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My recipe:

1.5 lbs of 90/10 lean ground beef .75 c oatmeal .75 c chopped onion 1 extra large beaten egg 1 tbsp worchestershire sauce 3-4 chopped garlic cloves .5 tsp salt .5 tsp black pepper I bake at 350 F until thermometer reads 170 F and let it rest in pan for 10 minutes before plating and slicing but even with a super sharp knife it falls apart.

  • The problem is your recipe. Try adding 1.5 cups of unsalted cracker crumbs. – MaxW Mar 4 '18 at 0:55
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    Instant or regular oatmeal? It needs to suck up liquids which is why I used dried bread crumbs. 20-30 minutes might be a better wait time as the loaf tends to bond more strongly with cooling. – Wayfaring Stranger Mar 4 '18 at 0:56
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    Do you want it to be gluten-free? Gluten-free cooking has an additional challenge to it, and it takes some experimentation and getting some basic recipes you like successfully converted before getting the hang of it I think. There may be other options than oatmeal, for sure. Oatmeal, in its many forms, can be difficult to use. Wayfaring Stranger asks a good question about which type of oatmeal. There's also sorghum, arrowroot, buckwheat (careful with this one), pamela's paleo flour is pretty awesome, and a lot more flours and meals to try, each with their own properties... – NOTjust -- user4304 Mar 4 '18 at 8:51
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It's the oatmeal. I suspect it is absorbing the egg and preventing it from binding the meat together. I suggest switching to a small amount of breadcrumbs, or day old bread torn into very small pieces if you like a little more texture.

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