This Italian Sausage Meatloaf puts a vibrant Mediterranean twist on a classic comfort food. The savory, fennel-kissed sausage mingles with lean ground beef, herbs, and a touch of tomato for incredible flavor. It’s moist, hearty, and perfect for a satisfying weeknight dinner or Sunday supper.
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Why You’ll Love This Italian Sausage Meatloaf
- Bursting with flavor: Italian sausage provides a foundation of garlic, fennel, and herbs.
- Perfectly moist texture: A breadcrumb and milk panade ensures it stays juicy and tender.
- Great make-ahead meal: Assemble ahead and bake when ready; leftovers make epic sandwiches.
- Fancy yet simple: Tastes rustic and impressive but is straightforward for any home cook.
Ingredients & Tools
- 1 lb mild or hot Italian sausage, casings removed
- 1 lb lean ground beef (85/15 or 90/10 works well)
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 tsp dried oregano
- 1/2 cup tomato sauce, plus more for topping
- 1 tsp kosher salt (adjust if your sausage is very salty)
- 1/2 tsp freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet for sautéing, and an instant-read thermometer.
Notes: The quality of your sausage is key here—it’s the star of the show. Don’t skip the step of sautéing the onion and garlic; it deepens their flavor and removes raw bite, which makes a world of difference in the final loaf.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 13 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use pre-cooked crumbles. You want raw Italian sausage, either in links (just squeeze it out of the casing) or from the butcher counter. This allows the fat to render and flavor the entire loaf as it cooks.
- Why sauté the aromatics? Taking a few minutes to cook the onion and garlic until soft and fragrant is a non-negotiable step for the best flavor. It sweetens the onion and tames the sharpness of the garlic, creating a more complex, rounded taste.
- Handle the meat mixture gently. Overmixing is the enemy of a tender meatloaf. Mix just until the ingredients are combined. Your hands are the best tool for this—you can feel when it’s just incorporated.
- Let it rest before slicing. I know it’s tempting to dig right in, but allowing the meatloaf to rest for about 10 minutes after baking lets the juices redistribute. This means you’ll get clean slices instead of a crumbly mess.
How to Make Italian Sausage Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meat mixture. Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, until it becomes translucent and soft. Now, add the minced garlic and cook for just another minute until it’s wonderfully fragrant. You’ll notice the kitchen starting to smell amazing already. Scrape this mixture into a large bowl and let it cool for a few minutes—you don’t want it to cook the egg when you mix everything.
Step 2: In a small bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about five minutes. This mixture is called a panade, and it’s the secret weapon for a moist meatloaf. It soaks up the liquid and, during baking, releases it back into the meat, preventing it from drying out. It should look like a thick, pasty mixture when it’s ready.
Step 3: To the large bowl with the cooled onion and garlic, add the ground beef, Italian sausage (squeezed from its casings), the breadcrumb panade, the beaten egg, Parmesan cheese, parsley, oregano, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. I know it’s a bit messy, but it’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until you no longer see streaks of individual ingredients.
Step 4: Transfer the meat mixture to your ungreased loaf pan. Why ungreased? The fat from the meats will render out, creating its own non-stick coating. Use your hands to press the mixture firmly and evenly into the pan, making sure there are no air pockets. Then, spread about a quarter cup of additional tomato sauce over the top in an even layer. This will create a lovely, slightly caramelized glaze as it bakes.
Step 5: Place the loaf pan on a baking sheet—this is a good safety measure to catch any potential drips. Slide it into the preheated oven and bake for 50 to 60 minutes. The best way to know it’s done is to use an instant-read thermometer inserted into the center of the loaf; it should read 160°F (71°C). The top should be browned and the sauce bubbly.
Step 6: Once it’s perfectly cooked, carefully remove the meatloaf from the oven. This is the hardest part: let it rest in the pan on a wire rack for at least 10 minutes. This allows the proteins to relax and reabsorb the juices. After it has rested, you can run a knife around the edges and carefully invert it onto a serving platter. Slice, serve, and get ready for the compliments!
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 4 days.
- Freezer: Wrap cooled loaf or slices tightly in plastic wrap and foil; freeze up to 3 months.
- Reviving: Reheat in a 300°F oven for 10–15 minutes, or in a skillet with a bit of broth.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up all the savory juices from the meatloaf.
- Garlic Roasted Broccoli — The crispy, slightly charred florets add a wonderful texture contrast and a healthy green element to the plate.
- A Simple Arugula Salad — Tossed with a lemony vinaigrette, the peppery arugula cuts through the richness of the meat beautifully.
Drinks
- A Medium-Bodied Red Wine — Think Chianti or a Sangiovese. Their bright acidity and cherry notes are a classic pairing with the tomato and herbal flavors.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- A Cold Italian Lager — A crisp, clean beer like Peroni complements the hearty flavors without overpowering them.
Something Sweet
- Tiramisu — You can’t go wrong with this iconic Italian dessert. The coffee and cocoa flavors are a perfect, light finish after a rich meal.
- Lemon Sorbet — It’s intensely refreshing and palate-cleansing, acting as a bright, clean reset after the savory main course.
