I like to incorporate Italian sausage into the ground beef or buffalo that I use in this recipe. The combination results in a wonderfully seasoned, delicious meatloaf. If you like more spice, you could certainly use spicy Italian sausage with equally delicious results. I often double this recipe and use my large 12 inch cast iron skillet to bake a larger meatloaf. Then I am able to look forward to serving leftovers the next night. Like most savory dishes, this meatloaf is even more delicious the second night!
Author: Jennifer from 1840 Farm
Ingredients
1Tablespoonlard or oil
1large onion, finely diced
3garlic cloves, minced
1teaspoondried thyme
1teaspoondried rosemary
16ouncesground beef or buffalo
8ouncesItalian sausage, removed from the casing
1Tablespoontomato paste
1/3cupold fashioned oats
2large eggs
2ouncesmozzarella cheese, shredded
¼cupketchup
1Tablespoonsoy sauce
1Tablespoonbrown sugar
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Warm an 8-9 inch cast iron skillet over medium heat. Add the lard, swirling the pan to coat the bottom surface of the skillet. Add the onions and cook until translucent. Add the garlic, thyme, and rosemary, stirring for one minute to prevent the garlic from burning. Remove the pan from the heat.
In a large bowl, combine the ground beef or buffalo with the Italian sausage that has been removed from its casing. Add the tomato paste, sautéed onion mixture, oats, and eggs. Mix to fully combine the ingredients.
Transfer about half of the mixture to the cast iron skillet, pressing to evenly cover the bottom of the skillet. Sprinkle the shredded mozzarella cheese over the top before covering with the remaining ground meat mixture. Press the meat mixture to the edges of the skillet. The mixture should reach the edges of the skillet and be an even thickness to ensure that it will bake evenly.
In a small bowl, combine the ketchup, soy sauce, and brown sugar. Spread this mixture over the top of the ground meat. Transfer the skillet to the warm oven and bake for 50 to 60 minutes. When the meatloaf is finished, it will begin to pull away from the edges of the pan and register at 160 degrees on a meat thermometer.
Remove the meatloaf from the oven and allow to cool for five minutes before slicing into wedges and serving. We love to enjoy this meatloaf with Colcannon Style Mashed Potatoes. The combination of meatloaf, potatoes, and cabbage is a favorite at our farmhouse table.