Beef-and-Sausage Meatloaf With Chunky Red Sauce
- 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
- Chunky Red Sauce
How to Make It
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.
Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
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.