Mini Meatloaves and Meatballs
Preheat oven to 400 degrees
1 jar (can) beef gravy divided
1 cup water
2 lb ground beef (I used extra lean)
1 pkg (6 - 6.25 ounces) Stove Top Stuffing, beef or chicken
2 eggs lightly beaten

Pour 1/4 cup of the gravy into a large bowl.
Stir in water. Add meat, stuffing mix and eggs. Mix lightly. Refrigerate remaining gravy for later use.
Divide meat mixture in half. Shape half of the meat mixture into 2 small oval shaped loaves and place on foil covered baking sheet.
Shape remaining mixture into 16 balls. Place in single layer on another foil covered baking sheet.
Bake side by side, 20 minutes. Remove meatballs from oven; set aside. Bake meat loaves an aditional 10 minutes or until no pink in the centers. Slice and serve with you favorite vegetables. Refrigerate meatballs for tomorrows meal **********************************************************
Swedish Meatballs
16 Meatballs from yesterday's baking Reserved Gravy Approximately 1 1/4 cups 1/2 cup sour cream (Kraft brands--Knudsen or Breakstone)
Mix gravy and sour cream in a large saucepan. Add meatballs. Cook on low heat 10 minutes or until heated through, stirring occasionally.
Serve over hot cooked noodles and a green salad.

OBSERVATIONS
*****Neither of us like Swedish meatballs but I gave you the suggested recipe in case some do. Used meatballs in spaghetti instead.
***** froze extremely well. 2 meat loaves and 20 meatballs
*****Needs a little salt
*****The meatloaf and the meatballs stuck to the foil. Need to oil or spray foil if using lean meat.
****Will add sauted onion next time.
****Meatloaf dinners/2, Meatloaf lunch/2, Meatball spaghetti meals 4
Meatballs are large and it just needed a few to satisfy

We liked it and will make it agin.
RECIPE FOUND IN This is from Kraft's Food and Family Holiday 2004 magazine