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Italian Sausage Market Meatloaf

 Italian Sausage Market Meatloaf
Brought to you by Johnsonville® Sausage
4-6 ServingsPrep: 15 min; Cook: 1 hour 10 min


  • 1 pkg (19 oz.) Johnsonville® Mild Italian Sausage Links, casings removed
  • 3/4 lb. ground turkey or beef or turkey
    With Johnsonville Italian Sausage.

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  • 3/4 cup chili sauce
  • 1/4 cup water
  • 3/4 cup rolled oats
  • 1 large egg, lightly beaten
  • 1 Tbsp. chili powder
  • 1 Tbsp. Worcestershire sauce
  • 1 small sweet red bell pepper, finely chopped (ok to use green bell)
  • 1 small onion, finely chopped
  • 1 cup fresh or defrosted frozen corn kernels
  • 1 cup fresh baby spinach leaves
  • 3 slices provolone cheese


  • Preheat the oven to 350°. In a large bowl, combine 1/2 cup of the
  • chili sauce with the water. Add the oats, egg, chili powder,
  • Worcestershire, and mix well. Add the decased sausage and the ground
  • turkey or beef. Add the bell pepper, onion and corn and mix well.
  • Divide the meat mixture in half. Lay half the meat mixture in a

2 of 2

Italian Sausage Market Meatloaf (continued)

Directions (continued)

  • lightly greased 9X5X3” loaf pan.
  • Create a shallow indent in the meat allowing the edges to rise along
  • the edge of the pan. Layer the provolone and the spinach leaves on
  • top of the meat along the center, staying about 1/2 inch away from
  • the edges. Cover completely with the 2nd half of the meat mixture
  • forming a domed top and sealing the edges.
  • Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili
  • sauce over the top of the loaf and bake until a meat thermometer
  • inserted in the center of the loaf registers 165°. About 15-20
  • minutes longer. Allow the loaf to stand for 5-10 minutes before
  • slicing. Yield: Serves 4-6.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.