Rachael Ray's Spicy Sausage Meatloaf with Italian Barbecue Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbs. EVOO, plus some for drizzling1 red bell pepper, finely chopped1 large onion, chopped and divided2 ribs celery, chopped1 C. shredded carrotsSalt & pepper, for seasoning, plus coarse black pepper for finishing sauce1/2 lb. ground beef3/4 lb. bulk hot sausage3/4 lb. ground sweet sausage1 egg3/4 C. Italian bread crumbs1/2 C. grated Romano cheese1/8 lb. pancetta (4 slices), chopped3 cloves garlic, choppedSplash red wine1/2 C. beef stock1 can petite diced tomatoes1 Tbs. Worcestershire sauce2 tsp. hot sauce
1. Preheat oven to 425.
2. Heat a small skillet over medium heat with 2 Tbs. EVOO. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt & pepper then remove to a plate to cool.
3. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large (or 8 small) oval shaped patties no more than 1 1/4 inches thick then drizzle with EVOO. Place in the oven on a cookie sheet and bake 30-45 minutes, until cooked through.
4. Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8-10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
5. Serve meatloaves with Italian barbecue sauce on top.
Serving Size: Makes 8 mini-loaves
Number of Servings: 8
Recipe submitted by SparkPeople user TLRANEL.
2. Heat a small skillet over medium heat with 2 Tbs. EVOO. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt & pepper then remove to a plate to cool.
3. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large (or 8 small) oval shaped patties no more than 1 1/4 inches thick then drizzle with EVOO. Place in the oven on a cookie sheet and bake 30-45 minutes, until cooked through.
4. Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8-10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
5. Serve meatloaves with Italian barbecue sauce on top.
Serving Size: Makes 8 mini-loaves
Number of Servings: 8
Recipe submitted by SparkPeople user TLRANEL.
Nutritional Info Amount Per Serving
- Calories: 482.6
- Total Fat: 32.8 g
- Cholesterol: 119.7 mg
- Sodium: 1,295.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.8 g
- Protein: 28.1 g
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