Italian Sausage Market Meatloaf Recipes

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MEATLOAF WITH ITALIAN SAUSAGE



Meatloaf with Italian Sausage image

My mom gave me this recipe, and everyone agrees it is the best ever, I think it's because of the Italian sausage. It's great the next day too. But we usually don't have many leftovers.

Provided by D.DETMANN

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 9

1 ¼ pounds ground beef
4 (4 ounce) links Italian sausage, casings removed
1 egg, beaten
1 small green bell pepper, chopped
1 onion, chopped
½ cup dry hot wheat cereal
½ cup milk
1 dash Worcestershire sauce
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.
  • Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

Nutrition Facts : Calories 639.9 calories, Carbohydrate 15.2 g, Cholesterol 170.3 mg, Fat 50.1 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 19.2 g, Sodium 637.1 mg, Sugar 2.1 g

ITALIAN SAUSAGE MARKET MEATLOAF



Italian Sausage Market Meatloaf image

Make and share this Italian Sausage Market Meatloaf recipe from Food.com.

Provided by Johnsonville Sausage

Categories     Meatloaf

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (19 ounce) package Johnsonville® Mild Italian Sausages, decased
3/4 lb ground beef or 3/4 lb ground turkey
3/4 cup chili sauce
1/4 cup water
3/4 cup rolled oats
1 large egg, lightly beaten
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 small red sweet bell pepper, finely chopped (ok to use green bell)
1 small onion, finely chopped
1 cup frozen corn kernels (fresh or defrosted)
1 cup fresh baby spinach leaves
3 slices provolone cheese

Steps:

  • Preheat the oven to 350 degrees F. In a large bowl, combine ½ 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 9X5X3" 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 ½ 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 ¼ 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.

Nutrition Facts : Calories 486.2, Fat 21.7, SaturatedFat 9.3, Cholesterol 118.8, Sodium 1029.2, Carbohydrate 44.2, Fiber 7.8, Sugar 7.8, Protein 29.4

ITALIAN MEATLOAF



Italian Meatloaf image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan
1 1/2 cups breadcrumbs
3 pounds ground beef
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
  • Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
  • Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
  • Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

FRENCH MARKET MEATLOAF



French Market Meatloaf image

Adapted from 2002 issue of Southern Living. These were originally from Junior Legue cookbooks from New Orleans and Austin

Provided by TXOLDHAM

Categories     Meat

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 (8 ounce) package Cajun-style sausage, diced
1 medium onion, diced
1 small green bell pepper, diced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 lbs ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/4 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/3 cup beef broth
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
  • Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum foil-lined 15- by 10-inch jellyroll pan.
  • Bake at 375 degrees for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
  • To make Tomato Gravy, melt butter and whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in broth and tomato sauce. Reduce heat and simmer until thickened. Whisk in salt and pepper.

Nutrition Facts : Calories 314.5, Fat 20.8, SaturatedFat 8.7, Cholesterol 111.3, Sodium 1058.3, Carbohydrate 7.8, Fiber 1.2, Sugar 2.8, Protein 23.3

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