Meatloaf Serendipity

I accidentally happened upon a great way to make meatloaf. I couldn’t find any non-pork bulk Italian sausage, so I bought Italian-style cooked chicken sausages. The diced pieces of chicken sausage scattered throughout the meatloaf gave an interesting texture, and I enjoyed biting into pieces as I worked my way through my serving. I adapted it from this.

Sausage Meatloaf (serves 9):

  • 1 1/2 lb ground beef
  • 3/4 lb chicken sausage (or any flavorful sausage), somewhat finely chopped
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp fennel seed, ground
  • 1 tsp dried oregano
  • 1/2 cup breadcrumbs
  • salt
  • black pepper
  • crushed red pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 eggs

Preheat the oven to 375* F. Saute the onion and pepper in the oil until soft. Mix in the fennel, oregano, and minced garlic. Saute a bit longer, until garlic is soft. Let cool enough to handle. Gently mix the salt, pepper, breadcrumbs, crushed red pepper, onion powder, and garlic powder into the beef. Do not overwork. Mix in the sauteed vegetables, sausage, and eggs until uniform. Oil a baking sheet, and form mixture into 9 equal balls. Bake for about 35-40 minutes, or until cooked through.


About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, budget cooking, chicken. Bookmark the permalink.

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