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. Source: EatingWell Magazine, December 2019

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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.

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  • 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.

  • 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.

  • Bake the meatloaves until an instant-read thermometer inserted in the center registers 160 degrees F, 40 to 45 minutes.

  • 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.

Tips

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 Facts

305 calories; 15.6 g total fat; 4.6 g saturated fat; 119 mg cholesterol; 505 mg sodium. 399 mg potassium; 14.8 g carbohydrates; 1.5 g fiber; 6 g sugar; 26.7 g protein; 563 IU vitamin a iu; 7 mg vitamin c; 23 mcg folate; 43 mg calcium; 3 mg iron; 27 mg magnesium; 4 g added sugar;