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Beef-and-Sausage Meatloaf With 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

Southern Living OCTOBER 2008

  • Yield: Makes 12 servings (2 meatloaves)
  • Prep time:15 Minutes
  • 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.


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Beef-and-Sausage Meatloaf With Chunky Red Sauce recipe