Open Face Honey Moist Meatloaf with Sausage Gravy
1 photo of Open Face Honey Moist Meatloaf With Sausage Gravy
By
jim lipps
@Will_Fish
9
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6-8
Prep:
10 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
2 lb80-15 hamburg
-
2eggs, beaten
-
1-1/2 pkgclub crackers, crushed (1-1/2 sleaves of a box)(no subsitution)
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1/4 ccatchup
-
1/4 cmilk
-
1/4 choney
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2 Tbspworcestershire sauce
-
2 Tbspminced onion flakes
-
1 Tbsponion powder
-
1/2 Tbspbacon salt
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·salt and pepper to taste
-
1 slicetoast per serving
-
1 pkgsausage gravy mix (made to directions on package)
How to Make Open Face Honey Moist Meatloaf with Sausage Gravy
- Preheat oven to 350 degrees
- In large mixing bowl, fold all ingredients together with your hands (don't over mix) .
- Put into a lightly greased cake pan (or just loaf it) and drizzle more honey on top then bake for one hour.
- meanwhile make sausage gravy mix according to direction on package.
- to assemble, put a slice of meatloaf on top of the toast and top with the sausage gravy
