Beef and Sausage Meatloaf with Roasted Capsicums and Bacon


My memories of meatloaf as a kid are not that spectacular. Of all the great things my mother cooked, meatloaf was not my favourite. I didn’t despise it, but it was pretty ho-hum. I think it consisted of fairly plain ingredients such as beef mince but it did contain whole boiled eggs which, even though I liked eggs, by the time they’d been cooked in the meatloaf the yolks were dry and pasty. Not very enjoyable.

This recipe for meatloaf was one of the first I found when I started reading a lot of food blogs and when I started having the idea for my own. Its incredibly tasty and there’s no chance of it going dry, because of the fatty pork sausages and bacon drippings that seep through as it cooks.

My family really enjoy this meatloaf. Its cheap and makes a healthy meal with steamed vegetables and mash on the side.

Beef and Sausage Meatloaf with Roasted Capsicums and Bacon

Inspired by Nook and Pantry’s recipe

1 tablespoon olive oil
1 large brown or Spanish onion, diced
2 cloves of garlic, minced
500g beef mince, or a combination of beef, and pork and veal
2 thick Italian pork and fennel sausages
1/4 cup Italian parsley or basil, finely chopped
1/3 cup rolled oats
1 large egg
1/4 cup sour cream
2 tablespoons tomato sauce (ketchup)
1 tablespoon dijon or American mustard
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
100g marinated, roasted capsicums, roughly chopped
1 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper to your liking
175g bacon

  1. Preheat oven to 180 degrees Celsius.
  2. Heat a medium fry pan on medium heat. Add a tablespoon of olive oil and sauté onion for 3-5 minutes. Add garlic  and heat for a further minute. Remove from heat and set aside.
  3. Into a large bowl empty the sausage meat from their casings. Combine thoroughly with all other ingredients, including cooled onion/garlic, except for the bacon.
  4. Empty meatloaf mixture into a loaf pan (I use a silicone one that doesn’t need greasing, but if you have a traditional loaf pan, ensure its greased and lined). Smooth out the top of the mixture and then place strips of bacon on top.
  5. Place in the oven and cook for around 45 minutes to an hour. If you find the bacon starts to brown too much, wrap the pan in foil and continue cooking. The meatloaf will ooze juices and these should be clear once the meatloaf is cooked.
  6. Allow to cool for 10-15 minutes. Slice and serve!

2 thoughts on “Beef and Sausage Meatloaf with Roasted Capsicums and Bacon

  1. I know what you’re talking about when you mentioned the blah-tasting meatloaf. My meatloaf was just like that- minced beef with an egg mixed in. It was so blah that my husband handed it right back to me when I served it. I can see that your recipe gets rid of the ‘blahs’, with the sausage and other flavorings- well done!

  2. I am not a fond of meatloaf as well but thanks for sharing this recipe. Me and my kids do loved it. By the way, if you don’t have pork sauges, you can use chicken instead. Good thing those recipe you have mentioned are not hard to find. I find Doorstep Organics( as a great sour for those ingredients. Anyhow, looking forward to more of this.

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