Family Pork Sausage Meatloaf

Finding a comfort food dinner that pleases the whole family while still feeling homemade can be tough. Between busy schedules, picky eaters, and the constant question of “what’s for dinner?”, it’s easy to fall into the same rotation of meals week after week.

That’s where this pork sausage meatloaf comes in handy. It combines the familiar comfort of classic meatloaf with the rich flavor of Italian sausage, creating a hearty dinner that’s both satisfying and surprisingly easy to throw together on a weeknight.

What Kind of Pork Sausage Should I Use?

You have a few great options when it comes to choosing pork sausage for this meatloaf. Spicy ground pork sausage works perfectly and adds a nice kick to the dish, but if you prefer something milder, Italian sausage is an excellent choice too. If you’re using Italian sausage links, just remove the casings and crumble the meat – you can even mix sweet and hot varieties for the perfect balance of flavor. The key is to use a sausage with good seasoning since it’s what gives this meatloaf its distinctive taste compared to a regular beef meatloaf.

Options for Substitutions

This meatloaf is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground pork sausage: If you can’t find ground pork sausage, you can remove the casings from Italian sausage links and use that instead. For a milder version, try ground pork mixed with a pinch of fennel seeds and red pepper flakes.
• Ground beef chuck: Ground turkey or a mix of ground turkey and beef works well here. Just keep in mind that turkey can be a bit drier, so you might want to add an extra egg or a splash of milk.
• Fresh bread crumbs: Panko breadcrumbs work great as a substitute – use about 3/4 cup since they’re lighter. You can also use rolled oats or crushed crackers if that’s what you have on hand.
• Fresh parsley: Dried parsley works in a pinch – just use about 2 tablespoons instead of 1/3 cup. Fresh basil or oregano can add a nice twist too.
• Celery and carrot: Bell peppers or mushrooms make good substitutes for the celery and carrot if you want to switch up the veggie mix. Just chop them finely and sauté them the same way.
• Ketchup: BBQ sauce or a mix of tomato sauce with a bit of brown sugar can replace the ketchup for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork sausage meatloaf is overmixing the meat mixture, which creates a dense, tough texture – gently combine ingredients with your hands just until everything comes together.

Another common error is skipping the step of sautéing your vegetables first, as raw onions, celery, and carrots won’t cook through properly during baking and can leave you with crunchy bits in your finished meatloaf.

Don’t forget to let your meatloaf rest for 10-15 minutes after removing it from the oven before slicing, which allows the juices to redistribute and prevents it from falling apart when you cut into it.

For extra flavor, brush that reserved ketchup on top during the last 15 minutes of baking rather than at the beginning, so it caramelizes nicely without burning.

What to Serve With Pork Sausage Meatloaf?

This hearty meatloaf pairs perfectly with classic comfort sides like creamy mashed potatoes and roasted vegetables such as carrots, green beans, or Brussels sprouts. The rich, savory flavors of the pork sausage and beef make it a natural match for simple sides that won’t compete with the main dish. I love serving it with buttered corn or a fresh garden salad to balance out the richness, and don’t forget some crusty dinner rolls for soaking up any extra sauce. For a complete comfort meal, try adding some sautéed mushrooms or caramelized onions on the side.

Storage Instructions

Refrigerate: Leftover pork sausage meatloaf keeps really well in the fridge for up to 4 days when wrapped tightly in foil or stored in an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: This meatloaf freezes like a dream for up to 3 months. You can freeze it whole or slice it up into individual portions first – I love having single servings ready to go for quick dinners. Just wrap everything well in plastic wrap and then foil to prevent freezer burn.

Warm Up: To enjoy your meatloaf again, thaw frozen slices overnight in the fridge first. Then warm them up in a 350°F oven for about 15-20 minutes, or just pop individual slices in the microwave for a minute or two. Cover with a damp paper towel in the microwave to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 145-160 g
• Fat: 160-175 g
• Carbohydrates: 95-110 g

Ingredients

For the vegetable base:

• 2 tbsp unsalted butter
• 1 cup chopped yellow onion
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1/2 cup chopped green onions (white and green parts)
• 3 cloves garlic, minced (1 tbsp)

For the meat mixture:

• 1 1/2 lb ground beef (chuck preferred)
• 3/4 lb hot pork sausage or italian sausage
• 2 large eggs, lightly beaten
• 1 cup fresh bread crumbs
• 1/3 cup chopped parsley leaves
• 2 tsp salt (use 1 1/2 tsp if using italian sausage)
• 1/2 tsp ground black pepper
• 2 tsp worcestershire sauce
• 1/3 cup ketchup

For the topping:

• 1/3 cup ketchup

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F.

Position a rack in the middle of the oven to ensure even baking of the meatloaf later on.

Step 2: Cook the Vegetables and Prepare Seasoning

• 2 tbsp unsalted butter
• 1 cup chopped yellow onion
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1/2 cup chopped green onions (white and green parts)
• 3 cloves garlic, minced (1 tbsp)
• 2 tsp salt (use 1 1/2 tsp if using Italian sausage)
• 1/2 tsp ground black pepper
• 2 tsp Worcestershire sauce
• 1/3 cup ketchup

Melt the unsalted butter in a large, heavy-bottomed skillet over medium heat.

