Neese’s Sausage-Beef Meat Loaf

| March 31, 2014 | 13 Comments

Neese's Sausage and Beef Meat Loaf recipe as seen on Taste of Southern.
Follow our step-by-step, photo illustrated recipe to make this combination pork sausage and ground beef meatloaf.  We’re using a mild flavored sausage, and recipe from an old North Carolina company known as Neese Sausage.  You could take it up a notch by adding hot sausage if you’d prefer. Either way, we’ve got a new twist on an old favorite. Printable recipe included.


Sausage-Beef-Meatloaf, slider.
Neese’s Sausage-Beef Meat Loaf Recipe:

When winter weather arrived in North Carolina, back when I was a youngster, it meant hog killing time. Daddy raised a couple for our family each year and usually on Thanksgiving Day, instead of sitting down for a big dinner, we got up early and ended the day late, preparing pork for the winter ahead.  OK, I didn’t really do much, I was a bit young and pretty much a city slicker, but I do have some fond memories of those days.

Daddy made his own sausage and I got a kick out of helping turn the handle on the sausage grinder he would clamp down on the kitchen table. I remember he went a bit heavy on the Sage, but it was still good with one of Mama’s Buttermilk Biscuits on a cold morning.

Other than homemade sausage, we grew up eating Neese’s Country Sausage around our house. Neese’s is an old North Carolina Company dating back to around 1917 according to their website.  I still love their Liver Pudding products, and my brother is a bit fond of their Souse Meat.  They just make some really good products and we’re proud to know they’re North Carolina home folks.

I spotted a small Neese Cookbook at a local auction a couple of weeks ago and had to add it to my collection.  I broke bad and spent a whole dollar bill for it.  I’m a big spender like that.  I can’t help it some times.  Later, while thumbing through the recipes here at home, I saw this one particular recipe for a Sausage-Beef Meat Loaf and decided I had to give it a try.  I think it turned out pretty well and I hope you’ll feel the same way should you decide to try it at your house.

I used the Mild Country Sausage from Neese’s, but you could punch it up a notch by using their Hot brand if you’re up to it.  Either way, it’s a great variation on an old Southern favorite that I’m sure you’ll enjoy.  I also liked the fact that it uses crumbled up Cornbread instead of white bread, breadcrumbs, or crackers.  That was different, and I liked being able to use some of the last batch I made in my cast iron skillet.

I’ll tell you a bit more about the cookbook in just a minute.  If you’re ready for some Neese’s, then Let’s Get Cooking!


Sausage-Beef-Meatloaf, the recipe book.
This is the Neese recipe book that I picked up for 1.00 at a local auction.  Interestingly enough, the book is marked on the back as costing $1.00 originally. Seems they hold there value pretty well at least. I leaned it up against an old wooden Neese Country Sausage crate that was given to me by a friend a couple of years back.

I’ve loved the old crate since the day I got it. It’s become even more of a treasure in the past few weeks though. The fellow that gave it to me suddenly passed away right before Christmas at age 48.  It was a shock to all of us and he is dearly missed.  He was all the time buying and selling stuff, and thought I’d like the crate so he gave it to me.  He was a bit of a character and we always ended up joking and laughing about almost anything.


Sausage-Beef-Meatloaf, inside the booklet.
The book contains 34 pages of recipes, all printed on thick brown colored paper.  Here’s a scan of the Sausage-Beef Meat Loaf recipe as seen on page 19 of the recipe book. It didn’t have an exact date, but I think it was printed in 1976, probably as some type of promotional advertising piece for the sausage company.


Sausage-Beef-Meatloaf, end of the crate.
I wanted to show you the end of the wooden crate.  It’s marked with a Value of $1.75 and “Please Return.”  The crate has a hinged wooden lid but I think someone may have just done that themselves. I’ve contacted the Neese Sausage Company to see if they can give me some more information on both the crate and the recipe book, but haven’t heard back from them yet.  I just hope they don’t ask me to RETURN the crate.


Sausage-Beef-Meatloaf, you'll need these ingredients.
Neese’s Sausage-Beef Meat Loaf Recipe:  You’ll need these ingredients.


Sausage-Beef-Meatloaf, dice the celery.
We’ll start by washing, slicing, and dicing up the stalk of Celery.  So far… so good.


Sausage-Beef-Meatloaf, dice the bell pepper.
Do the same with the Bell Pepper. If I had a farm, I’d raise nothing but Bell Peppers.  They get up to about $1.50 each around here in the Winter months.  During the Summer, I can usually find them at a local roadside produce stand priced at 5 for $1.00.  I buy a couple of dollars worth, slice them up and freeze them.  This one happened to be fresh though.


Sausage-Beef-Meatloaf, add some butter to your skillet.
Place your skillet over Medium heat.  When it’s warm, drop in a couple of Tablespoons of Butter.


Sausage-Beef-Meatloaf, add the bell peppers.
Add the diced Bell Peppers.


Sausage-Beef-Meatloaf, add the celery.
Add the diced Celery.


Sausage-Beef-Meatloaf, saute until lightly browned.
Stir them around and saute them until they are lightly browned.  Don’t let them burn as you continue to work on the rest of the recipe.


Sausage-Beef-Meatloaf, add beef and sausage.
Place the Ground Beef and the Neese’s Sausage in a large mixing bowl. Just remember that you’re only using half the one pound package of Sausage.


Sausage-Beef-Meatloaf, crumble up the meats.
Use your fingers and crumble up all the meat.


Sausage-Beef-Meatloaf, mix it together.
When you have it all crumbled, mix it up real good.


Sausage-Beef-Meatloaf, add the cooked celery and peppers.
Add the slightly browned Celery and Bell Peppers.  I poured the little bit of butter left in the skillet right in with the veggies.


Sausage-Beef-Meatloaf, add the crumbled cornbread.
Crumble up the cornbread and add it into the mixture.  I’m going a bit “rustic” here, you might want to crumble your cornbread a bit more, like bread crumbs.


Sausage-Beef-Meatloaf, add the mushroom soup.
Add the can of Cream of Onion Soup.  Do not add the water you would normally add to make the soup, just pour it undiluted, straight out of the can.


Sausage-Beef-Meatloaf, add the salt.
Add the Salt.


Sausage-Beef-Meatloaf, add the black pepper.
Add the Black Pepper.


Sausage-Beef-Meatloaf, whisk the eggs.
Break the Eggs into a small bowl and whisk them up a bit with a fork.


Sausage-Beef-Meatloaf, add the eggs to the mixture.
Add the Eggs to the mixture.


Sausage-Beef-Meatloaf, mix it all up.
Jump in with both hands and mix it all up really good.


Sausage-Beef-Meatloaf, butter up your loaf pan.
Butter up a 9″ x 5″ loaf pan.  Brush the butter all in the bottom and all around the sides, all the way to the top.


Sausage-Beef-Meatloaf, spread in the pan.
Spoon the mixture into the loaf pan and spread it out evenly.  Use gentle pressure to pack it down in the pan.  Be sure to wipe any excess off from around the edges of the pan, otherwise it’ll just burn right on and make cleaning the pan a bit more trouble. You can thank me later.


Sausage-Beef-Meatloaf, add the tomato sauce.
Open up the can of Tomato Sauce and pour it all over the top.


Sausage-Beef-Meatloaf, cover the meatloaf with sauce.
Cover the top completely.  I wasn’t sure about this part as my pan was about to overflow.

PLEASE NOTE:  This is not the typical ketchup and brown sugar glaze – that I happen to like – that you’ll normally find on Southern style Meat Loaf.  I can’t say it added a large amount of flavor to the finished product, but we’re following the original recipe.


Sausage-Beef-Meatloaf, drip pan prep.
Since the loaf pan was so full, I opted to wrap a small sheet pan with aluminum foil, and use it as a drip pan underneath the loaf pan, as it baked in the oven.


Sausage-Beef-Meatloaf, bake until done.
Bake at 350ºF for a good 60 minutes.  You could use a meat thermometer to be sure it’s reached an internal temperature of 170ºF to be on the safe side.

When it’s done, remove it from the oven and just set it aside on a trivet to cool a little.  You might see some liquid around the inside edges of the pan when you remove the loaf pan from the oven.  Be careful not to spill that and just let it absorb back into the meat as the meat loaf cools down a bit.


Sausage-Beef-Meatloaf, enjoy.
Serve warm and Enjoy!


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Neese's Sausage and Beef Meat Loaf recipe from Taste of Southern.

Neese’s Sausage-Beef Meat Loaf

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings 1x
  • Category: Main Dish, Beef
  • Method: Bake
  • Cuisine: American


Follow our step-by-step, photo illustrated recipe to make this combination pork sausage and ground beef meatloaf. We’re using a mild flavored sausage, and recipe from an old North Carolina company known as Neese Sausage. You could take it up a notch by adding hot sausage if you’d prefer. Either way, we’ve got a new twist on an old favorite. Printable recipe included.



  • 1 ½ lbs Ground Beef
  • ½ lb Neese’s Country Sausage, mild
  • 1 ½ cups crumbled Cornbread
  • 1 can Onion Soup, 10 ½ oz.
  • 1 can Tomato Sauce, 8oz.
  • ¼ cup Green Pepper, chopped
  • ¼ cup Celery, diced
  • 2 Tablespoons Butter
  • 2 Eggs, slightly beaten
  • 1 teaspoon Salt
  • 1/8 teaspoon Black Pepper


  1. Dice the green pepper and celery into small pieces.
  2. Place a skillet over medium heat on your stove top. Add butter when pan is heated.
  3. Saute green pepper and celery in butter until golden brown.
  4. In a large mixing bowl, add the ground beef.
  5. Add Neese’s Sausage.
  6. Use your fingers and crumble the meats up. Mix together well.
  7. Crumble the cornbread and add to the mixture.
  8. Add onion soup.
  9. Add slightly beaten eggs.
  10. Add salt.
  11. Add black pepper.
  12. Mix well.
  13. Pack meat into a greased 9”x5” loaf pan.
  14. Pour Tomato sauce over loaf.
  15. Bake at 350º for 60 minutes.


