Meatloaf redo

In my cookbook, Ancestral Cooking,  I have a recipe for meatloaf.  It came from a Quaker Oats package many years ago.  Here is an update on that recipe, or, as my grandmother Dammummy would write, receipt.

I bought a large package of ground beef at Wegmans and used all 6 pounds to make 4 loaves. You can halve this recipe, if you would like.  I recommend making 4 loaves and freezing 3 for later use. 

This is gluten free and dairy free.
Oats do not have gluten, but can be contaminated with gluten carrying wheat or rye when grown in fields that have self seeded with previous years' plantings or when processed in mills that also process gluten carrying grains. I use Bob's Red Mill Gluten-free oats.

Preheat oven to 350 degrees
Saute in olive oil to sweat and remove liquid:
2 sweet onions and 2 garlic cloves, chopped
4 medium carrots, chopped
Mushrooms, chopped: button, baby bella, shitaki, portabello - as much as you wish.  Use lots.

6 pounds of ground beef - 80% or 85% lean

6 oz can of tomato paste
4 eggs
2 Tablespoons Dijon mustard
2 Tablespoons Worcestershire Sauce
1/4 cup parsley
1 Tablespoon basil
1 Tablespoon salt
1 teaspoon ground black pepper

Mix all together with your hands in a bowl

Add and mix in 1 cup Quick or Old Fashioned Oats - Bob's Red Mill Gluten-free.

Make into 4 loaves and cook either in loaf pans or on a rack over a jelly roll pan to catch the fat.
Bake at 350 degrees for 1 1/4 hours.  I use a quick-read thermometer to make sure that the internal temperature is at least 160 degrees. If using loaf pans, remove the loaves from the pans and cool on a rack.  Serve slices with a poached egg on top and with the vegetables of your choice.  Eat warm or reheat later.  Wrap the extra loaves in natural waxed paper, then in a zip-loc bag, and freeze for later use.

This is my best version yet, as I taste it.