Sunday, July 28, 2013

Two-in-One Recipe: Meatballs and Meatloaf

It is pretty typical for us to be making dinner around 8pm, so having things ready to heat up makes things much easier. About  a year ago, we posted our Meatball Potpies, which are still a favorite in our house. If we make them on a Sunday, when we have more time, leftovers on Monday are a great way to kick off the week. To keep things easy later in the week,  we have learned that while we are taking the time to make the turkey mixture for the meatballs, we may as well double the recipe and use the rest to make a turkey meatloaf.

To mix things up, once the meatballs are rolled and in the pan, we add some diced bell pepper and BBQ sauce to the turkey, then place in a covered loaf pan to bake later in the week. I have also frozen the meatloaf both cooked and uncooked to have on hand for another time. If you freeze uncooked, just be sure to thaw in the fridge for a day or two in advance so the baking time is quicker.


2 lb ground turkey (I use 1 lb extra lean and 1 lb lean for added flavor)
1/2 small onion or 2 shallots, diced
1- 2 eggs
1/2 - 3/4  cup bread crumbs (depending on how wet your mixture is)
Salt and pepper
Sprinkle of nutmeg
follow the rest of the recipe for the meatball potpies

Once the meatballs have been made, add 1/4 - 1/2 diced bell pepper (any color) and BBQ sauce to taste (about 1/4 - 1/3 cup) and press the mixture into a greased loaf pan. drizzle more BBQ sauce on top.

Bake for 35-45 minutes, until cooked through.

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