Savory Sausage Loaf Recipes

SAVORY MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 400 degrees and prepare a loaf pan with cooking spray or parchment paper.
• In a small bowl, toss cubed bread with milk. Set aside for 3-4 minutes to absorb.
• In a large mixing bowl, or the base of a stand mixer, combine fresh bread cubes soaked in milk, finely ground or micrograted onion, garlic Italian seasoning and salt. Mix to combine.
• Add crumbled ground beef and sausage, breaking into small pieces.
• Before mixing, top with Worcestershire sauce, lightly beaten egg, dry bread crumbs, Parmesan cheese, 1/2 cup shredded mozzarella and 1/4 cup marinara sauce.
• Blend until just mixed, either using your fingers to toss or putting the stand mixer on low. Too much mixing will make your meatloaf tough, so only mix until barely blended.
• Transfer meat mixture to cooking vessel of your choice, forming into a loaf as you go. You can make it free-form on a rimmed baking sheet, but I prefer using a meatloaf or bread loaf pan. Top with 1/2 cup marinara sauce.
• Bake, uncovered, for 40 minutes. Remove and top with remaining shredded mozzarella cheese and another shake of Italian seasoning (if desired).
• Cook for an additional 5 minutes. Allow to sit for 5-10 minutes before cutting and serving. Serve with additional marinara sauce, if desired.
• If you've tried this recipe, come back and let us know how it was!

SAVORY SAUSAGE LOAF

Steps:

• Mix the sausage with the bread or cracker crumbs.
• Add the onion, ketchup, horseradish, mustard and egg.
• Moisten with the milk.
• Shape the mixture into a free-form loaf and bake at 350°F for 1 hour.

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
• Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
• In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
• Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
• Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
• Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

SAVORY MEATLOAF WITH ZUCCHINI

Steps:

• Place zucchini in strainer, allowing it to drain while preparing other ingrdients. Mix Worchestershire sauce and bouillon together in a small dish. Set oven to 450 degrees F. In a large mixing bowl place ground meats, onion, garlic, eggs, bread crumbs, basil, cumin, red pepper flakes, salt and black pepper. Press zucchini lightly in strainer (we wanted some of its juice but not a lot), then add to mixing bowl with Worchestershire sauce/bouillon. Knead mixture throughly and shape into desired ring or loaf. Place in greased baking pan. Bake 10 minutes at 450 degrees then reduce heat to 350 degrees and continue baking 45-60 more minutes until meatloaf is firm, nicely browned and the internal temperature reads 160 degrees (165 degrees if poultry is one of the meats used). Serve with desired sauce or condiments, such as plum sauce, ketchup, salsa, chile sauce.

SAVORY SAUSAGE BREAD

Steps:

• In a large bowl, combine the eggs and milk. Add the sausage, biscuit mix, 1 cup cheese and onion; stir just until blended. Spoon into two greased 9-in. round baking pans. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 350° for 25-30 minutes or until golden brown. Cut into wedges; serve warm.

25 SAVORY SNACKS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory snack in 30 minutes or less!

SAUSAGE LOAF

Steps:

• In a mixing bowl, whisk the egg and milk together.
• Add in the sausage, crackers, onion, and pepper; mix well using your hands to incorporate ingredients.
• Place mixture in a lightly greased 8x4x2 inch loaf pan.
• Bake in a 350°F oven for about 1 hour or until sausage is no longer pink.
• Pour off excess grease.
• Let stand for 5 minutes; remove from pan and slice.