open face honey moist meatloaf with sausage gravy
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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serves
6-8
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For open face honey moist meatloaf with sausage gravy
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2 lb80-15 hamburg
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2eggs, beaten
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1-1/2 pkgclub crackers, crushed (1-1/2 sleaves of a box)(no subsitution)
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1/4 ccatchup
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1/4 cmilk
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1/4 choney
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2 Tbspworcestershire sauce
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2 Tbspminced onion flakes
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1 Tbsponion powder
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1/2 Tbspbacon salt
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salt and pepper to taste
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1 slicetoast per serving
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1 pkgsausage gravy mix (made to directions on package)
How To Make open face honey moist meatloaf with sausage gravy
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1Preheat oven to 350 degrees
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2In large mixing bowl, fold all ingredients together with your hands (don't over mix) .
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3Put into a lightly greased cake pan (or just loaf it) and drizzle more honey on top then bake for one hour.
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4meanwhile make sausage gravy mix according to direction on package.
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5to assemble, put a slice of meatloaf on top of the toast and top with the sausage gravy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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