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 Meatballs & Meatloaf

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BackRhodes

  • Total Posts: 652
  • Joined: 6/14/2011
  • Location: Mendocino County, CA
Meatballs & Meatloaf Mon, 09/30/13 10:14 PM (permalink)
What are your recipes...???
 
What sort of variations do you make...???
 
#1
    felix4067

    • Total Posts: 3296
    • Joined: 12/13/2003
    • Location: Near Grand Rapids, MI
    Re:Meatballs & Meatloaf Mon, 09/30/13 10:34 PM (permalink)
    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
    2 eggs
    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.
     
    #2
      easydoesit

      • Total Posts: 470
      • Joined: 6/20/2007
      • Location: La Crosse, WI
      Re:Meatballs & Meatloaf Tue, 10/1/13 2:23 AM (permalink)
      We've made a lot of different recipes in 40 years of marriage, but recently found Trisha Yearwood's recipe.  It tastes like it used to when I was a kid.  And EASY....
       
      http://recipes.sparkpeople.com/recipe-detail.asp?recipe=370456
       
       
      #3
        TnTinCT

        Re:Meatballs & Meatloaf Tue, 10/1/13 11:23 AM (permalink)
        I've used variations on Mario Batali's meatball recipe http://www.foodnetwork.co...tana-recipe/index.html
        Pine nuts, lots of garlic, fresh parsley, and pecorino. I always make extra and freeze them.
         
        #4
          CajunKing

          • Total Posts: 6317
          • Joined: 7/6/2006
          • Location: Live at Saint Clair
          • Roadfood Insider
          Re:Meatballs & Meatloaf Tue, 10/1/13 11:59 AM (permalink)
          I LOVED my mom's meatloaf....
           
          She never made it the same way twice, you never knew what to expect.
           
          The base was:
           
          Hamburger
          catsup
          S & P
          Onion
          Oats
          Egg
           
          #5
            ALL GOOD

            • Total Posts: 57
            • Joined: 9/5/2006
            • Location: MILWAUKEE, WI
            Re:Meatballs & Meatloaf Tue, 10/1/13 1:06 PM (permalink)
            I make "meatloaf muffins"... my husband doesn't like the visual of a "loaf" of any meat, so I use the following recipe and make 6 "muffins" whenever I get a craving for meatloaf (it's perfect for 2 or 3 people).:
            1/2 lb ground beef
            1/2 cup quick rolled oats
            1 egg beaten
            1 Tbsp Worcestershire sauce
             
            Mix all this together, and pat into a six holer standard muffin pan filling each below the rim.  make an indentation in the top of each "meat muffin".  Put 1 Tbsp of ketchup in each indentation.
             
            Bake in a 350 degree oven for 30 minutes.
             
            Wa-la!! Meat Muffins!!!
             
             
            #6
              boyardee65

              • Total Posts: 1457
              • Joined: 8/28/2005
              • Location: Surprise, AZ
              Re:Meatballs & Meatloaf Tue, 10/1/13 7:10 PM (permalink)
              I try to put more veggies in my meat loaf. Carrots, onions, celery, and garlic are a must. No grain fillers since they tend to dry out the final product. I love the idea of using muffin pans and as a matter of fact was discussing the method with my girlfriend just last night. I would wrap a half slice of par cooked bacon into the sides of the cup for more flavor though. 
               
              David O.
               
              #7
                ChrisOC

                • Total Posts: 901
                • Joined: 7/9/2008
                • Location: Ocean City, NJ
                Re:Meatballs & Meatloaf Tue, 10/1/13 7:59 PM (permalink)
                When I was in the Navy our cook used to put Heinz 57 sauce in his meatloaf.  It was really good!
                <message edited by ChrisOC on Tue, 10/1/13 8:00 PM>
                 
                #8
                  mar52

                  • Total Posts: 7599
                  • Joined: 4/17/2005
                  • Location: Marina del Rey, CA
                  Re:Meatballs & Meatloaf Tue, 10/1/13 8:33 PM (permalink)
                  Saw this recipe for meatballs on TV and made it immediately.
                   
                  They were wonderful. 
                   
                  What was interesting was that you cooked the raw meatballs in the sauce rather than first baking them off.  It worked perfectly.
                   
                  FABIO’S MOM’S MEATBALLS   Makes 16 meatballs
                   1 lb. ground beef
                  4 oz. whole milk ricotta cheese
                  1 cup Parmigiano-Reggiano cheese, grated
                  1 cup panko breadcrumbs
                  1 egg
                  2 cloves garlic, minced
                  2 shallots, minced
                  1 tbsp. olive oil
                  Salt and pepper
                  2 cups your favorite tomato Sauce (I doctored up a jarred sauce)
                  Fresh parsley, chopped, for garnish
                  Extra-virgin olive oil, for drizzling
                   
                  Place all ingredients except the tomato sauce, the parsley, and the extra-virgin olive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
                  Coat your hands in olive oil, and form balls slightly bigger than a golf ball.
                  Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes.
                   
