Meatloaf, Meatballs and Hamburger Recipes And Ideas



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Meatloaf and Meatballs Recipes and Ideas

Meatloaf, Meatballs and Hamburger Recipes And Ideas

Buy 5 pounds or more of hamburger and prepare your favorite meatloaf recipe. Then form part of it into any combination of the following:

  • 1 or 2 meat loaves
  • meatballs
  • mini meat loaves (the size that will fit into mini loaf pans)
  • portions that will fit into muffin tins
  • form the rest into nice sized patties

Lay everything out on cookie sheets and freeze. When frozen, place into freezer bags. When you need something quick for dinner, just pull a bag of something out of the freezer.

Here are some ways to use your meatballs and frozen hamburger treasures:

  • Spaghetti and meatballs
  • Mini meat loaves- The smaller they are, the faster they cook. The mini meat loaves cook quickly, but the muffin tin size cook even faster.
  • Smothered steaks- Fry the hamburger patties and make a gravy to go over them. Serve with tater tots, a veggie and a salad.
  • Bacon steaks- Wrap a piece of bacon around a hamburger patty and then fry it. Serve with French fries, baked beans and coleslaw.
  • Smothered meatballs- Slow cook the meatballs in a can of Cream of Mushroom soup for about 20 minutes. For that extra something, add a little sour cream at the end of the cooking time. These are great over rice or noodles.
  • Meatloaf- Last but not least, simply serve a good old meatloaf dinner. You can serve it with mashed potatoes or better yet toss in some baked potatoes to cook at the same time as the meatloaf.

    When making meatloaf, you don’t have to bake it separately from the rest of the meal. You can make it a one pan dish by adding potatoes, carrots and onions before you bake it. Add a little brown sugar to any meatloaf recipe to bring out the flavor.

  • If you are getting tired of having to carefully form another hamburger patty for the barbecue, here’s an easy trick my mom always used to make her hamburger patties. Tear some wax paper into squares. I usually tear strips about 6 inches wide, stack them together and cut the strips in half. This doesn’t have to be perfect. You’re making squares that are just a little bigger than your hamburger patties. Now lay a wax paper square down, set a ball of hamburger on it and top with another piece of wax paper. Take a plate and gently press the ball to the thickness that you would like.
  • If a meatloaf recipe calls for a little milk, use buttermilk instead. This will give you a more tender meatloaf.
  • Instead of pouring ketchup on top of your meatloaf, try this glaze on it:

     

    Meatloaf Glaze Recipe

    1/4 cup brown sugar
    1 Tbsp. Dijon mustard
    1 tsp. cider vinegar.

    Mix and pour on meatloaf about 15 minutes before it is done.

Easy Homemade Meatloaf Recipe

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If you use this meatloaf recipe for any of the above purposes, you will probably want to use ketchup instead of the barbecue sauce that is mentioned in the basic meatloaf recipe.

Easy Meatloaf Recipe

1 1/2 lbs. ground beef
1 cup milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
3/4 cup quick cooking oatmeal or 1/2 cup dry bread crumbs
1 egg
1/4 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. Worcestershire sauce
1/2 cup ketchup or barbecue sauce

Mix everything together except the ketchup. Put into a loaf pan. Spread ketchup over the top. Bake at 350 degrees for 1 hour or until done. Serves 6.

For more quick and easy recipes like this and tips to make your life easier, check out our Dining On A Dime Cookbook.

 



Comments

  1. says

    I do the meat balls a lot and freeze them already frozen.
    I just put them on a pan with a rack and put them in the oven at 350 for about 10 min.
    take some out of the freezer and add them to a sweet and sour sauce to serve over rice or noodles.
    I make my own S&S sauce using 1 cup vinegar 1 cup sugar or splenda and a tbsp ketchup and soy sauce. I add a tsp of corn starch to thicken it.
    quick easy meal just add salad.

    Meat balls also make a nice appetizer at parties with different things to dip them in. even follows the one bite rule.

  2. Grizzly Bear Mom says

    I mix up meatloaf burgers and cook several pounds of them on the George Foreman Grill and freeeze them. I only have to wash the bowl and grill once and I can take as many as I want out of the baggie before mealtime.

