L&S Style Double Meat Meatloaf (Half Beef, Half Sausage, All Flavor)

There’s something timeless about a really good meatloaf—but like most things, it gets better when you start with quality meat and a few intentional upgrades.

Our L&S version leans into flavor: a blend of ground beef and our Italian or sage sausage, grated onion for moisture, and rich beef stock in place of milk. The result? A meatloaf that’s deeply savory, tender, and anything but boring.

Ingredients 

Meat base

• 1 lb ground beef
• 1 lb L&S Italian or sage sausage

Binder & moisture

• 1 ½ cups breadcrumbs
• 2 eggs + 1 egg yolk
• 1 medium-large onion, grated
• ¾ cup L&S beef stock

Flavor

• 3 cloves garlic, minced
• 3 tbsp ketchup
• 1 ½ tbsp Worcestershire sauce
• 1 ½ tsp salt (start here—adjust depending on sausage saltiness)
• ¾ tsp black pepper
• 1 ½ tsp dried parsley or Italian seasoning

Glaze

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 ½ tbsp apple cider vinegar

Instructions

1. Preheat the oven
   Set your oven to 350°F (175°C).
2. Build your base
   In a large bowl, combine the breadcrumbs, eggs, beef stock, grated onion, garlic, ketchup, and Worcestershire. Let it sit for a minute so the breadcrumbs can soak—this keeps the meatloaf tender and moist.
3. Add the meat
   Add the ground beef and sausage. Mix gently with your hands until just combined. (Overmixing = dense meatloaf, and nobody wants that.)
4. Shape the loaf
   Form into a loaf on a lined baking sheet or press lightly into a loaf pan.
5. Make the glaze
   Stir together ketchup, brown sugar, and vinegar. Spread evenly over the top.
6. Bake
   Bake for 50–60 minutes, or until the internal temperature reaches 160–165°F.
7. Rest before slicing
   Let it rest for 10 minutes so it holds together when sliced (and stays juicy).