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Serve warm with a side of steamed vegetables or a fresh green salad.
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or oven.
This meatloaf also freezes well—wrap tightly and freeze for up to 3 months.
Variations:
Add chopped bell peppers or mushrooms to the meat mixture for extra flavor and texture.
Substitute marinara sauce with a spicy arrabbiata sauce if you like a little heat.
Use turkey or chicken instead of beef and sausage for a leaner version.
FAQ:
Q: Can I make this meatloaf in a slow cooker?
A: Yes, shape the meatloaf and place it in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Q: How do I prevent the meatloaf from drying out?
A: Mixing in milk and eggs helps keep the meat moist. Avoid overbaking by monitoring internal temperature.
Q: Can I prepare this recipe ahead of time?
A: Absolutely! You can assemble the meatloaf and refrigerate it overnight before baking.
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