When you want to give classic meatloaf a flavorful twist, simply swap some of the ground beef for sausage. Any variety of bulk Italian sausage works well, either sweet or hot. A bit of fresh garlic and Italian seasoning also make this twist on meatloaf unique and delicious.
- 2 tablespoons butter
- 1 cup onion (finely chopped)
- 1/2 cup carrot (finely chopped)
- 1/3 cup celery (finely chopped)
- 1 tablespoon garlic (minced)
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon black pepper (freshly ground)
- 1 1/2 pounds ground beef chuck
- 1/2 pound Italian sausage (hot or sweet)
- 1 1/4 cups fresh breadcrumbs
- 3 eggs
- 1 cup ketchup (divided)
- 1/3 cup fresh flat-leaf Italian parsley (chopped)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
Gather the ingredients. Preheat the oven to 350 F.
Melt the butter in a large skillet. Add the chopped onion, carrot, celery, and garlic. Cook for 6 to 8 minutes or until the vegetables are tender.
Add the Italian seasoning, salt, and pepper. Stir to combine. Set aside for about 10 minutes or until cool enough to handle.
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, cooled vegetables, eggs, 1/2 cup of the ketchup, fresh parsley, Dijon mustard, and Worcestershire sauce. Use your hands to mix together until everything is evenly distributed. Do not overwork.
Press evenly into a 9x5-inch loaf pan.
In a small bowl, combine the remaining 1/2 cup of ketchup with the brown sugar.
Spread about 2/3 of this glaze over the top of the meatloaf, spreading it all the way to the edges. Bake for 30 minutes.
Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until an instant read thermometer inserted in the center registers 160 degrees.
Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.
- When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
- Meatloaves can be baked in a loaf pan or on a rimmed baking sheet covered with foil. Ones prepared in a loaf pan have a uniform shape and look beautiful when sliced. However, you might need 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 option allows the grease to flow from the meat while it is cooking.
- It is possible to make your own DIY meatloaf pan. Buy 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 apart). Take the meatloaf in the pan with holes and place it in a baking pan. This way, excess fat will drain into the outer pan.
- Leftover meatloaf will keep in an airtight container in the fridge for a few days.
- Sweet Italian or spicy Italian sausage work well for this recipe.
- Use a lean—about 85/15—ground beef in the recipe. If you'd like to use all ground beef in the meatloaf (and exclude the sausage), an 80/20 ratio is best.
Do You Have To Put Eggs in Meatloaf?
Eggs act as a binder and help meatloaf to keep its shape. You can leave eggs out and still make meatloaf, however, it likely won't slice in neat slices and will fall apart. 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, as do fillers like breadcrumbs, oatmeal, and cracker crumbs. Without these ingredients, the meatloaf would not be sliceable or hold together when removed from the pan.
Should You Cover Meatloaf With Foil When Baking?
Most meatloaf recipes call for the loaf to be baked covered for part of the time and then for the foil to be removed for the end of the baking time. This helps the meatloaf cook through and stay moist while still developing a nice crust on top.