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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.


  • 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


  • 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.


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Reviews (7 reviews)

  • Mamafoodie15 | 01/20/2020

    I didn't have the white wine so skipped the deglaze, and used 1 lb each ground beef and mild Italian sausage. Was still excellent.

  • 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?

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