                  First night I had spaghetti and meatballs and the next night I had a meatball sandwich on a roll.
                   
                  #9
                    tcrouzer

                    • Total Posts: 430
                    • Joined: 5/26/2003
                    • Location: Burlington, NC
                    Re:Meatballs & Meatloaf Tue, 10/1/13 10:02 PM (permalink)
                    I love meatballs just about anyway - Greek, turkey, Swedish, Sweet & Sour, in soups, on subs, chopped up on pizza, appetizer meatballs, main dish dinner meatballs, in tomato sauce over spaghetti, over rice, hot/cold, you name it!
                    Here is my favorite recipe to bake, cool, and stash in the freezer:
                     
                    Freezer Stash Meatballs
                    1 1/2 cups soft bread crumbs
                    3 eggs
                    6 tablespoons minced onions
                    3 cloves garlic, crushed
                    1 1/2 teaspoon salt
                    1/2 teaspoon pepper
                    3 pounds lean ground beef
                     
                    Preheat oven to 400F. In the large bowl of electric mixer, mix crumbs, eggs, onion, garlic, salt and pepper. Add in beef in small portions, mixing after each. Do not over mix! Shape into 1 1/2-inch meatballs. (A miniature ice cream scoop makes quick work of this!) Arrange in 2 sheet pans or jelly roll pans (10-inch by 15-inch). Bake in preheated oven until browned, with no trace of pink in the meat, and juices run clear - about 10 to 13 minutes. Drain on paper towels, divide into portions to suit your houshold and freeze in heavy plastic freezer zip bags. Makes about 48 meatballs.
                     
                     
                    #10
                      ann peeples

                      • Total Posts: 8317
                      • Joined: 5/21/2006
                      • Location: West Allis, Wisconsin
                      Re:Meatballs & Meatloaf Wed, 10/2/13 9:48 AM (permalink)
                      Sounds good, tcrouzer! Thanks for the recipe.
                       
                      #11
                        lleechef

                        • Total Posts: 6228
                        • Joined: 3/22/2003
                        • Location: Gahanna, OH
                        Re:Meatballs & Meatloaf Wed, 10/2/13 12:56 PM (permalink)
                        MH makes the best meatloaf and he says I make the best meatballs.  I won't tell him how I make mine and he won't tell me how he makes his so we can't post them here.  Sorry.
                         
                        #12
                          ALL GOOD

                          • Total Posts: 57
                          • Joined: 9/5/2006
                          • Location: MILWAUKEE, WI
                          Re:Meatballs & Meatloaf Wed, 10/2/13 1:11 PM (permalink)
                          made meatloaf "muffins" last night.  They are even better the second day!
                           
                           
                          #13
                            CCinNJ

                            • Total Posts: 7745
                            • Joined: 7/24/2008
                            • Location: Bayonne, NJ
                            Re:Meatballs & Meatloaf Wed, 10/2/13 1:14 PM (permalink)
                            Meatloaf muffins sound like lots of fun!
                             
                            #14
                              Tdybr27

                              • Total Posts: 92
                              • Joined: 2/5/2006
                              • Location: Independence, MO
                              Re:Meatballs & Meatloaf Wed, 10/2/13 8:21 PM (permalink)
                              Mom's meatballs....
                               

                              3 lbs ground beef
                              1lb ground pork sausage
                              6 eggs
                              1/2 cup Parmesan cheese
                              1/2 to 3/4 of a 14oz package of Pepperidge Farm herb stuffing mix rolled fine
                              1/2 tsp each of oregano, Italian spices, garlic powder
                               
                              Mix all together with your hands and roll into small balls.
                               
                              Bake on cookie sheet at 350°F for 30 minutes
                               
                              Put in large pot and pour 1 large bottle Ragu spaghetti sauce over top
                               
                              Keep warm in 200°F oven
                               
                              Serve in hollowed out hoagie or hot dog buns


                               
                              #15
                                Tdybr27

                                • Total Posts: 92
                                • Joined: 2/5/2006
                                • Location: Independence, MO
                                Re:Meatballs & Meatloaf Wed, 10/2/13 8:22 PM (permalink)
                                Atkins meatloaf.... never really liked meatloaf until I had this version:
                                 
                                3 lbs chopped mixed meats (lamb, veal, beef, pork) (I use beef and pork)
                                2T chili powder
                                3 eggs
                                3 cloves garlic, mashed
                                3T cilantro or Italian parsley
                                6oz sharp cheddar cheese, shredded
                                2T Worcestershire sauce
                                Salt to taste

                                Preheat oven to 375°. In large bowl, thoroughly mix all ingredients. Place meat into oiled loaf pan and bake 45 min to 1 hour.
                                 
