Meatloaf With Sausage

  • PrepTime: 12 Mins
  • CookTime: 1 Hrs 8 Mins
  • TotalTime: 1 Hrs 45 Mins


  1. 2 tablespoons butter
  2. 1 cup finely chopped onion
  3. 1/2 cup finely chopped carrot
  4. 1/3 cup finely chopped celery
  5. 1 tablespoon minced garlic
  6. 1 tablespoon Italian seasoning
  7. 2 teaspoons salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1 1/2 pounds ground beef chuck
  10. 1/2 pound Italian sausage (hot or sweet)
  11. 1 1/4 cups fresh breadcrumbs
  12. 3 eggs
  13. 1 cup ketchup, divided
  14. 1/3 cup fresh flat-leaf Italian parsley, chopped
  15. 2 tablespoons Dijon mustard
  16. 1 tablespoon Worcestershire sauce
  17. 2 tablespoons brown sugar


  1. Gather the ingredients. Preheat the oven to 350 F.Kristina Vanni
  2. Melt the butter in a large skillet. Add the chopped onion, carrot, celery, and garlic. Cook for 6 to 8 minutes or until the vegetables are tender.Kristina Vanni
  3. Add the Italian seasoning, salt, and pepper. Stir to combine. Set aside for about 10 minutes or until cool enough to handle.Kristina Vanni
  4. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, cooled vegetables, eggs, 1/2 cup of the ketchup, fresh parsley, Dijon mustard, and Worcestershire sauce. Use your hands to mix together until everything is evenly distributed. Do not overwork.Kristina Vanni
  5. Press evenly into a 9x5-inch loaf pan.Kristina Vanni
  6. In a small bowl, combine the remaining 1/2 cup of ketchup with the brown sugar.Kristina Vanni
  7. Spread about 2/3 of this glaze over the top of the meatloaf, spreading it all the way to the edges. Bake for 30 minutes.Kristina Vanni
  8. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until an instant read thermometer inserted in the center registers 160 degrees. Kristina Vanni
  9. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.Kristina Vanni


  1. When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
  2. Meatloaves can be baked in a loaf pan or on a rimmed baking sheet covered with foil. Ones prepared in a loaf pan have a uniform shape and look beautiful when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking. Freeform meatloaves are shaped by hand and cooked on a baking sheet. This option allows the grease to flow from the meat while it is cooking.
  3. It is possible to make your own DIY meatloaf pan. Buy an inexpensive loaf pan (metal or foil) and use a sharp tool to punch several holes in the bottom (about 1 1/2 to 2 inches apart). Take the meatloaf in the pan with holes and place it in a baking pan. This way, excess fat will drain into the outer pan.
  4. Leftover meatloaf will keep in an airtight container in the fridge for a few days.
  5. Sweet Italian or spicy Italian sausage work well for this recipe.
  6. Use a lean—about 85/15—ground beef in the recipe. If you'd like to use all ground beef in the meatloaf (and exclude the sausage), an 80/20 ratio is best.