ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef-and-Sausage Meatloaf With Chunky Red Sauce

Prep time 15 mins
Bake time 50 mins
Stand time 10 mins

Makes 12 servings (2 meatloaves)

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


  • 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

  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.

  4. *Ground chuck or lean ground beef may be substituted.

  5. 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.