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 :) "
- 1 egg, beaten
- 158.51 ml milk
- 14.79 ml Worcestershire sauce
- 236.59 ml crushed saltine crackers
- 59.14 ml finely chopped onion
- 4.92 ml salt
- 2.46 ml rubbed sage (or ground)
- 1.23 ml fresh ground pepper
- 680.38 g 93% lean ground beef
- 59.14 ml ketchup
- 44.37 ml brown sugar, not packed down
- 4.92 ml ground mustard
- 1.23 ml ground nutmeg
Directions See How It's Made
- 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.