Open Face Honey Moist Meatloaf with Sausage Gravy

jim lipps


Nailed it. Every time I make meatloaf I make it different. When it turns out good I forget to right it down. Well, I finally made a good batch and I wrote it down. I've made it several times since and each time it's as good as the time before. For a matter of fact it is mother AND mother-in-law approved. I believe the sound they make is "Mmmmmm that's good" but not loud enough for me to here so not to admit that it's better than their meatloaf. I guessed at the ingredient portions cause I don't measure when I make it, I just start dumping it into the bowl.

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10 Min
1 Hr


2 lb
80-15 hamburg
eggs, beaten
1-1/2 pkg
club crackers, crushed (1-1/2 sleaves of a box)(no subsitution)
1/4 c
1/4 c
1/4 c
2 Tbsp
worcestershire sauce
2 Tbsp
minced onion flakes
1 Tbsp
onion powder
1/2 Tbsp
bacon salt
salt and pepper to taste
1 slice
toast per serving
1 pkg
sausage gravy mix (made to directions on package)


1Preheat oven to 350 degrees

2In large mixing bowl, fold all ingredients together with your hands (don't over mix) .

3Put into a lightly greased cake pan (or just loaf it) and drizzle more honey on top then bake for one hour.

4meanwhile make sausage gravy mix according to direction on package.

5to assemble, put a slice of meatloaf on top of the toast and top with the sausage gravy

About this Recipe

Course/Dish: Meatloafs
Main Ingredient: Beef
Regional Style: American