This is MY version of the original recipe I found on a Quaker Oats box at least 40 years ago. It's always been a family favorite and, in fact, they've threatened me with bodily harm if I ever change it. I've even been known to serve it to dinner guests who, invariably, ask for the recipe. However....Some have told me that, when they make it, their meatloaf doesn't turn out or taste the same. So, I've added some tips and comments to guide you. This is EXACTLY how I make it. If you deviate, I WILL NOT be held responsible for the outcome. 
"Quaker Oats" Prize Winning Meatloaf
1-1/2 to 2 lbs. Ground Chuck* **
1 Cup (8 OZ.) Tomato or V-8 Juice (A small can is only 5.5 oz. but it's enough)
3/4 Cup Quaker Oats (quick or old fashioned, uncooked) (A tad more if using 2 lbs. of meat)
1 Egg slightly beaten
1 medium Onion, chopped (Don't be stingy with the onions)
1 sm. can Mushrooms, stems & pieces, drained
Salt, Garlic Salt & Pepper to taste (I use "Mrs. Dash" and Garlic Salt liberally)
Heat oven to 350 degrees. Combine all ingredients; mix lightly but thoroughly.
Press into an 8x4 inch loaf pan; bake 1 hour* or until meat is no longer pink and juices run clear.
Drain juices; let stand 5 minutes before serving.
Yields approx. 8 1-inch slices
*If leaner meat is used, meatloaf will not be as moist and tasty.
**When using 2 lbs. meat, increase baking time to 1 hr. 20 min.***
****COOK'S TIP****
Freeze leftovers (if there are any) sliced and wrapped individually.
For a quick dinner, make brown gravy in a skillet, using a packaged mix.
When thickened, add a generous dollop of prepared spaghetti sauce (any kind) just to jazz it up a bit.
Place the frozen meatloaf slices in the gravy and simmer, covered, until thoroughly heated.
YUMMY!!!
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