                                #16
                                  NYPIzzaNut

                                  • Total Posts: 3127
                                  • Joined: 3/8/2008
                                  • Location: Sardinia, OH
                                  Re:Meatballs & Meatloaf Thu, 10/3/13 9:29 AM (permalink)
                                  No bread crumbs or oats?
                                   
                                  #17
                                    Rusty246

                                    • Total Posts: 2413
                                    • Joined: 7/15/2003
                                    • Location: Newberry, FL
                                    Re:Meatballs & Meatloaf Thu, 10/3/13 11:03 AM (permalink)
                                    Ground chuck, egg, onion, bell pepper, italian breadcrumbs, tomato sauce(don't like ketchup)salt and pepper. I like to put an indention down the top and pour some additional tomato sauce and a few slice rings of bell pepper. Make my meatballs similar, omitting the sauce and the bell pepper and adding parm.
                                     
                                    #18
                                      ALL GOOD

                                      • Total Posts: 57
                                      • Joined: 9/5/2006
                                      • Location: MILWAUKEE, WI
                                      Re:Meatballs & Meatloaf Thu, 10/3/13 11:48 AM (permalink)
                                      CCinNJ


                                      Meatloaf muffins sound like lots of fun!


                                      It's a way to get the family to eat meatloaf!!
                                       
                                      #19
                                        NYPIzzaNut

                                        • Total Posts: 3127
                                        • Joined: 3/8/2008
                                        • Location: Sardinia, OH
                                        Re:Meatballs & Meatloaf Thu, 10/3/13 12:46 PM (permalink)
                                        Rusty246


                                        Ground chuck, egg, onion, bell pepper, italian breadcrumbs, tomato sauce(don't like ketchup)salt and pepper. I like to put an indention down the top and pour some additional tomato sauce and a few slice rings of bell pepper. Make my meatballs similar, omitting the sauce and the bell pepper and adding parm.
                                        I use enough tomato sauce in my meatballs to get the mixture right ... they taste so much better with it.

                                         
                                        #20
                                          NYPIzzaNut

                                          • Total Posts: 3127
                                          • Joined: 3/8/2008
                                          • Location: Sardinia, OH
                                          Re:Meatballs & Meatloaf Thu, 10/3/13 1:18 PM (permalink)
                                           
                                          #21
                                            amandabanana

                                            • Total Posts: 3
                                            • Joined: 4/16/2013
                                            • Location: Auburn, IA
                                            Re:Meatballs & Meatloaf Sat, 10/12/13 9:26 PM (permalink)
                                            For my meatloaf, I use the recipe on the back of the McCormick seasoning packet for meatloaf. It calls for bread crumbs, egg, milk, seasoning packet and hamburger. And then I drizzle ketchup on top before baking it. It always turns out perfect every time!
                                             
                                            #22
                                              bartl

                                              • Total Posts: 1208
                                              • Joined: 7/6/2004
                                              • Location: New Milford, NJ
                                              Re:Meatballs & Meatloaf Mon, 10/14/13 9:14 AM (permalink)
                                              amandabanana
                                              For my meatloaf, I use the recipe on the back of the McCormick seasoning packet for meatloaf. It calls for bread crumbs, egg, milk, seasoning packet and hamburger. And then I drizzle ketchup on top before baking it. It always turns out perfect every time!

                                              I will admit to using the McCormick seasoning packets, sometimes, if they can provide a significant savings in time and decent flavor. I accept your word that the McCormick meatloaf seasoning has good flavor (as I said, some of their mixes are pretty decent), but I find it hard to believe that it provides any significant savings in time; look at some of the recipes here, and I suspect you will find that you can make meatloaf every bit as good and spend far less than the buck or so that you pay for the McCormick.
                                               
                                              Bart
                                               
                                              #23
                                                easydoesit

                                                • Total Posts: 470
                                                • Joined: 6/20/2007
                                                • Location: La Crosse, WI
                                                Re:Meatballs & Meatloaf Mon, 10/14/13 9:42 AM (permalink)
                                                I doubt the McCormick is a time saver, too, for the reason bartl mentioned.  But it might very well be a tasty rendition.
                                                 
