Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake at 375° for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
This was by far the best meatloaf we have ever tasted! After scouring the meat cases I found a sausage that I think was correct. (in small print on the package it said cajun) It was precooked and quite spicy. We love spicy but not to the point our eyeballs bleed. But all the ingredients together made for a perfect blend and not too spicy. I made garlic mashed potatoes with fresh thyme.The tomato gravy needed a little more flavor so I put in the slightest splash of worcestershire sauce....yum, much better. I also used my double meatloaf pan for easy draining. The most time consuming part about the recipe was cubing the sausage but I will make this recipe again! Delish!
I love a good meat loaf recipe. I substituted "hot" sausage links (out of casing) for the cajun sausage only because I couldn't find the cajun. My family thought it was the bomb! I will definitely make again!
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