Sage Meat Loaf

READY IN: 1hr 20mins
Recipe by Karamia

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.

Top Review by Chef shapeweaver

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 :) "

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!

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