Real Recipes From Real Home Cooks ®

open face honey moist meatloaf with sausage gravy

a recipe by
jim lipps
battle creek, MI

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.

serves 6-8
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For open face honey moist meatloaf with sausage gravy

  • 2 lb
    80-15 hamburg
  • 2
    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)

How To Make open face honey moist meatloaf with sausage gravy

  • 1
    Preheat oven to 350 degrees
  • 2
    In large mixing bowl, fold all ingredients together with your hands (don't over mix) .
  • 3
    Put into a lightly greased cake pan (or just loaf it) and drizzle more honey on top then bake for one hour.
  • 4
    meanwhile make sausage gravy mix according to direction on package.
  • 5
    to assemble, put a slice of meatloaf on top of the toast and top with the sausage gravy

Categories & Tags for Open Face Honey Moist Meatloaf with Sausage Gravy: