Italian Meatloaf II is a lighter version of the original recipe. What makes this meatloaf “Italian” is the use of Italian pork sausage instead of ground pork. To round out the flavor of the Italian sausage try this: If you buy hot sausage add 1/2 tsp fennel seeds. If you buy sweet sausage add 1/2 tsp red pepper flakes. If you buy mild sausage add both.
For the Meat Loaf
2 cups onion, finely diced
1 cup green bell pepper, finely diced
2 Tbs garlic, minced
3 slices whole wheat bread, roughly torn
1 1/4 cup 1% low-fat milk
3/4 cup eggs substitute
1 Tbs Worcestershire sauce
2 tsp salt
1 tsp pepper
1 tsp Italian seasoning
2 1/2 lb lean ground sirloin
1 lb Italian sausage, casings removed
For the Tangy Sauce
1 1/2 cups beef broth, divided
2 Tbsp cornstarch
1 cup tomato sauce
1/2 tsp sugar
3/4 tsp cider vinegar
1/2 tsp Worcestershire sauce
1. For the Meatloaf
2. Preheat the oven to 350°. Lightly spray two standard size loaf pans with non-stick spray.
3. In a large bowl, combine the torn bread and milk, mixing well. Let stand 10 minutes.
4. Add all the remaining ingredients except meat and let stand 5 minutes. Gently work in the ground beef and sausage.
5. Divide the meat loaf mixture in half and gently pat evenly into the loaf pans. Freeze one loaf to repackage for a later date.
6. Bake the other meatloaf for 1 hour, or until the center of the meatloaf reaches 165°. Remove to a platter and tent with foil.
7. For the Tangy Sauce
8. Pour the pan juices along with any brown bits from the loaf pan into a medium saucepan. Strain off and discard as much fat as possible.
9. In a small bowl, combine 1/2 cup beef broth and the cornstarch, stirring to dissolve.
10. Gradually whisk the broth, then tomato sauce into the saucepan over medium heat. Stir in the sugar, vinegar, and Worcestershire and adjust to taste with salt and pepper.
11. Bring to a boil, then stir in the cornstarch mixture.
12. Cook, stirring almost constantly, until thickened to your liking.
13. Serve the sauce over the slices of meatloaf.
Yield: 2 loafs