When the butter starts to foam, add the chopped yellow onion, celery, carrot, green onions, and minced garlic.

Cook for about 5 minutes, stirring occasionally.

Then, cover the pan and continue cooking for another 5 minutes until the carrots are tender, stirring now and then.

Season the vegetables with salt and ground black pepper.

Add Worcestershire sauce and 1/3 cup ketchup, then cook for 1 more minute.

Remove the pan from heat and let the mixture cool.

I always let the vegetables cool completely so they don’t start cooking the eggs in the next step.

Step 3: Mix the Meatloaf Ingredients

• vegetable mixture from Step 2
• 1 1/2 lb ground beef (chuck preferred)
• 3/4 lb hot pork sausage or Italian sausage
• 2 large eggs, lightly beaten
• 1 cup fresh bread crumbs
• 1/3 cup chopped parsley leaves

Once the vegetable mixture from Step 2 has cooled to the touch, transfer it to a large mixing bowl.

Add the ground beef, hot pork sausage (or Italian sausage), lightly beaten eggs, fresh bread crumbs, and chopped parsley.

Using clean hands, gently but thoroughly mix everything together until evenly combined, but take care not to overwork the mixture.

Step 4: Shape Meatloaf and Add Topping

• meatloaf mixture from Step 3
• 1/3 cup ketchup

Transfer the meatloaf mixture from Step 3 into a loaf pan (4×8-inch or 5×9-inch) and press it down to compact it evenly.

Alternatively, form a free-standing loaf on a rimmed baking pan.

Spread the remaining 1/3 cup ketchup evenly over the top of the loaf.

Personally, I like to add a little extra ketchup on top for a more caramelized finish.

Step 5: Bake and Rest the Meatloaf

Bake the prepared meatloaf at 350°F for 1 hour, or until a meat thermometer inserted in the center reads 155°F.

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Resting allows the juices to redistribute, making the meatloaf moist and easier to cut.

I always let it rest—it’s the secret to juicy slices!

Step 6: Slice and Serve

Use a metal spatula to gently lift the meatloaf out of the pan and transfer to a serving plate.

Slice into thick pieces and serve—enjoy your homemade meatloaf!

Leftovers keep well; they’re delicious reheated or even cold in a sandwich.

Family Pork Sausage Meatloaf

Delicious Family Pork Sausage Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

For the vegetable base:

• 2 tbsp unsalted butter
• 1 cup chopped yellow onion
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1/2 cup chopped green onions (white and green parts)
• 3 cloves garlic, minced (1 tbsp)

For the meat mixture:

• 1 1/2 lb ground beef (chuck preferred)
• 3/4 lb hot pork sausage or Italian sausage
• 2 large eggs, lightly beaten
• 1 cup fresh bread crumbs
• 1/3 cup chopped parsley leaves
• 2 tsp salt (use 1 1/2 tsp if using Italian sausage)
• 1/2 tsp ground black pepper
• 2 tsp Worcestershire sauce
• 1/3 cup ketchup

For the topping:

• 1/3 cup ketchup

Instructions

 

• Begin by preheating your oven to 350°F. Position a rack in the middle of the oven to ensure even baking of the meatloaf later on.
• Melt the unsalted butter in a large, heavy-bottomed skillet over medium heat. When the butter starts to foam, add the chopped yellow onion, celery, carrot, green onions, and minced garlic. Cook for about 5 minutes, stirring occasionally. Then, cover the pan and continue cooking for another 5 minutes until the carrots are tender, stirring now and then. Season the vegetables with salt and ground black pepper. Add Worcestershire sauce and 1/3 cup ketchup, then cook for 1 more minute. Remove the pan from heat and let the mixture cool. I always let the vegetables cool completely so they don't start cooking the eggs in the next step.
• Once the vegetable mixture from Step 2 has cooled to the touch, transfer it to a large mixing bowl. Add the ground beef, hot pork sausage (or Italian sausage), lightly beaten eggs, fresh bread crumbs, and chopped parsley. Using clean hands, gently but thoroughly mix everything together until evenly combined, but take care not to overwork the mixture.
• Transfer the meatloaf mixture from Step 3 into a loaf pan (4x8-inch or 5x9-inch) and press it down to compact it evenly. Alternatively, form a free-standing loaf on a rimmed baking pan. Spread the remaining 1/3 cup ketchup evenly over the top of the loaf. Personally, I like to add a little extra ketchup on top for a more caramelized finish.
• Bake the prepared meatloaf at 350°F for 1 hour, or until a meat thermometer inserted in the center reads 155°F. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, making the meatloaf moist and easier to cut. I always let it rest—it's the secret to juicy slices!
• Use a metal spatula to gently lift the meatloaf out of the pan and transfer to a serving plate. Slice into thick pieces and serve—enjoy your homemade meatloaf! Leftovers keep well; they're delicious reheated or even cold in a sandwich.