Diner Meatloaf and Meatballs Mixture

"This is the recipe that my Mother used for both her meatloaf and meatballs prior to cooking. Very simple, quick and few ingredients needed. Freezes easily!!!! I usually double the recipe and freeze half of the amount. Good for OAMC."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by I'mPat photo by I'mPat
photo by Brooke the Cook in photo by Brooke the Cook in
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by diner524 photo by diner524
Ready In:
55mins
Ingredients:
7
Serves:
4-5
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ingredients

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directions

  • Combine onion, saltine crackers, salt, pepper, egg and milk.
  • Add ground beef and mix to combine.
  • At this point, you can shape into loaves, wrap in plastic wrap, place in freezer bag and freeze for later use.
  • If using for meatballs, spread mixture out on plastic wrap in a flat square; put in freezer bag and freeze. I use defrost level in microwave to defrost 1 lb ground beef.
  • For meatloaf, we simply pour a layer of ketchup over the loaf and bake for 45 minutes to 1 hour at 350 degrees Fahrenheit.
  • For meatballs, shape into desired size; brown in fry pan with 1 tablespoon oil. Add meatballs to tomato/spaghetti sauce or chili sauce with grape jelly sauce.
  • Variation: Feel free to add garlic powder or minced garlic and/or Parmesan cheese.

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Reviews

  1. I made this as written and made 4 mini meat loaves. They were very good. I will use this to make the meatballs in the near future.
     
  2. Wonderful basic recipe for meatloaf, meatballs, or patties too. I made some into hamburger patties, fried until well done in a little olive oil; drained well; placed in a single layer in a casserole dish; spread with some spaghetti sauce; sprinkled with freshly grated Parmesan cheese; baked until cheese was melted. Served with spaghetti, tossed salad and thick slices of French bread. I made another batch into Italian style meatballs, adding minced garlic and Parmesan cheese, and used my cookie scoop with a release lever to get them an even size, froze the meatballs in a single layer on a cookie sheet lined with wax paper. When frozen I placed them in a freezer bag, labelled and dated, for later use.
     
  3. A very good basic meatloaf recipe. For allergy reasons I had to use spring onion/scallion for the onion and used Jatz crackers for the saltines as that is what I had. I also doubled the recipe but only needed to use 1/2 cup of milk. I made it into 6 mini meatloafs and 3 muffin size ones. The mini meatloafs took 45 minutes to cook and the muffin ones 30 minutes. When making again I will definately add other flavours such as garlic and/or worcestershire sauce. Thank you diner524, made for Everyday is a Holiday.
     
  4. I've never made meatballs before, great recipe here! I used 1/4 of an onion per 1 pound of ground beef and I felt there was plenty of onion in the mixture, I couldn't imagine trying to use any more onion. I baked the meatballs for 25 minutes at 350. I brought them to a football party in a cranberry sauce and everyone said they were really good and could tell they were homemade.
     
  5. Not bad but could use a lot more seasonings at least for my tastes. I added them raw into sauce simmering in the crock pot for an easy meal.
     
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Tweaks

  1. This had really good flavor, however too much liquid. I will omit the milk next time and use turkey burger instead of ground beef. I ended up getting the meatloaf out of the oven at 45 min and pouring liquid off of it. I baked it for another 30 min. DH didn't know the difference and remarked that I could and should make it again.
     

RECIPE SUBMITTED BY

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