Delicious mixture of beef, pig, and sausage with caramelized tomato soup on top. By far, my favorite meatloaf recipe. Well worth every component!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9×5-inch meat loaf |
Ingredients
- 1 large onion, chopped
- 2 carrots, chopped
- 1 cup beef broth
- 2 eggs
- ½ cup bread crumbs
- 2 tablespoons minced fresh basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground turkey
- ¾ pound ground beef
- ½ pound ground pork sausage
- ½ cup condensed tomato soup
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9×5-inch loaf pan.
- Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
- In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
- Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 728 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The meat was tasty and stayed moist. The tomato topping dried out and didn’t add much to the flavor. Will likely use a different topping version the next time I make this.
Very tasty! I like how the different meats play off each other. Rating for 4 stars due to prep time. This one takes a little time to put together, but it’s probably worth it in the end.
One of the best meatloaf recipes I have tasted,
Delicious! I cooked rutabaga and later on added tater tots in the same oven for an easy dinner. Meatloaf sandwiches tomorrow.
Well, I ignored all the pre cooking, mixed everything together and loaded into a loaf pan…and it turned out fantastic. My only changes…. added one stalk of celery, cut up…and used a Bob Evans Hot sausage.. Great Comfort dish and much easier to make without all the precook ingredients.
This was amazing! I turned it into a 4 meat with Veal, pork, elk, and bison. So awesome i will make again.
It was awsome. Very moist and tasty. Easy to make and great flavours. Family loved it
This loaf wasn’t very flavorful. I was very surprised at the reviews that raved about it. I prefer uncooked veggies in my meatloaf. It also cooked over and made quite a mess. This recipe is going in the trash.
Best. Meatloaf. Ever. And I thought I made good meatloaf before trying this one…there’s no going back now as this is probably the best meatloaf I’ve ever eaten. Ever.
The meatloaf is awesome! I have made it twice and it just gets better and better!
This meatloaf was not only moist, but it was very tasty as well. My family loved it served with mashed potatoes and green beans. A winner!
Have tried a number of meatloaf recipes. This is by far the best. I’ve given up my search.
My husband said it was the “best meatloaf I’ve EVER, EVER had!” Although, I made a few changes based on what I had on hand. I had almost 1.5 pounds of ground chicken and 1/2 pound of ground country pork sausage. I cooked the (3) carrots and (medium red) onion in chicken stock instead of beef. I also added about 1/2 cup of dry oats since it seemed like it was a little too loose. And for the topping I used cream of mushroom soup with the balsamic vinegar and a tablespoon of grainy stone ground mustard. I served it topped with sliced mushrooms that were sauteed in butter seasoned with basil, oregano, garlic and worcestershire sauce. Absolutely marvelous!!
My picky teenager devoured it. It was so tasty and not hard to make with a few extra minutes for prep time. Used catsup instead of tomato soup.
the meatloaf was a wonderful, meaty, manly meatloaf. My husband loved it. Leftovers will be great for sandwiches. the tomato soup topping, not so much. waste of time. my husband thought it was ketchup anyway. skip it!
Well first off. It is expensive to make, and it took me about 1 hour prep time. AND “Worth every minute”. I hate meatloaf. BUT this recipe was not only good. It is Great. 10 Stars. I don’t care about the price anymore, This meatloaf in my opinion is “Priceless”. I’m hooked. Do try this recipe.
This meatloaf is very moist and full of flavor!!! As a mom to 6 somewhat picky eaters I am hesitant about trying new recipes but my husband found it so we decided to try it. The only change I made was with the vinegar. I only had apple cider vinegar but it still came out delicious. While cooking in the oven the grease did spill over so I think next time I will put it in a bigger pan. Overall it was a great recipe! I will be making it again very soon. Thanks for sharing!