Old Fashioned Sage Loaf Food

SAGE MEAT LOAF

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.

SAGE MEAT LOAF

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!

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING

Steps:

• Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
• Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
• In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

OLD-FASHIONED SAGE LOAF

Steps:

• Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended.
• Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan.
• Score top in criss-cross pattern and brush with steak sauce.
• Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown.

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.

OLD-FASHIONED SAGE STUFFING

Steps:

• In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
• Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
• Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
• Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
• Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
• Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
• Cover and cook on HIGH for 1 hour.
• Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
• NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
• Serve hot right out of the crock if you wish.
• FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
• White bread will give a lighter textured stuffing than whole wheat or whole grain.
• You will serve about 1/2 to 1 cup of stuffing per person.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.