Three-Meat Meatloaf

Three-Meat Meatloaf

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
NathinVA
Recipe by  NathinVA

“Yummy combination of beef, pork, and sausage topped with caramelized tomato soup. My favorite meatloaf recipe by far. Worth every ingredient!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x5-inch meat loaf

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan.
  2. Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
  3. In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
  4. Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.

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Reviews (10)

Rate This Recipe
Brothermichael
13

Brothermichael

Well first off. It is expensive to make, and it took me about 1 hour prep time. AND "Worth every minute". I hate meatloaf. BUT this recipe was not only good. It is Great. 10 Stars. I don't care about the price anymore, This meatloaf in my opinion is "Priceless". I'm hooked. Do try this recipe.

djpcan1964
8

djpcan1964

the meatloaf was a wonderful, meaty, manly meatloaf. My husband loved it. Leftovers will be great for sandwiches. the tomato soup topping, not so much. waste of time. my husband thought it was ketchup anyway. skip it!

giggler800
7

giggler800

My husband said it was the "best meatloaf I've EVER, EVER had!" Although, I made a few changes based on what I had on hand. I had almost 1.5 pounds of ground chicken and 1/2 pound of ground country pork sausage. I cooked the (3) carrots and (medium red) onion in chicken stock instead of beef. I also added about 1/2 cup of dry oats since it seemed like it was a little too loose. And for the topping I used cream of mushroom soup with the balsamic vinegar and a tablespoon of grainy stone ground mustard. I served it topped with sliced mushrooms that were sauteed in butter seasoned with basil, oregano, garlic and worcestershire sauce. Absolutely marvelous!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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