Oh Meatballs Oh Meatloaf Recipes

MEATLOAF MEATBALLS

Steps:

• Preheat oven or grill to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
• Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat and set aside to cool.
• In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, salt and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Shape into 1-2 inch sized meatballs on parchment lined baking sheet.
• Bake uncovered in the preheated oven 20 minutes. While meatballs are cooking, combine ketchup with mustard and brown sugar in a bowl. Set aside.
• After 20 minutes of cooking, insert toothpick into each meatball, dip into ketchup mixture, return to baking sheet, and continue baking for about 10 additional minutes to an internal temperature of 160 degrees F (70 degrees C). Serve warm with toothpicks for easy eating. Can be kept warm in slow cooker, if needed.

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF

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.

ITALIAN MEATBALL MEATLOAF SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
• Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.
• To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.

MEATLOAF SURPRISE MEATBALLS

Steps:

• Heat oven to 350°F. Line broiler pan with foil; spray foil with cooking spray.
• In large bowl, mix beef, bread crumbs, 1/3 cup of the ketchup, the parsley, onion, salt, pepper and egg. Shape meat mixture into 32 (1 1/4-inch) meatballs, placing 1 potato nugget in center of each. Place meatballs in pan.
• Bake 25 to 28 minutes or until thoroughly cooked.
• In large serving bowl, mix remaining 2/3 cup ketchup and the brown sugar. Add hot cooked meatballs, tossing to coat completely. Serve immediately.

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY

Steps:

• For the meatballs: Preheat the oven to 400 degrees F.
• Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
• Soak the bread in milk while the veggies cool.
• Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
• Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
• For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
• For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
• Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

MOMMA'S MMM-MMM-MAGNIFICENT MEATLOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper, and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch baking dish. Lie the bacon strips across the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

OH MEATBALLS!, OH MEATLOAF!

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.