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SHH Meatloaf or meatballs.

From Champaign, OH

<p>This is a never fail meatloaf recipe, tastes the same every time no guessing what herbs or spices to use. This recipe uses 3 lbs of meat. You can use all ground beef or follow the recipe with the ground beef, ground turkey, and sausage.</p> I sometimes will divide the mixture in half. I will make a smaller meatloaf and make meatballs out of the other half. (Makes 12 meatballs) Bake them both at the same time in the oven. Reduce the baking time to 45 minutes for the meatloaf. Freeze the meatballs to serve later with Spaghetti, Meatball sandwiches or with a pesto sauce over pasta. <p>To make 1 1/2 inch party meatballs: Set oven at 350 degrees. Line the bottom of 2 cookie sheets with foil. Place meatballs an 1 to 1 1;/2 inches apart inches apart not touching the sides of the pan.(you can fit about 25 to 30 meatballs in each pan. Bake for approx. 30 to 40 minutes. I turn the meatballs after the first 10 min of baking,this keeps them perfectly rounded. Serve in a crock pot with your favorite sauce, or freeze for later use.</p>
Source: Swisher Hill Herbs (Entered by Charlene Stapleton)
Serves: serves 6 to 8 people

1 lb. Ground beef
1 lb. ground Turkey
1 ib. ground sausage
2 ea. eggs
3/4 cup ground bread crumbs
1 pkg. Swisher Hill Herbs Meatloaf seasoning blend
1/4 cup chopped fresh green peppers(optional)

Step by Step Instructions
  1. Combine all ingredients together. Line a loaf pan with aluminum foil. Shape mixture into an oval loaf, place on foil and bake 1 to 1 1/2 hours. Remove from pan. slice and serve.