meatballs / meatloaf
Quick background: I have Lupus (cns involvement, epilepsy etc.), diabetes, and am a 5 year survivor of a hypoxic brain injury (also a roundabout effect of Lupus). I just found out that I have had mono for a few weeks and am now in the "recovery" phase, which could last awhile. I have been cooking things that are easy, relatively healthy, and that can be cooked in large amounts, then frozen in individual portions for simple microwave meals later on. Everyone gave me great suggestions when I asked about this before. My new question is about meatballs or meatloaf, which always seem the same to me, just the shape (and one is in sauce, one isn't.) I have never mastered the art of meatballs (loaf.) I asked one of my workers today, and she said she makes "cheater's" meatloaf by using stove-top stuffing instead of bread crumbs and seasoning. I was full of questions - does it taste good? how many eggs? how much milk or water? what is the ratio of meat to stuffing if I want to make a LOT? She wasn't really sure about all of my questions. She says she uses a small thing of ground beef to one box of stuffing with 2 eggs. If it is dry, she adds milk. I want to use a 5 lb thing of ground beef and some ground pork, and make meatloaf and meatballs out of the same mix. I also have veggies to add to the meatloaf. Has anyone ever tried this? How did it work? I don't expect it obviously to be the same as homemade chef Italian meatballs or anything, but if this shortcut is even remotely good, I want to try it. Does anyone else have any other suggestions for meatballs or meatloaf for me? Mine always fall apart in the oven, and are always more like meat mush than meatloaf. Taste ok, but not pretty. And my meatballs always turn into meat sauce in the crock pot. I like meat sauce. But not when I am trying to make meatballs.