This moist and flavorful meatloaf is a recipe that was passed on from my sister who lives in the southwest of the states. With a smoky flavor and slight kick from the smoked paprika, this moist sausage meatloaf is paired with a delicious homemade barbeque sauce for a dinner win! You may enjoy this sausage meatloaf with smoky crockpot creamed corn and Amish style mashed potatoes. For dessert you may like the Reese’s peanut butter skillet cookie or Amish coconut cream pie.
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Cheryl’s Sausage Meatloaf
- 1 pound ground beef
- 1 pound loose sausage
- 3/4 cup bread crumbs fine
- 2 eggs beaten
- 1/4 cup whole milk
- 1/2 cup grated parmesan
- 3/4 teaspoon black pepper
- 1 teaspoon salt
- 3/4 teaspoon smoked paprika
Homemade barbeque sauce:
- 1/3 cup ketchup
- 1/4 cup barbeque sauce (of your choice)
- 3 tablespoons brown sugar *see note
- 1 tablespoon prepared yellow mustard
Preheat oven to 375.
- Mix ground beef and sausage with bread crumbs, eggs, whole milk and grated parmesan, then mix in the seasonings until well combined.
- Form into a loaf and place into a bread pan, then combine the sauce ingredients in a medium/small sized dish and set aside (refrigerate) for now.
- Bake uncovered (*see note) for 50 minutes, then remove the meatloaf from the oven and pour the barbeque sauce over top. Return to oven and continue baking for 10 minutes more, or until internal temperature reaches 160 degrees.
- Allow to cool slightly and then enjoy!
Equipment needed for Cheryl’s sausage meatloaf:
- Mixing bowls You will need a medium sized mixing bowl and a small mixing bowl or dish to combine the meatloaf and the sauce in.
- Measuring cups I prefer to use stainless steel measuring cups, because they have been very durable for me.
- Loaf pan A loaf pan is needed to help the meatloaf keep its shape while baking.
- Whisk A whisk is useful for mixing up the sauce ingredients. I like to use a wire handled whisk, because I find them easier to clean in the handle too.
Ingredients needed for this sausage meatloaf:
Beef, sausage, eggs, parmesan cheese, salt, ground black pepper, smoked paprika, bread crumbs and milk. For the sauce: Brown sugar, mustard, ketchup and barbeque sauce.
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Step 1: Combine the ground beef and sausage with breadcrumbs, milk, eggs and parmesan, then mix in seasonings.
Can the spices be adjusted if my family doesn’t like spicy food?
Yes, they can! This sausage meatloaf has a slight kick to it, you can adjust the black pepper and smoked paprika according to your family’s preference.
Step 2: Shape the meat mixture into a loaf and place into a loaf pan. Combine sauce ingredients and refrigerate for now.
Should this sausage meatloaf be covered for baking?
I personally keep my meatloaf uncovered to bake, but if you don’t like the top of the meatloaf drying out at all, you can cover the meatloaf in aluminum foil to bake using the directions in the notes section, in the recipe card.
Step 3-4: Bake the meatloaf in the preheated oven for 45-50 minutes. Remove from the oven and pour the sauce over top, then bake for an additional 10-15 minutes until the glaze has a nice shine and the meatloaf reaches 160 degrees. Allow to cool slightly, then enjoy!
What can I serve with this sausage meatloaf?
We enjoyed our meatloaf with creamed corn and Amish style mashed potatoes with browned butter over top. Yum! You can also pair the meatloaf with Roasted Ranch potatoes and Brown sugar glazed carrots (made in the crockpot). If you aren’t a big spuds fan, perhaps you would enjoy fresh lemon parmesan asparagus or cheddar bacon green beans and rice to pair with the meal instead. You can never go wrong with meatloaf paired with a good mac and cheese either (recipe courtesy of “The Chunky Chef”).
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