Classic Meatloaf with 10-minute au gratin potatoes and green peas.

Classic Meatloaf {with Sausage}

  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices 1x


American-Style meatloaf gets a flavor boost from the addition of ground Italian sausage, plenty of finely chopped herbs and vegetables, and a sweet and tangy glaze.



  • 3 slices of bread (enough to make 1 & 1/2 cups bread crumbs)
  • 2 carrots, peeled, ends trimmed, and cut into 1-inch chunks
  • 1 rib celery, ends trimmed and cut into 1-inch chunks
  • 1 medium yellow onion, peeled and roughly chopped
  • 3 cloves of garlic, peeled and roughly chopped
  • 2 tsp fresh rosemary leaves
  • 3/4 cup fresh Italian parsley
  • 1 cup ketchup, divided
  • 2 tsp dry mustard
  • 16 ounces ground beef, at least 90% lean
  • 8 ounces Italian sausage, hot (spicy) or sweet (mild)
  • 3 large eggs, lightly beaten
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 13 tsp tobacco or hot sauce (to taste)
  • 1/2 cup dijon mustard
  • 4 tbsp dark brown sugar


  1. Preheat the oven to 400 degrees. Line the bottom of a broiler pan with foil for easy clean-up. Spray the rack of the broiler pan with non-stick spray.
  2. Add the bread slices to a food processor and process into fine crumbs. Measure out 1 & 1/2 crumbs and add them to a large bowl.
  3. Put the carrot, celery and onion pieces into the food processor along with the garlic cloves, rosemary, and Italian parsley. Pulse 5 or 6 times until all the vegetables are finely minced. Add to the bowl with the bread crumbs.
  4. Add 1/2 cup of the ketchup, the dry mustard, ground beef, Italian Sausage, eggs, salt, pepper, and tobacco to the bowl. Using a wooden spoon, rubber spatula, or your hands, mix all the ingredients until well combined.
  5. Dump the meatloaf mixture onto the broiler rack and shape into a loaf that’s approximately 10-11 inches long and 5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
  6. In a small bowl, stir the remaining 1/2 cup of ketchup with the dijon mustard and brown sugar. Spread about 2/3 of the glaze over the top of the meatloaf, spreading it all the way to the edges.
  7. Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
  8. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.

Keywords: meatloaf, classic American meatloaf, comfort food, old fashioned recipe, beef