Sausage Meatloaf Oamc
Savor the hearty, homestyle goodness of Sausage Meatloaf OAMC, a comforting and versatile recipe perfect for both busy weeknights and meal prep enthusiasts. Featuring a flavorful blend of ground sausage and beef, this meatloaf is infused with aromatic onion, garlic, and Italian seasoning for a savory, satisfying bite. A tangy-sweet glaze made with ketchup, brown sugar, Dijon mustard, and Worcestershire sauce takes it to the next level, creating a mouthwatering caramelized topping. Ready in just 20 minutes of prep time and ideal for freezing, this make-ahead meal (OAMC: Once A Month Cooking) is a lifesaver for long-term planning. Whether freshly baked or reheated, it’s guaranteed to deliver tender, juicy slices of comfort with every serving.
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Recipe Information
Ingredients
- 1 pound ground sausage
- 1 pound ground beef
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground sausage, ground beef, breadcrumbs, milk, and egg. Mix gently until just combined.
Add the chopped onion, minced garlic, salt, black pepper, and Italian seasoning to the meat mixture. Mix thoroughly, but avoid overmixing to keep the meatloaf tender.
In a separate small bowl, mix together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce to make the glaze.
Transfer the meat mixture into the prepared loaf pan, pressing it down evenly to ensure a uniform shape.
Spread half of the glaze mixture evenly over the top of the meatloaf, reserving the other half for later.
Cover the loaf pan loosely with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and spread the reserved glaze over the top of the meatloaf. Return it to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Once cooked, allow the meatloaf to rest in the pan for 10 minutes before slicing and serving.
To freeze for OAMC: Let the cooked meatloaf cool completely. Wrap it tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag. To reheat, thaw in the refrigerator overnight, then reheat in the oven at 350°F (175°C) until warmed through.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 9333 mg | 406% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 58.4 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 423 mg | 33% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
