Old-Fashioned Sage Loaf

This meatloaf has a few tricks up its sleeve. Rolled oats replace bread crumbs as the binder, giving the loaf a heartier texture. Applesauce adds moisture and a subtle fruity sweetness that keeps each slice tender without making anything taste like apples. And crumbled sage gives the whole thing an autumnal, Thanksgiving-adjacent aroma.

The unmolding step is what makes this loaf special. You pack the mixture into the loaf pan for shaping, then flip it out onto a shallow baking pan. This freestanding loaf lets the sides brown and crisp all around instead of steaming inside the pan.

Scoring a criss-cross pattern into the top and brushing with steak sauce before baking creates a sticky, caramelized glaze that adds flavor and looks impressive when you slice it.

Kitchen Tips

• Mix the meat lightly. Overworking ground beef compresses it and produces a dense, rubbery loaf instead of a tender one.
• Grate the onion rather than chopping it. Grated onion melts into the meat and distributes flavor more evenly.
• Pack the loaf pan firmly so the shape holds when you unmold it. Loose packing means it crumbles when flipped.
• Let it rest 10 minutes after baking for cleaner slices.

Variations

• Swap applesauce for ketchup for a more traditional meatloaf flavor.
• Use ground turkey instead of beef for a lighter version.
• Add diced mushrooms and extra sage for a Thanksgiving-inspired loaf.