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Nutrition Facts
Serving Size 1 (194g) Recipe makes 4 servings
Calories 331
Calories from Fat 183		(55%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 1.4g
Cholesterol 134mg		44%
Sodium 783mg		32%
Potassium 453mg		12%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 24.7g		49%
detailed view... how is this calculated?

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Diner Meatloaf and Meatballs Mixture

Recipe #225660 | 55 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: diner524
May 1, 2007

This is the recipe that my Mother used for both her meatloaf and meatballs prior to cooking. Very simple, quick and few ingredients needed. Freezes easily!!!! I usually double the recipe and freeze half of the amount. Good for OAMC.

SERVES 4 -5 (change servings and units)

Ingredients

1 onion, minced
1/2 cup saltine crackers, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1/2-2/3 cup milk (start with 1/2 cup and add more if too dry)
1 lb ground beef

Directions

1
Combine onion, saltine crackers, salt, pepper, egg and milk.
2
Add ground beef and mix to combine.
3
At this point, you can shape into loaves, wrap in plastic wrap, place in freezer bag and freeze for later use.
4
If using for meatballs, spread mixture out on plastic wrap in a flat square; put in freezer bag and freeze. I use defrost level in microwave to defrost 1 lb ground beef.
5
For meatloaf, we simply pour a layer of ketchup over the loaf and bake for 45 minutes to 1 hour at 350 degrees Fahrenheit.
6
For meatballs, shape into desired size; brown in fry pan with 1 tablespoon oil. Add meatballs to tomato/spaghetti sauce or chili sauce with grape jelly sauce.
7
Variation: Feel free to add garlic powder or minced garlic and/or Parmesan cheese.

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Featured Reviews for This Recipe

From: foodtvfan

On Dec 12, 2008

Wonderful basic recipe for meatloaf, meatballs, or patties too. I made some into hamburger patties, fried until well done in a little olive oil; drained well; placed in a single layer in a casserole dish; spread with some spaghetti sauce; sprinkled with freshly grated Parmesan cheese; baked until cheese was melted. Served with spaghetti, tossed salad and thick slices of French bread. I made another batch into Italian style meatballs, adding minced garlic and Parmesan cheese, and used my cookie scoop with a release lever to get them an even size, froze the meatballs in a single layer on a cookie sheet lined with wax paper. When frozen I placed them in a freezer bag, labelled and dated, for later use.

0 people found this review helpful

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From: Michelle_My_Belle

On Dec 1, 2008

Not bad but could use a lot more seasonings at least for my tastes. I added them raw into sauce simmering in the crock pot for an easy meal.

1 person found this review helpful

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From: I'mPat

On Dec 8, 2008

A very good basic meatloaf recipe. For allergy reasons I had to use spring onion/scallion for the onion and used Jatz crackers for the saltines as that is what I had. I also doubled the recipe but only needed to use 1/2 cup of milk. I made it into 6 mini meatloafs and 3 muffin size ones. The mini meatloafs took 45 minutes to cook and the muffin ones 30 minutes. When making again I will definately add other flavours such as garlic and/or worcestershire sauce. Thank you diner524, made for Everyday is a Holiday.

2 people found this review helpful

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From: Brooke the Cook in WI

On Dec 8, 2008

I've never made meatballs before, great recipe here! I used 1/4 of an onion per 1 pound of ground beef and I felt there was plenty of onion in the mixture, I couldn't imagine trying to use any more onion. I baked the meatballs for 25 minutes at 350. I brought them to a football party in a cranberry sauce and everyone said they were really good and could tell they were homemade.

1 person found this review helpful

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