They’re both ground meat with seasonings and a breadcrumb binding – so what’s the difference between meatballs and meatloaf?
Today’s food history post is a versatile comfort food that has changed and adapted as necessary over the years: meatloaf.
Interestingly, my oven chose this time to stop working. So, time to break out that Dutch oven we received for a wedding present!
- 1/2 pound ground veal
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 egg, beaten*
- 1/4 cup ketchup
- 1 garlic clove, minced
- 2 tbsp chopped onion
- pinch of salt
- pinch of parsley
- pinch of chili powder
- pinch of black pepper
*It’s a quarter egg because I scaled down the ingredients to accommodate two people. I don’t think they’re that difficult to separate, though.
I was worried this recipe might be too bizarre to be good, but that was fortunately not the case.
This one was inspired by EmilyBites.com.
- 1/2 to 3/4 pound lean ground beef
- 1 large egg
- 1 egg white
- 3 tbsp breadcrumbs
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 garlic clove, minced
- 1/4 small onion, diced
- salt and pepper
- 1/2 cup Parmesan cheese
- 1/2 cup pasta sauce
- 2 chicken tenderloins, shredded or minced
- 1/2 cup mozzarella cheese, shredded
As I’ve mentioned before, virtually all meatloaf recipes to me are now mini meatloaf recipes, because I have hopped on that Pinterest bandwagon.
However, thank you very much to The Perfect Meatloaf Pan (that I almost never use anymore) for giving me this recipe in your nifty little booklet. I’ve adapted it just a teensy bit.
- 1 pound ground beef
- 1 packet Lipton’s onion soup and dip mix
- 1 cup breadcrumbs
- 3/4 (10 oz) can condensed French onion soup
- 1 egg
- 3/4 tsp thyme
- 1/4 tsp black pepper
- about 1/2 cup shredded Swiss cheese (can use Gruyere)
- about 2 tbsp shaved Parmesan cheese (can use grated)
- about 1/4 cup French’s French fried onions
If you follow Pinterest at all you already know about the trend with making things in the muffin tins (or cupcake tins, if you will) that would not normally go in there. Since discovering this myself, I have almost completely switched over from making meatloaf in the designated meatloaf pans.
Today I’m sharing a traditional meatloaf recipe that I converted into mini-meatloafs, and the original recipe is from Campbell’s, and it’s here.
I am specifying that this is a traditional meatloaf because I also thoroughly enjoy two nontraditional meatloafs that I will be blogging about in the future: bacon cheeseburger meatloaf (and believe me, I am not a bacon person, unlike. . .everyone else) and a French onion soup meatloaf. But today, we’re going traditional with my go-to meatloaf recipe.