Sammy’s Beef and Sausage Meatloaf

I remember the first time I made meatloaf. I was newly married, and determined to prove I could cook more than just pasta. My husband, bless his heart, had grown up on the stuff, and while my initial attempt was… well, let’s just say it was more “brick” than “loaf,” it sparked a challenge. Over the years, I’ve refined my technique, and Sammy’s Beef and Sausage Meatloaf is a testament to that journey – a flavorful, juicy, and comforting dish that always brings smiles to the table. The hint of maple sausage adds a sweetness that perfectly complements the savory beef, making it a family favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb ground beef
• 1 (1 lb) package Jimmy Dean Maple Sausage
• 1 egg
• ¼ cup plain breadcrumbs
• ½ sweet onion, minced
• ⅛ cup water
• ½ teaspoon garlic powder
• 1 teaspoon seasoning salt
• Ketchup

Equipment Needed

• Large mixing bowl
• 8×10 inch baking dish (glass or ceramic)
• Cooking spray
• Spoon or brush

Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center.

2. In a large mixing bowl, combine the ground beef, Jimmy Dean Maple Sausage, egg, plain breadcrumbs, minced sweet onion, water, garlic powder, and seasoning salt.

3. Mix all the ingredients together thoroughly until they are fully incorporated. Be careful not to overmix, as this can result in a tougher meatloaf. Gently combine the ingredients with your hands or a large spoon until just mixed.

4. Lightly spray your 8×10 inch baking dish with cooking spray. This will prevent the meatloaf from sticking to the dish and make it easier to remove after baking.

5. Move the meat mixture to the prepared baking dish.

6. Press the meat mixture evenly into the baking dish, shaping it to the sides. Ensure the meatloaf has a uniform thickness for even cooking.

7. Generously squirt ketchup across the top of the meatloaf, or spread it evenly with a spoon or brush. The ketchup will create a sweet and tangy glaze as it bakes.

8. Transfer the baking dish to the preheated oven and bake for 1 hour and 15 minutes.

9. After baking, remove the meatloaf from the oven and let it stand for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.

Expert Tips & Tricks

• Don’t overmix: Overmixing the meatloaf mixture can lead to a dense and tough meatloaf. Gently combine the ingredients until just mixed.
• Use a meat thermometer: The best way to ensure your meatloaf is cooked through is to use a meat thermometer. Insert the thermometer into the center of the meatloaf; it should reach an internal temperature of 160°F (71°C).
• Add moisture: If you find your meatloaf is dry, you can add more water or beef broth to the mixture.
• Customize the glaze: Instead of ketchup, try using a mixture of barbecue sauce, Worcestershire sauce, and brown sugar for a different flavor profile.
• Make it ahead: Prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together even more.
• Prevent sticking: Line the baking dish with parchment paper for easy cleanup and to prevent the meatloaf from sticking.

Serving & Storage Suggestions

Serve Sammy’s Beef and Sausage Meatloaf warm, sliced into generous portions. It pairs perfectly with mashed potatoes, roasted vegetables, or a simple green salad.

Storage:

• Room Temperature: Do not leave the meatloaf at room temperature for more than 2 hours.
• Refrigerator: Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap individual slices of meatloaf tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen meatloaf can last for up to 2-3 months.

Reheating:

• Oven: Preheat your oven to 350°F (175°C). Place the meatloaf slices in a baking dish with a little bit of water or broth to prevent drying out, and heat for 15-20 minutes, or until warmed through.
• Microwave: Reheat individual slices of meatloaf in the microwave for 1-2 minutes, or until heated through.
• Skillet: Slice and pan-fry the meatloaf for a crispy exterior.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	147.6 kcal	N/A
Calories from Fat	83 kcal	57%
Total Fat	9.3 g	14%
Saturated Fat	3.6 g	17%
Cholesterol	61.8 mg	20%
Sodium	71.5 mg	2%
Total Carbohydrate	3.3 g	1%
Dietary Fiber	0.3 g	1%
Sugars	0.5 g	2%
Protein	11.9 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs as a substitute for regular breadcrumbs.
• Spicy Kick: Add a pinch of red pepper flakes to the meat mixture for a touch of heat.
• Vegetable Boost: Incorporate finely chopped vegetables like carrots, celery, or bell peppers into the meatloaf mixture for added nutrients and flavor.
• Herb Infusion: Mix in fresh herbs like parsley, thyme, or rosemary for an aromatic twist.
• Different Sausage: Experiment with different types of sausage, such as Italian sausage or chorizo, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use ground turkey or chicken instead of ground beef?
A: Yes, you can substitute ground turkey or chicken for ground beef. However, keep in mind that turkey and chicken are leaner meats, so you may need to add a bit more moisture to the mixture to prevent the meatloaf from drying out.

Q: Can I freeze the meatloaf before baking it?
A: Yes, you can freeze the meatloaf before baking. Wrap the unbaked meatloaf tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw completely in the refrigerator before baking as directed.

Q: How do I prevent the meatloaf from drying out?
A: To prevent the meatloaf from drying out, make sure not to overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C). You can also add moisture to the mixture by adding more water or beef broth.

Q: Can I use different types of breadcrumbs?
A: Yes, you can use different types of breadcrumbs, such as panko breadcrumbs or seasoned breadcrumbs. Just be sure to adjust the amount of breadcrumbs accordingly, as different types of breadcrumbs absorb moisture differently.

Q: What is the best way to reheat meatloaf?
A: The best way to reheat meatloaf is in the oven. Preheat your oven to 350°F (175°C). Place the meatloaf slices in a baking dish with a little bit of water or broth to prevent drying out, and heat for 15-20 minutes, or until warmed through.

Final Thoughts

Sammy’s Beef and Sausage Meatloaf is more than just a recipe; it’s a comforting classic that brings people together. Its juicy texture and savory-sweet flavor combination are sure to please even the pickiest eaters. So, gather your ingredients, preheat your oven, and get ready to create a meatloaf masterpiece! I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Don’t forget to share your creations and feedback – I can’t wait to hear how it turns out for you! Pair it with a bold Cabernet Sauvignon for a truly satisfying meal.