Beef-and-Sausage Meatloaf With Chunky Red Sauce

recipe
Serve one meatloaf for supper, and freeze the other for a meal later in the month.

 

Yield:

Makes 12 servings (2 meatloaves)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 50 Minutes
Stand: 10 Minutes

Ingredients

1 pound ground sirloin*
1 pound ground pork sausage
1 sleeve multigrain saltine crackers, crushed
1 (15-oz.) can tomato sauce
1 green bell pepper, diced
1/2 cup diced red onion
2 large eggs, lightly beaten

Preparation

1. Preheat oven to 425°. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.

2. Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.

3. Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.

*Ground chuck or lean ground beef may be substituted.

Note: If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.

Vicki Childers, Huntington, West Virginia,

Southern Living

October 2008
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