Sausage Meatloaf Patties with Italian Barbecue Sauce

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This was a fairly easy to make and very tasty meal. Shane said we could even add it to our regulars list. This is an adaptation of a Rachael Ray recipe that takes around 30 minutes to make. We substituted for turkey whenever possible (sausage and bacon), but you don’t have to. We each had one patty with a salad and were both full. Shane : 7.5/10 – Tara : 8/10

Makes 4 Big Patties

2 tablespoons EVOO (plus some for drizzling)

1 red bell pepper, finely chopped

1 large onion, chopped (I used red)

1 pound mild (turkey) sausage

1/2 pound ground beef

1 egg

3/4 cup Italian bread crumbs

1/8 pound (turkey) bacon, chopped

3 garlic cloves, chopped

1/2 cup beef stock

1 can petite-diced tomatoes

1 tablespoon Worcestershire sauce

Preheat oven to 425°

Heat a skillet over medium heat with 2 tablespoons EVOO. When oil is hot, add the red bell pepper and 1/2 of the chopped onion. Sauté for 5 minutes seasoning with salt and pepper, then set aside on a plate to cool.

Combine the sausage, ground beef, egg, bread crumbs, and sautéed vegetables, mixing well. Form 4 large oval shaped patties no more than 1 ¼ inches thick and arrange on a cookie sheet. Drizzle the patties with EVOO and bake for 17-18 minutes or until done.

Heat a medium saucepot over med-high heat. Add a drizzle of EVOO and then add the bacon. Let the bacon crisp up and then add in the remaining chopped onion and garlic then let cook until tender (10 minutes). Stir in the beef stock, diced tomatoes, and Worcestershire sauce and reduce heat to low.

Serve meatloaf patties topped with the Italian barbecue sauce garnished with diced green onion.

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