Ingredients Jump to Instructions ↓

  1. 2 tbsp butter

  2. 1 cup finely diced onions

  3. 1/2 cup finely diced celery

  4. 2/3 cup finely diced carrots

  5. 1 lb sweet Italian sausage, removed from casings

  6. 1 1/4 lb lean ground beef

  7. 1 cup finely crushed saltine crackers

  8. 2 eggs, beaten

  9. 1/2 cup milk

  10. 1/3 cup ketchup

  11. 1 tsp black pepper

  12. 1 1/2 tsp salt pinch of cayenne For the meatloaf glaze:

  13. 1 tbsp ketchup

  14. 1 tbsp Dijon mustard

  15. 1 tbsp balsamic vinegar

  16. 1 tbsp Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. In a large pan, sauté the onions, celery and carrots, in the butter, on medium heat for about 10 minutes, until the vegetable soften and sweeten. Let cool to room temp. In a large mixing bowl, use your hands to mix the beef and sausage until combined. Add all the rest of the ingredients (except for the glaze), and mix until combined. Lightly grease the bottom of a roasting pan with a few drops of vegetable oil. Wet your hands with cold water, and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high in the pan. Mix the glaze ingredients together and spread evenly over the top of the meatloaf. Bake the meatloaf at 325 degrees F., for 1 hour and 30 minutes, OR until the internal temperature reaches 165 degrees. Let meatloaf rest for 15 minutes before serving.


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