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Superb Ham and Sausage Loaf W/basting Sauce

Superb Ham and Sausage Loaf  W/basting Sauce created by Caroline Cooks

This is so good you'll want to double the recipe so you can bake one now and freeze the other for another day. The basting "sauce" really enhances the loaf with extra good taste. Recipe from local newspaper Sunday Magazine.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • In large bowl combine meats and breadcrumbs.
  • Mix in eggs, sour cream, lemon juice, and the next five spices.
  • Dump mixture into greased 9"x13"x2" pan.
  • Form into loaf shape.
  • Bake, uncovered, for 45 minutes.
  • Meanwhile, prepare basting sauce:.
  • Combine brown sugar, water, vinegar and pepper in small saucepan and heat to boil then remove from heat. Remove ham loaf from oven; drain excess fat from pan. Pour sauce over loaf and bake another 15 minutes, basting occasionally.
  • Note: Cut ham into small chunks and chop coarsely in food processor. Also, make fresh breadcrumbs in processor.
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RECIPE MADE WITH LOVE BY

@superbuna
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@superbuna
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"This is so good you'll want to double the recipe so you can bake one now and freeze the other for another day. The basting "sauce" really enhances the loaf with extra good taste. Recipe from local newspaper Sunday Magazine."
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  1. Vinca
    I followed the directions exactly and it seemed to come out okay. Unfortunately, my husband thought the taste was "okay" and I thought it was terrible. Maybe if the seasonings were changed to sage, thyme and parsley it would be better.
    Reply
  2. Caroline Cooks
    Superb Ham and Sausage Loaf  W/basting Sauce Created by Caroline Cooks
    Reply
  3. Caroline Cooks
    E-X-C-E-L-L-E-N-T! Loved the flavors of the ham-sausage with the spices and the sweet-sour topping. Next time I will boil down the topping for a more caramelized top on the loaf. Loved this. Made for the Beyond Burgers Event in Cooking Photos.
    Reply
  4. superbuna
    This is so good you'll want to double the recipe so you can bake one now and freeze the other for another day. The basting "sauce" really enhances the loaf with extra good taste. Recipe from local newspaper Sunday Magazine.
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