I don't do meatballs, not sure why. But I make my regular meatloaf straight out of the 1952 Watkins cookbook:
3 slices bread
1 cup beef stock (or milk)
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 eggs, lightly beaten
1 pound ground beef
1/2 pound ground pork (or use pork sausage)
1 small onion, diced
1/4 cup ketchup
Place bread in a food processor or small chopper and pulse to form 3/4 cup bread crumbs.
Combine bread crumbs, seasonings and beef stock in a bowl; mix well and let stand until liquid is mostly absorbed, then beat to a smooth pulp.
In a large bowl, combine bread crumb mixture with eggs, meats and onion and mix until well-blended (you may need to use your hands).
Smooth mixture into a greased 9x5-inch loaf pan and level top.
Bake at 350F for 45 minutes; drain excess liquid, then spread ketchup over top and bake an additional 15 minutes.
Let stand 5-10 minutes before slicing and serving.
Sometimes I'll do a turkey meatloaf, in which case I change it because I find ground turkey bland at best.
1 pound ground turkey
1 cup salsa (your choice), divided
1/4 cup yellow bell pepper, chopped
1/2 cup onion, chopped
1/2 cup instant rice
2 teaspoons lemon-pepper seasoning
1/4 teaspoon garlic powder
Preheat oven to 350F.
Combine all ingredients except 1/2 cup salsa in a large bowl using your hands, then press into a 9x5-inch loaf pan.
Bake for 30 minutes, until cooked through.
Spread remaining 1/2 cup salsa over the top, and bake an additional 5 minutes.
Let stand 5 minutes before slicing and serving.