Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce

  • 2 tablespoons extra-virgin olive oil, plus some for drizzling
  • 50g grated Parmigiano or Romano, a couple of handfuls
  • 55g pancetta, 4 slices, chopped
  • 3 cloves garlic, chopped
  • Splash red wine
  • 125ml beef stock
  • 225g petite diced tomatoes or stewed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 75g bread crumbs, 3 generous handfuls, Italian or plain
  • 1 egg
  • 1 red pepper, finely chopped
  • 1 large onion, chopped and divided
  • 2 ribs celery, chopped
  • 150g shredded carrots
  • Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
  • 225g beef mince
  • 340g bulk hot sausage
  • 340g minced sweet sausage
  • Serving suggestion: green salad
2 tablespoons extra-virgin olive oil, plus some for drizzling

1 red bell pepper, finely chopped

1 large onion, chopped and divided

2 ribs celery, chopped

150g shredded carrots

Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce

225g ground beef

340g bulk hot sausage

340g ground sweet sausage

1 egg

75g bread crumbs, 3 generous handfuls, Italian or plain

50g grated Parmigiano or Romano, a couple of handfuls

55g pancetta, 4 slices, chopped

3 cloves garlic, chopped

Splash red wine

125ml beef stock

225g petite diced tomatoes or stewed tomatoes

1 tablespoon Worcestershire sauce

2 teaspoons hot sauce

Serving suggestion: green salad

Preheat oven to 220C/Gas 7.

Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.

Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 3cm thick then drizzle with extra-virgin olive oil. Place in the oven on a baking sheet and bake 17 to 18 minutes, until cooked through.

Heat a medium sauce pot over medium high heat. Add a drizzle of olive oil to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.

Serve meatloaves with Italian barbecue sauce on top and green salad alongside.

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