If life gives you meatloaf, switch it up and make loaf-balls
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
When the cook said she was freelancing; making a recipe of her own creation, I was a small bit skeptical. From past experiences freelancing recipes can go both ways.
I very much liked this one and would enjoy eating it again. In fact, if you count a second and third helping, I did eat it again, and again! It seems that the cook employed a bit of trickery in presenting this one.
From reading the recipe and the cook’s comment, I assume if you wanted to make this into some kind of meatloaf if you are into meatloaves. I like the cook’s idea of meatballs… or loaf-balls if you prefer.
Loaf-balls in Mushroom Gravy
By Charlotte Angell
Jon hates meatloaf, so I changed it up and made loaf-balls. It worked; he ate it without balking first.
I hope you like them as much as we did.
Preheat the oven to 350 degrees and lightly oil a medium baking dish.
Ingredients:
1⁄2 onion, diced fine
1⁄2 red bell pepper, diced fine
1⁄2 stalk celery, diced fine
1 pound ground meat
1 packet Lipton Beefy Onion Soup Mix
1 can Campbell’s Condensed Mushroom Soup
Olive oil for sauteing
Chop vegetables. Heat 1 tablespoon olive oil in a medium skillet and add vegetables. Saute until the onions are translucent and the peppers and celery are soft. Turn off heat to cool about 5 minutes.
Place ground meat in a large mixing bowl, add half the onion soup mix and the cooled vegetables. Mix until combined and form into small meat balls. Heat 1 tablespoon of olive oil in the pan the vegetables were in, then add the meatballs browning on all sides.
Meanwhile, pour the mushroom soup in a mixing bowl and add half a soup can of milk, rinsing out any leftover soup, then add and stir soup and milk together.
Once mixed, add the other half of the Lipton soup mix, stir to combine. Pour this into the prepared baking dish. Once the meatballs are browned, add to the baking dish with the soup mixture. Bake in the pre-heated oven for 30 to 45 minutes.
Serve over rice, riced cauliflower or riced broccoli. Jon prefers riced broccoli.