Recipe by Angela Smith
"This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions)."
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finely chopped onion
finely chopped green onions
carrot, finely chopped
celery, finely chopped
1 1/2 teaspoons
ground black pepper
1 1/2 pounds
spicy ground pork sausage
minced fresh parsley
eggs, slightly beaten
Best meatloaf ever! I made a few changes but stuck with the same basic recipe. I omitted celery and carrots because of my families tastes and added a little celery salt in place of regular salt to compensate. Rather than breadcrumbs I used oatmeal soaked in about a 1/4 C of milk. I also added a couple of Tbsp of mustard to the meat mixture and brushed with BBQ sauce before cooking. Wonderful! UPDATE: I have made this at least 5 times in the last couple of months, and it's still amazing! I've made it with the world's cheapest pork sausage- still amazing. I've substituted ground chicken (not exactly the most flavorful of meats in something like this)- STILL amazing!! I always use low-sugar ketchup and it doesn't impact the flavor. I've even subbed ground pork rinds for the bread crumbs (a low carb trick...) and guess what? STILL AMAZING!! I doubt I'll ever try another meatloaf recipe again, this one is a winner!!
I wasn't thrilled with this recipe. It was OK, i didn't like the taste of the sausage, it overwhelmed everything. I made it as written.
Meatloaf with a kick! Eliminated the carrots and celery. Used Italian flavored bread crumbs and went with the brushed BBQ sauce on top. Will never go back to regular meatloaf again! Made too much mixture the first time around so I set aside the extra, formed it into meatball shape and made BBQ meatballs the next day. Still yummy either way.
I usually follow recipes exactly the first time I try them but I was browsing for meatloaf recipes based on what I had on hand. I didn't have carrots or celery, and I don't think they belong in meatloaf anyhow. I used 2 pounds of pre-packaged meatloaf mix (ground beef, ground pork, and ground veal). I used diced yellow onions instead of green onions, and I was out of garlic (didn't know it till it was too late) so I substituted garlic powder. Then I pulled out my bread crumbs to find that they were Parmesan flavored. Oh boy, I thought this was going to turn out to be a mess but IT WAS AWESOME!! Kudos to Angela on a wonderful basic recipe that can be tweaked and still turn out fantastic.
I have to admit I resisted the temptation to add “this or that” to this recipe; you know, what I USUALLY put in my meatloaf. But I caught myself. I mean, what’s the point of trying a new recipe if you’re going to end up doing what you usually do anyway? I pretty much stuck to the recipe with only minor deviations, even cooking the vegetables first, which I generally don’t do. I had a meatloaf mix on hand (ground beef/veal/pork) so in order to compensate for the lack of spice I would have had with the pork sausage, I simply added a good deal of Montreal Steak seasoning. This was very good. Simple, basic meatloaf ingredients. Nothing fancy, nothing weird or unusual. I really did think it might be an overload of garlic – you sure could smell it as the meatloaf was baking! But it was fine (thank goodness). The ketchup topping was something I hadn’t had in many, many years. This was what my mom did with meatloaf and it evoked pleasant memories of a time looooong ago. A good, solid, reliable meatloaf recipe. (Note: I always bake my meatloaves for 1-1/2 hours and have never been disappointed)
I'm not a big fan of having celery in meatloaf, but it actually didn't turn out too bad.. i did not add CARROTS.. I added mustard instead of ketchup. I baked mine at 400 degrees for an hour and a half.. taste great....!!!
Have never been a big meatloaf fan and I've tried many meatloaf recipes. This is the best! I didn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Spicy Meatloaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 296
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