This easy meatloaf recipe is so so good. The meatloaf glaze is tangy and sweet and much better than just ketchup alone. This may seem unusual, but I love to serve this Italian meatloaf with green bean casserole (the same Campbell’s recipe many have at Thanksgiving) and honey cornbread. Mashed potatoes and steamed green beans are always good too though.
I love making this meatloaf for my family because it's always guaranteed that even left-overs will be eaten. You can also use this recipe for meatballs as well, minus the glaze Though meatloaf takes a while to cook, the preparation is fast and easy. For more easy weeknight dinners, try the recipes in the Italian Category.
We travel often to southern Nevada in the winter or early spring. in our RV and visit family. And meatloaf is one of our favorite weeknight meals when we are camping because I usually have the ingredients right in my pantry. And ground beef and Italian sausage are staples in my freezer.. In Nevada, two of our favorite places to visit while we're camping nearby are Lake Mead National Recreation Area and a state park called Valley of Fire which has amazing natural red rock formations to hike around.
Ingredients:
1 pound 85%-90% ground beef
1/2 pound ground Italian sausage
1 teaspoon Kosher salt
Fresh cracked pepper, to taste
1/2 small white or sweet onion finely minced, about 1/2 cup
2 tablespoons Italian seasoning
1 teaspoon garlic salt
Rounded 1/2 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons Worcestershire sauce
2 pieces of white bread, toasted
2 tablespoons ketchup
1/2 cup milk
1 egg
Glaze:
Rounded 1/2 cup ketchup
1 tablespoon mustard
1/4 cup packed brown sugar
Directions:
Directions:
Directions:
Directions:
Place the beef and sausage into a large bowl. Add the teaspoon of kosher salt, the teaspoon of garlic salt and fresh cracked pepper evenly as you roughly combine the ground beef and sausage together.
Toast the bread in a toaster, or with butter on a skillet. Once the bread is cooled, break it into very small pieces. Add the bread pieces to the meat mixtures and pour the milk on top of the bread. Then add the rest of the ingredients to the bowl. Combine all of the ingredients evenly into the meat mixture.
Form the meat into a 9in x 5in loaf pan to bake. Mix up the glaze ingredients in a separate small bowl until smooth and with and pour it evenly over of the pre-baked loaf.
Bake the loaf in a preheated oven at 350 degrees for approximately 45-50 minutes or until a meat thermometer registers an internal temperature of 160 degrees. I like to use a digital oven safe meat thermometer that can be left in the meat during baking. This allows you to keep the oven closed when checking the internal temperature of the meat. Once the meatloaf has been steadily at 160 degrees, remove the pan from the oven and place tinfoil over it in a tent like fashion so the tinfoil is not touching the meatloaf. Let it rest under the tinfoil until ready to serve.
Note: I prefer Johnsonville® brand Italian sausage. And I prefer Lawrys® brand garlic salt as well.
To bake the meatloaf in an RV oven, the baking time will be around 60-65 minutes or so. Again, using an oven safe digital thermometer is really helpful.
