Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sausage Meatloaf with Lemon and Parmesan

Scott Phillips

Servings: 8

A small amount of sweet fennel sausage adds enormous flavor to this Italian-inflluenced meatloaf. Create your own customized meatloaf recipe with the Recipe Maker.

Ingredients

  • 2 Tbs. plus 1 tsp. canola or olive oil
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 2/3 lb. bulk sweet or hot Italian sausage
  • 2/3 lb. ground beef
  • 2/3 lb. ground veal
  • 2 large eggs
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh parsley
  • 2 lightly packed tsp. finely grated lemon zest
  • 1 Tbs. Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper
  • 2 Tbs. honey

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 120
      Sodium (mg): 770
      Carbohydrates (g): 17
      Fiber (g): 1
      Protein (g): 22

Preparation

  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

    Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

    In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.

    Position a rack in the center of the oven and heat the oven to 375°F.

    Add the beef, veal, and sausage and eggs to the onion mixture. Scatter the Parmigiano, parsley, and lemon zest over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

    Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you’re satisfied with the flavor.

    Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.

    Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

    Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Reviews

Rate or Review

Reviews

  • momsstuffing | 11/02/2016

    OMG!!! So good. I'd call this "kinda fancy" meatloaf. Would be great for entertaining. I added probably 1 tbs of lemon zest and highly recommend. As much as I loved it, next time I'll probably reduce the amount of sausage slightly as it was very prominent and I think it would be an even better dish if the flavor was more subtle. I also re-glazed the meatloaf with more honey about 10 min before removing from the oven. The honey is perfect with this recipe. Loved it! Will make again and again.

  • licia | 12/28/2015

    I wasn't too sure about the honey glaze, but I'm glad I didn't skip it. This makes a wonderful meatloaf which we will repeat.

  • SMHalps | 10/29/2015

    Made this last night, almost to the letter, I just used closer to 1/2 lb of each of the three meats instead of 2/3 lb. And I zested a whole lemon, so I probably had a little more lemon zest.It was GREAT! My comments: 1)Next time, I'll throw in a handful of chopped fennel with the onions and garlic. 2) you can really taste the lemon (I mean that in a good way), and 3) I would probably tinker with the glaze next time. Perhaps mix the honey with something a little spicy? Or a Ketchup/honey/chipotle glaze?

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks