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.
MOM'S MEAT LOAF
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.
BREAD STUFFING WITH SAGE
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
- In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
- Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
Nutrition Facts : Calories 425 g, Fat 14 g, Fiber 3 g, Protein 14 g
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
HOME-STYLE COUNTRY SAUSAGE
"My family loves sausage, but I wanted to reduce the fat and calories," confides Linda Murray of Allenstown, New Hampshire. "This version, which uses ground turkey, is nicely spiced with garlic, sage, allspice, thyme and cayenne pepper."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 8 patties.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into eight 1/2-in. thick patties., In a large nonstick skillet coated with cooking spray, cook patties for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
COUNTRY SAUSAGE GRAVY
Growing up, we ate this gravy over slices of white bread, sliced ripe tomatoes, scrambled eggs and, of course, biscuits. Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!
Provided by Mercy
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the pork sausage in a large skillet over medium-high heat.
- Set aside, leaving the drippings in the skillet.
- Stir the butter or bacon grease into the sausage drippings.
- Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
- Gradually whisk the milk into skillet.
- Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
- Season with salt and pepper.
- Reduce the heat and simmer for about 15 more minutes.
SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meatloaf is everything a good meatloaf should be!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
- Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg
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
COUNTRY SAGE LOAVES
Make and share this Country Sage Loaves recipe from Food.com.
Provided by Theresa Thunderbird
Categories Yeast Breads
Time 1h22m
Yield 1 loaf, 5 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl dissolve yeast in warm water.
- Stir in sugar and let stand for 5 minutes.
- Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1 1/2 cups of flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 45 minutes.
- Punch dough down.
- Turn onto a lightly floured surface,divide in half.
- Shape each half into 2 oval loaves.
- Place on a greased baking sheet.
- Cover and let rise until double,about 15 minutes.
- With a sharp knife, make 3 shallow slashes across the top of each loaf.
- Bake at 400°F for 13-17 minutes or until golden brown.
Nutrition Facts : Calories 273.4, Fat 6.7, SaturatedFat 1, Sodium 468.7, Carbohydrate 46.3, Fiber 2.6, Sugar 4.5, Protein 7.1
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