Gluten-Free Italian Beef and Sausage Meatloaf
Robust meatloaf combining ground beef and Italian sausage with fennel, garlic, and basil, bound with flaxseed meal and Parmesan. The dual-sauce method builds flavor: spices mixed into the meat, then a smooth tomato basil glaze brushed on mid-bake. Serve hot with fresh parsley for weeknight dinner or casual gatherings. This version skips breadcrumbs entirely, relying on flaxseed meal for structure and Rao's sauce for moisture, making it a grain-free interpretation of an Italian-American classic.
Ingredients
- 2 lbs ground beef
- 19 oz hot or mild Italian sausage links, squeezed from casings
- 2 cups Rao's Tomato Basil Sauce, dividedany tomato-based pasta sauce1:1general
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- 2 T dried minced onion
- 2 tsp garlic powder
- 2 tsp dried basil
- 1 T dried parsley
- 2 tsp ground fennel1 tsp fennel seeds, crushedslight ratio changetexture change
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- 1 tsp salt, to taste
- ¾ cup flaxseed mealalmond flour or panko breadcrumbs1:1grain-free swapadds gluten
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- 1 cup Parmesan cheese, coarsely grated
- 3 eggs, slightly beaten
- 3 T fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 375°F.
- 2
Spray roasting rack or loaf pan with non-stick spray.
- 3
Remove sausage from casings and combine with ground beef in a mixing bowl to bring to room temperature.
- 4
Beat eggs in a small bowl, then stir in dried onion, garlic powder, dried basil, dried parsley, ground fennel, and salt.
- 5
Measure flaxseed meal, one cup tomato sauce, and grated Parmesan, then add egg mixture and these ingredients to the meat bowl.
- 6
Mix gently with hands until spices and eggs are evenly distributed without overworking.
- 7
Shape into two loaves on a sprayed broiler pan or baking sheet.
- 8
Score diagonally with a knife if desired for appearance and serving guides.
- 9
Bake for 50 minutes or until starting to look done.
- 10
Pulse remaining tomato sauce in a food processor until smooth, or leave chunky as preferred.
- 11
Remove meatloaves from oven and brush with the sauce.
- 12
Return to oven for 10-15 minutes until internal temperature reaches 167°F on a meat thermometer.
- 13
Cool a few minutes, slice, top with fresh parsley if desired, and serve hot.
Tips
Mix gently to avoid compacting the meat, which makes meatloaf dense. Stop once spices are distributed.
Scoring the loaves diagonally guides neat slicing and adds visual appeal; strictly optional but recommended.
Smoothing the second sauce makes a more polished finish, but chunky sauce works fine and saves a step.
Good to Know
Cool completely, wrap tightly in foil or airtight container. Refrigerate up to 4 days. Sliced meatloaf freezes well; wrap individual portions in foil. Whole cooked meatloaves also freeze; thaw in refrigerator before reheating.
Mix raw meatloaf components in bowl, cover, and refrigerate up to 24 hours before shaping and baking. Alternatively, shape, wrap raw loaves in foil, and freeze up to 3 months; add 10-15 minutes to baking time when cooking from frozen.
Serve hot, sliced thick, with the pan drippings or extra tomato sauce on the side. Pairs well with roasted vegetables, polenta, or salad. Good for casual weeknight family meals or potlucks.
Common Mistakes
Overmix the meat to avoid a dense, tough meatloaf; stop when spices are just combined.
Skip the thermometer to avoid undercooking pork sausage; 75C ensures food safety.
Omit the sausage casing removal to avoid grease pockets; squeeze meat from casings first.
Substitutions
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FAQ
Can I use ground pork or a beef-pork blend instead of beef and sausage?
Yes. A 1.5 lb beef and 0.5 lb ground pork blend works well. Ensure final internal temperature reaches 75C for safety. Adjust salt if your sausage brand is heavily seasoned.
What if I don't have flaxseed meal?
Panko breadcrumbs, almond flour, or crushed crackers work as 1:1 substitutes. Breadcrumbs will make it slightly lighter; almond flour keeps it lower-carb. Add one beaten egg if using panko to maintain binding.
How long will frozen meatloaf keep?
Sliced and wrapped, at least six months. Whole cooked loaves also freeze well for up to six months. Thaw overnight in the refrigerator and reheat gently in a 160C oven, covered, until warmed through, about 15-20 minutes.