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Kevin’s Beef Sausage and Lamb Meatloaf

Recipe

A deeply savory three-meat meatloaf glazed with the most dangerously good ketchup, brown sugar, and mustard lacquer known to mankind.

đź›’ INGREDIENTS

For the Meatloaf

Meat

  • 1 lb ground beef, preferably 80/20
  • 1 lb ground lamb
  • 1 lb mild Italian sausage

Vegetables / Aromatics

  • 1 medium yellow onion
  • 4 carrots
  • 4 celery stalks
  • 4 garlic cloves

Panade

  • 2 to 2ÂĽ cups plain breadcrumbs
  • 1ÂĽ cups whole milk
  • 3 large eggs

Flavor Builders

  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tsp fresh thyme leaves
  • 2 tbsp chopped parsley
  • ½ cup grated Parmesan cheese
  • 2 tsp kosher salt
  • 1 tsp black pepper

Optional Tenderizing Trick

  • ÂĽ tsp baking soda
  • 1 tbsp water

Fat

  • 3 tbsp olive oil

For the Glaze

  • Âľ cup ketchup
  • 2 tbsp brown sugar
  • 1½ tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Black pepper

👨‍🍳 STEP-BY-STEP INSTRUCTIONS

Step 1 — Vegetable base

Roughly chop the onion, carrots, celery, and garlic.

Pulse in a food processor until finely minced, but not pureed.

Heat olive oil in a large skillet over medium heat and cook the vegetables slowly for 15 to 20 minutes until softened, lightly caramelized, and most moisture has cooked away.

You want the mixture rich and concentrated, not watery.

Set aside to cool slightly.

Step 2 — Optional baking soda trick

If using the baking soda method:

Mix:

  • ÂĽ tsp baking soda
  • 1 tbsp water

Drizzle lightly over the three meats and gently toss together with your fingertips.

Let sit 10 to 15 minutes before continuing.

This helps the proteins stay tender and retain moisture during baking.

Step 3 — Build the panade

In a very large bowl combine:

  • breadcrumbs
  • milk
  • eggs
  • Worcestershire sauce
  • Dijon mustard

Let sit for 5 minutes so the breadcrumbs fully hydrate.

Then add:

  • cooled vegetable mixture
  • thyme
  • parsley
  • Parmesan
  • salt
  • black pepper

Mix thoroughly.

Step 4 — Combine the meats and other ingredients 

Add:

  • beef
  • lamb
  • sausage
  • veggie, bread and milk mixture

Using your hands, or a wooden spoon, gently fold everything together until evenly combined.

Do not aggressively knead or compress the mixture.

The finished mixture should feel soft, moist, and slightly loose.

That is exactly what you want.

Step 5 — Shape the loaf

Preheat oven to 350°F.

Shape the mixture into one large loaf on a parchment-lined sheet pan or 9 by 11 dish.

Bake for 45 minutes.

Step 6 — The glaze

While the meatloaf bakes, whisk together:

  • ketchup
  • brown sugar
  • Dijon mustard
  • Worcestershire
  • black pepper

After 45 minutes, generously brush the glaze over the meatloaf.

Return to the oven for another 20 to 30 minutes until beautifully caramelized and the internal temperature reaches 160°F.

For extra lacquered goodness, broil for 2 to 3 minutes at the end.

Step 7 — Rest before slicing

Let the meatloaf rest at least 15 minutes before slicing.

This step matters enormously.

It allows the juices to redistribute and keeps the slices beautifully intact.

Final Thoughts

This is not dry cafeteria meatloaf.

This is rich, deeply savory, absurdly comforting meatloaf with real texture, real depth, and a glaze so good it should probably require supervision.

And the next-day sandwich?

Possibly even better than dinner itself.