Sausage-Spiked Meatloaves

Sausage-Spiked Meatloaves

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From: EatingWell Magazine, December 2019

This Italian meatloaf riff uses sausage to boost its flavor. When you're already cooking meatloaf, it's not much more effort to prep a second meatloaf. The extra one makes a delicious day-after meal (see Tip for ideas for the leftovers) or freeze it for another time.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 6 cloves garlic, finely chopped
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • 12 tablespoons ketchup, divided
  • ½ cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon salt
  • 1 teaspoon ground pepper
  • 1 pound 90%-lean ground beef
  • 12 ounces ground turkey
  • 8 ounces ground pork
  • 8 ounces Italian turkey sausage, casing removed


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and celery; cook, stirring occasionally, until tender, 10 to 12 minutes. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl and spread into a thin layer. Let cool for 5 minutes.
  3. Add eggs, breadcrumbs, 6 tablespoons ketchup, parsley, Worcestershire, salt and pepper to the vegetables and stir to combine. Add beef, turkey, pork and sausage; mix with your hands until combined. Divide between the prepared pans.
  4. Bake the meatloaves until an instant-read thermometer inserted in the center registers 160°F, 40 to 45 minutes.
  5. Brush the meatloaves with the remaining 6 tablespoons ketchup. Turn the broiler to high. Broil the meatloaves until the ketchup is bubbling, 3 to 5 minutes. Let stand for 15 minutes before slicing. Garnish with parsley, if desired.
  • Tip: Try one these ideas for leftover meatloaf.
  • Breakfast Sandwich: Pan-fry thin slices of meatloaf alongside an egg. Serve on a toasted whole-wheat English muffin with sliced pepper Jack cheese, tomato and onion.
  • Quick Quesadillas: Layer crumbled meatloaf, shredded cheese and salsa between whole-wheat tortillas and cook in a little oil until the cheese is melted and the tor­tillas are crispy.
  • Patty Melt: Place slices of meatloaf on a piece of rye toast. Top with sauerkraut and Gruyère cheese and broil until the cheese melts.
  • To make ahead: Freeze for up to 3 months.

Nutrition information

  • Serving size: Two ¾-inch slices
  • Per serving: 305 calories; 16 g fat(5 g sat); 1 g fiber; 15 g carbohydrates; 27 g protein; 23 mcg folate; 119 mg cholesterol; 6 g sugars; 4 g added sugars; 563 IU vitamin A; 7 mg vitamin C; 43 mg calcium; 3 mg iron; 505 mg sodium; 399 mg potassium
  • Carbohydrate Servings: 1

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