This is the recipe you will need to make the recipes I give you later for 3 small (4-5 people) or 2 Large Meatloaves(6-7 people), 1 meal of Salisbury Steak (6 patties) & 90 meatballs (figure you need about 5 meatballs per servings) for 3 recipes
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24oz of tomato sauce
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3 cups dry breadcrumbs
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7 eggs, lightly beaten
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1 cup diced onion
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1/2 cup diced green bell pepper
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2 tsp salt
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1/4 tsp dried thyme, crushed
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1/4 tsp dried marjoram, crushed
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8-9 lbs of ground beef
Combine the first 8 ingredients in a LARGE mixing bowl. Add the ground beef and mix well. Divide the meat mixture in half. Preheat oven to 350°
For Meatloaf
Shape half the meat mixture into 2-3 loaves, place them in a high sided baking pan. Bake for 1 hour. Cool; wrap each in a heavy-duty foil. Label and Freeze! Thaw in the refrigerator at least 24 hours before cooking
For Meatballs
Shape into meatballs; use a smal cookie scoop. Place the meatballs on a broiler pan so the fat can drain while cooking. Bake uncovered, for 30 minutes. Divide the balls into meal sized portions. To prevent them from freezing into a soild meatball mass, freeze the meatballs on a cookie sheet, and when solid, place them in freezer bags. Label them and freeze. Thaw in the refrigerator for at least 24 before serving.
For Salisbury Steak
Form the remaining meat mixture into oval 1/2-inch thick patties. Heat a nonstick skillet over medium heat until hot. Place the patties into the skillet; cook turning once, 7-8 minutes, or until the centers are no longer pink. Cool, place into freezer bags. Label them and freeze
Next week on Foodie Friday: 1 recipe for the meatballs and the recipe for salisbury steak. So you know what to do after you freeze them!
If you can’t wait until next week you can pick up your own copy of Frozen Assets: Cook for a day Eat for a month by Deborah Taylor-Hough