Beef-and-Sausage Meatloaf With Chunky Red Sauce

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
• Chunky Red Sauce

Preparation

1. 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. 2. Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3. 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.