My Beef Sausage and Veal Meatloaf

My Beef Sausage and Veal Meatloaf


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I've been changing and adding to this meatloaf recipe for 40 years. I've served it at outside parties and they always ask for seconds. You'll want the end piece - it's so tasty and different. I want other foodies to enjoy it too!

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los angeles ca area

Time needed

1 hrs hour preparation + 2 hour cooking

Serving Size / Yield

4-6 servings


  • 3 lbs. ground beef sirloin
  • 1 lb. ground veal
  • 1 pkg. Jimmy Dean sage sausage
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 garlic cloves
  • 4 strips bacon, uncooked
  • 1 green pepper, chopped
  • 1 tsp. dill weed
  • 1/2 C. ketchup
  • 1 Tbs. prepared horseradish
  • 2 eggs, beaten
  • salt and pepper
  • 1 tsp. thyme
  • 1 tsp. dry mustard
  • 1 tsp. allspice
  • 2 C. tomato sauce
  • 1 C. whole tomatoes, crushed
  • 2 C. coca cola
  • 1 jigger sherry wine
  • 1 1/2 C. brown sugar
  • grey poupon mustard

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Place all three meats in a bowl and mix well with your hands. Add eggs and mix well. Add salt and pepper, dill and horseradish and mix well Form 2 oblong loaves and place into an 11x12-inch glass baking dish.

Pat loaves until firm and pour tomato sauce and crushed up tomatoes around sides of loaves. Spread grey poupon mustard on top of loaves and pat brown sugar into mustard. Place garlic bud on top of each loaf. Place bacon strips on top of each loaf (2 each). Place loaves in 400-degree oven for about 20 minutes then pour dark molasses over loaves. Pour a dash of sherry wine over the top of each loaf. Pour coca cola over loaves. Baste often from juices around sides of loaves. Reduce oven to 375 degrees and cook for another 60 minutes. Remove from oven. Sprinkle top with parsley. Squeeze lemon on top, pour sauce in gravy bowl and serve.

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