Meatloaf or Meatballs


1 lb. lean ground beef
1/4 cup ketchup
1 egg
1/4 cup bread crumbs
1/4 teaspoon thyme leaves
1/4 teaspoon onion salt
additional ketchup to drizzle

Heat oven to 350°F. In large bowl, combine all ingredients except 3 tablespoons chili sauce; mix well. Press mixture firmly in ungreased 8×4-inch loaf pan.
Bake at 350°F. for 30 minutes. Top with 3 tablespoons chili sauce. Bake an additional 10 to 15 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 5 minutes. Remove from pan.

I usually double the amounts and form the meat mixture into two loaves on a cookie sheet for baking, then slice, wrap, and freeze one of the loaves.


For meatballs:

Substitute crumbled fresh bread for breadcrumbs, Italian seasoning for thyme, garlic salt for onion salt. I used 2 slightly stale hamburger buns, 2 eggs, about 1/3 cup ketchup, and 1/2 tsp each Italian seasoning and garlic salt with 2.25 pounds of meat and got 8 dozen meatballs.

Meatballs only take about 15-20 minutes to bake, flip them over about halfway through so they don’t end up flat on one side.


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