Sage Meat Loaf
This recipe was a winner in Taste of Home. Steve requested meat loaf this week, apparently last time’s was awesome (mostly cause I’m an awesome wife). I know I shouldn’t mess with a good thing, but what’s the point in remaking the same recipe every-time; one must experiment:
- 1 egg, beaten
- 2/3 cup milk
- 1 Tbs Worcestershire sauce
- 1 cup saltine crackers, crushed
- ¼ cup onion, finely chopped
- ½ tsp dried sage
- 1½ lb (680g) lean ground beef (I get the beef/pork/veal pack)
- ¼ cup ketchup or chili sauce
- 3 Tbs brown sugar
- 1 tsp ground mustard (1 Tbs prepared mustard can be substituted for 1 tsp dry mustard)
- ¼ tsp nutmeg
- In a large bowl, combine the egg through meat. Mix well and place in an ungreased loaf pan. Bake at 350F for 50 minutes, uncovered.
- Combine the ketchup, brown sugar, mustard and nutmeg in a separate bowl. Spread over the loaf and bake another 15-20 minutes (or the meat is no longer pink; 160F internal temperature).
- Let stand 10 minutes before slicing. Serves 6. I’ll have a side of french beans, steamed and topped with a pad of butter one day and asparagus the next. Maybe carrots the third day. Bon Appetite!
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