Double Meat Loaf Recipe
Double Meat Loaf Recipe photo by Taste of Home

Double Meat Loaf Recipe

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Shared by Shirley Snyder of Payson, Arizona, this tender meat loaf with beef and pork is a delicious entree for everyday or when company comes to call.
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 8-12 servings

Ingredients

  • 1 egg, lightly beaten
  • 1 cup beef broth
  • 1/2 cup quick-cooking oats
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1 can (8 ounces) tomato sauce

Nutritional Facts

1 serving (1 slice) equals 189 calories, 12 g fat (4 g saturated fat), 66 mg cholesterol, 537 mg sodium, 4 g carbohydrate, 1 g fiber, 15 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Top with tomato sauce.
  2. Bake, uncovered, 55-60 minutes until no pink remains and a thermometer reads 160°. Yield: 2 loaves (4-6 servings each).
Originally published as Double Meat Loaf in Quick Cooking January/February 2006, p57

Nutritional Facts

1 serving (1 slice) equals 189 calories, 12 g fat (4 g saturated fat), 66 mg cholesterol, 537 mg sodium, 4 g carbohydrate, 1 g fiber, 15 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Double Meat Loaf

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed May. 11, 2013

"vERY TASTE,I FRIED MUSHROOMS AND THE ONIONS TOGETHER AND MADE THEM TASTEY AND ADDED THEM TO THE LOAF. mADE A SAUCE FOR THE TOP OF TOMATOE SOUP, 1/2 CUP BR. SUGAR, 1 TBSP. MAGGI,1/2 CUP WATER , ONLY 1/2 OF THE CAN SOUP AND PUT IT OVER MEAT LOAF AND THEN IN THE OVEN. iF TAKES ABOUT 1 HR.30 MINUTES TO BE COOKED WELL."

MY REVIEW
Reviewed Feb. 17, 2013

"At last! A meatloaf recipe where the meat comes out juicy! I had given up thinking I could ever make a meatloaf that wasn't dry. It must be the combination of the quick oats and beef broth, instead of the usual eggs/bread crumb mixture. I used a meatloaf mix of beef/veal/pork as well as the sausage, and I sprinkled brown sugar over the tomato sauce on the top. I also made the mashed potato cups that go with it - all that's needed is a veggie or salad. This is going into my "favorites" file and will probably become the way I will always make meatloaf. Delish!"

MY REVIEW
Reviewed Dec. 27, 2011

"I've had a lot of different kinds of meatloaf throughout my life, and I was never a fan until I tried this one. It's perfect--the texture, the taste, everything. I loved that it freezes well and the recipe makes 2 loaves so you can save one those days when you just don't have the time to make something. It went well with mashed potatoes (I made a casserole with sour cream and cheddar) and steamed broccoli.I did change the recipe a little, though. I used Italian sausage mild and spicy (and sweet if I can find it) and ground Turkey. I added garlic and herb bread crumbs, parmesan cheese, cayenne pepper, and Italian seasoning. And instead of the tomato sauce, I used half ketchup and half BBQ sauce."

MY REVIEW
Reviewed Jun. 7, 2011

"This was a delicious meatloaf. It was very moist and cut easily without falling apart. The sausage gave it a nice flavor as well."

MY REVIEW
Reviewed Sep. 11, 2010

"This was very moist and the sausage gave it an excellent flavor without a lot of fuss. I also loved how it makes 2 loaves, 1 to eat now and 1 to freeze."

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