Dae's Meatloaf | Ground Beef And Sausage

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Mar

2009

An outstanding meatloaf recipe for any time of the year. The sausage patties add a differant and bold touch to this classic ground beef meal!

2 large eggs, lightly beaten

3/4 cup fat free, low sodium beef broth or vegetable broth

1/3 cup ketchup

1 tbs. Worcestershire sauce

3/4 cup plain Panko or regular dry bread crumbs

1 envelope onion soup mix (Knorr, preferred or Lipton)

2.5 lbs. lean ground chuck (85% lean)

4-5 sausage patties or sausage links, casing removed

1. Preheat oven to 375*F.

2. In a large bowl, beat eggs, broth, ketchup and Worcestershire sauce.

3. Stir in soup mix and breadcrumbs. Let the mixture rest about 5 minutes so the crumbs absorb the liquid.

4. Wearing vinyl gloves or using 2 quart sized baggies as gloves, in a separate bowl, break up and combine ground beef and sausage. Using your gloved hands, gently blend meat (don't maul it or squeeze it) into wet mixture until combined well then lightly pack mixture into a 4x8 loaf pan.

5. Turn loaf out onto a lipped baking sheet if you prefer a crispy crust all over or bake in the loaf pan. Or, you can lightly pack into 3 mini sized loaf pans and place mini pans on a baking sheet.

6. Dot with additional ketchup, if desired and/or sprinkle with Panko bread crumbs.

7. For the 4x8 loaf, bake uncovered for 1.5 hours.

8. For the mini loaves, bake approximately 45 minutes.

Remove from pan(s) onto a platter, cover with foil and let rest 10 minutes before slicing and serving.

Recipe reprinted courtesy of Dae Thompson of Marietta, Georgia