  3. says

    Meatballs made ahead of time are great for entertaining. A friend recently hosted a meal for 20 people. She made two pots of pasta, and filled a slow cooker with meatballs and sauce. Everyone helped themselves and there was plenty of food.

  4. Sunny Nestler says

    This recipe sounds wonderful, but I make 4 meatloaves at a time; 1 for dinner, 1 for leftovers/lunches (hubby comes home every day to take care of his Mom) and 2 for the freezer. I’ve never used this much milk! I’m still struggling to relearn cooking, as my adult daughter has done it for the last 10 years, but can no longer do it on a daily basis. Is this recipe quadruple-able?? Any suggestions??? Help me!!!

    • says

      Sunny this recipe is for 1 meat loaf that fits in a loaf pan. It feeds a family of 4 for 1 meal with leftovers. As far as the milk goes you can use less if you want. Meatloaf recipes are about as varied as people are and you can adjust the liquid (milk) and the oats or crumbs in them to what you want. Holler if you have more questions.

  5. says

    I just dump in my ingredients when I make meatloaf, but I don’t have dry mustard so I use the regular kind as well as some ketchup and BBQ sauce. I also add rice to stretch it. My mom always did 1 lb. hamburger and 1 lb. Jimmy Dean sausage for meatloaf, with the crumbs of some kind, ketchup, mustard, salt, and pepper. Since I got your cookbook, I make it with your recipe and my mom’s combined. I don’t like anybody’s meatloaf except for my family’s because of the sausage and sauce mixture we use (ketchup, mustard, brown sugar). I will also add italian season, oregano, or something like that and sometimes cheese to my meat loaf/meat balls. Thank you for helping me give my food a lil more life. :)

    • Rita says

      Alexis, this sounds good with the sausage as I have made sausage & ground beef hamburgers. Do you have measurements or just guess at it?

    • Mary says

      I always add about a half pound of pork sausage along with the 1-1/2 pounds of hamburger. You used to be able to buy hamburger and pork sausage for meatloaf, but haven’t seen it packaged that way in years. It makes it more moist than just plain hamburger.

  6. says

    Don’t add the ketchup to the meatloaf and then cook,,,it burns, instead wait until the last 5 to 10 minutes and put it on top of the meatloaf and return it to the oven to finish.

  7. Cindy says

    I bake the meatloaves before freezing. A thawed loaf can be sliced and heated in a frying pan with a bit of butter. The slices heat quickly and get a little crispy. Yum!

  8. Susan says

    Hi Jill

    Believe it or not my hubby and I add a little bit of shredded cheese on the top of the meatloaf right before we take it out of the over,just long enough for it to melt.It adds flavor and its good. When you freeze your meatloaf is it cooked or do you take it out and cook it when you need it?

    • says

      Oh that sounds so yummy Susan. You know it really doesn’t matter if you cook it before or after. Which ever way that works best for you. You could cook 2-3 at a time then freeze but I also liked to bake things sometimes the day I am using them because made the house smell so nice when the kids and hubby arrived. Like I said it really doesn’t matter.

  9. TK says

    I always use a cheese grater and grate a potato into my meatloaf. When my kids were little and convinced they hated onions I did the same thing with the onion I put in the meatloaf. And now days I always cook meatloaf in my slow cooker! Mix it up, sometimes even the night before, set the temp depending on my time frame and leave it alone. You can add veggie later like you would a roast if you want.
    On another note I want to say thanks for all your ideas, hints and thoughts. I always enjoy your emails! TK

  10. Roxie says

    While going through a bunch of old cook books I for a recipe for meat loaf that is just so good. It is a ‘depression’ meat loaf. Recipe calls for 1 can of evaporated milk, 5 slices of bread, 1 onion, salt, pepper, 2 pounds ground beef, 1/3 cup ketchup, and 3 slices of bacon. Mix milk and bread (tear into pieces) and let soak till milk is absorbed. Add chopped onion, salt, pepper, and ketchup to bread and milk. Stir till well mixed. Now add meat and mix just enough to blend it together. Shape into a loaf on a greased pan. Cover with bacon and bake at 350 for 1 hour.

    This is very simple and so good. I double it and keep an extra in the freezer.

  11. Magdalen says

    Thanks for all these delicious sounding recipes. I’m going to cook my way through them. Roxie, does your recipe say what size tin of evap.? I’m guessing you’d only need a small one.

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