Meatloaf With Italian Sausage Recipes
SPICY SAUSAGE MEATLOAF PATTIES WITH ITALIAN BARBECUE SAUCE
I was making my annual Christmas Pasta for the holiday and my mom and I bought duplicate meats so we had lots of leftover hot and sweet sausage and ground beef. Well, the next day, this recipe was born.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
- Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
- Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
- Serve meatloaves with Italian barbecue sauce on top and green salad alongside.
ITALIAN SAUSAGE MARKET MEATLOAF
Provided by Food Network
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. 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 lightly greased 9 x 5 x 3" 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 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.
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