Beef-and-Sausage Meatloaf With Chunky Red Sauce

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


This recipe goes with Beef-and-Sausage Meatloaf With Chunky Red Sauce on Cheese Toast

Yield: Makes 12 servings (2 meatloaves)
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 50 Minutes
Stand: 10 Minutes


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef-and-Sausage Meatloaf With Chunky Red Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy