• Cooking Time: 47
  • Servings: 6-8
  • Preparation Time: 20


I got this recipe off our local new station


  • 1 cup sour cream
  • 2 slices rye bread, torn into large pieces and pulsed in a food processor to coarse crumbs
  • 1 cup cottage cheese
  • 2 large eggs
  • 1 envelope onion soup mix
  • 2 teaspoons steak sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped fresh sage or 1/2 teaspoon dried
  • 1 teaspoon hot sauce
  • 1/2 teaspoon curry powder
  • 1 pound 85 percent lean ground beef
  • 1 pound bulk pork sausage
  • 8 tablespoons (1 stick) unsalted butter
  • 2 onions, minced
  • 1 1/2 cups chili sauce


  • 1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Line a large rimmed baking sheet with foil, set a wire rack over the baking sheet, and place a 9 by 6-inch piece of foil in the center of the rack. Following the photos, use a skewer to poke holes in the foil at 1/2-inch intervals.
  • 2. Stir the sour cream and bread crumbs together in a bowl. Whisk the cottage cheese, eggs, soup mix, steak sauce, mustard, sage, hot sauce, and curry powder together in a large bowl. Add the sour cream-bread mixture, beef, and sausage to the bowl. Mix with your hands until evenly blended and the meat mixture does not stick to the bowl.
  • 3. Transfer the meat to the foil rectangle and, using wet hands, pat the mixture into a 9 by 6-inch loaf. Bake the meatloaf for 40 minutes.
  • 4. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the chili sauce and cook until the flavors are blended, about 3 minutes.
  • 5. Pour the sauce evenly over the meatloaf and continue to bake until the center registers 160 degrees on an instant-read thermometer, 50 minutes to 1 hour longer. Let rest for 15 minutes before serving.

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