Beef-and-Sausage Meatloaf With Chunky Red Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Serve one meatloaf for supper, and freeze the other for a meal later in the month. Ingredients:
1 pound ground sirloin |
1 pound ground pork sausage |
1 sleeve multigrain saltine crackers, crushed |
1 (15-oz.) can tomato sauce |
1 green bell pepper, diced |
1/2 cup diced red onion |
2 large eggs, lightly beaten |
chunky red sauce |
Directions:
1. Preheat oven to 425°. 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 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. 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.
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