Sausage-Apple Loaf

Like it or not, it is October.  Fall is just time for real comfort food.  Canning and freezing are basically finished, now it's time for soups and stews and anything else that'swarm and soothing.Like this wonderful breakfast meatloaf.  I use Jimmy Dean Sage (1 pound), and Jimmy Dean Hot (1/2 pound).  The important thing is that it have sage and a little heat.  You will love this I promise.  Any leftovers can be reheated and served the next day on a big fluffy biscuit.


Serves 6

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1 tablespoon unsalted butter

1 small onion, minced

2 tablespoons real maple syrup, divided

1 1/2 pounds well-seasoned bulk breakfast sausage

1 cup grated apple

2/3 cup dried bread crumbs

2 large eggs, lightly beaten

14 cup milk

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt (optional)

1/8 teaspoon cayenne pepper (optional)


Preheat oven to 350 degrees F.


Warm the butter in a small skillet over medium heat.  Add the onion and saute' until very soft, about 5 minutes.  Scrape the onion into a large mixing bowl and let it cool briefly.  Add 1 tablespoon of the maple syrup and the remaining ingredients.  Mix well.


Pack the mixture into a loaf pan, mounding it a bit in the center.  Brush the remaining maple syrup over it.


Bake until the loaf is well browned with an internal temperature of 165 F to 170 F.  at the center, about 1 hour.  Pour off the accumulated grease and let the loaf sit for about 10 minutes before cutting into slices and serving.