Large Batch Meat ball, meatloaf, and mini-meatloaf mixture

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Nutritional Info
  • Servings Per Recipe: 74
  • 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

View full nutritional breakdown of Large Batch Meat ball, meatloaf, and mini-meatloaf mixture calories by ingredient


Introduction

I have 4 boys, who always seem to be STARVING. Plus we homeschool all of them. So I make as much food in advance as I can manage. With this mixture, you can make meatballs, meatloaves, min-meat loaves and use them as a main dish, with pasta, on sandwiches or grinders - and the smaller portions defrost quickly! I usually make one full-sized meatloaf, a 5 - 7 dozen meatballs, and a couple dozen mini-meatloaves - we eat the big meatloaf the first night, and I freeze the rest after cooking, to be used later.

PLEASE NOTE THAT THE COOKING TIME LISTED IS FOR MEATBALLS ONLY I have 4 boys, who always seem to be STARVING. Plus we homeschool all of them. So I make as much food in advance as I can manage. With this mixture, you can make meatballs, meatloaves, min-meat loaves and use them as a main dish, with pasta, on sandwiches or grinders - and the smaller portions defrost quickly! I usually make one full-sized meatloaf, a 5 - 7 dozen meatballs, and a couple dozen mini-meatloaves - we eat the big meatloaf the first night, and I freeze the rest after cooking, to be used later.

PLEASE NOTE THAT THE COOKING TIME LISTED IS FOR MEATBALLS ONLY
Number of Servings: 74

Ingredients

    4 cups water
    4 beef bullion cubes
    2 T Worcestershire sauce
    4 cups TVP
    2 onions
    6-9 cloves garlic
    2 T Oregano
    5 tsp Basil
    4 tsp Thyme
    2 cans tomato paste
    3 pounds ground turkey
    5 pounds lean ground beef
    1 pound HOT pork Sausage
    2 cups salsa
    6 eggs, beaten lightly
    4 cups bread crumbs
    2 cups oatmeal, whirred in food processer until fine

Tips

If you have it, you can use beef broth to reconstitute the TVP. We rarely have beef, and almost never have beef with bones to use to make broth, so I use bullion or canned broth.


Directions

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