HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC
This recipe will give you 2 meals, plus leftovers. The ground turkey makes it lower in fat, the ground beef keeps it moist. You will not taste the turkey. It's my husband's two very favorite meals. If someone in your family doesn't like meatloaf, make meatballs and watch them disappear.
Provided by Deb Wolf
Categories Turkey Breasts
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Position oven racks near the center of the oven to allow room for the two pans.
- Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
- In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
- At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
- Spray top and sides of meatloaf with Pam.
- Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
- Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
- While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
- To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.
Nutrition Facts : Calories 242.3, Fat 7.9, SaturatedFat 3, Cholesterol 109.9, Sodium 512.5, Carbohydrate 11.8, Fiber 0.7, Sugar 1.5, Protein 28.9
MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h5m
Yield Serves 6 to 8
Number Of Ingredients 29
Steps:
- For the meatballs: Preheat the oven to 400 degrees F.
- Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
- Soak the bread in milk while the veggies cool.
- Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
- Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
- For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
- For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
- Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.
BEST EVER MEATLOAF WITH BROWN GRAVY
This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
Provided by MARBALET
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
- Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
- While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g
DOUBLE DUTY DINNERS: MEATLOAF & MEATBALLS
From Kraft Food & Family magazine. This is a recipe good for OAMC as well I think. On the menu is Mini Meatloaves and Swedish Meatballs. Although I think the meatballs could be used in other dishes or sauces of choice, since the meatloaf recipe could easily be doctored up but the "swedish" meatball sauce was kinda bland to me. I've also experimented and added some finely chopped and sauteed or steamed carrots, celery, onions, and zucchini as well. Note: The original recipe calls for 2 lbs of ground beef, I like to mix that up, just my personal preferance. Feel free to do all beef, or whatever you like. *Also please do add seasonings to taste, I thought it needed some with the original recipe!
Provided by JMigs0
Categories Meat
Time 1h25m
Yield 4 per recipe
Number Of Ingredients 15
Steps:
- (Mini Meatloaves).
- Preheat oven to 400°F Pour 1/4 cup of the gravy into large bowl. Stir in broth or water. Add meat, stuffing mix and eggs (seasonings as well here); mix lightly. Refrigerate remaining gravy for use in Swedish Meatballs.
- Divide meat mixture in half. Shape half of the meat mixture into 2 oval loaves on baking sheet. Shape remaining mixture into about 16 balls. Place, in a single layer, onto another baking sheet. (I can get them to all fit in one full size baking sheet).
- Bake 20 minutes. Remove the meatballs from the oven. Bake meat loaves an additional 10 minutes or so until no longer pink in center. Slice and serve with your favorite veggies.
- Refrigerate the meatballs to serve next meal.
- (Swedish Meatballs).
- Mix gravy and sour cream in a large saucepan.
- Add meatballs and cook on low heat for 10 minutes or until heated through, stirring occasionally.
- Serve with hot buttered noodles and a green salad!
Nutrition Facts : Calories 765.9, Fat 40.1, SaturatedFat 15.9, Cholesterol 290.4, Sodium 1821.3, Carbohydrate 42.8, Fiber 2, Sugar 4.2, Protein 55.7
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
Provided by Shawn C
Categories Deer
Time 2h30m
Yield 2 dozen meatballs
Number Of Ingredients 22
Steps:
- mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- Scoop out 1/4 cup meat and make into a round thick patty like ball.
- *You really don't want it in a ball shape but more like a patty that is really thick*.
- In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- This mixture should turn VERY Dark brown!
- Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- Thicken gravy with cornstarch and water if desired.
- Serve over rice or potatoes.
- Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
Nutrition Facts : Calories 2693.2, Fat 194.6, SaturatedFat 77.9, Cholesterol 881.7, Sodium 3507.2, Carbohydrate 46.5, Fiber 4.6, Sugar 13.5, Protein 181.3
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