Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 lb (454g) Italian sausage, casings removed (sweet or hot, your choice!)
  • 1 medium yellow onion, finely chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped (approx. 1 cup or 150g)
  • 1 cup (120g) breadcrumbs (plain or Italian-seasoned)
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) grated Parmesan cheese
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Finely chop the onion and bell pepper. Mince the garlic.
  2. In a large bowl, combine ground beef, Italian sausage, chopped onion, bell pepper, garlic, breadcrumbs, milk, eggs, Parmesan cheese, Worcestershire sauce, Italian seasoning, salt, and pepper. Gently mix with your hands until just combined – don't overmix!
  3. Transfer the meat mixture to the loaf pan and gently press it down to form an even loaf.
  4. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
  5. Spread half of the glaze evenly over the top of the meatloaf. Bake for 45 minutes.
  6. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.