Old Fashioned Sage Loaf Recipes

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SAGE MEAT LOAF



Sage Meat Loaf image

"As a child, I loved coming home from school to the aroma of Mom's meat loaf baking in he oven. I've never tasted another meat loaf quite as good as this recipe." -Emily Dennis Hancock, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1 egg, lightly beaten
2/3 cup milk
1 tablespoon Worcestershire sauce
1 cup crushed saltines
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 50 minutes., Combine the ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 336 calories, Fat 17g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein.

THE BEST OLD FASHIONED MEATLOAF RECIPE YOU WILL EAT



The Best Old Fashioned Meatloaf Recipe You Will Eat image

This old-fashioned meatloaf recipe has been passed down for a few generations and is still one of my favorites meatloaf recipes ever! See why!

Provided by Marissa

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

2 eggs
3/4 cup milk
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped parsley
1 teaspoon salt
1/2 teaspoon ground sage
1 1/2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard

Steps:

  • First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind.
  • Shape your meatloaf into a 'loaf' shape if not using a bread pan, though I suggest you do, or use the mini loaf pan I mentioned above. Then go ahead and bake in a 350-degree oven for 50 minutes. Then make sure to spoon off excess fat.
  • Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf.
  • Then return to the oven for 10-15 minutes. This makes about six servings.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

MOM'S MEAT LOAF



Mom's Meat Loaf image

Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

OLD-FASHIONED SAGE STUFFING



Old-Fashioned Sage Stuffing image

This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist stuffing or a drier stuffing. It is a versatile recipe.

Provided by quotFoodThe Way To

Categories     Thanksgiving

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter or 1/2 cup olive oil
2 large yellow onions, minced
4 celery ribs, chopped
1 tart apples, peeled, cored, and chopped or 1 large carrot, peeled and chopped
1 loaf French bread, cut into small cubes
1 (7 ounce) package seasoned stuffing mix or 2 cups crumbled day-old cornbread
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 teaspoon salt
black pepper
1 large egg, beaten
1 1/2-1 3/4 cups turkey broth or 1 1/2-1 3/4 cups chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

Steps:

  • In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
  • Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
  • Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
  • Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
  • Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
  • Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
  • Cover and cook on HIGH for 1 hour.
  • Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
  • NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
  • Serve hot right out of the crock if you wish.
  • FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
  • White bread will give a lighter textured stuffing than whole wheat or whole grain.
  • You will serve about 1/2 to 1 cup of stuffing per person.

Nutrition Facts : Calories 557, Fat 23.6, SaturatedFat 13.2, Cholesterol 86.4, Sodium 1414.3, Carbohydrate 74.3, Fiber 5.4, Sugar 8.1, Protein 12.5

OLD-FASHIONED SAGE LOAF



Old-Fashioned Sage Loaf image

How to make Old-Fashioned Sage Loaf

Provided by @MakeItYours

Categories     Beef

Number Of Ingredients 9

2 pound(s) ground beef
2 - eggs
1 cup(s) quick cooking rolled oats
1 medium onion, grated
1 cup(s) applesauce
2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/2 teaspoon(s) leaf sage, crumbled
1 tablespoon(s) steak sauce

Steps:

  • Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended.
  • Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan.
  • Score top in criss-cross pattern and brush with steak sauce.
  • Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown.

SAGE MEAT LOAF



Sage Meat Loaf image

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.

Provided by Karamia

Categories     One Dish Meal

Time 1h20m

Yield 1 meat loaf, 4-6 serving(s)

Number Of Ingredients 13

1 egg, beaten
2/3 cup milk
1 tablespoon Worcestershire sauce
1 cup crushed saltine crackers
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage (or ground)
1/4 teaspoon fresh ground pepper
1 1/2 lbs 93% lean ground beef
1/4 cup ketchup
3 tablespoons brown sugar, not packed down
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F.
  • Crush saltine crackers in ziplock bag with mallet or rolling pin until finely crushed.
  • Combine the first 9 ingredients together in a large bowl and mix well with your hands.
  • Place and form meat loaf into a greased 9x5 loaf pan.
  • Bake uncovered for 50 minutes.
  • Combine sauce ingredients and spread over top of meat loaf.
  • Bake 15-20 minutes longer, until thermometer reads 160°F
  • Let meat stand for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 415.7, Fat 13, SaturatedFat 5.6, Cholesterol 157.7, Sodium 1138.8, Carbohydrate 31, Fiber 0.9, Sugar 14.8, Protein 41.5

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