Meatloaf Recipe With Sausage and Ground Beef: Savory Loaf With Rich Herb Blend

There’s a reason meatloaf remains a Sunday dinner staple: it’s the ultimate comfort food that brings families together. I developed this version after years of testing, combining ground beef with sausage for extra richness and depth of flavor.

The secret lies in the herb blend, which transforms simple ingredients into something truly special. Each bite delivers savory satisfaction with a tender texture that’s impossible to resist. This isn’t just meatloaf—it’s a flavor experience.

What sets this recipe apart is its balance of simplicity and sophistication. The sausage adds moisture and a subtle spice, while the herbs create layers of aroma that fill your kitchen as it bakes.

Serve it with mashed potatoes and roasted vegetables for a complete meal that feels like home.

Ingredients for Meatloaf Recipe with Sausage and Ground Beef

Ground beef, sausage, and a trio of herbs create this rich, savory loaf.

The ground beef should have good fat content—80/20 ratio keeps the loaf moist. For the sausage, Italian style (sweet or spicy) works best, and removing the casings ensures even distribution. Whole Foods or Trader Joe’s carry high-quality options. Fresh herbs are non-negotiable here; dried simply won’t deliver the same aromatic impact (the good stuff, not the pre-shredded kind).

No Italian sausage? Use ground pork plus a pinch of fennel seeds. Breadcrumbs can be swapped for crushed saltines or oats. Out of fresh herbs? Dried at one-third the amount, but expect a milder flavor. For the glaze, barbecue sauce makes a great ketchup alternative. Worcestershire sauce contains anchovies, so omit if vegetarian adaptation is needed.

This meatloaf reheats well—cover with foil to prevent drying. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Slice before freezing for easy single-serving portions (worth the extra minute).

Step-by-Step Instructions for Meatloaf With Sausage and Ground Beef

Master the technique for a perfectly structured loaf with ideal texture and depth of flavor.

Step 1: Prepare the Aromatic Base

Finely dice the onion and mince the 3 cloves garlic cloves. I prefer a fine dice for the onion so it distributes evenly throughout the mixture without creating large pockets. The garlic should be minced to a near-paste consistency for maximum flavor integration.

In a small bowl, combine the 0.25 cup fresh parsley, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary. Chop them together until uniformly fine. This herb blend will provide the rich aromatic foundation that defines this dish.

Step 2: Combine the Meat and Binder

In a large mixing bowl, gently combine the 1.5 lb ground beef and 0.5 lb Italian sausage (casings removed) with your hands. Avoid overworking the meat—just mix until the two are evenly distributed. The sausage fat adds moisture and flavor complexity.

Add the diced onion, minced garlic, herb mixture, 1 cup breadcrumbs, 1 whole large egg, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1.5 tsp kosher salt, and 1 tsp black pepper. Use your hands to gently fold everything together until just combined. The mixture should hold together when pressed but remain light.

Step 3: Shape and Prepare for Baking

Transfer the mixture to a parchment-lined baking sheet or loaf pan. Shape it into an even 9×5-inch loaf, smoothing the top and sides with slightly damp hands. This creates an even cooking surface and attractive presentation.

Brush the top generously with 0.5 cup ketchup, reserving about 2 tablespoons for a final glaze. The ketchup not only adds flavor but helps create a caramelized crust during baking. Let the shaped loaf rest at room temperature for 15 minutes while the oven preheats.

Step 4: Bake to Perfection

Preheat the oven to 375°F. Bake the meatloaf on the middle rack for 50-60 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. The top should be deeply browned with the ketchup glaze slightly caramelized at the edges.

At the 40-minute mark, brush the reserved ketchup over the top for a final glossy finish. If the top begins to brown too quickly, tent loosely with foil. The loaf is done when it pulls slightly away from the sides of the pan and the juices run clear.

Step 5: Rest and Serve

Remove the meatloaf from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the loaf, ensuring moist, tender slices rather than a dry, crumbly texture.

Slice the meatloaf into 1-inch thick pieces using a sharp knife. The internal temperature will rise to 165°F during resting. Serve immediately while warm, with the pan juices spooned over the top for added moisture and flavor.

Essential Equipment for meatloaf recipe with sausage and ground beef

Mixing Bowl

Use a large, wide mixing bowl—I prefer my stainless steel one from Cuisinox. The wide base gives you room to spread out the 2 lbs of meat and mix gently without compacting the proteins. A good bowl makes the whole process cleaner and more efficient. 💪

Meat Thermometer

A reliable instant-read thermometer is non-negotiable for perfect results every time. I trust my ThermoWorks ThermaPen—it gives accurate readings in 2-3 seconds so you know exactly when your loaf hits 160°F internally.

Baking Sheet

Skip the loaf pan and use a rimmed baking sheet lined with parchment. This allows the heat to circulate around the entire loaf for even browning. I recommend a half-sheet pan (18×13 inches) for the ideal shape and easy cleanup.

Parchment Paper

Line your baking surface with parchment paper to prevent sticking and make transfer easier. The non-stick surface ensures your glaze stays on the meatloaf, not the pan. I buy mine in bulk from Costco—it’s a kitchen workhorse.

Basting Brush

A silicone basting brush is perfect for applying the ketchup glaze evenly. The heat-resistant bristles won’t melt and clean up easily. I keep one dedicated just for savory dishes to avoid any sweet cross-contamination. 🔥

Resting Surface

After baking, transfer your meatloaf to a wooden cutting board for resting. Wood is gentle on your knife and provides a stable surface for slicing. Let it rest 10-15 minutes before cutting to keep all those delicious juices inside.

Frequently Asked Questions