Meat Loaf

Preheat the oven to 350°F. In a large bowl, combine the eggs, milk, crushed saltines, chopped onion, salt, rubbed sage and a dash of black pepper.

Break up the ground beef with your hands, adding it to the liquid ingredients in small chunks to make it easier to combine without overmixing. Gently massage the meat into the liquid until it’s well combined, mixing lightly but thoroughly.

In a small bowl, combine the ketchup, brown sugar and Worcestershire, whisking until the sugar is dissolved. Reserve 1/2 cup of the sauce (for serving).

Transfer the beef mixture to an ungreased 15x10x1-inch baking pan, and shape it into an 8x4-inch loaf. Pour the remaining sauce on top of the loaf, spreading it evenly with a rubber spatula or the back of a spoon. Editor’s Tip: Using a baking sheet gives the meat loaf a rustic look and ensures the edges turn out crispy. If you use a loaf pan instead, baking times may vary, and the pan will trap moisture inside, steaming the loaf instead of crisping it up.

Bake the meat loaf for 60 to 65 minutes, until a thermometer inserted into the middle of the loaf reads 160°. Let the meat loaf rest for at least 10 minutes before slicing. Serve the meat loaf with the reserved sauce. Editor’s Tip: Don’t skip the resting step! Resting allows the juices to redistribute and helps the loaf stay together so it won’t fall apart while slicing. Try using a serrated knife if you’re having trouble cutting the loaf without squishing it.