- Panna Cotta with Berry Compote — The silky, smooth texture and sweet-tart berries provide a lovely, elegant end to your Italian feast.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. The more you mix and compact the meat, the tougher and denser the final loaf will be. Mix with a light hand until just combined.
- Mistake: Skipping the panade. The breadcrumb and milk mixture is crucial for moisture. Without it, you risk a dry, crumbly meatloaf that nobody wants.
- Mistake: Not using a thermometer. Guessing doneness by time or color alone is a recipe for either undercooked or overcooked meat. A thermometer takes the guesswork out and guarantees perfect results every time.
- Mistake: Slicing immediately after baking. If you cut into it right out of the oven, all the precious juices will run out onto the cutting board, leaving you with a drier slice. Patience is a virtue here.
Expert Tips
- Tip: Try a free-form loaf. For a crustier exterior on all sides, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so check the temperature a few minutes early.
- Tip: Add a surprise inside. Create a “well” down the center of the meat mixture before baking and fill it with a line of shredded mozzarella or provolone cheese. When you slice it, you’ll have a gorgeous, cheesy center.
- Tip: Glaze it twice. For an extra-flavorful, caramelized top, brush on half of the tomato sauce at the beginning and then add the rest during the last 15 minutes of baking.
- Tip: Make mini meatloaves. Divide the mixture into a muffin tin for individual portions. They’re fun for kids and cook in about 20-25 minutes, perfect for a quick dinner.
FAQs
Can I make this Italian Sausage Meatloaf ahead of time?
Absolutely, and it’s a great timesaver! You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Just let it sit on the counter for about 20-30 minutes to take the chill off before putting it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. For reheating, I strongly recommend against the microwave, as it can make the texture rubbery. Instead, warm slices in a 300°F (150°C) oven for 10-15 minutes, or until heated through. You can also reheat it in a skillet with a tiny bit of broth to keep it moist.
Can I use all beef or all sausage instead of a mix?
You can, but the balance is key. Using all sausage might be a bit too greasy and intensely flavored for some, while using all beef will lack the signature Italian herb and fennel punch. The combination creates the perfect harmony of flavor and texture. If you must substitute, using all beef, just be sure to increase the dried herbs and add a pinch of fennel seed.
My meatloaf is always too wet and falls apart. What am I doing wrong?
This usually points to two things: not enough binder or not letting it rest. Make sure you’re using the correct amount of breadcrumbs and egg. Also, that crucial resting period after baking allows the structure to set. If it’s still a problem, try adding an extra tablespoon or two of breadcrumbs to the mixture next time.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating gently in the oven.
Italian Sausage Meatloaf
Make the ultimate Italian Sausage Meatloaf with this easy recipe. Moist, flavorful, and perfect for weeknights. Get the step-by-step guide and bake it tonight!
Ingredients
For the Ingredients
-
1 lb mild or hot Italian sausage (casings removed)
-
1 lb lean ground beef (85/15 or 90/10 works well)
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1/2 cup finely grated Parmesan cheese
-
1/2 cup finely chopped yellow onion
-
2 cloves garlic (minced)
-
1/4 cup finely chopped fresh parsley
-
1 tsp dried oregano
-
1/2 cup tomato sauce (plus more for topping)
-
1 tsp kosher salt (adjust if your sausage is very salty)
-
1/2 tsp freshly ground black pepper
Instructions
-
First, preheat your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meat mixture. Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, until it becomes translucent and soft. Now, add the minced garlic and cook for just another minute until it’s wonderfully fragrant. You’ll notice the kitchen starting to smell amazing already. Scrape this mixture into a large bowl and let it cool for a few minutes—you don’t want it to cook the egg when you mix everything.01
-
In a small bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about five minutes. This mixture is called a panade, and it’s the secret weapon for a moist meatloaf. It soaks up the liquid and, during baking, releases it back into the meat, preventing it from drying out. It should look like a thick, pasty mixture when it's ready.02
-
To the large bowl with the cooled onion and garlic, add the ground beef, Italian sausage (squeezed from its casings), the breadcrumb panade, the beaten egg, Parmesan cheese, parsley, oregano, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. I know it’s a bit messy, but it’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until you no longer see streaks of individual ingredients.03
-
Transfer the meat mixture to your ungreased loaf pan. Why ungreased? The fat from the meats will render out, creating its own non-stick coating. Use your hands to press the mixture firmly and evenly into the pan, making sure there are no air pockets. Then, spread about a quarter cup of additional tomato sauce over the top in an even layer. This will create a lovely, slightly caramelized glaze as it bakes.04
-
Place the loaf pan on a baking sheet—this is a good safety measure to catch any potential drips. Slide it into the preheated oven and bake for 50 to 60 minutes. The best way to know it's done is to use an instant-read thermometer inserted into the center of the loaf; it should read 160°F (71°C). The top should be browned and the sauce bubbly.05
-
Once it's perfectly cooked, carefully remove the meatloaf from the oven. This is the hardest part: let it rest in the pan on a wire rack for at least 10 minutes. This allows the proteins to relax and reabsorb the juices. After it has rested, you can run a knife around the edges and carefully invert it onto a serving platter. Slice, serve, and get ready for the compliments!06
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