This meatloaf was a different type of recipe than your standard meatloaf but tasted excellent. It was part of a small Johnsonville Sausage cookbook. Since I (typically) only buy Johnsonville products (for bratwurst) it was fitting to try some recipes out of it. Decasing the sausage was pretty easy and works pretty well if you want sausage (in place of a roll of sausage). I used Sweet Italian Sausage rather than Mild which was by accident as that is what the store had. I also used 1 lb of ground beef instead of 3/4 lb, canned corn and 6 slices of cheese.
1 19 oz pkg Johnsonville Mild Italian Sausage, decased
3/4 lb ground beef or turkey
3/4 cup chili sauce, divided – 1/2 cup and 1/4 cup
1/4 cup water
3/4 cup rolled oats
1 large egg, lightly beaten
1 TBSP chili powder
1 TBSP worcestershire sauce
1 small sweet red bell pepper, finely chopped
1 small onion, finely chopped
1 cup fresh or defrosted frozen corn kernels
1 cup fresh baby spinach
3 slices provolone cheese
Preheat the oven to 350 degrees. In a large bowl combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder and worcestershire. Mix well. Add the decased sausage and ground beef/turkey. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9x5x3 loaf pan.
Create a shallow indent in the meat allowing the edges to rise along the sides of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture, forming a domed top and sealing the edges.
Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees, about 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.