Meatballs vs Meatloaf
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?
====-=, 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.