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.


☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 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

Printable Recipe Card

About Open Face Honey Moist Meatloaf with Sausage Gravy

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

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