Sagemeatloaf Recipes

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BETH'S MEAT LOAF



Beth's Meat Loaf image

This is my, my husband's, and our two teens' favorite meat loaf recipe. Been making this for the last 19 years. Have tried other meat loaf recipes, but keep coming back to this one.

Provided by beth stratton

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 5

Number Of Ingredients 11

2 eggs, beaten
¾ cup milk
½ cup dry bread crumbs
¼ cup chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon crumbled dried sage
1 ½ pounds ground beef
½ cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
  • Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
  • While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 22.2 g, Cholesterol 162.6 mg, Fat 20 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 7.7 g, Sodium 935.1 mg, Sugar 13.6 g

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

HASLET ( GROUND PORK AND SAGE MEATLOAF)



Haslet ( Ground Pork and Sage Meatloaf) image

My dear British hubby made this for me and I love it. Slice it up cold and serve with boiled potatoes and a salad. Or, like me, eat it while it's still warm.

Provided by woodland hues

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces day-old white bread, in cubes
water or milk, for soaking
2 lbs ground lean pork
1 medium onion, chopped
1 teaspoon fresh sage, chopped
salt and pepper

Steps:

  • Soak cubed bread in enough water or milk to cover.
  • When soft, squeeze out excess moisture.
  • Mix the bread, pork, onion, sage, salt, and pepper.
  • Mince mixture in a food processor.
  • Lightly grease a loaf tin.
  • Place mixture in tin, pressing down firmly and evenly.
  • In a preheated 375F oven, bake 1 1/2- 2 hours.
  • If top browns too quickly, slip aluminum foil over the tin.
  • Let stand in the tin 10- 15 minutes, then turn onto a rack to cool completely.

Nutrition Facts : Calories 760.6, Fat 50, SaturatedFat 18.3, Cholesterol 163.3, Sodium 517, Carbohydrate 31.8, Fiber 1.8, Sugar 3.6, Protein 42.9

OLD-FASHIONED SAGE LOAF



Old-Fashioned Sage Loaf image

Make and share this Old-Fashioned Sage Loaf recipe from Food.com.

Provided by Julesong

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs beef, Ground
2 eggs
1 cup quick-cooking rolled oats
1 medium onion, grated
1 cup applesauce (Canned)
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon sage leaf, crumbled
1 tablespoon 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.

Nutrition Facts : Calories 851.1, Fat 82.4, SaturatedFat 34, Cholesterol 158.9, Sodium 638.7, Carbohydrate 14.6, Fiber 1.7, Sugar 0.7, Protein 12.4

GROUND CHUCK MEATLOAF WITH SAGE



Ground Chuck Meatloaf With Sage image

I have always made my meat loaf this way and so did my Mother. Everyone I have ever served it to thought it was so good. I really like it left over and used for sandwiches. You can replace the crackers with oatmeal if you choose.

Provided by duckit

Categories     Lunch/Snacks

Time 3h30m

Yield 1 large Meat loaf

Number Of Ingredients 9

2 -2 1/2 lbs ground chuck
1 lb pork sausage (I use Bob Evans)
salt and pepper
1 -1 1/2 tablespoon sage
1 stalk celery (chopped fine)
1 medium onion (chopped fine)
3 eggs
1 (4 ounce) package mushrooms
1 (1/4 lb) package cracker (crushed fine)

Steps:

  • Mix meats together, add eggs, salt, pepper and sage, mix well.
  • Add celery,onion and mushroom and mix well.
  • Shape into a high loaf and bake on a rack with water below.
  • Bake at 350°F for about 2 to 3 hours.

Nutrition Facts : Calories 3695.9, Fat 242, SaturatedFat 78.1, Cholesterol 1551.1, Sodium 4798.5, Carbohydrate 87.6, Fiber 5.9, Sugar 10.5, Protein 275.4

MAPLE SAGE MEATLOAF



Maple Sage Meatloaf image

This recipe was originally adapted from the good ol' Better Homes and Gardens plaid cookbook. I changed it around a little because I don't really like using fillers like cracker crumbs or breadcrumbs. I tend to think of the crumbs as being evil, little, thirsty sponges absorbing all of the fats and grease that would, otherwise, drain out. I confess that I have used TVP (texturized vegetable protein) as an extender when I just didn't have enough ground meat. Grated carrots, mushrooms, zucchini and/or other vegetables can be added in the uncooked mix to lighten up the density. By the way, the leftovers make an unbeatable sandwich! My husband likes to doctor his meatloaf sandwiches up with mayonnaise, ketchup and hot sauce.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground chuck
3/4 cup sour cream
1 large egg
1/2 cup chopped onion
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon ground sage
1/4 cup ketchup (or chili sauce)
2 tablespoons maple syrup (or brown sugar)
1 teaspoon prepared mustard
1 tablespoon barbecue sauce

Steps:

  • (I like to microwave the chopped onion for a minute or two on High prior to mixing it into the loaf) Combine the first seven ingredients together with your hands until thoroughly mixed.
  • Pat the mixture into a freeform loaf-shape in a casserole dish.
  • Mix together the last 4 ingredients and spread over the top of the loaf, dripping a little down the sides.
  • Bake at 350°F for 1 hour and 15 minutes (I usually drain off the fat after 45 minutes and at the end of the cooking time).

Nutrition Facts : Calories 363.3, Fat 25.9, SaturatedFat 11.3, Cholesterol 124.2, Sodium 631.2, Carbohydrate 10.2, Fiber 0.4, Sugar 8.6, Protein 21.8

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