Best Grandma Bevs Meatloafmeatballs Recipes

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MEATLOAF MEATBALLS



Meatloaf Meatballs image

My family's favorite "leftover" recipe that will give you two different dinners in one. First you will have a killer meatloaf, and then you will have killer meatballs. Keep in mind that you will need leftover meatloaf to make your meatballs, so if you are serving a large family I suggest upping the amounts. This is my first recipe posting so please give it a try and tell me what you think.

Provided by cconnors19

Categories     Meatballs

Time 1h10m

Yield 1 Meatloaf and pot of meatballs, 4-6 serving(s)

Number Of Ingredients 10

1 lb meatloaf mix (ground beef, pork, and veal)
1 egg
1 cup milk
1 cup breadcrumbs
2 tablespoons crushed red pepper flakes
1/2 tablespoon basil
1/2 tablespoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup ketchup

Steps:

  • Prehead oven to 375 degrees (F).
  • Combine all ingredients in a large bowl (I prefer to use my stand up mixer).
  • Form into a loaf and place in a greased loaf pan or glass baking dish.
  • Bake for 1 hour.
  • Enjoy your meatloaf.
  • Cut the leftovers up into one inch cubes and place in a pot of your favorite tomato sauce.
  • Refridgerate overnight.
  • Cook your "meatloaf meatballs" on low heat for 1 1/2 - 2 hours and serve over pasta.

BEV'S FAMOUS MEATLOAF



Bev's Famous Meatloaf image

Found this in Southern Living and it was the first meatloaf I ever made that did not fall apart. It makes a huge one so be prepared for many leflovers if you have an average size family.

Provided by cooking with love

Categories     Pork

Time 1h30m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

2 lbs lean ground beef
1 lb ground pork sausage
18 saltine crackers, crushed fine
1/2 medium onion, finely chopped
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 cup brown sugar, divided
1/2 cup ketchup

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 7 ingredients and 1/4 cup brown sugar in a medium bowl until just blended.
  • Place mixture in lightly greased 11x7 baking dish. Shape into a 10x5 loaf.
  • Bake for 1 hour.
  • Remove from oven and drain.
  • Stir together ketchup and 1/4 cup brown sugar. Pour over meatloaf.
  • Bake 15 minutes more or until thermometer reads 160 degrees.
  • Remove and let stand for 20 minutes before slicing.

GRANDMA BEV'S MEATLOAF/MEATBALLS



Grandma Bev's Meatloaf/Meatballs image

My grandma used to make this all the time when I was growing up. You can either make it into a loaf or into meatballs...excellent both ways!

Provided by Amba3724

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef (it works with 1lb too)
1 egg
3/4 cup oatmeal
1 teaspoon salt
1/2 cup chopped onion
1/2 cup chopped green pepper
1/8 teaspoon salt
1/4 cup milk
3/4 cup ketchup

Steps:

  • preheat oven to 350 degrees.
  • I find it easiest and more to my taste to just toss the onion and green pepper in my little mini food processor(or chopper) because I don't like huge chunks of onion or green pepper.
  • Mix everything together - except the ketchup.
  • For the meatballs form into balls should make approximately 12 meatballs.
  • Put into pan.
  • Just before baking add the ketchup to the top, making sure to spread it all over.
  • Bake for about an hour or until done. The ketchup turns a very dark red color, and doesn't look liquidy at all; that's when I usually know it's done.

Nutrition Facts : Calories 1288.1, Fat 123.6, SaturatedFat 51.1, Cholesterol 217.2, Sodium 1227.1, Carbohydrate 25.1, Fiber 2.3, Sugar 11.7, Protein 19.2

OLD FASHIONED MEATLOAF MEATBALLS



Old Fashioned Meatloaf Meatballs image

Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.

Provided by Brandess

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
3 celery ribs, finely chopped
1/4 cup carrot, grated
1/2 large onion, finely chopped
1 lb lean ground beef
1 lb lean ground chicken (can substitute lean ground turkey)
1 tablespoon Worcestershire sauce, divided
1/2 cup Italian seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon all purpose Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large egg whites, lightly beaten
1 (8 ounce) can tomato sauce
2 tablespoons chili sauce, Heinz
1 tablespoon ketchup
1 tablespoon light brown sugar, packed
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
  • Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
  • Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF



Chef John's Meatball-Inspired Meatloaf image

The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes

Time 2h

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
salt to taste
4 cloves garlic, minced
1 ½ cups very dry white bread crumbs
1 ½ cups milk
2 pounds ground chuck
½ cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
  • Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
  • Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
  • Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g

OH MEATBALLS!, OH MEATLOAF!



