I don't know if you have access to it. There is a pork sausage mixture that was created in the middle of Michigan's Upper Peninsula called Cudighee Sausage. I can purchase it locally do to where I live. There are also several recipes that can be found with a quick Google search if you want want to try making your own. It's similar to a pork, bulk-sausage. The reason I bring it up, is that when you mix 2 parts ground beef to 1 part Cudaghee Sausage, add an egg, a little bread crumbs, and a bit of granulated garlic, and chopped onions, an a splash of milk to the mixture, it makes an incredible meatball or meatloaf. I'll try to put amounts of ingredients down here. Just keep in mind that when I make my own, I eyball everything and so use your best judgement as to how much of each flavor you want.
Ingredients:
3/4 lb. ground beef
1/4 lb. Cudaghee Sausage
1 onion, finely diced
1/2 cup panko bread crumbs
14 cup milk
1 extra-large egg
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1 tsp. granulated garlic powder
After everything is well combined, take a spoonful of the mixture and flatten it into a patty. Fry it and taste. Correct the seasonings.
Roll into 3/4 inch balls and place in a lightly oiled SS or seasoned cast-iron pan and fry over medium heat, turning every couple of minutes, until lightly browned all over. Place the meatballs into your prepared pasta sauce and enjoy.
For a meat loaf, simply place the meat mixture into a loaf pan and bake at 350' F. until a meat thermometer placed into the middle center reads 165'F.
Seeeeeeya; Goodweed of the North
