Superb Ham and Sausage Loaf W Basting Sauce
Elevate your comfort food game with this *Superb Ham and Sausage Loaf with Basting Sauce*—a hearty and flavorful twist on the classic meatloaf. Made with a delicious blend of ground ham and pork sausage, this recipe combines savory breadcrumbs, creamy milk, and aromatic seasonings for a rich and tender texture. The star of the show is the tangy-sweet basting sauce, crafted from ketchup, brown sugar, apple cider vinegar, and a splash of Worcestershire sauce, which bakes into a glossy glaze that caramelizes beautifully in the oven. Perfect for a cozy family dinner or a crowd-pleasing main dish, this meatloaf is easy to prepare and pairs wonderfully with mashed potatoes or roasted vegetables. Ready in under two hours and serving up to six, it’s a must-try recipe that brings bold comfort to your table.
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Recipe Information
Ingredients
- 500 grams Ground ham
- 500 grams Ground pork sausage
- 120 grams Breadcrumbs
- 120 ml Milk
- 2 Large eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 ml Ketchup
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a loaf pan or baking dish.
In a large mixing bowl, combine the ground ham and ground pork sausage. Mix gently to combine evenly.
Add breadcrumbs, milk, eggs, garlic powder, onion powder, Dijon mustard, salt, and black pepper to the meat mixture. Use your hands or a sturdy spoon to mix until just combined (do not overmix).
Shape the mixture into a loaf and place it in the prepared loaf pan or shape directly onto the baking dish.
In a small bowl, prepare the basting sauce by combining ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Mix well until smooth.
Brush half of the basting sauce evenly over the top of the meatloaf.
Bake in the preheated oven for 60 minutes. Halfway through, baste the loaf with the remaining sauce to create a shiny glaze.
Increase the oven temperature to 200°C (400°F) for the last 10–15 minutes of cooking to caramelize the glaze, if desired.
Check the internal temperature of the loaf with a meat thermometer. It should read 70°C (160°F) when fully cooked.
Allow the meatloaf to rest for 10 minutes before slicing. Serve warm with your favorite side dishes.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 11018 mg | 479% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 50.8 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 362 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1675 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.