Oh Meatballs!, Oh Meatloaf! image

This recipe can be made as a meatloaf or meatballs and is from Bird's dear old dad. with a secret ingredient (soy sauce) that no one will even taste or believe is in the recipe. The blending process is against traditional methods of lightly mixing the meat but what do experts know?, they said eggs were bad for us at one time, lol. My dad's method makes this the most tender, moist and delicious meatballs or meatloaf you will ever eat. The ketchup topping is simple, and the oven thickens it and makes a tangy sauce that there is never enough of as everyone is always wanting extra. The meatballs freeze well for leftovers or OAMC. You can just pull out any number of frozen meatballs for use in later dishes such as with a Bechamel sauce for an easy Swedish Meatball appetizer, or for spaghetti, or Meatball Parmesan hoagies, or...

Provided by 2Bleu

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1/4 cup soy sauce
2 teaspoons italian seasoning
1 teaspoon garlic powder
1 small onion, chopped (or 1 tsp onion powder)
2 eggs
6 slices white bread, cubed into 1/2-inch pieces
2 cups ketchup (for meatloaf only)

Steps:

  • Preheat oven to 425°F Place ground beef into a large bowl and sprinkle with soy sauce, spreading around the meat. Turn meat over to coat.
  • Add remaining ingredients and mix thoroughly using your hands. Start by keeping hands open wide, then close down as you reach into meat, squishing and turning with your wrists. Continue till mixed well until meat is 'stringy' (this is non-traditional as most chef's tell you not to overmix).
  • MEATBALLS: Shape into small 1" balls and place on a baking sheet 1/2" apart. Bake for about 15 minutes or until cooked through.
  • MEATLOAF: Place meatloaf into a loaf pan or 8x8 baking dish. Pour ketchup over top. Bake for 45 minutes or until internal temperature reaches 165°F.

GRANDMA'S FAMOUS BACON MEATLOAF



Grandma's Famous Bacon Meatloaf image

Make and share this Grandma's Famous Bacon Meatloaf recipe from Food.com.

Provided by Amberley

Categories     Meat

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 egg
1 tablespoon Worcestershire sauce
1 dash salt
1 dash pepper
2 -3 tablespoons ketchup
1 tablespoon dried onion flakes
9 whole wheat crackers, crushed
ketchup
oregano
bacon

Steps:

  • Preheat oven to 350 degrees.
  • Combine all but last three ingredients. Put into loaf pan.
  • Spread top with thin layer of kethup, sprinkle with oregano and cover with strips of bacon.
  • Cook approximately 1 hours.

Nutrition Facts : Calories 316.5, Fat 19.8, SaturatedFat 7.3, Cholesterol 130, Sodium 314.2, Carbohydrate 10, Fiber 1.1, Sugar 2.7, Protein 23.7

CLASSIC MEATLOAF



Classic Meatloaf image

Keep this meatloaf recipe handy: It's the only one you'll need.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC



Healthy Meatloaf & Meatballs With Gravy OAMC image

This recipe will give you 2 meals, plus leftovers. The ground turkey makes it lower in fat, the ground beef keeps it moist. You will not taste the turkey. It's my husband's two very favorite meals. If someone in your family doesn't like meatloaf, make meatballs and watch them disappear.

Provided by Deb Wolf

Categories     Turkey Breasts

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/4 lbs ground turkey breast
1 1/4 lbs 90% lean ground beef
2 eggs
1 (1 ounce) envelope dry onion soup mix
1 cup dry breadcrumbs (preferably unseasoned)
1/2 cup 1% low-fat milk
1 (7/8 ounce) envelope brown gravy mix
1/4 cup cold black coffee
1 cup water

Steps:

  • Position oven racks near the center of the oven to allow room for the two pans.
  • Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
  • In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
  • At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
  • Spray top and sides of meatloaf with Pam.
  • Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
  • Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
  • While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
  • To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.

Nutrition Facts : Calories 242.3, Fat 7.9, SaturatedFat 3, Cholesterol 109.9, Sodium 512.5, Carbohydrate 11.8, Fiber 0.7, Sugar 1.5, Protein 28.9

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