Ingredients

Meatloaf

• 1 lb ground beef (80/20 is good)
• 1 lb sweet Italian sausage (casings removed)
• 1 cup fresh breadcrumbs (or 3/4 cup panko)
• 1/2 cup whole milk
• 2 large eggs, beaten
• 1 medium onion, finely diced
• 1/2 cup green bell pepper, finely diced (optional)
• 2 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tsp dried oregano or Italian seasoning
• 1/2 cup grated Parmesan (optional)
• Salt & black pepper to taste (start with 1 tsp salt)

Glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar (packed)
• 1 tbsp apple cider vinegar (or red wine vinegar)
• Pinch of hot sauce or 1/2 tsp mustard (optional)

Directions

1. Preheat: Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil or lightly grease a 9×5″ loaf pan.
2. Sauté aromatics: In a small skillet, heat 1 tbsp oil over medium heat. Sauté the diced onion and bell pepper 4–6 minutes until softened. Add garlic and cook 30 seconds more. Remove and let cool slightly.
3. Soak breadcrumbs: In a small bowl combine breadcrumbs and milk; let sit 3–5 minutes until absorbed.
4. Mix: In a large bowl combine ground beef, Italian sausage (remove casings), soaked breadcrumbs, beaten eggs, sautéed veggies, Worcestershire, Parmesan (if using), oregano, salt and pepper. Mix gently but thoroughly — use your hands for best results, but don’t overwork the meat.
5. Shape: Shape mixture into a loaf on the prepared baking sheet (or pack into the loaf pan). Make a shallow trough across the top (helps even cooking).
6. Glaze base: Whisk together ketchup, brown sugar and vinegar. Brush about half the glaze over the top of the meatloaf before baking.
7. Bake: Bake in preheated oven 45 minutes. Remove, brush with remaining glaze and return to oven for 15–20 more minutes, until internal temperature reaches 160–165°F (71–74°C).
8. Rest & serve: Let the meatloaf rest 10–15 minutes before slicing (this helps it hold together). Serve with mashed potatoes and extra glaze or pan juices.

Tips & Variations

• Make ahead: Form the loaf and refrigerate (covered) up to 24 hours — glaze and bake when ready.
• Spicier: Use hot Italian sausage or add 1/2 tsp red pepper flakes.
• Lean option: Use 90/10 ground beef but add a tablespoon olive oil to keep moist.
• Stovetop gravy: Deglaze the baking pan with 1/2 cup beef broth and simmer to make a quick gravy.