Does anyone have the sage meatloaf recipe from Taste of Home magazine?

I lost the magazine from September... and I think that's the one where it was at. It's in the middle section with all those Italian recipes.





Thanks! Does anyone have the sage meatloaf recipe from Taste of Home magazine?
I think this is the one...





Ingredients:


1 egg, beaten


2/3 cup milk


1 tablespoon worcestershire sauce


1 cup crushed saltine crackers


1/4 cup finely chopped onion


1 teaspoon salt


1/2 teaspoon rubbed sage (or ground)


1/4 teaspoon fresh ground pepper


1 1/2 lbs 93% lean ground beef





Sauce topping:


1/4 cup ketchup


3 tablespoons brown sugar, not packed down


1 teaspoon ground mustard


1/4 teaspoon ground nutmeg





Directions:


1. Preheat oven to 350掳F.


2. Crush saltine crackers in ziplock bag with mallet or rolling pin until finely crushed.


3. Combine the first 9 ingredients together in a large bowl and mix well with your hands.


4. Place and form meat loaf into a greased 9x5 loaf pan.


5. Bake uncovered for 50 minutes.


6. Combine sauce ingredients and spread over top of meat loaf.


7. Bake 15-20 minutes longer, until thermometer reads 160掳F


8. Let meat stand for 10 minutes before slicing.





Serves 4-6, i think its good with plenty of veg (greens, cabbage - buttered) brussles, carrots, corn and mashed pots with horseradish or garlic to give them a bit of zing.....


xDoes anyone have the sage meatloaf recipe from Taste of Home magazine?
Italian Pinwheel Meat Loaf





2 eggs, lightly beaten


3/4 cup seasoned bread crumbs


1/2 cup spaghetti sauce or ketchup


1 tablespoon minced fresh parsley


1 garlic clove, minced


1/2 teaspoon dried oregano


1/4 teaspoon onion powder


1/4 teaspoon salt


1/4 teaspoon pepper


2 pounds lean ground beef


16 slices part-skim mozzarella cheese, divided


4 ounces deli ham


Additional spaghetti sauce, warmed, optional





In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.


On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Layer with six cheese slices, ham and six more cheese slices. Roll up jelly roll-style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.


Bake, uncovered, at 350掳 for 70 minutes or until no pink remains and a meat thermometer reads 160掳. Top with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional spaghetti sauce if desired. Yield: 8 servings


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Italian Meat Loaves





2 eggs, beaten


3/4 cup cracker or bread crumbs


1/2 cup milk


1/2 cup plus 2 tablespoons grated Parmesan cheese, divided


1/4 cup finely chopped onion


1 teaspoon Worcestershire sauce


1 teaspoon garlic salt


1 teaspoon Italian seasoning, divided


2 pounds ground pork


1/4 cup ketchup





In a large bowl, combine eggs, crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Add pork and mix well. shape into 10 individual loaves; place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. Bake at 350掳 for 45-55 minutes or until no pink remains. Yield: 10 servings.


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Italian Meat Loaf





1 egg, beaten


1 can (8 ounces) tomato sauce, divided


1/2 cup dry bread crumbs


1/2 cup finely chopped onion, optional


1/2 cup finely chopped green pepper, optional


1 teaspoon dried oregano, divided


1 teaspoon salt


1/8 teaspoon pepper


1-1/2 pounds ground beef


1/2 cup shredded part-skim mozzarella cheese


2 tablespoons grated Parmesan cheese





In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon of oregano, salt and pepper. Add beef; mix well.


On a large piece of heavy-duty foil, pat meat mixture into a 14-in. x 8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe glass 9-in. x 5-in. loaf pan.


Microwave, uncovered, at 50% power for 9 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 14-16 minutes or until meat is no longer pink, rotating a half turn once. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. Microwave, uncovered, on high for 1-1/2 minutes. Cover loosely with foil; let stand 5 minutes before serving. Yield: 6 servings.


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