Sausage-Spiked Meatloaves

Original cookbook page 33

Make-ahead friendly meatloaves that combine ground beef, turkey, pork, and Italian sausage. Makes two loaves - one for dinner and one to freeze for later. Great for leftovers too!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 5 cloves garlic, finely chopped
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs, preferably whole-wheat
• 12 tablespoons ketchup, divided
• ½ cup chopped fresh parsley, plus more for garnish
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 pound 90%-lean ground beef
• 12 ounces ground turkey
• 8 ounces ground pork
• 8 ounces Italian turkey sausage, casing removed

Instructions

1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and celery; cook, stirring occasionally, until tender, 10 to 12 minutes. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl and spread into a thin layer. Let cool for 5 minutes.
3. Add eggs, breadcrumbs, 6 tablespoons ketchup, parsley, Worcestershire, salt and pepper to the vegetables and stir to combine. Add beef, turkey, pork and sausage; mix with your hands until combined. Divide between the prepared pans.
4. Bake the meatloaves until an instant-read thermometer inserted in the center registers 160°F, 40 to 45 minutes.
5. Brush the meatloaves with the remaining 6 tablespoons ketchup. Turn the broiler to high. Broil the meatloaves until the ketchup is bubbling, 3 to 5 minutes. Let stand for 15 minutes before slicing.