Greek-Style Meatloaf

Meatloaf:
1 1/2 pounds lean ground beef
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup finely chopped onion
1/2 cup water
2 cloves garlic, minced
1 teaspoon dried oregano leaves
1 teaspoon salt (optional)
1/2 teaspoon black pepper

Toppings:
1 (14 1/2-ounce) can diced tomatoes, drained
1/4 cup sliced ripe olives
1/4 teaspoon dried oregano leaves
1 cup (4 ounces) crumbled feta cheese

Heat oven to 375F.

For meatloaf, combine all ingredients in large bowl, mixing lightly but thoroughly. On rack of broiler pan, shape beef mixture into 9-inch round loaf.

Bake 30 minutes. Remove meatloaf from oven. Arrange tomatoes and olives over top of meatloaf; sprinkle with oregano and cheese.

Return to oven; continue baking 8 to 10 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 5 minutes before cutting. To serve, cut into 6 wedges. Makes 6 servings.