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Big Batch Meatloaf


  • 2 Tbsp olive oil
  • 3-5 garlic cloves, minced
  • 1/2 large onion, finely chopped
  • 2 carrots, grated or finely chopped
  • 2 stalks celery, finely chopped
  • 2 teaspoons salt
  • 3/4 teaspoon ground pepper
  • 2 Tbsp Worcestershire sauce
  • 1 1/2 pound Italian sausage or hot Italian sausage
  • 3 pounds ground beef
  • 4 large eggs
  • 1 1/2 cup seasoned panko or Italian breadcrumbs
  • 1 1/2 cup parmesan, shredded
  • 3/4 cup marinara
  • 1/2 cup ketchup


Heat oven to 350 degrees F.
In a large bowl, stir together olive oil, garlic, onion, carrots, celery, eggs, salt, pepper or worcestershire sauce. Add sausage, beef, eggs, breadcrumbs and parmesan. Mix with a wooden spoon or potato masher until well combined. Form into a loaf, place into a 9x5” nonstick loaf pan.
In a small bowl, mix together marinara and ketchup, spread atop loaves.
Bake for 65-70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf.
Allow to cool for 15-20 minutes before serving. Or allow to come to room temperature, slice into 1” pieces and store in reusable containers for meatloaf sandwiches, thin-slices as gyros or enjoy on a hamburger bun with all your favorite fixin’s!

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