Beef-And-Sausage Meatloaf With Chunky Red Sauce – a delicious recipe with ground sirloin, ground pork sausage, crackers, tomato sauce, green bell pepper, red onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.
2
Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3
Bake at 425u00b0 for 50 minutes or until a meat thermometer inserted into thickest portion registers 160u00b0. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.
4
*Ground chuck or lean ground beef may be substituted.
5
Note: If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.
394
kcal
Calories
29
g
Fat
6
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound ground sirloin*, 1 pound ground pork sausage, 1 sleeve multigrain saltine crackers, crushed, 1 (15-oz.) can tomato sauce, and more.
Yes, Beef-And-Sausage Meatloaf With Chunky Red Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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