Italian Meat Loaf or Meat Balls

This is a recipe I always double and freeze. It started out as the recipe on the side of the Progresso Bread Crumb container, but I have adjusted it to get some more flavors from it. I love that we can decide at the last minute whether we want meatloaf or meatballs!

4 servings

1 lb lean ground beef (at least 80% lean)
1/2 C. milk
1 1/2 tsp Worcestershire sauce
1 tsp chopped fresh basil leaves or ½ tsp dried
1/4 tsp salt
1/4 tsp ground mustard
1/4 tsp pepper
1/2 clove garlic, minced, or 1/8 tsp garlic powder
1 egg
1/2 C. Italian style bread crumbs
1 small onion , chopped (1/4 C.)
1/3 cup chopped red or green bell pepper
¼ C. ketchup (for meatloaf)

FOR MEATLOAF
1. Heat oven to 350F. Mix all ingredients except ketchup.
2. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into loaf in ungreased 9x13-inch pan. Spread ketchup over top.
3. Bake uncovered about 1 hour until center is no longer pink and thermometer reads 160F. Let stand 5 minutes; remove from pan.

FOR MEATBALLS
1.Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2.In large bowl, mix all ingredients. Shape mixture into about 35-40 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3.Bake uncovered 18 to 22 minutes or until no longer pink in center.

MAKE AHEAD
To make ahead and freeze, put all ingredients (except ketchup) in a 1-gallon ziplock bag. Seal bag then knead to mix well. Squeeze all of mixture to the bottom of the bag, remove extra air, then seal bag. Put that baggie into another sealable bag and freeze. Thaw completely then form loaf or meatballs and bake as directed above. Since we were making many meals at once, we just put the ketchup in a small baggie and froze it along with the meatloaf, but if you have it on hand all the time, just add it before baking.