Sage Meatloaf

    (133)
    1 hour 20 minutes

    With beef mince, eggs, onion and a hint of sage, this meatloaf is topped with sauce made of tomato sauce, brown sugar and mustard powder and baked until delicious.


    78 people made this

    Ingredients
    Serves: 5 

    • 2 eggs, beaten
    • 3/4 cup milk
    • 1/2 cup dry bread crumbs
    • 1/4 cup onion, diced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried sage, crumbled
    • 750g beef mince
    • 1/2 cup tomato sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon dry mustard powder

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease a loaf tin.
    2. In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper and sage together until thoroughly combined. Gently work in the mince until mixed; press the mince mixture into the prepared loaf tin.
    3. Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes.
    4. While the meat loaf is baking, mix together the tomato sauce, brown sugar and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

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    Reviews and Ratings
    Global Ratings:
    (133)

    Reviews in English (101)

    by
    41

    Incredible! I always try the recipes "as is"at first. Although I made it as the recipe instructed I put a pack of Lipton Onion Soup Mix by accident because i usually make my meatloaf that way. The taste was awesome and the meatloaf was melt-in-your-mouth.  -  17 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    33

    This is the same recipe I grew up on, only change is a mixture of beef, veal and pork was used. Excellent!  -  08 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    25

    Fantastic recipe! The sage is a definite plus! Thank you.  -  03 Apr 2011  (Review from Allrecipes USA and Canada)

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