Meatloaf & Meatball Recipe

Currently, my newest task is to change up my recipes to be dairy free. After the boy was taken off dairy I realized I am seriously going to need to change my recipes. Apparently I use a lot of dairy in my cooking.

This recipe will make 3-2+ pound loafs. I usually freeze the other two for later baking. This can also be used for meatballs.

6 pounds Ground Beef (1 warehouse store tray)
2 Cups Chicken Stock
4 Eggs
1 Cup Italian Bread Crumbs
1/2 Onion, Grated
3 Cloves Garlic, minced
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 Teaspoon Salt
1/2 Teaspoon Ground Pepper

Preheat oven to 350 degrees. In a large bowl whisk egg with chicken stock. Stir into egg mixture Onion, Garlic, Basil, Oregano, Salt, Pepper, and Bread Crumbs. When mixture is nice and soupy add Ground Beef and blend. I find it easier to use my hands for this. When well blended divide into thirds and place each third into a loaf pan. Cover with your favorite BBQ Sauce. Bake uncovered at 350 for about an hour to hour and 15 minutes. Check internal temperature when center reaches 170 degrees meatloaf is ready. Remove from oven and let rest for 5 minutes. Serve. If there are any leftovers drain off juices before storing or the meat will get soggy.

For Freezing I vacu-seal in individual 2 pound blocks and defrost later then place into loaf pan and cover with bbq sauce before baking.

For Meatballs. Round meat into individual meatballs at your desired size and set aside. Heat Olive Oil in pan filing about 1/4 of the way up side of pan with Olive Oil. I use a Cast Iron pan for my frying for better heat conducting. Fry meatball in Olive Oil over medium heat. Using tongs, turn ever 2-3 minutes to brown on each side.  When cooked through remove to a large bowl covered with foil and let rest while cooking the remainder. Or plop into your favorite sauce. Or make meatball sandwiches. Either way....Enjoy!

As Granpa used to say "See ya round like a donut!", SoCal Marisa