Sausage & Pepper Loaf

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Servings: 8 Difficulty: Intermediate
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A savory, hearty meatloaf featuring sweet Italian sausage, roasted red peppers, and melted Fontina cheese.
Sausage & Pepper Loaf recipe image
Sausage & Pepper Loaf recipe image
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Sausage & Pepper Loaf

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 433.0

Description

This Sausage & Pepper Loaf is a comforting twist on the classic American meatloaf, blending savory sweet Italian sausage with ground beef for a rich, robust flavor profile. The addition of diced red peppers and onions provides a sweet, aromatic counterpoint to the seasoned meats, while fresh garlic adds depth. Bound together with fresh bread crumbs and Parmesan, the loaf holds its shape beautifully during baking. Topped with a strip of melted Fontina cheese just before serving, it offers a gooey, cheesy finish that elevates the dish. Perfect for weeknight dinners, family gatherings, or meal prep, this hearty main is satisfying and easy to assemble. It pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad.

Ingredients

Directions

  1. Preheat the oven to 375F (190C).
  2. Heat olive oil in a 12-inch nonstick skillet over medium heat.
  3. Add the diced red peppers and onion to the skillet. Cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned.
  4. Add the crushed garlic to the skillet and cook for 1 minute, stirring constantly.
  5. Remove the skillet from heat and set the vegetables aside to cool slightly.
  6. In a large bowl, combine the sausage meat (casings removed), ground beef, eggs, fresh bread crumbs, grated Parmesan cheese, tomato sauce, salt, and the cooked vegetable mixture.
  7. Mix the ingredients gently by hand just until well combined. Be careful not to overmix the meat.
  8. Transfer the meat mixture to a 13x9-inch metal baking pan. Shape it into a loaf approximately 9x5 inches in size.
  9. Bake the loaf in the preheated oven for 1 hour.
  10. Remove the loaf from the oven. Sprinkle the shredded Fontina cheese down the center of the loaf in a 2-inch wide strip.
  11. Return the loaf to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  12. Remove from the oven and let the loaf stand for 10 minutes before slicing to allow it to set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 433.0kcal
% Daily Value *
Total Fat 25.6g40%
Saturated Fat 7.7g39%
Cholesterol 53.3mg18%
Sodium 802.9mg34%
Total Carbohydrate 17.4g6%
Dietary Fiber 2.2g9%
Sugars 4.1g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven until warmed through.

Ingredient Substitutions: You can substitute fresh bread crumbs with dry breadcrumbs soaked in milk for a softer texture. If fresh Fontina is unavailable, mozzarella or provolone are suitable alternatives.

Tip: Ensure the sausage is fresh and not previously cooked. If using pre-cooked sausage, adjust the baking time accordingly to avoid drying out the loaf.

Keywords: sausage, meatloaf, pepper, italian sausage, ground beef, fontina cheese, parmesan, tomato sauce, bread crumbs, garlic, onion, red pepper, baked, dinner, savory, family meal
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