Description
A hearty and flavorful Italian-style meatloaf featuring a mix of ground beef and Italian sausage, seasoned with traditional Italian herbs and topped with a tangy glaze.
Ingredients
- 1.5 lbs ground beef (80/20 or 85/15)
- 1/2 lb Italian sausage (mild or hot, casing removed)
- 1 cup breadcrumbs (Italian seasoned or plain with added herbs)
- 1/2 cup milk
- 1 large egg, beaten
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper, or lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to allow breadcrumbs to absorb the milk.
- Add ground beef, Italian sausage (removed from casing), beaten egg, chopped onion, minced garlic, Parmesan cheese, fresh parsley, oregano, salt, and pepper to the breadcrumb mixture.
- Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form the mixture into a loaf shape (approximately 9×5 inches) and place it on the prepared baking sheet, or press it into the loaf pan. If using a loaf pan, ensure there’s a space for grease to drain or place a smaller pan with holes inside a larger one.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce for the glaze.
- Spread about half of the glaze evenly over the top and sides of the meatloaf.
- Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). If using a baking sheet, drain any excess grease about halfway through baking.
- During the last 15-20 minutes of baking, you can spread the remaining glaze, if desired.
- Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute.
Notes
- Do not overmix the meatloaf ingredients, as this develops the protein too much, resulting in a tough texture.
- Ensure the internal temperature reaches 160°F (71°C) for safety.
- Resting the meatloaf after baking is crucial for moisture retention.