So when it comes to my regular thought around 4pm, of "What am I going to make for dinner?" cooking does not sound like a lot of fun. But neither does fast food. So it is the perfect night for the meal I'm about to share with you.
Meatloaf balls are an idea that I stole from my Aunt Karina who served this at a Sunday lunch once. Mini-meatloaves are perfectly portioned, cook much faster than traditional meatloaf in a loaf pan, and make ahead beautifully for the freezer. They are also made for a Use-it-Up recipe!
Approximately 2 1/2 cups bread, broken up into small pieces
1/2 onion chopped
2/3 cup shredded carrots
1 cup ketchup
3/4 cup mustard
1/4 cup spicy ground mustard or 1 tsp Worcesters sauce
2 lbs ground hamburger
Start by prepping all of your companion ingredients first. (This was a total revelation to me. Prepping everything else first and putting the meat in the bowl last makes for a much easier clean-up process, and reduces the risk of accidentally touching something after you've touched the meat.)
I like to leave my ingredients fairly chunky as you will see. Many recipes call for making breadcrumbs by putting bread in the food processor, but I like the texture and think the end result is more moist.
Knowing these would go into the freezer, I put mine directly on to some Glad Press-and-Seal wrap. I covered each ball with the sauce, and put another piece of wrap over top to seal them up. To prevent freezer burn, I put each package of six in a ziptop bag.
When I wanted to make these for tonight's meal, I took out just the number I needed. I put them into a 400 degree oven for about 45 minutes, but this time would be reduced if you thawed them in the refrigerator prior. Check to make sure the meat is completely cooked before serving. Enjoy!
What I Used-Up:
The last of a loaf of bread
2 lbs beef
The last of a bag of baby carrots
The last of a bag of sweet potato fries