This easy recipes turns a traditional snack into an easier loaf. Great at parties or for dinner!
- 1 pound pork breakfast sausage
- 1/2 teaspoon garlic powder
- 1 Tablespoon dried, rubbed sage
- 2/3 cup dried, unseasoned bread crumbs
- 1/4 cup flour
- 2 Tablespoons dried minced onion
- 3 whole Hard boiled eggs
- 1/2 cup dijon mustard
- 3 Tablespoons heavy cream
- 1 Tablespoon honey
- 1 teaspoon worcestershire
- 3 -4 fresh, whole sage leaves
- oil to fry
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First, mix the sausage with the sage, garlic powder, and 2 Tablespoons of the bread crumbs using your hands to mix it well.
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In a lightly oiled loaf pan, spread about 1/8 cup of the breadcrumbs in the bottom. Use half of the sausage mixture and push it into the pan forming a little bit of a well in the center. Sprinkle the dehydrated onions evenly in the well.
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Roll the eggs in the flour, then place them evenly down the center of the loaf.
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Next, put the last of the sausage mixture on a board and flatten it. Lift it carefully and lay it on top of the eggs. Gently press down to make sure there are no air pockets and the eggs are sealed in. Using the remaining bread crumbs, sprinkle over the top and gently push around the sides.
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Bake at 350° for about 35 to 45 minutes, or until it is brown on the top and the sausage is cooked through.
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For the sauce, mix all the ingredients together.
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Allow the meatloaf to rest, then turn out on a plate, slice and serve with the sauce and fried sage leaves to garnish.
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To make the sage leaf garnish, heat some oil in a shallow pan. Place the leaves in the hot oil and fry until they are crispy. Be careful, they burn quick!