a delicious method of utilizing garden eight-ball zucchini. Add some pepper jack cheese to spice it up!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 eggs, beaten
- ¾ cup crushed buttery round crackers
- ½ cup milk
- ½ cup grated Parmesan cheese
- ½ cup chopped onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried Italian-style seasoning
- 1 teaspoon garlic salt
- 1 pound lean ground beef
- 1 pound ground sausage
- 1 cup ketchup
- ½ cup packed brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9×13 inch baking dish.
- In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Nutrition Facts
| Calories | 678 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 1919 mg |
| Sugars | 31 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This was really tasty & I’m not a huge fan of meatloaf! I used half ground pork & half ground beef. I added shredded sharp cheddar cheese too because without it, the mixture seemed too squidgy and soft. Maybe about 2/3c worth? I just kind of threw what was left in a bag into the mix. I cut pieces of bacon in half & put both halves on top of each of my meat loaves. Seasoning consisted of Worcestershire sauce & some onion powder. I ended up baking about 10min extra because mine didn’t look completely done. The taste though? Absolutely smashing!! Would absolutely make this recipe again!!
We used fresh ground beef and ground pork sausage from our local butcher and this was a melt-in-your-mouth meatloaf! The sauce was a tad sweet for me, but the rest of the family loved it! I could probably cut down on the brown sugar next time and they wouldn’t even notice. 😉 Fantastic recipe!
Husband and I approved. I substituted only the Italian-type seasoning because I did not have the the exact item and I used fresh garlic because husband bought a ginormous bag of it. Based on others’ comments, I baked for 60 minutes (to drain as much grease as possible out of the loaves). I imagine there’s some flexibility in the sausage:hamburger ratio, based on personal taste. I appreciate that these are ingredients that most people have on hand most of the time and that it’s easy and quick to prepare – nothing fussy. Turned out yummy and recipe is worth keeping.
NO CHANGES…LOVED IT.
This is the BEST meatloaf I ever made!!! I used boxed breadcrumbs instead of bread pieces but the milk made the meatloaf so wonderfully tender. I let the meatloaf sit in fridge for awhile and let the milk soak into the crumbs. The ketchup topping was carmelized with the brown sugar and made a tasty finish. Soooo fork tender. Will definitely make again!
I LOVE this recipe. I make it in ramekins and it always comes out so flavorful. Thanks for sharing!
I varied the recipe just a touch and made them using ramekins. What really makes them good is the topping. Easy to do. Well worth the effort.
I used ground chicken, chicken sausage, almond milk, and minced garlic instead of garlic salt. I also added a little of bread crumbs. Delicious! Added to favorites!!
One of my favorite recipes that’s I’ve been making for a couple years now!
My family has loved this recipe for years! I make meatloaf once a year on Valentine’s Day. I hand-shape the mixture into hearts and bake mini loaves on a slotted roasting pan so grease drains off. Love the addition of sausage, and even though I leave out the onions just from personal preference, it has great flavor and texture. It’s been a keeper!
Good meatloaf, you can spice it how you like it. 2nd time, I left out the brown sugar and poured in some more spices for really good meatballs.
I’ve making this recipe for 3 year and my family loves it. I split the onion portion with Bell Pepper and add a little brown sugar to the meat mixture. Pam works wonders when it comes time to serve and clean up Thanks for the recipe guys!
It was really good! People said it was greasy, but honestly if you bake it for 60 minutes, you’ll end up with the grease being baked out of the meat loaves. I would suggest more sauce, but otherwise I wouldn’t change a thing.
Great idea, traditional meat loaf connoisseurs may want to just use ground beef.
I don’t make meatloaf that often, but I had the chance to try all kind of meatloaf recipes from this site or somewhere else. This one is definitely one of my favorites. I have been making it for many years, with a major change, using only ground beef. Also, I double the amount of salt ( always use 1 t for every 1 lb of beef). This recipe has the right amount of egg/milk/starch to keep the meat moist and firm at the same time ( not too many cracks forms on the meatloaves). Last, but not least, I like the ease of serving the individual meatloaves.
My husband and I loved it! I only made substitutions because I didn’t have the specified ingredients. Harvest wheat crackers instead of buttery (I added 1-1/2 TBSP of butter) and used mozzarella cheese. He doesn’t like ketchup so I omitted the topping completely …. oh, I doubled the Worcestershire sauce too. Dee-lish!
Everyone loved it! I read a bunch of reviews so I put the loaves on a rack in my pan. I used some of the tweaks suggested and it was delicious! Would definitely make this again.
Really good. The mixture wasn’t holding together well, so I just made one big meatloaf and cooked it at 375 for an hour and 15 minutes. I have a meatloaf pan that allows the grease to drain into a pan below. Next time I make this recipe, I plan to try it with shredded mozzarella instead of parmesan cheese and cut down on the sugar.
followed recipe this time and was great
I made this tonight as written (except using a two-piece meatloaf pan which helped with the grease factor, and I sauteed the onions so they weren’t crunchy) and it was great! My husband and ten year old (and I) loved it. The sauce was a little too sweet for them, but I really liked it – personal preference is all. Thank you for a great recipe!
One of my favorite recipes. This is one I keep in reserve for guests and special occasions, it’s that good, and I usually hate meatloaf. I love the sauce, so much better than basic ketchup. I have a few small modifications. I typically use saltine crackers instead of butter crackers as that’s what I usually have on hand. For the sausage I use a hot Italian sausage. A lot of other folks have mentioned the grease from the sausage. Two easy solutions are to use a cooling rack in the baking dish so it drains as it cooks, or what I usually do is drain the meat loaves on some paper towels before plating. Great recipe!