EASY Italian Sausage Meatloaf Recipe with the BEST Glaze

This Italian Sausage meatloaf is so tender and juicy, that even the toughest critic will fall in love with this classic dish. It is so incredibly easy to make with simple ingredients you probably already have in your kitchen. Are you ready to learn how to make the most amazing meatloaf ever? Well, you found the right place!

Meatloaf is a classic dinner recipe that everyone enjoys! I mean how could you not when it is a simple yet flavorful dinner with its sweet and tangy glaze? It’s one we have almost weekly at our house. It’s loved that much!

Serve it with a side of fluffy mashed potatoes, mac n cheese, and bright asparagus for a well-rounded nourishing dinner. It’s such a good dinner to make together with your little ones. Mine love to help mix the meat together. 

I have my best tips below on how to make the most incredible Italian sausage meatloaf with sticky tangy glaze that will have everyone asking for seconds.

Where did Meatloaf Come From? 

Meatloaf came from Germany originally. Meatloaf became popular in the great depression era because it helped the home cook stretch her food rations. Since she could make the ground beef go further with ingredients like stale bread crumbs, vegetables, milk, and crackers. I remember my grandma telling me how she could use up ingredients that otherwise would be going to waste.

With our economy the way it is our food budgets are getting tight again. It’s wise for us to learn more traditional food-saving ways like this.

Quality of Beef Matters for this Dish

One of the most important things with homemade meatloaf is the quality of the meat. It is the center of attention, and nothing will distract the consumer from its flavor. In most beef dishes there are other mani ingredients and seasonings which share the spotlight with the beef. They enhance or distract from the actual meat’s true flavor. With meatloaf, there isn’t much to hide behind. The beef is going to either taste fabulous or it won’t so start with amazing beef. Start with Good Beef

Here are Some Sources for Good beef:

1. Grow your own: We grow our own grass-fed beef from start to finish on our homestead. 
2. Find a farmer: If you don’t grow your own second best option is to make friends with a farmer and support them. This will be the most flavorful beef you can find. You can check out your local farmers at Local Harvest’s Website.
3. Groceries store: purchase 85% lean organic beef. This will be the best quality.
4. Make do with what you can get: if you can’t get your hands on some great beef, here is an old trick. Kinda strange, but this is what they have been doing throughout the ages. To mute out dull flavor or gamey flavor in meat, soak it in milk overnight in the fridge. Then in the morning dump off the milk, rinse under cold water, then follow the recipe like normal.

Reasons You will Love this Meatloaf Recipe

• It’s tender and juicy
• Has tips to make a crispy caramelized exterior
• Delicious tangy and sticky glaze

Tips on How to Make the BEST Meatloaf

• Diced onion small and cook thoroughly till caramelized before folding into the meat mixture
• Press the meat mixture into the pan, so it holds its shape
• Mix the eggs before incorporating them to cut down on the meat mixing time.
• Let the meatloaf rest for 15 minutes before serving
• Use a sheet pan instead of a loaf pan for baking for a more crispy exterior
• Line the loaf pan or baking sheet with aluminum foil or parchment paper for easier cleanup.
• Mix the meat by hand, so you can feel it better. This will prevent it from getting overmixed. Over-mixing it will make it hard and dense.
• Grease your hands with a little bit of oil to keep the meat from sticking

Ingredients for Italian Sausage Meatloaf Recipe: 

• Ground beef: use 80-90% lean ground beef for the perfect balance of moisture. You can swap the beef out for ground chicken.
• Sweet Italian sausage: we like to mix half beef and half sausage for a richer more complex flavor. We often trade this out for hot Italian sausage for a fun sweet and spicy twist. Feel free to use ground turkey recipes instead to see different results that also make a for delicious healthy meatloaf recipe.
• Onion: finely chopped and precooked to add the delicious caramelized flavor but nothing more
• Olive Oil: to saute the meat and vegetables in
• Bell Pepper: adds a unique flavor to this meatloaf recipe. We sometimes trade out half of the green bell pepper for red bell pepper.
• Eggs: is a binding agent to hold it all together
• Garlic: for its fresh aromatic flavor
• Tomato sauce: to give a hint of sweet summer to the meat. You could substitute marinara sauce to add more Italian flavors and make for the most delicious Italian meatloaf
• Honey: to make a flavorful meatloaf with a hint of sweetness. We prefer to use honey for a low sugar healthier meatloaf. But feel free to use brown sugar, just trade it out in equal amounts.
• Shredded zucchini or carrots: a sneaky way to incorporate more vegetables 
• Worcestershire sauce: adds a deep complexity of flavor
• Grated parmesan cheese: for that rich dairy creaminess. Feel free to substitute mozzarella cheese instead.
• Parsley: adds a freshness and authentic Italian flavor
• Breadcrumbs: to help it hold together and give it a lighter texture to ensure you don’t end up with a hard dense meatloaf. The traditional meatloaf recipe calls for using Italian bread crumbs. Our favorite is homemade sourdough bread crumbs.
• Milk: to add a creamy moisture and mellow all the flavors together
• Seasonings: Italian seasoning, salt, black pepper and paprika. Using fresh herbs adds delicious flavor to the meatloaf.
• Red Pepper Flakes: are optional, but can give this recipe a little heat if desired
• Non-stick spray: for greasing the pan

How to Make Italian Sausage Meatloaf Recipe: 

Step 1: Saute Onions Bell Peppers and Garlic.

Preheat the oven to 375*. Saute the butter, onion, and garlic in a small skillet on medium heat until caramelized.

Step 2: Mix Meatloaf Together

In a large bowl combine all of the ingredients for the meatloaf. Add the binding ingredients like egg, milk, and bread crumbs. Rest for 5 minutes to soften the bread crumbs. 

