Best Ground Chuck Meatloaf With Sage Recipes
SAGE MEAT LOAF
"As a child, I loved coming home from school to the aroma of Mom's meat loaf baking in he oven. I've never tasted another meat loaf quite as good as this recipe." -Emily Dennis Hancock, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 50 minutes., Combine the ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 17g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein.
MEAT LOAF
When it comes to meatloaf recipes, this one is a classic. The meat loaf is topped with an irresistible ketchup and brown sugar glaze. Use the ham loaf variation to get a different take on meatloaf (or to utilize leftovers).
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 12
Steps:
- In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat. Using clean hands, mix lightly until combined. Lightly pat mixture into an 8x4x2-inch loaf pan.
- Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
Nutrition Facts : Calories 225 kcal, Carbohydrate 13 g, Cholesterol 108 mg, Protein 19 g, SaturatedFat 4 g, Sodium 676 mg, Sugar 7 g, Fat 10 g, UnsaturatedFat 5 g
MAPLE SAGE MEATLOAF
This recipe was originally adapted from the good ol' Better Homes and Gardens plaid cookbook. I changed it around a little because I don't really like using fillers like cracker crumbs or breadcrumbs. I tend to think of the crumbs as being evil, little, thirsty sponges absorbing all of the fats and grease that would, otherwise, drain out. I confess that I have used TVP (texturized vegetable protein) as an extender when I just didn't have enough ground meat. Grated carrots, mushrooms, zucchini and/or other vegetables can be added in the uncooked mix to lighten up the density. By the way, the leftovers make an unbeatable sandwich! My husband likes to doctor his meatloaf sandwiches up with mayonnaise, ketchup and hot sauce.
Provided by Mercy
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- (I like to microwave the chopped onion for a minute or two on High prior to mixing it into the loaf) Combine the first seven ingredients together with your hands until thoroughly mixed.
- Pat the mixture into a freeform loaf-shape in a casserole dish.
- Mix together the last 4 ingredients and spread over the top of the loaf, dripping a little down the sides.
- Bake at 350°F for 1 hour and 15 minutes (I usually drain off the fat after 45 minutes and at the end of the cooking time).
Nutrition Facts : Calories 363.3, Fat 25.9, SaturatedFat 11.3, Cholesterol 124.2, Sodium 631.2, Carbohydrate 10.2, Fiber 0.4, Sugar 8.6, Protein 21.8
SAGE MEAT LOAF
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.
Provided by Karamia
Categories One Dish Meal
Time 1h20m
Yield 1 meat loaf, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 415.7, Fat 13, SaturatedFat 5.6, Cholesterol 157.7, Sodium 1138.8, Carbohydrate 31, Fiber 0.9, Sugar 14.8, Protein 41.5
HOMESTYLE SAUSAGE/GROUND BEEF MEATLOAF
This is the meatloaf my mom made and it was always one of her most requested recipes. I'm not sure if it's one of her recipes or not, since she was always clipping recipes from magazines and newpapers. It's still a big hit with family and friends and remains one of my most requested recipes. My hubby is a hunter, so I do make it with ground vension and vension sausage and it's wonderful. You can also make meatballs with the meat mixture and brown them in a skillet, pop them in a crockpot with spaghetti sauce and it's great served over pasta. The meatballs also make a wonderful appetizer served with your favorite sweet & sour or BBQ sauce. Any leftover meatloaf or meatballs make a mean sandwich the next day as well. I usually make two recipes and bake both loaves on a large baking sheet so I have enough for sandwiches the next day, LOL.
Provided by MarshHen
Categories Meat
Time 16m
Yield 1 Loaf, 5-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine ketchup, brown sugar and mustard; set aside.
- In a large bowl, combine 1/3 cup of the ketchup mixture and the remaining ingredients; mix well.
- Spray a foil lined, shallow baking pan with non-stick spray. Shape mixture into loaf and bake at 350 for 1 hour; remove from oven and pour remaining sauce over loaf; bake for 10 more minutes and remove.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 543.6, Fat 30.1, SaturatedFat 11.2, Cholesterol 181.4, Sodium 874.9, Carbohydrate 20.6, Fiber 2.1, Sugar 8.2, Protein 45.5
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