Grandma Bevs Meatloafmeatballs Recipes

THIS OLD-FASHIONED MEATLOAF RECIPE IS JUST LIKE GRANDMA USED TO MAKE

Steps:

• In a large mixing bowl, mix together ground beef, parsley, oregano, onion, garlic, optional cheese, bread crumbs, ketchup, egg substitute, pepper, and salt. Roll mixture into a large ball. Place in well-greased 9x13-inch baking dish or roaster, flattening slightly. Bake at 375°F for 1 hour. Keep in oven 5 more minutes with oven off and door closed. Remove meatloaf from oven. Let stand 10 minutes before slicing to allow meatloaf to gather its juices and firm up.

GRANDMA'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the ground beef, sausage, bread crumbs, onion, mushrooms, soup and egg. Mix together well and place in a 5x9 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 50 minutes.

GRANDMA'S MEAT LOAF

Steps:

• In a large bowl, combine egg, bread crumbs, bacon, onion, cheese, seasoned salt and pepper. Add beef and sausage; mix well. In a shallow baking pan, shape mixture into an 8x4-in. oval. , Bake at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°; drain.

GRANDMA BEV'S MEATLOAF/MEATBALLS

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.

OLD FASHIONED MEATLOAF MEATBALLS

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.

GRANDMA'S FAMOUS MEATLOAF

Steps:

• Preheat oven to 375 degrees.
• Crumble beef into a large bowl.
• Add remaining ingredients.
• Using your hands (they're the best tools you got!) mix it until evenly combined. Be careful not to overmix.
• Place meat on prepared pan and shape meat mixture into a loaf no more than 4 inches tall.
• Bake for 45-75 minutes or until inside is no longer pink and reaches 160°F in the thickest center area.
• Let meatloaf rest at least 10 minutes before slicing and serving.

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.