Those who have heard about my meatloaf recipe usually comment on my somewhat unique – and tasty! – method. In Britain, one of the things that make the local sausage so good is the fact that the meat is mixed with “Bread-y” ingredients; in America, meat is decidedly meatier, and while that is also delicious, I always really miss the taste of “Home”. Because of this, I like to add oatmeal and breadcrumbs when I prepare meatloaf and meatballs, and it always makes it extra yummy!
I also like to mix up the meats that I use, often incorporating ground turkey or chicken – whatever is on sale or convenient, pretty much. So when Louise gave me a coupon for Johnsonville Ground Italian Sausage, I immediately thought this would be a good one to try in meatloaf. I tried preparing it for the first time today, and this time I jotted down my “Secret” recipe on a notepad instead of just eyeballing it. Oh my gosh, you guys, this was so good! I honestly think this might be the best meatloaf I’ve ever prepared – it was so juicy and flavorful. Here’s how I did it:
Beeb’s Italian Sausage Meatloaf Recipe
16oz package of Johnsonville Ground Italian Sausage, Mild
1/2 C uncooked quick oats
1/2 C plain bread crumbs
1/2 small white onion, chopped
2 garlic cloves, peeled and chopped
3 TBSP of Best of The Egg
Outer Spice Original Seasoning (To taste)
Extra Virgin Olive Oil (For coating pan)
Line a 9.5 x 5″ loaf pan with foil. Add a thin coating of olive oil and set aside.
Add meat, oats, bread crumbs, onion, garlic, and liquid egg substitute to a large bowl. Preheat your oven to 350 degrees, then put on latex gloves and mix all of the ingredients in the bowl thoroughly with your hands. Once the ingredients are fully mixed, press and shape into the pan. Cook for 20 minutes or until done.
Tip: If you leave enough foil on the sides of the pan, you can pull the whole meatloaf out easily in one piece for serving.
I served my meatloaf with white rice for lunch this afternoon – delicious! I also find that meatloaf freezes really well, so it’s a great thing to prepare ahead of time. In the past, I’ve kept a few meatloaves in the freezer, then thawed them out and sliced them up to serve on sandwiches for dinner on really busy nights.
What’s your favorite way to prepare meatloaf? Have you ever tried using ground sausage before?