When I run into women and young girls who say they can't cook a thing, I tell them what my mother used to tell me ~ if you can make a good meatloaf, you can survive. That was a very long time ago, but meatloaf is still a favorite comfort food, and very versatile. This is what you need:
2 pounds good ground sirloin (or turkey or venison)
1 packet dry onion soup mix
1 egg
2-3 Tbsp. ketchup
6 saltine crackers
1/2 cup milk
1 cup raw coleslaw (or 1 can sauerkraut - well drained)
A few shakes of Mrs. Dash seasoning or black pepper
Soda crackers (or bread crumbs) are only for a little binder and flavor, and shouldn't be really noticeable. I love the old Andy of Mayberry episode where they were planning a party. Aunt Bee and Thelma Lou were making a list of what friends should bring what. They mentioned someone, and Barney recommended that they not invite her. The ladies scolded him, and he said, "Well, if she comes, she'll bring meatballs and they're always awful! They're 99% bread crumbs and 1% meat!"
Aunt Bee had to agree. She told Thelma Lou that the last time the friend had brought meatballs, they found them everywhere after the party ~ in potted plants, under the cushion of the couch and on the windowsills, behind draperies. Now we can't be having any of that! Your meatloaf (or meatballs) will be perfect, and everyone will fight over them. People will want you to come to their parties and bring your famous meatballs! And counting your crackers just makes good sense. We are making meatballs, after all, and not crackerballs.
Now take a big bowl and mix everything in it. The only way to do it right is to dig in and mix it with your hands. Of course your hands should be freshly washed before mixing, and immediately afterwards. Keep your hands and counters very clean when you're dealing with raw meat of any kind. Turn your oven onto 350* and let it preheat.
Don't say yuck about the raw coleslaw. It will cook down and become soft and just blend in. It will give your meatloaf a nice flavor and some extra fiber. If you substitute the drained sauerkraut for the coleslaw, it will also give it a wonderful flavor ~ even if you think you don't like sauerkraut! My fussy grandchildren have no idea how many extra vitamins they get in Grandma Tia's food, hehehee.
I like to use the little bread pans my mom bought me after Halloween one year. They're perfect for five individual meatloaves. You could also bake your meatloaf in a 9 x 9" pan, a round cake pan, or even muffin tins if you'd like. I don't like to bake mine in a regular sized bread pan, because by the time the meatloaf is cooked thoroughly in the middle, the top and edges are way too done.
After putting your meat mixture in the pan or pans of your choosing, press down well with a fork. I lay a piece of tinfoil on the top of each pan, to help the meat cook, without drying out the top. I'm all about easy clean-up, so I put my little bread pans on a large tin foil baking sheet, while they're in the oven. Any drips or juices will stay on the pan, and not your oven.
I bake my loaves for 35 minutes, then remove the tin foil from the tops, and cook another 5 minutes. Your oven may cook faster or slower than mine, so just make sure they're cooked inside and not pink. Take them out of the oven and let them sit for a few minutes. There will be juice or liquid in your cooking pans, but don't be alarmed. It's not all 'fat' from the meat. Your liquid ingredients will create moisture while baking. Take two forks and lift each of your little meatloaves out of their cooking pans, and set them on a clean plate or rack to cool.
To make meatballs, I use a tablespoon and scoop out each ball of meat mixture, and roll it in my hands. Before I started doing that, I would have miniature meatballs, medium sized and monster meatballs. After using the tablespoon, I found that I could make them all very close to the same size. I use a cookie sheet to bake meatballs on. I take some tin foil and krinkle it up a little, and lay it on the sheet, so the meatballs don't sit directly on the cookie sheet. That helps the meatballs cook all the way through, without burning on the bottom.
Bake them at 350*, just like the meatloaf, and don't cover them. You can make any sized meatballs you want, and start checking them at 25 minutes. Big meatballs might have to cook another ten minutes or so. Just make sure they're gray and not pink inside.
I like to slice the meatloaves that I'm going to freeze. That way they're ready to use, in any amount you need. Meatloaf can be used in so many recipes that would call for ground beef. You can cut it into cubes for chili, spaghetti, lasagna or any casserole you would put cooked hamburger in. You can cover the sliced meatloaf with a brown gravy, and add some sauteed onions and green peppers for your own version of salisbury steak. If you have meatloaf in the freezer, you always have a fast meal waiting for you.
Happy cooking, you gorgeous meatloaf ~ meatball maker, you!
Yours Truly Tia
Great recipe and article!
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