Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 lb Italian pork sausage, casings removed
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup marinara sauce
  • 1 tbsp balsamic glaze
  • 1 tsp dried Italian seasoning

Instructions:

  1. Combine the milk and Panko breadcrumbs in a small bowl and let sit for 5 minutes to create a panade paste.
  2. In a large mixing bowl, gently fold together the lean ground beef, Italian pork sausage, panade, beaten eggs, Parmesan cheese, minced garlic, diced onion, and chopped parsley.
  3. Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes. Mix until just combined; do not overwork the meat.
  4. Press the mixture firmly into a 9x5 inch loaf pan or shape into a uniform rectangle on a lined baking sheet.
  5. Mix the marinara sauce, balsamic glaze, and dried Italian seasoning, then spread the glaze evenly over the top of the loaf.
  6. Bake at 350°F (180°C). Use a digital meat thermometer to remove the loaf from the oven when the center reaches 160°F (71°C).
  7. Let the meatloaf rest undisturbed in the pan for 10–15 minutes to allow juices to redistribute before slicing.