Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Sounds pretty good. If your worried about it being to greasy, maybe only use a half of pound of sausage and one and a half pounds of burger. Just a thought. I guess it depends on how greasy your sausage is to begin with. I have had some sausage that wasn't all that greasy. You making it in a pan or on foil? If your making it on foil maybe you can do something to let the greasy drain away from the loaf. I have only done one loaf and that I did it in a pan. I know the pan holds the greasy and juices in. But anyways let us know how it turns out. Hope this helps you.
Maybe add a few more bread crums to absorb more Flavor(GREASE)? Or you could go 60/40 on your mix with a little less Sausage. For bread crums, I food process leftover biscuits and some wheat bread, seems to go well with smoked meat loaf. Also, I shape it like a brisket instead of a bread loaf and go direct on the rack to get more smoke. About 1.5" x 9" x 5". You just have to be careful putting it on without cracking it, 2 spatulas or flip with foil works:-)
I use sausage in meat balls all the time. Gives it so much more flavor, I also would think about cutting back a little bit on the sausage too. But I would surely go for it.
I tried no pan once, started to break apart. Now I either use one of them wok looking things with all the holes in it, or I just firm it up in a pan then take it out an put it on the rack.
Next time I'll stick to plain ground beef. It wasn't bad but it wasn't as good as the first one.
It got done a lot quicker than expected too; I planned on 2.5 - 3 hours, it was at 170 degrees after an hour and a half. (Did it in my CharGriller)
Well now you know what works for you. Trial and error. I know when I made my last loaf, I learned for me I need to use less bell peppers in the recipe. It was still good just not as good as I had hoped. I am always tweeking my recipes.
I made a fattie with equal portions of sausage and ground beef and did not find it greasy at all. If you are still worried use a lean ground beef and use the sausage to provide the fat.