Rockin' Italian-Style Meatloaf
Ingredients
Glaze
- ½ cup ketchup
- ½ cup BBQ sauce I love Cattleman's Kansas City BBQ sauce
- ¼ cup brown sugar
- ½ Tbsp Creole mustard or other favorite mustard
Meatloaf
- 1 cup buttermilk
- ⅓ cup panko bread crumbs
- 1 Tbsp extra-virgin olive oil
- 1 small onion minced
- 3-4 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- ⅓ cup fresh basil finely chopped
- 2 Tbsp tomato paste
- ¾ tsp kosher salt
- ½ tsp black pepper freshly ground
- 1½ lb ground beef in the 80-85% lean ballpark
- ½ lb italian sausage sweet, hot, or mild per preference
- 1 cup parmesan cheese shredded (fresh is best)
Instructions
Prep
- Preheat oven to 425℉
- Line a rimmed baking sheet with aluminum foil and set aside
Glaze
- Combine ketchup, BBQ sauce, mustard, and brown sugar in small saucepan
- Heat over low, stirring occasionally.
- Remove from heat when well heated (bubbly/boiling) and set aside.
Meatloaf
- Heat olive oil in a medium skillet over medium heat
- When hot, add the onions and garlic and cook until translucent and fragrant
- Add the tomato paste, chopped basil, chopped parsley, salt, and pepper
- Cook about a minute, stirring constantly, then remove from heat and set aside
- Combine panko and buttermilk and set aside for about 5 minutes
- In a large bowl, combine the ground beef and Italian sausage
- To the combined meat, add the cooled herb/tomato paste mixture, parmesan cheese, and panko/buttermilk mixture then gently work the entire mixture with your hands until well combined
- Shape the mixture into a free-form loaf on the prepared baking sheet.
- Reserve a small portion (⅓ a cup of 1x recipe) of the glaze and set it aside
- Brush (with the glaze in the sauce pan) onto the loaf to coat
- Put the loaf in preheated oven to bake for 50 minutes or until meat thermometer reads 160℉
- While the meatloaf is cooking, generously brush it every 10 minutes with the glaze from the sauce pan (not the reserved glaze).
- When the meatloaf is done, allow it to stand for 5 minutes before slicing.
- Serve with the reserved glaze, a green salad, and potatoes. Leftovers are amazing, especially between slices of hearty white bread or on a hoagie roll!
Freezer Instructions
- Prepare the meatloaf through shaping it but do not bake.
- Flash freeze: Place the shaped meatloaf on a parchment-lined baking sheet and freeze for about 1-2 hours, or until firm.
- Wrap for storage: Once frozen, remove from the baking sheet and wrap tightly in plastic wrap, then aluminum foil or place in a freezer-safe bag/container.
- NOTE: Flash freezing prevents sticking, wrapping order ensures freshness.
- Freeze the sauce separately in a small airtight container or freezer bag.
- Label & store: Write the date on both the meatloaf and sauce, and freeze for up to 3 months.
Baking From Frozen (for best texture, follow these instructions)
- Thaw the meatloaf & sauce: Transfer both to the refrigerator 24 hours before baking to thaw. Keep the meatloaf wrapped while thawing.
- Prepare for baking: Unwrap the meatloaf and place it on a lined baking sheet or in a loaf pan.Let it sit at room temperature for 20-30 minutes before baking to take the chill off.
- Bake at 375°F: Time: 60-75 minutes or until the internal temperature reaches 160°F. Baste with the reserved sauce every 10-15 minutes for the last 30 minutes of baking.
- Final Check: Use a meat thermometer to ensure it reaches 160°F (it will rise to 165°F while resting).Let the meatloaf rest for 10 minutes before slicing.
Baking Directly From Frozen (No Thawing)
- Preheat oven to 350°F.
- Unwrap and place frozen meatloaf on a lined baking sheet or in a loaf pan.
- Cover loosely with foil and bake for 90–100 minutes, basting with sauce in the last 30 minutes.
- Check internal temp—it must reach 160°F, then let rest before serving.