Ingredients
-
1
-
2/3
-
1
-
1
-
1/4
-
1
-
1/2
-
1/4
-
1 1/2
-
-
-
-
-
-
Directions
Sage Meat Loaf, I really like this meat loaf because it’s moist and the sage flavor in it makes it really yummy. The topping is not too sweet and adds a nice zip to it. It’s also a good way to use up those saltine crackers that linger around. Recipe comes from Taste of Home magazine., I made this for mine and my SO’s dinner on 12/28/12. I did add some seasoned salt and a bit of garlic powder as I was mixing together the rest of the ingredients. I never use a loaf pan when making meatloaf, it’s just always free-formed. But the baking time was ” Spot On “.. I do think that the amount of sage was just right and the leftovers made a very good sandwich. Thanks for posting and ” Keep Smiling : ”
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Crush Saltine Crackers in Ziplock Bag With Mallet or Rolling Pin Until Finely Crushed. |
|
3
Done
|
Combine the First 9 Ingredients Together in a Large Bowl and Mix Well With Your Hands. |
|
4
Done
|
Place and Form Meat Loaf Into a Greased 9x5 Loaf Pan. |
|
5
Done
|
Bake Uncovered For 50 Minutes. |
|
6
Done
|
Combine Sauce Ingredients and Spread Over Top of Meat Loaf. |
|
7
Done
|
Bake 15-20 Minutes Longer, Until Thermometer Reads 160f |
|
8
Done
|
Let Meat Stand For 10 Minutes Before Slicing. |
|
9
Done
|
Enjoy! |