Adapted from the cookbook “Recipes from Neese, the best smelling taste in the kitchen.” Edition II N76

Keywords: Neese's Sausage Beef Meatloaf, made from scratch, Neese's Sausage, corn bread, meat loaf, southern recipes, pork


Your Comments:  Have you ever added sausage to your meat loaf recipe?  We’d love to hear your comments on this version of an old Southern favorite.  It will only take a minute or two for you to share your thoughts with us in the Comment section below. Just know that all comments are moderated. That pretty much means that I personally read each and every one of them before they are approved for our family friendly website here on the Internet.  I also try to respond to as many of your comments as possible, so please check back in a day or two for that.  I appreciate you taking the time to share your thoughts with us while you’re here.

Sign Up For Our FREE Newsletter:  I also invite you to sign up for our FREE Newsletter while you’re here.  Each week or so, I send out a quick note via your Email to let you know we’ve posted another recipe, or to let you know of anything else that might be going on around Taste of Southern.  Did I mention it’s totally FREE?  You’ll find the Sign Up box below, or in the top right hand corner of each page of our site.  It’s super easy, so please join us whilst you’re already here.  And, should you ever decide to Un-subscribe, it’s even easier to do so.  I’ll be looking for your name on our list.  Thank You in advance and I hope you’ll be sure to tell your family and friends about us.

Be Blessed!!!


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Category: Beef, Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (13)

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  1. Mary Weyant says:

    This recipe brought tears to my eyes! I KNEW it would be terrific and my gentlemanly husband’s guttural sounds, as he ate, confirmed my hopes. I am pretty old, but still learning and love cooking. Thanks so much Steve.

    • Steve Gordon says:

      Hi Mary, Thank you for your very kind comments and compliments on our Meat Loaf recipe. I’m happy you tried it, but especially happy to know that you and your husband enjoyed it. Thank you for taking the time to share your results with us, maybe it will encourage someone else to try it. Keep up the good working. Never too old to learn something new… right? I appreciate your visit today and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Sandra says:

    I now live in North Dakota and have no access to Neese’s sausage. Can you recommend a substitute?

    • Steve Gordon says:

      Hi Sandra, Is it cold in North Dakota yet? My sister and brother-in-law lived up there for a couple of years. Minot was their home, as he was an aircraft mechanic with SAC. I’ve heard some interesting stories about that place.

      I’m sorry you can’t find Neese’s Sausage up that way. Any mild type ground sausage will work though. Good luck with the recipe, and let me know how you like it should you give it a try. Keep warm, and thank you for your visit. Be Blessed!!! -Steve

  3. Gloria allen says:

    Would like the neese’s recipe book thanks

    • Steve Gordon says:

      Hi Gloria, This was an older booklet that I picked up in an auction. It hasn’t been printed for years now. Not sure how you could get one other than maybe finding one on Ebay. Sorry, wish I could help. Be Blessed!!! -Steve

  4. Joyce B says:

    Hi Steve! Yes, l have always used sausage instead of plain ground pork in my meatloaf and spagetti. Born out of necessity, we did not always have ground pork available. Enter ground sausage. It was always available. Thanks for the recipe. I always cover my meatloaf with Pace’s Picante Sauce. Very flavorful.

  5. Liz says:

    Hi Steve, I’ve missed your emails with your nice stories and wonderful recipes. I am going to try this. I have never made a meatloaf that makes me want to make it again. I am going to try this one very soon. I’m just going to use a roll of jimmy dean mild sausage…think that will be ok? Your meat must be very lean to not spill over with grease huh?

    Thanks for your posts!

  6. Dorothy says:

    This came out really nicely! The cornbread flavor was detectable and made the loaf taste more “country”.
    I did deviate 2 ways. I used 1-1/4 lb ground beef so the pan wouldn’t be so full. I used Campbells Cheddar-Broccoli soup. Blended 1/2 can into meat mixture. Spread the other 1/2 can on top before spreading the tomato sauce. The resulting juices made a nice gravy for the mashed potatoes.

  7. Deb says:

    Hi Steve,
    No, I’ve never tried sausage in meatloaf…but it certainly seems doable and would be delicious. I only recently tried half sausage and half beef in lasagna, and that was totally a version that we all loved.

    Love that old crate, too. You’ve got a treasure there! Thanks for sharing this recipe.

    • Steve Gordon says:

      Hi Deb, It’s my pleasure to share the recipe. This was my first time using sausage in a meat loaf, but I’m sure I’ll be making it again. I might even go HOT sausage next time. (Smile)

      I appreciate your comments and your support. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. Tom Parrott says:

    Hi Steve

    Meat loaf is an all time favorite of our family and your (Neeses) recipe is a new one for me. Can’t wait to try it – probably this weekend.
    Thanks for sharing.

    • Steve Gordon says:

      Hi Tom, I do hope you’ll try the Sausage-Beef Meat Loaf, and that you’ll let me know how you like or dislike it. Your comments might encourage someone else to give it a try. This was a first for me as well, but I liked it, so it’s a keeper in my book.

      Thank you for your comment and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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