“We have given up all other meat loaf recipes for this one. I love the individual servings and every bite has the yummy catsup sauce where in "regular" meat loaf it's just a small strip on top! With the smaller loaves it also makes the cooking time a bit quicker. This recipe came from '99 TOH magazine but I added the rubbed sage for some extra flavor. Enjoy!”

Ingredients Nutrition


  1. In a bowl, beat the egg and milk.
  2. Stir in cheese, oats, onion, salt and rubbed sage.
  3. Add beef and mix well.
  4. (It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
  5. Sauce: Combine catsup, brown sugar and mustard.
  6. Spoon over each loaf so they are all covered in the sauce.
  7. Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
  8. For OAMC:
  9. To Freeze:Place the meat loaves in the casserole dish (without sauce).
  10. Wrap with foil and freeze.
  11. To Reheat: Defrost overnight.
  12. Mix together the sauce and top each meat loaf with sauce.
  13. Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
  14. Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

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