Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

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.

Ingredients Nutrition


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

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 :) "

Chef shapeweaver � December 31, 2012

Simply..DELICIOUS...I also subbed seasoned salt for regular..added a bit of garlic,used breadcrumbs and i always use a bit of McCormick Hamburger Seasoning to my hamburg dishes....we all loved this is totally delicious cold also...very easy to make..

shanti2 August 06, 2011

REALLY good. I doubled the topping (minus mustard and nutmeg), since I love a ton of ketchup on my meatloaf. The brown sugar in the sauce really made it delicious, and I'll be adding it to my loafs from now on! I didn't have any sage so I used Italian seasoning, which worked well.

c@teberry December 22, 2010