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Meatballs vs Meatloaf

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I recently saw a recipe (below) for mini meatloafs, you essentially form into a loaf shape and bake on a baking sheet. If I wanted to make meatballs instead does anything need to be changed?
This also got me wondering in general, are baked meatballs and meatloaf the same thing just in different forms?

http://www.wholefoodsmarket.com/recip...

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  1. Pretty much the same thing. Spicing may differ.

    1. I have no experience with the recipe translation, but I can tell you as a general response to your second question that I make my meatloaf mixture "moister" than my meatball mixture, since the latter will have the benefit of being in a sauce and must hold its shape

      1 Reply
      1. re: pinehurst

        ^^^ That. ^^^

      2. Not mine.

        Different meats, different additions and flavorings. I could make my meatloaf into meat balls, but it wouldn't taste like meatballs should and vice versa

        1. ====-=, are baked meatballs and meatloaf the same thing just in different forms?====

          They can be, but usually they are made with different purposes in mind.

          To answer your original question, no I don't see a need to change the recipe ingrediants just if changing the cooking form of the mix for teh recipe you posted.

          BUT---that brings us to you last question.
          To most folks, meatballs and meatloaves are made and served with different prep and final menu planning in mind.

          For me, a tradtional meatloaf is served in slices (or mini loafs) and accompanied by a gravy or some type of condiment like ketchup. It also often contains items/ingrediants that I would never use in a meatball mix.

          Meatballs to me are often made to be fried or baked and then cooked in a sauce like swedish meatballs or spaghetti and meatballs with a read sauce or used in a sandwich like a meatball sub or even in a pita covered in tiziki sauce a'la a Greek twist. I also usually tailor the side or sauce to what is in the recipe itself.. e.g. For asian meatballs, i usually do dumpling sauce or a hoisin based sauce.

          It's not that you can't do a physical swap out for each, it's just a matter of how you want to serve your final product and what is your family or guests expecting.

          For the recipe you linked to, I;d never do ketchup or even a gravy since the recipe seems so sweet, but maybe a tangy BBQ sauce or a more tangy Carolina mop sauce may be better. A tangy mustard sauce may work as to cut the sweet. And then , if meatloaf, the sides it will be served with come into play too.

          Good luck.

          1. Thanks all...I have never made meatloaf but have made meatballs both baked and fried, and sometimes not in a sauce. I am thinking I will give this recipe a go as meatballs with a dipping sauce so the extra moisture will probably be good!