Meatballs/Meatloaf

MEATBALLS/MEATLOAF

  • 1 1/2 TO 2 pounds Ground Round
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Homemade Natures Seasoning
  • 2 teaspoons minced garlic
  • 1 small onion chopped fine
  • 1 – 2 cups Italian Style Bread Crumbs (I use Vigo with Romano Cheese)

Preheat oven to 350 degrees

In large bowl mix ground beef and all ingredients except breadcrumbs.  Mixture should be very, very moist and well blended.  Add bread crumbs 1 cup at a time, mixing well after each addition until you have a nice consistency that will hold together if you squeeze into a ball.  Mixture should not be too dry, but should just stay together when squeezed.

For meatballs, spray a baking pan with non-stick cooking spray (or line with foil).  Take approximately two tablespoons of mixture and roll into a ball (you can make them larger if desired).  Place meatballs on baking sheet so they are just touching each other, but not squished together too tightly.  Bake for 20 minutes and turn meatballs over.  Bake additional 10 minutes and check for doneness (just cut one in half and see if middle is done).  Continue to bake and check at 5 minute intervals until done.  Let cool and add to spaghetti sauce or freeze.

For MEATLOAF

Spray a loaf pan with non-stick cooking spray.  Add meat mixture to loaf pan and pat down to even out and form a nice loaf.  Spread additional ketchup on top of loaf.  Bake at 350 for approximately 45 minutes, until done.  Slice into center of loaf to check if done.  Continue to cook at 5 minute intervals until done.   Let stand 15 minutes before serving.

Meatloaf freezes well also if there are leftovers freeze for a quick and easy entree.

 

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