Description
This Italian Meatloaf combines ground beef and sausage with a flavorful mix of herbs and Rao’s Tomato Basil Sauce for a delicious twist on a classic dish.
Ingredients
Scale
- 2 lbs. ground beef
- 19 oz. pkg. hot or mild Italian Sausage links
- 2 cups Rao’s Tomato Basil Sauce (one cup mixed into the meatloaf and one cup brushed on at the end)
- 2 T dried minced onion
- 2 tsp. garlic powder
- 2 tsp. dried basil
- 1 T dried parsley
- 2 tsp. ground fennel
- 1 tsp. salt (more or less to taste)
- 3/4 cup flax seed meal
- 1 cup coarsely-grated Parmesan cheese
- 3 eggs, slightly beaten
- 3 T chopped fresh parsley (optional)
Instructions
- Preheat oven to 375F/190C.
- Spray roasting racks or loaf pan with non-stick spray.
- Take ground beef and sausage out of the package, squeeze the sausage out of casings and put in mixing bowl with the ground beef so the meat can start to come to room temperature.
- Spray Broiler Pan or baking sheet with non-stick spray.
- Beat the eggs in a small bowl and then stir in the dried onion, garlic powder, dried basil, dried parsley, ground fennel, and salt.
- Measure out the flax seed meal, Rao’s Tomato Basil Sauce, and coarsely grated Parmesan cheese.
- Add the egg mixture, flax seed meal, one cup of the pasta sauce, and Parmesan to the ground beef and sausage in the bowl.
- Wash your hands before mixing the meatloaf. Mix the meat enough to get spices and eggs evenly distributed without over-mixing.
- Shape meat into two loaves and put on Broiler Pan. Make diagonal scores with a butter knife for cutting slices, if desired.
- Bake for about 50 minutes, or until the meatloaf looks done.
- While the meatloaf cooks, buzz the other cup of Rao’s Tomato Basil Sauce in a blender or food processor until smooth.
- When nearly done, remove meatloaf from the oven and brush with the other cup of pasta sauce.
- Put it back in the oven and cook for 10-15 minutes more, or until it shows 165F/75C on an Instant Read Meat Thermometer.
- Let meatloaf cool a few minutes, cut into slices, and sprinkle with chopped parsley if desired. Serve hot.
- Leftover meatloaf freezes well and lasts in the freezer for at least six months. Cut into slices, wrap for one dinner in foil, and reheat in the toaster oven.
- You can freeze a whole meatloaf if you haven’t tried it raw. Cook for about 40 minutes, let it cool, wrap in foil, freeze, then thaw and bake as needed.
Notes
- Consider using a meat thermometer for precise cooking.
- Optional ingredients can be adjusted based on preference.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg