Meatloaf Recipe With Hamburger and Sausage: Savory Blend With Moist Texture

This meatloaf delivers the moist texture you crave by combining ground beef with Italian sausage for extra richness. The sausage adds depth while keeping every bite tender and flavorful.

I developed this recipe after years of dry, bland meatloaves. The secret is the sausage fat, which bastes the loaf from within as it bakes. A simple glaze on top adds the finishing touch.

You’ll get a perfectly browned crust outside and juicy, well-seasoned meat inside. The blend of beef and sausage ensures it never turns out tough or dry.

Serve it with mashed potatoes or roasted vegetables for a classic comfort meal. Here’s how to make it right every time.

Ingredients for Meatloaf Recipe with Hamburger and Sausage

Ground beef, Italian sausage, and pantry staples make this comfort classic shine.

The meat blend is everything here. 80/20 ground beef gives you the fat needed for moisture, while Italian sausage (I like Johnsonville or Sweet Italian from the butcher) adds that herby richness. Most grocery stores carry both in the same case—grab them together to save time. If you’re grinding your own, ask for chuck roast with good marbling.

No Italian sausage? Ground pork mixed with a teaspoon of fennel seeds gets you close. Swap breadcrumbs for crushed saltines or quick oats (same amount). Out of Worcestershire? Soy sauce plus a pinch of sugar works in a pinch. The ketchup glaze can be thinned with a little vinegar if it’s too thick—apple cider vinegar adds nice tang.

Meatloaf keeps well—store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat slices in the microwave (cover with a damp paper towel) or oven at 350°F. The glaze soaks in best if you let it rest 10 minutes before slicing.

Step-by-Step Instructions for Meatloaf With Hamburger and Sausage

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare and Mix the Wet Ingredients

In a large mixing bowl, I combine the 1.5 lb Ground Beef, 0.5 lb Italian Sausage (casings removed), 1 whole Large Egg, 0.25 cup Milk, 2 tbsp Worcestershire Sauce, and 0.5 cup Ketchup.

I use my hands for this part—it’s the best way to ensure everything is evenly distributed without overworking the meat. The milk keeps the mixture moist, while the Worcestershire sauce adds that deep umami flavor. Mix just until combined; overmixing can make the meatloaf dense.

Step 2: Add the Dry Ingredients and Aromatics

Next, I add the 1 cup Breadcrumbs, 1 whole Yellow Onion (finely diced), 3 cloves Garlic Cloves (minced), 1 tsp Dried Oregano, 1 tsp Dried Thyme, 1.5 tsp Salt, and 1 tsp Black Pepper to the bowl.

I rub the dried oregano and thyme between my fingers before adding them to release their oils for maximum flavor. The breadcrumbs help bind everything together and keep the meatloaf tender. Gently fold all the ingredients into the meat mixture until just combined.

Step 3: Shape and Prepare the Glaze

I transfer the mixture to a lightly greased 9×5-inch loaf pan or shape it into a free-form loaf on a parchment-lined baking sheet. Smooth the top with a spatula to create an even surface.

In a small bowl, I mix 2 tbsp Brown Sugar with 2 tbsp of the remaining Ketchup to make a sweet and tangy glaze. I spread this evenly over the top of the meatloaf, which will caramelize beautifully in the oven.

Step 4: Bake to Perfection

I preheat the oven to 375°F and bake the meatloaf for 50-60 minutes. About halfway through, I check to make sure the glaze isn’t burning—if it’s browning too quickly, I tent it loosely with foil.

The meatloaf is done when the internal temperature reaches 160°F and the top is a deep, glossy brown. I let it rest for 10 minutes before slicing—this allows the juices to redistribute, ensuring a moist texture in every bite.

Perfect Pairings for This Recipe

Classic Comfort Sides

I always pair this meatloaf with creamy mashed potatoes—the buttery smoothness balances the savory richness perfectly. Use Yukon Gold potatoes for the best texture. A side of buttered green beans adds freshness to cut through the richness. 💛

Hearty Vegetable Options

Roasted carrots and parsnips caramelize beautifully alongside the meatloaf in the oven. Toss them with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper, then roast at 375°F for 30 minutes. Their sweetness complements the tangy ketchup glaze.

Fresh Salad Pairings

A crisp iceberg wedge salad with blue cheese dressing and bacon bits offers a satisfying crunch. Alternatively, a simple mixed greens salad with balsamic vinaigrette keeps things light. The acidity in the dressing brightens each bite of the loaf.

Bread and Starches

Garlic bread made with a baguette and garlic butter is perfect for soaking up pan juices. For a low-carb option, try cauliflower mash instead of potatoes. Both pair wonderfully with the meaty, herby flavors of the dish.

Beverage Matching

A cold iced tea with lemon cuts through the richness, while a light red wine like Pinot Noir complements the savory depth. For beer lovers, a brown ale enhances the caramelized glaze notes. The right drink elevates the entire meal experience. 🍷

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