| Level: | Easy |
| Total: | 1 hr 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 4-6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 4-6 servings |
Ingredients
- 1 19oz pkg Johnsonville Mild Italian Sausage, decased
- 3/4 lb ground beef or turkey
- 3/4 cup chili sauce
- 1/4 cup water
- 3/4 cup rolled oats
- 1 large egg, lightly beaten
- 1 tbsp chili powder
- 1 tbsp worcestershire sauce
- 1 small sweet Red bell pepper, finely chopped (ok to use green bell)
- 1 small onion, finely chopped
- 1 cup fresh or defrosted frozen corn kernels
- 1 cup fresh baby spinach leaves
- 3 slices provolone cheese
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9 x 5 x 3″ loaf pan. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges. Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 636 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 149 mg |
| Sodium | 1355 mg |
| Serving Size | 1 of 6 servings |
| Calories | 636 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 149 mg |
| Sodium | 1355 mg |
Reviews
This was the most moist, tasty meat loaf I have done. I had generic Italian sausage meat and some left-over ground chicken on hand, so I used that. Unfortunately, the recipe calls for “chili sauce”, which is such a generic description of such a wide variety of sauces that no wonder someone thought it was too spicy ( and must have used one of the overly hot ones. Not being a believer in buying lots of sauces, I made my own ( 8 oz can Tomato sauce, 1/4 c brown sugar, 1/4 c vinegar, either dried onion flakes or sauteed onion (about one TBS, dash garlic powder or minced garlic, then optional seasonings of 1 tsp chili powder, 1 tsp Worcestershire, dash allspice, and I add dash of red pepper flakes to spice it up a bit. S&P to taste. Simmer all about 20 mins, and run through blender if using fresh garlic and onion as I did
Everyone loved this recipe. I have modified it to put some spice in it, although it is excellent just as it is. I added jalepeno diced, and instead of chili sauce I used Merlot Sauce from the line, Tastefully Simple. Absolutely delicious! I make a couple loaves and freeze them. Great with sweet potato fries or an avocado and tomato and onion salad with white balsamic vinegar.
Way, way, way too hot with so much chili sauce. Otherwise good but I might suggest 1/4 cup chili sauce in recipe and NONE on top of the meatloaf.