Mini Meatloaves

1 12-ounce jar beef gravy, divided
1 cup water
2 pounds ground beef
1 6.25-ounce packet Stove Top Stuffing Mix for Beef or Chicken
2 eggs, lightly beaten

Swedish Meatballs

Reserved gravy from yesterday's recipe (about 1-1/4 cups)
1/2 cup sour cream
16 meatballs, reserved from yesterday's recipe

Cook today: Mini Meatloaves. Preheat oven to 400 F. Pour 1/4 cup of the gravy into a large bowl. Stir in water. Add meat, stuffing mix and eggs; mix lightly. Cover and refrigerate remaining gravy in jar for later use.

Divide meat mixture in half. Shape half of the meat mixture into 2 oval loaves on a foil-covered baking sheet. Shape remaining meat mixture into 16 meatballs, each about 1 inch in diameter. Place meatballs in a single layer on another foil-covered baking sheet.

Bake side by side, 20 minutes. Remove meatballs from oven; set aside. Bake meatloaves an additional 10 minutes or until no longer pink in centers. Slice and serve with your favorite vegetables and side dish. Serves 4. Cover and refrigerate meatballs to serve tomorrow.

Cook tomorrow: Swedish Meatballs. Mix remaining gravy and sour cream in large saucepan. Add meatballs; cook on low heat 10 minutes or until meatballs are heated through, stirring occasionally. Serve with hot cooked noodles and a green salad. Serves 4.