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Meatloaf that Doesn't Crumble

beef, sausage, milk, ketchup, celery, onion, cracker, soup

Meatloaf that Doesn't Crumble -


1 green bell pepper, seeded and cubed
1 medium onion, roughly chopped
3 small stalks celery
1 1/4 pounds ground beef
1 pound mild pork sausage
1 1/2 cups cracker crumbs
1 (1 ounce) envelope dry onion soup mix
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried sage
1 1/2 cups milk
1/2 cup ketchup

Directions for Meatloaf that Doesn't Crumble Recipe

Preheat the oven to 350 degrees F (175 degrees C).
In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

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10 servings

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