Meatloaf (Beef, Italian Sausage with Cheddar, Parmesan and Marinara)

crackerbarrelmeatloaf2 This variation on a classic Meatloaf is made with ground beef, Italian sausage, marinara, cheddar and Parmesan cheeses with a sweet, savoury glaze on top. The Italian sausage gives this dish a refreshing change from plain pork and a nice kick to boot.

Meatloaf:
2 cups day old bread, torn into pieces (~ 2-3 slices bread)
½ cup whole milk
2 eggs, beaten
1 lb lean ground beef
1 lb hot Italian sausage, casings removed
¼ cup marinara sauce
1 cup sharp cheddar cheese, shredded
¼ cup Parmesan cheese, freshly shredded
2 cups yellow onions, finely minced
6-8 cloves garlic, finely minced
1 Tbsp. Italian seasoning
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Topping:
½ cup marinara sauce
2 Tbsp. brown sugar

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a glass baking dish with foil or parchment paper.

In a 2-cup measuring cup, add the torn bread, pour over the milk and soak the bread until moist, about 10 minutes.

In a large bowl; add the egg, beef, sausage, ¼ cup marinara, cheddar, Parmesan, onions, garlic, Italian seasoning, salt and pepper. Using your hands, mix well to combine ensuring that you do not overmix.

Press the meat mixture into the prepared baking dish.

Combine the topping ingredients in a small bowl and whisk until combined. Brush half of the sweetened marinara sauce on the meatloaf; spreading evenly.

Bake in the preheated oven for 30 minutes.

Remove the meatloaf from the oven and brush on the topping evenly covering. Bake for an additional 30-40 minutes, when it reaches 155°F with an internal meat thermometer it is ready to rest.

Let it rest on a cooling rack for 15 minutes in the baking dish prior to slicing in. The internal temperature will increase by 5-10°F during this time. Slicing it too early also causes the juices to leak out, making the loaf drier. Ensure the middle is at least 160°F before you slice and serve.

Makes 6-8 servings.

Cook's Notes:

Beat the eggs first to cut down on mixing time.
Gently mix the meat - don’t over mix it. This will ensure tender meatloaf that isn’t tough.
You can sub ½ cup dried breadcrumbs or Italian breadcrumbs for the sliced bread.
You can use tomato sauce instead of the marinara sauce.
Allow the meatloaf to rest for about 5-10 minutes before slicing. You will get cleaner, juicier slices this way.
80/20 lean ground beef works best for meatloaf. If you can’t find Italian sausage, you can use ground pork or another pound of ground beef.
This recipe works best in a baking dish instead of a loaf pan.

Serving Suggestions:

My favourite sides for Italian style meatloaf are mashed potatoes and green beans.
You can also serve your favourite pasta instead of potatoes.
I like to add more shredded Parm or mozzarella cheese on top of the meatloaf along with fresh basil or parsley.

How to Store Leftovers:

Refrigerate leftover meatloaf in an airtight container for up to 4 days. Reheat individual slices in the microwave. Meatloaf tastes better the next day.
Use the sliced meat to make the best leftover meatloaf sandwich.
Meatloaf freezes well for up to 3 months. Just store in freezer bags or a freezer safe container.