Tasty Pork Sausage Meatloaf

Growing up, meatloaf in our house always meant the same thing – a dry, crumbly mess that needed a flood of ketchup just to get it down. Mom tried her best, but something was always missing. It wasn’t until I started experimenting in my own kitchen that I discovered the secret: pork sausage.

Adding sausage to meatloaf might sound like breaking the rules, but trust me – it’s a game-changer. The extra fat and seasoning from the sausage keeps everything moist and flavorful, and you won’t need to drown it in condiments. It’s the kind of simple twist that makes you wonder why we didn’t think of it sooner.

What Kind of Pork Sausage Should I Use?

For this meatloaf recipe, you’ve got a couple of good options when it comes to pork sausage. The easiest route is to grab bulk spicy breakfast sausage from the meat counter, which comes already ground and seasoned. If you’re using Italian sausage instead, you can go with either sweet, hot, or a combination of both – just remember to squeeze the meat out of the casings first if you’re buying links. When shopping, look for sausage that has a good mix of meat and fat (avoid anything labeled “lean”) since the fat helps keep your meatloaf moist and flavorful. If the store’s selection is limited, plain ground pork will work too – you’ll just need to add extra seasonings to make up for it.

Options for Substitutions

This meatloaf recipe is pretty adaptable – here’s what you can swap if needed:

• Ground meats: While the beef and pork combo gives the best flavor, you can use all beef, or swap in ground turkey for the beef. If using turkey, add an extra tablespoon of butter to the mix for moisture.
• Fresh breadcrumbs: No fresh bread? Regular dried breadcrumbs work fine – just use 3/4 cup instead of 1 cup. You can also use crushed crackers or quick oats as a 1:1 replacement.
• Ketchup: For the sauce and mixture, you can replace ketchup with tomato sauce mixed with 1 teaspoon of brown sugar, or use BBQ sauce for a different spin.
• Fresh parsley: If you don’t have fresh parsley, use 2 tablespoons dried parsley, or swap in other fresh herbs like basil or oregano.
• Vegetables: The onion, celery, and carrot mix (known as mirepoix) can be adjusted based on what you have. Bell peppers work great too, or you can use dried onion and celery flakes in a pinch – use 1 tablespoon of each.
• Eggs: The eggs are important for binding, but if needed, you can substitute each egg with 1/4 cup of plain mashed potato or 3 tablespoons of mayonnaise.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf is overworking the meat mixture, which can lead to a dense, tough final product – mix just until the ingredients are combined, using gentle folding motions rather than aggressive kneading. Another common error is skipping the sautéing of vegetables, but cooking your onions, celery, and carrots until soft helps them blend seamlessly into the meatloaf while adding moisture and flavor. To prevent a greasy mess, avoid using a loaf pan which traps fat – instead, shape your meatloaf on a rimmed baking sheet, and make sure to let it rest for 10-15 minutes after cooking so the juices redistribute and your slices stay intact. For the juiciest results, use a meat thermometer and cook until the internal temperature reaches 160°F – any higher and you’ll end up with a dry meatloaf.

What to Serve With Meatloaf?

When it comes to meatloaf, you really can’t go wrong with classic comfort food sides like creamy mashed potatoes or roasted garlic potatoes – they’re perfect for soaking up all those tasty meat juices! A simple steamed vegetable like green beans or roasted Brussels sprouts adds nice color to the plate and keeps the meal balanced. If you want to switch things up from the usual potato sides, try serving your meatloaf with buttered egg noodles or even mac and cheese for an extra cozy dinner. For a lighter option, a crisp garden salad with ranch dressing works great too.

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it tightly in plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 4 days, making it perfect for sandwiches or quick dinners throughout the week. Pro tip: slice it before storing to make portioning easier!

Freeze: This meatloaf is great for freezing! Let it cool completely, then wrap individual portions in plastic wrap and foil, or place them in freezer bags. It’ll keep well for up to 3 months in the freezer. I like to freeze individual slices – they’re perfect for quick meals when you’re short on time.

Reheat: To warm up your meatloaf, place slices in a covered dish with a splash of beef broth or water and heat in the microwave until warm, about 1-2 minutes per slice. For whole portions, cover with foil and warm in a 325°F oven for about 20-25 minutes. The added liquid helps keep it moist while reheating.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 130-140 g
• Carbohydrates: 120-130 g

Ingredients

• 2 tablespoons butter without salt
• 1 cup onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, finely diced
• 1/2 cup chopped green onions, including tops
• 3 cloves of garlic, minced (approximately 1 tablespoon)
• 2 teaspoons salt (reduce to 1 1/2 teaspoons if using italian sausage)
• 1/2 teaspoon black pepper, freshly ground
• 2 teaspoons worcestershire sauce
• 2/3 cup ketchup, used in 1/3 cup each portions
• 1 1/2 pounds ground beef chuck
• 3/4 pound ground spicy pork sausage or italian sausage (use a mix of sweet and spicy if using links)
• 1 cup fresh breadcrumbs (blend fresh bread slices until crumbly)
• 2 large eggs, lightly whisked
• 1/3 cup freshly minced parsley leaves

Step 1: Preheat the Oven

Start by preheating your oven to 350°F and position a rack in the middle of the oven.

This ensures even cooking when it’s time to bake your meatloaf.

Step 2: Cook the Vegetables

Melt butter in a large, thick-bottomed skillet over medium heat.

Once the butter begins to foam, add finely chopped onions, celery, carrot, green onions, and garlic.

Cook for 5 minutes, stirring occasionally.

Cover the skillet and cook for another 5 minutes, stirring every so often, until the carrots are tender.

Season with salt and pepper, then mix in the Worcestershire sauce and 1/3 cup ketchup.

Cook for an additional minute before removing from heat to cool.

Step 3: Prepare the Meatloaf Mixture

Once the vegetables have cooled enough to handle, transfer them to a large bowl.

Add ground beef, Italian sausage, eggs, breadcrumbs, and parsley.

Use clean hands to gently mix everything until evenly incorporated.

Make sure not to overwork the meatloaf mixture.

Step 4: Shape the Meatloaf

Place the prepared meatloaf mixture into a loaf pan (either 4- x 8-inch or 5- x 9-inch) and press it down to compact the mixture.

Alternatively, you can form a free-standing loaf on a rimmed baking pan.

Spread the remaining ketchup over the top of the meatloaf for a delicious glaze.

Step 5: Bake and Rest

Bake the meatloaf in the preheated oven for 1 hour, or until a meat thermometer inserted into the center reaches 155°F.

Once done, remove the meatloaf from the oven and allow it to rest for 10 minutes.

This resting time helps redistribute the juices for a moist and flavorful meatloaf.

Step 6: Serve and Enjoy

After resting, use a metal spatula to carefully lift the meatloaf out of the loaf pan onto a serving plate.

Slice into thick pieces for serving.

Enjoy the meatloaf on its own or transform slices into sandwiches.

Leftovers can be chilled and reheated, offering a delicious meal for another day.

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