                                                I suppose it's blasphemy to many, but we use those McCormick  packets sometimes.  They make a pretty good midwestern style sloppy joe, it's not cloyingly sweet like so many are.  Our job is to bring sloppy joes for the family Christmas party, which we've been doing for over thirty years, and we've used McCormick from the beginning.
                                                 
                                                And their chili packet (mild flavor, that's our preference, we don't like too much spice to overpower the food).  For the few times a year we make it, It's cheaper and easier to buy the seasoning packets instead of individual bottles of cumin, chile powder, whatever else.
                                                 
                                                 
                                                #24
                                                  3 Olives

                                                  • Total Posts: 101
                                                  • Joined: 1/14/2012
                                                  • Location: Charlotte, NC
                                                  Re:Meatballs & Meatloaf Sat, 11/2/13 8:10 AM (permalink)
                                                  The following is Griffloaf smoked on the grill with hard boiled eggs:
                                                   

                                                   
                                                  #25
                                                    Pancho

                                                    • Total Posts: 915
                                                    • Joined: 10/20/2004
                                                    • Location: Madison, WI
                                                    Re:Meatballs & Meatloaf Sat, 11/2/13 12:48 PM (permalink)
                                                    3 Olives


                                                    The following is Griffloaf smoked on the grill with hard boiled eggs:


                                                    That looks like a unique and novel recipe. Bet it's great. Is that pickled okra or just cooked? Thanks for the reminder, I think I'll make a pot of gumbo tomorrow.
                                                       As far as meatloaf I pretty much use amandabanana's (what a handle!) recipe including the McCormick's. I agree with the assessment of their products. I make some dynamite wings with their Jerk seasoning and marinade. My only addition to her recipe would be a can of flat anchovy filets (drained) smashed up and added to the meat mixture. You will be hard pressed to taste them, but you know "something" is there. Give it a shot. Oh, yeah....I cover the top with bacon strips prior to baking.
                                                    <message edited by Pancho on Sat, 11/2/13 12:50 PM>
                                                     
                                                    #26
                                                      3 Olives

                                                      • Total Posts: 101
                                                      • Joined: 1/14/2012
                                                      • Location: Charlotte, NC
                                                      Re:Meatballs & Meatloaf Sat, 11/2/13 5:19 PM (permalink)
                                                      Pancho


                                                      3 Olives


                                                      The following is Griffloaf smoked on the grill with hard boiled eggs:


                                                      That looks like a unique and novel recipe. Bet it's great. Is that pickled okra or just cooked? Thanks for the reminder, I think I'll make a pot of gumbo tomorrow.
                                                        As far as meatloaf I pretty much use amandabanana's (what a handle!) recipe including the McCormick's. I agree with the assessment of their products. I make some dynamite wings with their Jerk seasoning and marinade. My only addition to her recipe would be a can of flat anchovy filets (drained) smashed up and added to the meat mixture. You will be hard pressed to taste them, but you know "something" is there. Give it a shot. Oh, yeah....I cover the top with bacon strips prior to baking.

                                                      Yes, that is pickled okra.
                                                       
                                                      #27
                                                        claracamille

                                                        • Total Posts: 414
                                                        • Joined: 1/31/2004
                                                        • Location: Idpls, IN
                                                        Re:Meatballs & Meatloaf Sat, 11/2/13 9:37 PM (permalink)
                                                        I use several meat loaf recipes, but they all.include ground chuck ,chopped onion, eggs, worchester sauce, salt ,pepper. I use torn white bread soaked in milk instead of oats or bread crumbs. Then I use a fork to combine everything except the ground chuck , add the meat last, gently combine( too much mixing makes the meatloaf tough). I like to form the meatloaf on a baking sheet. Great tip from Paula Deen- lay bread slices down, put the meat loaf on top, soaks up grease while cooking.
                                                         
                                                        #28
                                                          2005Equinox

                                                          • Total Posts: 219
                                                          • Joined: 10/27/2003
                                                          • Location: Kaukauna, WI
                                                          Re:Meatballs & Meatloaf Mon, 11/18/13 2:57 AM (permalink)
                                                          Mine is fairly simple and I change it up sometimes.
                                                          2 pounds ground beef. My meat market makes it at 90% meat and 10% fat. Its never greasy.
                                                           
                                                          12 ounces of tomato juice
                                                           
                                                          2 eggs
                                                           
                                                          About 1 and 3/4 cups of oatmeal
                                                           
                                                          1 packet of beef onion soup.
                                                           
                                                          Usually I'll add some ground onion.
                                                           
                                                          Sometimes some cheese makes its way into it. 
                                                           
                                                          Cook at 350 degrees for about an hour.
                                                           
                                                           
                                                          Simple and effective.
                                                           
                                                          #29
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