Meatloaf with Sausage
Making meatloaf with sausage is very easy and very tasty. And that is why this typical American dish is now slowly conquering the whole world. This meatloaf is creamy, tasteful, and has a delicious red currant jelly glaze. The recipe is delicious, right down to the last slice.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- baking plate
- Baking tray
Ingredients
Meatloaf
- 1.1 lb ground beef
- 1.1 lb. sausage
- ½ red onion chopped
- 3 cloves garlic squeezed
- ½ cup oatmeal
- 1 egg size L
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup milk
Redcurrant, orange and Port sauce
- ½ cup Port wine
- 1 orange peel sliced into long thin strips and the juice of 1 orange
- ⅓ cup red currant jam
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
Ingredients you need per step are listed below the step in Italic
Instructions
Meatloaf
- Preheat the oven to
350 °F (180 °C) - Grab a tray and wrap it in foil and then with baking paper.
- Mix the two types of meat, onion, garlic, oatmeal, and egg, in a bowl.1.1 lb ground beef, 1.1 lb. sausage, ½ red onion, 3 cloves garlic, ½ cup oatmeal, 1 egg
- Knead with your hands until well blended.
- Add salt and pepper, mix again and pour the milk a little at a time as you knead in between.¼ teaspoon salt, ⅛ teaspoon ground black pepper, 1 cup milk
- Grab the meat and place it on the baking sheet. Shape, with wet hands, a loaf of ground meat.
- Put the meatloaf for 30 minutes in the oven.
Redcurrant, orange, and Port sauce
- Insert the port wine into a saucepan to boil.½ cup Port wine
- Simmer for 10 minutes on low heat, so the port wine is reduced to about 3 tablespoons.
- Add the red currant jelly, half of the orange juice, mustard, and red wine vinegar.1 orange , ⅓ cup red currant jam, 1 teaspoon mustard, 2 tablespoons red wine vinegar
- Allow simmering for about six more minutes.
- Taste and season with salt and pepper.
- Remove from the heat.
- Divide the sauce into two portions: the first portion is used to glaze the meat, and the second portion is served with the meatloaf.
Glaze meatloaf
- Remove after 30 minutes the meat from the oven and brush it with the sauce used for glazing. Put back in the oven and bake for a further 30 minutes.
- Repeat the glazing with the sauce and bake the meatloaf until it is done (if you have a meat thermometer, the meat should be 150 °F (65 °C) on the inside).
- Remove the meatloaf from the oven, wrap it in aluminum foil and let it rest for 5 minutes.
Serving
- In the meanwhile, heat the other batch of sauce.
- Add the rest of the orange juice and the skins to the sauce and serve the hot sauce with the meat.
- Cut the meat and serve immediately.
NOTES
1. Ground Beef - Ground beef has a delicious taste and bite. You can also opt for half ground pork and half ground beef.
2. Sausage - You need more fatty meat to make the meatloaf creamy. Sausage is very suitable for this. Cut open one side of the sausage and press the meat out to get the meat.
3. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
4. Storage
- Refrigerator - Let the meatloaf cool. Then, cover the meatloaf and store it in the fridge for up to 3 days. The sauce can also be kept in the refrigerator for up to 3 days.
- Freezer - Wrap the bread in 2 layers of aluminum foil and freeze. This keeps it good for up to a month. Let thaw at room temperature. Pour the cooled sauce into a freezer box. This keeps it good for up to a month
- Reheat - Meatloaf can be eaten hot or cold. If you want to heat it, put it in an oven dish and cover it with aluminum foil. Heat at 350 °F (180 °C) for 25 minutes, or until the inside of the meatloaf is warm. You can heat the sauce over low heat. Add some water if the sauce gets too thick.
Nutrition
Calories: 463kcal | Carbohydrates: 18g | Protein: 23g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 546mg | Fiber: 1g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 11mg | Iron: 2mg
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