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I Made Chrissy Teigen’s Spicy Meatloaf & Here’s What I Thought

This recipe crafts a robust and spicy meatloaf, combining ground beef and hot Italian sausage with finely grated vegetables, bread, and seasonings. Topped with a sweet and tangy ketchup-brown sugar glaze, it bakes to a juicy perfection, offering a hearty and flavorful main course ideal for family dinners.
Print Recipe
Servings: 12 people
Course: lunch/dinner
Cuisine: American
Calories: 3099.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 slices white sandwich bread fresh or left out for a day
  • 1/3 cup whole milk
  • 1 cup roughly chopped mushrooms
  • 1 pound hot Italian sausage bulk, or casings removed
  • 1 pound ground beef
  • 1 cup finely chopped onions
  • 1 cup finely grated carrots
  • 1 large egg
  • 1 tablespoon Worchestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar

Equipment

  • 1 Large Mixing Bowl
  • 1 Loaf Pan Or baking sheet
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Whisk

Method
 

  1. Tear bread into small pieces, place in a large bowl, and pour milk over it; let soak for 5 minutes.
  2. Add mushrooms, hot Italian sausage (casings removed), ground beef, finely chopped onions, grated carrots, large egg, Worcestershire sauce, kosher salt, red pepper flakes, and black pepper to the bowl with the soaked bread.
  3. Gently mix all ingredients with your hands until just combined, being careful not to overmix, which can lead to a tough texture.
  4. Transfer the mixture to a loaf pan or form it into a compact loaf shape on a parchment-lined baking sheet.
  5. In a small bowl, whisk together the ketchup and brown sugar to create the sweet and tangy glaze.
  6. Evenly spread the prepared glaze over the top and sides of the meatloaf.
  7. Bake the meatloaf in a preheated oven (typically 375°F/190°C) until the internal temperature reaches 160°F (71°C).
  8. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing.
  9. Slice the rested meatloaf into portions.
  10. Serve hot.

Notes

For optimal flavor and texture, I recommend sautéing the finely chopped onions, carrots, and mushrooms before adding them to the meat mixture. This draws out moisture and concentrates their flavor, preventing a watery meatloaf. Ensure not to overmix the meat, as this can lead to a tough, dense texture; mix just until combined. The milk-soaked bread acts as a binder and keeps the meatloaf moist. Achieving an internal temperature of 160°F (71°C) is crucial for safety and doneness. Always rest the meatloaf for at least 10 minutes after baking; this allows the juices to redistribute, ensuring a more tender and flavorful slice. The ketchup and brown sugar glaze adds a wonderful sweet and tangy crust that elevates the dish.