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Double Meat Loaf

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
    2 loaves (4-6 servings each)

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 bulk pork sausage
  • 1 can (8 ounces) tomato sauce

Directions

  • 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°.
Nutrition Facts
1 slice: 189 calories, 12g fat (4g saturated fat), 66mg cholesterol, 537mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 15g protein.

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Reviews

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Average Rating:
  • 4bakergirls
    Nov 12, 2015

    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! :)

  • dublinlab
    Jan 12, 2015

    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.

  • blazepick
    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.

  • cwbuff2
    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!

  • Anzabel
    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.

  • katlaydee3
    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.

  • keelyr
    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.