- 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 bulk pork sausage
- 1 can (8 ounces) tomato sauce
- 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.
Bake, uncovered, 55-60 minutes until no pink remains and a thermometer reads 160°.
Freeze option:Cover and freeze one uncooked meat loaf for up to 3 months. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Yield: 2 loaves (4-6 servings each).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Double Meat Loaf
"I've been looking around for a new updated version of meatloaf for my family. I made this last night. It was a hit with them! Everyone loved it! I made two changes only. Instead of 1.5 lbs of ground beef, I added two pounds. And instead of baking it in two loaf pans, I just baked it in one rectangle ceramic dish. I did, however, have to bake it longer since it was a large meatloaf. For our crew, it was worth the wait! :)"
"This is a very good meatloaf. I mixed it up and let it sit in the bowl for about half an hour to allow the onion to rehidrate."
"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."
"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!"
"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."
"This was a delicious meatloaf. It was very moist and cut easily without falling apart. The sausage gave it a nice flavor as well."
"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."