of beef, pork, and veal if you can find it
• 1/2 cup onion, minced
• 1 large egg
• 3 tablespoons fresh dill, chopped
• 2 tablespoons coarse-grained Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Preheat oven to 450u0b0F
2. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
3. Mix in meat, onion, egg, dill, mustard, salt, and pepper.
4. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
5. Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160u0b0F, about 25 minutes.
6. Using large spatula, transfer loaves to platter.
7. Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
8. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
9. Pour sauce over loaves and serve.

beef broth, oats, ground meat, onion, egg, fresh dill, coarsegrained dijon, salt, ground black pepper

Taken from www.food.com/recipe/crusty-mustard-dill-meatloaf-243164 (may not work)