50+ Friends Club Cookbook
Meat and Game

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'Substitute' Meatloaf

From the Kitchen of: Farm Filly

The following is a Do-It-All-With-What-You-Have Meatloaf recipe that can be used in LOTS of other dishes, including the ones that follow. The 'starred' items are substitutes you could use for that ingredient.

Basic recipe
1/2	lb.	ground beef
1/2	lb.	ground pork
		** 1/2 lb mild sausage OR
		** 1 lb ground beef if you'd rather skip the pork entirely
1		medium onion, diced
		** 1/2 cup dried minced onion
1		egg, beaten
		** egg substitute OR
		** 2 egg whites beaten slightly if you're watching cholesterol
1	1-lb can	crushed tomatoes
		** 2 fresh medium tomatoes OR
		** 1/2 cup tomato catsup OR
		** 1 1-lb can of whole tomatoes, chopped
1	tsp.	garlic powder
		** 3 garlic cloves, minced
1	stalk	celery, minced
		** 1/2 tsp. celery salt
1-1/2	tbsp	Worcestershire sauce
1		bell pepper, minced (optional)
		salt to taste
		pepper to taste
BINDER	Note:	The amount of binder needed will depend upon how juicy your liquid ingredients are and how absorbent your binder ingredients are. The preferred result is a SLIGHTLY sticky texture. USE:
		uncooked quick oatmeal, OR
		cracker crumbs, OR
		bread crumbs, OR
		cooked rice, OR
		pulverized pasta (place in a baggy and crush with rolling pin)

• Preheat over to 350°F.
• In a large bowl, mix all ingredients EXCEPT binder.
• Add binder gradually until the mixture holds it shape well
• Form into loaf in bread pan or oven-proof dish, leaving at least one inch all around for meat juices
• May be spread with catsup for added flavor if desired
• Place in preheated oven for one hour. Drain off fat before serving
• Makes 6 large servings

Mini Balls

• A great way to make plain ol' hamburg look better than meatloaf -- QUICK
• Preheat over to 350°F.
• Use your favorite meatloaf recipe or the one above.
• Form 'slightly smaller than a tennis ball' sized meatballs and place in sections of a non-stick muffin pan, leaving a slight amount of room around each for meat juices.
• Bake at 350°F. for 30 minutes.
• One meatball is perfect (and fun!) for a small child, two are plenty for most adults, and three or more fit the hefty appetite!

Meatball Puffs

• They come out looking like puffy biscuits, but have a meatball surprise in the middle!
• Use your favorite meatloaf recipe or the one above
• Additional Ingredient: 2 cans of biscuits (Buttermilk, Grands, etc.)
• Preheat oven to 350°F.
• Between sheets of waxed paper, using hands, glass or rolling pin, flatten each section of biscuit dough to approximately a 6-inch circle.
• Form a golf-ball sized meatball and place on each biscuit circle.
• Pull opposite sides of the biscuit dough together and seal until the meatball is completely enclosed.
• Turn the 'puff' over, sealed side down, and place on an ungreased cookie sheet. Space 'puffs' 2-inches apart.
• Bake in 350°F. oven for 30 minutes.
• Makes 20 to 24 'puffs', depending upon number of biscuits used.
• Makes enough for 6 to 8 people.