Step 3: Add Remaining Ingredients and Seasonings

Add all the remaining ingredients. Mix with your hands so you can feel the mixture better. Oil your hands with a little olive oil to help the meat not stick to your hands. Don’t over-mix the meat mixture. Spray the bottom of the pan with cooking spray. Press the meatloaf mixture into the meatloaf pan (or bread loaf pan). Bake at 350˚F for 60 minutes. Another option would be to bake it on a rimmed baking sheet lined with aluminum foil. 

Step 4 Glaze the Meatloaf

Meanwhile, combine all of the glaze ingredients in a small bowl. Spread the sauce over the top of the meatloaf and bake for an additional 10-15 minutes. Take the temperature using a meat thermometer, and cook until the internal temperature reaches 160 degrees f. Broil for 1-2 minutes for a more crisp top, if desired. 

Step 5: Rest Meatloaf

Rest the meatloaf for 10 minutes before slicing to redistribute the juices and make for easier slicing.

Sides to Serve with Italian Sausage Meatloaf 

Serve the meatloaf with a side of steamed green beans, buttery mashed potatoes, fresh green salad, and hot rolls.

How to Make Homemade Sourdough Breadcrumbs?

Start with day-old homemade sourdough bread. Tear it into small pieces and allow it to dry overnight on the counter or pop it in the oven and toast it at 350 for about 15 mins. Place in a food processor and pulse till they are small crumbs. Continue to use in the original recipe. Check out this post by Lisa on Farmhouse on Boone for more great information on making bread crumbs!

How to Make Meatloaf Glaze

In a medium-sized mixing bowl, mix the ketchup, vinegar, honey, salt, pepper, garlic powder, onion powder, and pepper. After the meatloaf has cooked for the first 40 minutes, spread the glaze on it and return to the oven for another 15 minutes. The glaze should be caramelized and the internal temperature should reach 160* when the meatloaf is done.

There are so so many variations to delicious meatloaf recipes! But this Italian Sausage Meatloaf is by far our favorite with its beef and sausage mixture.

It’s not surprising there are so many versions since it is the ultimate comfort food in America. Most Italian food is beloved by us Americans. Speaking of which, we just had Chicken Fettuccini Alfredo last night for dinner.

FAQ/ Questions 

Can you Freeze Meatloaf?

Yes, Meatloaf freezes great while before it is cooked. Just make it like normal but don’t put the glaze on. Cover with plastic wrap before covering in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight. Simply pull it out the day before, and thaw it completely. Cook as per instructions. Make the glaze fresh, don’t try to freeze the glaze.

How to Prepare Meatloaf Ahead of Time 

Follow the instructions as normal. Except don’t bake it or glaze it. Cover with saran wrap and store in the fridge for up to 3 days. When you are ready to bake simply pull it out, uncover, and bake as the recipe says. When it has cooked for 40 minutes, pull it out and glaze. Then return to the oven and bake for an additional 15 minutes.

What is the Best Meat to Use for Meatloaf?

You will want to use ground beef that is 85 – 90% lean. If you use one with a higher fat content, it will separate and leave a puddle of grease surrounding your finished meatloaf. If you use a leaner one the meatloaf will be dense and dry. This is pretty important for getting the perfect meatloaf!

How Long Does Meatloaf Cook?

Cook the meatloaf uncovered at 375 for 40 minutes. Cover with the glaze and bake for another 15 minutes or until the meat reaches 160* internal temperature. The glaze will be caramelized when it is done.

How to Reheat Meatloaf in an Air Fryer?

Add a slice of meatloaf to the air fryer basket and cook at 320* for 4 minutes on each side. You don’t want to overcook the meatloaf and risk drying it out. You are just reheating it not trying to cook it. This works SOO good for leftover meatloaf sandwiches!

How Long is Leftover Meatloaf Good for?

We don’t usually have any leftover meatloaf but if we did we would use it within 5 days of cooking. Just to be on the safe side. 

​How to Use Leftover Meatloaf?

We love Italian sausage meatloaf sandwiches and chopping it up and mixing it with pasta for a quick lunch.

How to Reheat a Frozen Meatloaf in the Oven?

Prepare it as this Italian meatloaf recipe calls for, then wrap it in saran wrap and aluminum foil. Or place it in some other airtight container and place it in the freezer. When you are ready to use it simply thaw in the fridge the night before. Then the next day pull it out and uncover it. If you had it in a loaf pan, simply place it in a preheated oven and cook as per the instructions. If it was frozen in another airtight container, now is the time to press it into the pan, then cook as normal.

How Long Can You Freeze Cooked Meatloaf?

You can freeze cooked meatloaf for up to 3 months and it will still taste like a good meatloaf. The best is always to make it fresh, but it is so handy to have a quick and great weeknight dinner that takes absolutely no prepping. This can save your butt the next time the day slips by too fast and you are left without enough time to make dinner. So make sure you have this great recipe whipped up and in the freezer often!

How do You Make the Most Tender Meatloaf?

Moisture is the key to making the most tender meatloaf. Don’t bake it too hot or too long. Make sure the meat has enough fat in it so it isn’t dry. The vegetables not only add great flavor but more moisture too. Try a combination of ground beef and another moist meat like sausage. The milk and breadcrumbs are there specifically to hold the moisture in. And if all else fails, just keep it covered with aluminum foil while it is cooking. Then cover it with extra glaze!

More Cadence Farmhouse Recipes to Try:

• Sourdough Chinese Orange Chicken Recipe
• Homemade Chicken Fettuccine Alfredo Recipe
• Hearty Meat Lovers Lasagna Recipe
• Stroganoff Recipe
• Sloppy Joe Recipe
• Shepherd Pie Recipe

We also love Natasha’s version of Meatloaf. We got our inspiration for the sticky sweet glaze from her years ago!