Description
A delicious and hearty meatloaf made with ground beef and Italian sausage, topped with Rao’s Tomato Basil Sauce.
Ingredients
Scale
- 2 lbs. ground beef
- 19 oz. pkg. hot or mild Italian Sausage links
- 2 cups Rao’s Tomato Basil Sauce, divided
- 2 T dried minced onion
- 2 tsp. garlic powder
- 2 tsp. dried basil
- 1 T dried parsley
- 2 tsp. ground fennel
- 1 tsp. Salt (more or less to taste)
- 3/4 cup Flax Seed Meal
- 1 cup coarsely-grated Parmesan Cheese
- 3 eggs, slightly beaten
- 3 T chopped fresh parsley (optional)
Instructions
- Preheat oven to 375F/190C.
- Spray roasting racks or loaf pan with non-stick spray.
- Take ground beef and sausage out of the package, squeeze the sausage out of casings and put in mixing bowl with the ground beef so the meat can start to come to room temperature.
- Spray Broiler Pan or baking sheet with non-stick spray.
- Beat the eggs in a small bowl and then stir in the dried onion, garlic powder, dried basil, dried parsley, ground fennel, and salt.
- Measure out the flaxseed meal, Rao’s Tomato Basil Sauce, and coarsely grated Parmesan Cheese. Add the egg mixture and those ingredients to the ground beef and sausage in the bowl.
- Wash your hands before you mix the meatloaf. Mix the meat enough to get spices and eggs evenly distributed without over-mixing.
- Shape meat into two loaves and put on Broiler Pan. Optionally make diagonal scores with a butter knife.
- Bake about 50 minutes, or until the meatloaf is starting to look done.
- While meatloaf cooks, buzz the other cup of Rao’s Tomato Basil Sauce in a food processor if desired.
- When nearly done, remove meatloaf from the oven and brush with the other cup of sauce.
- Put it back in the oven and cook 10-15 minutes more, or until it shows 165F/75C on a meat thermometer.
- Let meatloaf cool a few minutes, then cut into slices and optionally sprinkle with chopped parsley before serving hot.
- Leftover meatloaf freezes very well and will last in the freezer for at least six months. Wrap in foil for quick reheating.
- To freeze whole meatloaves, cook for about 40 minutes, let cool, and wrap in foil to freeze. Thaw and bake until nearly done, then brush with sauce and finish cooking.
Notes
- Use Rao’s Tomato Basil Sauce for best flavor.
- Fresh parsley is optional for garnish.
- If unsure about doneness, use a meat thermometer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg