For a deeper flavor, use a combination of sweet and hot Italian sausage. To prevent the meatloaf from sticking to the pan, line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Serve with a simple tomato glaze or your favorite gravy for an enhanced experience. Leftovers (if there are any) make excellent sandwiches the next day. Also good crumbled into pasta sauce. Mix all of the ingredients lightly, but thoroughly. Overmixing will result in a dense meatloaf.
Meatloaf with Italian Sausage
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS445
This meatloaf, deeply savory and subtly spiced, achieves unparalleled richness thanks to the incorporation of Italian sausage. A comforting classic, elevated for both weeknight dinners and special occasions. It's almost guaranteed that there will be very little leftovers!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol170 mg
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Fiber1 g
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Protein30 g
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Saturated Fat19 g
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Sodium637 mg
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Sugar2 g
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Fat50 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02 Step
Recipe View 15 mins Finely chop the Italian sausage. In a large bowl, gently combine the ground beef, chopped sausage, beaten egg, bell pepper, onion, wheat cereal, milk, and Worcestershire sauce. Season generously with salt and pepper. Mix lightly with your hands until just combined, being careful not to overwork the mixture. (15 minutes)
03 Step
Recipe View 5 mins Press the meatloaf mixture into a loaf pan, ensuring an even distribution. (5 minutes)
04 Step
Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160 degrees F (71 degrees C). Drain any excess grease from the loaf pan periodically during baking to prevent the meatloaf from becoming overly greasy. (60 minutes)
05 Step
Recipe View 10 mins Remove from oven and let stand for 10 minutes before slicing and serving. This allows the meatloaf to retain its moisture and makes it easier to slice. (10 minutes)
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RECIPE REVIEWS
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Serena Cruickshank
Jun 15, 2025Next time I'll try using different types of sausage to see how it changes the flavor.
Margarette Kessler
Oct 2, 2024The tip about draining the grease during baking is crucial. My meatloaf turned out perfectly thanks to that!
Sonny Veum
Jun 27, 2024My kids usually turn their noses up at meatloaf, but they loved this one!
Bernie Williamson
May 16, 2024I added a simple ketchup-based glaze in the last 15 minutes, and it made it even better!
Rosanna Stehr
Apr 24, 2024This recipe is fantastic! The Italian sausage adds so much flavor. My family devoured it!
Angelina Spinka
Mar 9, 2024I've made this meatloaf twice now, and it's always a hit. The instructions are clear and easy to follow.
Glenna Reynolds
Apr 17, 2023The texture was great, not too dry. I think the milk and egg really help.
Gerson Paucek
Jan 7, 2023So much better than my old meatloaf recipe!