Dishing' With Debbie-Two Meat Meatloaf

Sometimes we just need to get back to basics with a hearty stick-to-your-ribs comfort food.  This two-meat meatloaf proves a good dish doesn't have to be fancy to be delicious. 


1 pound lean ground beef

1 pound breakfast sausage

1/2 medium onion, chopped

1/2 green bell pepper, chopped

16 ounce container low-fat cottage cheese

1 bottle chili sauce

1-2 cups french bread or sourdough loaf, cubed

2 eggs

pinch of salt and pepper



Saute onions and peppers in a small amount of olive oil until just soft.  Set aside to cool slightly.  To a large mixing bowl, add both meats, eggs, cubed bread, about half the bottle of chili sauce, cooled pepper and onion mixture, cottage cheese and a pinch of salt and pepper.  The sausage is pretty salty, so be careful with extra seasoning.  Combine everything thoroughly.  On a parchment-lined sheet tray, form mixture into a loaf shape.  Depending on the thickness, cook times may vary.  I formed mine on the thin side, just about an inch thick.  Spread a layer of chili sauce over the top, saving a little to add toward the end of cooking.  Mine baked in a 375 degree oven for about 35 minutes.  I added a little more sauce on top in the last 5 minutes of baking.  This makes a huge loaf.  We got about 10 servings out of it, and leftovers freeze easily.