Squirrl's Meatloaf
Beef and Sage Sausage Meatloaf
Yield 8
Prep time
30 MinCook time
1 H & 30 MTotal time
2 HourI have been making this meatloaf for over a decade at the time of this posting. It is by far my favorite meatloaf recipe, and anyone who tries it is usually on board with this as their new favorite meatloaf as well. It is adapted from a recipe I found on AllRecipes.com
Ingredients
- 1 red bell pepper, seeded and cubed
- 1 medium onion, roughly chopped
- 3 small stalks celery
- 1 ¼ pounds ground beef
- 1 pound sage pork sausage (Jimmy Dean, etc)
- 1 ½ cups saltine cracker crumbs
- 1 (1 ounce) envelope dry onion soup mix (Lipton)
- ¼ teaspoon salt
- ¼ teaspoon fresh cracked black pepper (more to taste, I use a lot more than this)
- ½ teaspoon dried sage
- 1 ½ cups milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Bring a large skillet up to medium-high heat and then add 2 tablespoons of vegetable oil. Pour in the chopped veg and cook stirring until most of the liquid has cooked out and the veg has softened some. Transfer to a large bowl. Allow to cool. Stirring often to speed cooling.
- Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage, and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center.
- Bake for 1 1/2 hours in the preheated oven or until at least 165f in the center. Lift the loaf out to a cutting board and reserve the fat and liquid to make a fantastic gravy. Slice and serve hot with mashed potatoes, gravy, and green beans or veg of choice. Refrigerate leftovers, slice, and serve cold in sandwiches.