This has become my favorite meatloaf recipe. To spice it up I use hot country sausage instead of regular ground pork and Newman's Own Fire Roasted Tomato & Garlic Pasta Sauce in the Chunky Red Sauce.
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
More From Southern Living
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. 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This