Meatloaf Recipes With Beef Lamb and Sausage

Nutrition Facts (per serving)
513	Calories
28g	Fatty
30g	Carbs
34g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	513
% Daily Value*
Total Fat 28g	36%
Saturated Fat 11g	56%
Cholesterol 169mg	56%
Sodium 1396mg	61%
Total Saccharide 30g	eleven%
Dietary Fiber 2g	vii%
Total Sugars 13g
Protein 34g
Vitamin C 7mg	36%
Calcium 106mg	viii%
Iron 5mg	26%
Potassium 686mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a mean solar day is used for full general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

When you want to give classic meatloaf a flavorful twist, simply swap some of the ground beef for sausage. Any variety of majority Italian sausage works well, either sweet or hot. A bit of fresh garlic and Italian seasoning also make this twist on meatloaf unique and succulent.

Serve meatloaf with sausage with mashed or broiled potatoes and a green veggie like green beans or asparagus. Leftovers taste nifty, too.

"A hefty helping of spicy Italian sausage adds slap-up flavor to this fairly traditional meatloaf. Sauteed onions, carrots, celery, and garlic also contributed great flavor and moisture, while a topping of ketchup and brown sugar added a bright, piquant flavor and sweetness, which was a great foil to the rich meat." —Danielle Centoni

• 2 tablespoons butter

• 1 cup finely chopped onion

• i/2 cup finely chopped carrot

• i/three loving cup finely chopped celery

• i tablespoon minced garlic

• ane tablespoon Italian seasoning

• 2 teaspoons common salt

• i/2 teaspoon freshly ground black pepper

• 1 1/ii pounds ground beefiness chuck

• 1/2 pound Italian sausage (hot or sweet)

• ane 1/four cups fresh breadcrumbs

• iii eggs

• one cup ketchup, divided

• 1/iii cup fresh flat-foliage Italian parsley, chopped

• 2 tablespoons Dijon mustard

• 1 tablespoon Worcestershire sauce

• 2 tablespoons brown sugar

1. Gather the ingredients. Preheat the oven to 350 F.

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2. Cook the butter in a large skillet. Add the chopped onion, carrot, celery, and garlic. Cook for 6 to eight minutes or until the vegetables are tender.

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3. Add the Italian seasoning, salt, and pepper. Stir to combine. Set aside for about 10 minutes or until cool enough to handle.

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4. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, cooled vegetables, eggs, 1/ii cup of the ketchup, fresh parsley, Dijon mustard, and Worcestershire sauce. Use your hands to mix together until everything is evenly distributed. Do non overwork.

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5. Press evenly into a 9x5-inch loaf pan.

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6. In a small bowl, combine the remaining 1/ii cup of ketchup with the brown sugar.

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7. Spread about 2/iii of this coat over the top of the meatloaf, spreading it all the manner to the edges. Bake for xxx minutes.

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8. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for some other 25-35 minutes, until an instant read thermometer inserted in the center registers 160 degrees.

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9. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.

   Kristina Vanni

Tips

• When making meatloaf, practice not overmix or overwork the meat, otherwise the final product tin can become tough and dry.
• Meatloaves tin can exist broiled in a loaf pan or on a rimmed blistering canvass covered with foil. Ones prepared in a loaf pan have a uniform shape and look beautiful when sliced. Yet, you might demand to drain off excess grease that may accumulate while the meat is cooking. Freeform meatloaves are shaped by hand and cooked on a baking sheet. This choice allows the grease to catamenia from the meat while information technology is cooking.
• It is possible to make your own DIY meatloaf pan. Purchase an inexpensive loaf pan (metal or foil) and use a sharp tool to punch several holes in the bottom (about 1 1/2 to 2 inches autonomously). Take the meatloaf in the pan with holes and place it in a blistering pan. This style, excess fat will bleed into the outer pan.
• Leftover meatloaf will keep in an airtight container in the refrigerator for a few days.

Recipe Variations

• Sweet Italian or spicy Italian sausage work well for this recipe.
• Utilize a lean—about 85/xv—ground beefiness in the recipe. If you'd similar to use all ground beef in the meatloaf (and exclude the sausage), an lxxx/20 ratio is best.

Do You Have To Put Eggs in Meatloaf?

Eggs act as a binder and help meatloaf to keep its shape. You tin can get out eggs out and withal brand meatloaf, however, it likely won't piece in neat slices and will fall autonomously. If you don't eat eggs, you can try using a substitute.

What Can I Use To Hold My Meatloaf Together?

Eggs help bind together meatloaf, every bit do fillers similar breadcrumbs, oatmeal, and cracker crumbs. Without these ingredients, the meatloaf would not be sliceable or hold together when removed from the pan.

Should You lot Cover Meatloaf With Foil When Baking?

Most meatloaf recipes call for the loaf to be baked covered for function of the time and then for the foil to exist removed for the cease of the baking time. This helps the meatloaf melt through and stay moist while however developing a nice crust on top.

Rate This Recipe

I don't like this at all. It's non the worst. Certain, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Source: https://www.thespruceeats.com/meatloaf-with-sausage-recipe-5089175

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