Best 6 Ground Beef Mix For Meatloaf And Meatballs Recipes

KOBE BEEF MEATLOAF AND MEATBALLS

Steps:

• Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.
• Preheat the oven to 400 degrees F.
• In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.
• Add the sauteed aromatics, and the beef and combine well. Form the mixture into 9-ounce football shapes and arrange on a parchment lined sheet pan. Wrap each meat loaf with strip of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.
• To make meatballs, omit the bacon and use a 2 ounce scoop to form the meatballs. Bake in the same manner as the meatloaf.

GROUND BEEF MIX (FOR MEATLOAF AND MEATBALLS)

Steps:

• Combine first 8 ingredients.
• Add ground beef and mix well.
• Divide meat mixture in half.
• For meatloaf: Shape half the meat mixture into 3 loaves and place in a large high sided baking dish.
• Don't allow the loaves to touch while baking.
• Bake at 350°F for 1 hour.
• Cool, wrap in heavy duty foil, label and freeze.
• To serve, thaw loaves and bake in 350°F oven for 30 minutes or until heated through.
• For meatballs: Shape into meatballs, using cookie scoop if available.
• Place on broiler pan so fat can drain while cooking.
• Bake at 350°F for 30 minutes.
• Divide into meal size portions.
• Freeze in single layer on cookie sheets until individually frozen.
• Then freeze meal size portions in bags.
• Add any of your favourite seasonings, herbs etc., to your taste. (We like Italian seasoning and I usually add some cayenne pepper).

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.

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.

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.

GROUND-MEAT MIX

Steps:

• Working in batches, pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cups breadcrumbs). Transfer to a bowl. Stir in milk; let stand for 10 minutes.
• Meanwhile, puree garlic and onion until smooth. Pulse in egg, 2 1/2 teaspoons salt, and 3/4 teaspoon pepper to combine.
• Mix garlic mixture into breadcrumb mixture. Add beef and pork, and mix until just barely combined; do not overmix. Divide mixture into 2 portions, and continue with variations.