Large Batch Meat ball, meatloaf, and mini-meatloaf mixture
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 74
Ingredients
4 cups water4 beef bullion cubes2 T Worcestershire sauce4 cups TVP2 onions6-9 cloves garlic2 T Oregano5 tsp Basil4 tsp Thyme2 cans tomato paste3 pounds ground turkey5 pounds lean ground beef1 pound HOT pork Sausage2 cups salsa6 eggs, beaten lightly4 cups bread crumbs2 cups oatmeal, whirred in food processer until fine
If you don't like a little spice in your meatballs or meatloaf, feel free to use sweet or plain sausage - you can substitute turkey sausage as well. Also, you can substitute on large can of diced tomatoes, drained, for the salsa.
Mix water, Worcestershire sauce and bullion cubes and bring to a boil. If you'd like, you can also add some hot sauce - anywhere from a dash to a tablespoon. When boiling, remove from heat (or from microwave) and add TVP, stirring just until all is moistened. Let stand while you complete the next step.
Chop onions and garlic finely, then sauté in canola oil for 8-10 minutes, until onion and garlic are tender. Add Oregano, basil, Thyme, tomato paste and salt and pepper (to taste) and stir and cook for another 1-3 minutes.
Combine all ingredients (hydrated TVP, tomato mixture, and all other ingredients) in LARGE bowl and mix thouroughly.
Cook as you usually cook meatballs or meatloaf - I like to bake mine - the big meatloaf can take up to 70 minutes at 350. The mini meatloaves cook in about 30 minutes at 375, and the meatballs usually take about 20 minutes (also at 375.)
Be certain to cook to a MINIMUM internal tmeperature of 165 degrees, as measured by an accurate thermmometer.
Serving Size: About 4 ounces before cooking - that's 4 small meatballs, 1/2 mini-meatloaf, or 1 slice of regular meatloaf
Mix water, Worcestershire sauce and bullion cubes and bring to a boil. If you'd like, you can also add some hot sauce - anywhere from a dash to a tablespoon. When boiling, remove from heat (or from microwave) and add TVP, stirring just until all is moistened. Let stand while you complete the next step.
Chop onions and garlic finely, then sauté in canola oil for 8-10 minutes, until onion and garlic are tender. Add Oregano, basil, Thyme, tomato paste and salt and pepper (to taste) and stir and cook for another 1-3 minutes.
Combine all ingredients (hydrated TVP, tomato mixture, and all other ingredients) in LARGE bowl and mix thouroughly.
Cook as you usually cook meatballs or meatloaf - I like to bake mine - the big meatloaf can take up to 70 minutes at 350. The mini meatloaves cook in about 30 minutes at 375, and the meatballs usually take about 20 minutes (also at 375.)
Be certain to cook to a MINIMUM internal tmeperature of 165 degrees, as measured by an accurate thermmometer.
Serving Size: About 4 ounces before cooking - that's 4 small meatballs, 1/2 mini-meatloaf, or 1 slice of regular meatloaf
Nutritional Info Amount Per Serving
- Calories: 215.7
- Total Fat: 12.2 g
- Cholesterol: 61.2 mg
- Sodium: 325.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.9 g
- Protein: 16.1 g
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