Maple Sage Meatloaf

Name: Maple Sage Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 pound ground beef; 1/2 pound ground pork; 1 cup breadcrumbs; 1/2 cup onion, finely chopped; 1/2 cup milk; 1/4 cup maple syrup; 2 eggs, beaten; 1 tablespoon fresh sage, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup maple syrup; 2 tablespoons ketchup; 1 tablespoon dijon mustard

Highlighted under: Cozy Comfort Meals

I love making this Maple Sage Meatloaf on cozy weekends when I have the time to enjoy the kitchen. The combination of maple syrup and sage creates a uniquely delicious flavor profile that elevates the traditional meatloaf. Every time I bake it, the whole house fills with an irresistible aroma that draws my family to the kitchen. This dish is not only satisfying but also provides a great opportunity for creativity in the kitchen. The result is a hearty meal that brings warmth to the dinner table.

Created by

Anna

Last updated on 2026-01-25T19:45:27.938Z

When I first tried making home-cooked meatloaf, I wanted to break away from the ordinary. I experimented with adding maple syrup and sage into the mixture, and it truly changed the game. Not only does the maple add a hint of sweetness, but it also helps keep the meatloaf moist and tender. I found that using fresh sage makes all the difference in flavor, providing an aromatic touch that complements the ground meat perfectly.

Each time I serve this dish, the looks on my family's faces when they take that first bite is priceless. The secret is also in the baking technique; a slow and steady cook allows all the flavors to meld beautifully without drying out the meat. Trust me, this Maple Sage Meatloaf is a showstopper that pairs wonderfully with mashed potatoes and a side of green beans.

Why You'll Love This Recipe
Deliciously unique blend of sweet maple and savory sage
Moist texture that stays flavorful for days
Perfect for family dinners and meal prep

Understanding the Ingredients

The combination of ground beef and ground pork in this Maple Sage Meatloaf creates a depth of flavor and richness that is hard to match. Beef provides a hearty backbone, while pork adds moisture and a hint of sweetness. If you're looking for a lighter option, you can substitute ground turkey or chicken, but be mindful that the final texture may be less rich and will require additional binding agents like extra breadcrumbs or an additional egg.

Maple syrup is not just a sweetener in this recipe; it also helps to keep the meatloaf moist and enhances the overall flavor profile. The natural sugars in the maple syrup caramelize during baking, forming a beautiful glaze that adds to the cinnamon-sage aroma wafting through your kitchen. If you don't have maple syrup on hand, honey or agave can be used in a pinch, but they will impart a different flavor.

Baking and Texture Tips

When mixing your meatloaf ingredients, it's essential to avoid overmixing. Combining the ingredients just until they are blended will help maintain a tender texture after baking. Use your hands or a spatula to gently incorporate the ingredients. If you overwork the meat, it can become dense and tough, which is not desirable in a comforting meatloaf.

While baking, aim for an internal temperature of 160°F (70°C) to ensure it's safe to eat. I recommend using a meat thermometer to check this, as it provides a foolproof method for determining doneness without cutting into the meatloaf prematurely. Additionally, allow the meatloaf to rest before slicing; this helps the juices redistribute and results in a more flavorful and moist slice.

Ingredients

For the Meatloaf

1 pound ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup onion, finely chopped
1/2 cup milk
1/4 cup maple syrup
2 eggs, beaten
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper

For the Glaze

1/4 cup maple syrup
2 tablespoons ketchup
1 tablespoon dijon mustard

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix the Meatloaf Ingredients

In a large bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, milk, maple syrup, beaten eggs, chopped sage, salt, and pepper. Mix gently until just combined.

Shape the Meatloaf

Transfer the meat mixture to a loaf pan and shape it into a loaf.

Prepare the Glaze

In a small bowl, mix together the maple syrup, ketchup, and dijon mustard. Brush this glaze evenly over the meatloaf.

Bake

Place the loaf pan in the preheated oven and bake for 60 minutes, or until the internal temperature reaches 160°F (70°C).

Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. Enjoy with your favorite sides!

Pro Tips

For an added depth of flavor, try adding chopped fresh herbs like thyme or parsley. Additionally, ensure you don't overmix the meatloaf for a tender texture.

Creative Serving Ideas

Maple Sage Meatloaf pairs perfectly with classic comfort sides like creamy mashed potatoes or roasted vegetables. For a fresh twist, consider serving it with a side salad topped with a light vinaigrette to balance the rich flavors of the meatloaf. You can also slice the leftovers thinly for sandwiches, topped with a dollop of mayonnaise or a sprinkle of fresh herbs for lunch the next day.

For a festive touch, consider topping your meatloaf with crispy fried onions or a sprinkle of fresh sage leaves just before serving. This not only adds visual appeal but also enhances the sage flavor, making every bite more delightful.

Storage and Reheating

If you find yourself with leftovers, this meatloaf stores beautifully in the refrigerator. Simply cover it tightly in plastic wrap or transfer it to an airtight container. It will keep well for about 3-4 days. For longer storage, you can freeze the meatloaf before or after baking. If freezing before, shape it into a loaf, wrap it tightly, and freeze for up to three months. Thaw it in the refrigerator overnight before baking, and extend the baking time slightly if needed.

When reheating, aim to heat the slices gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. If you’re in a hurry, using the microwave is an option, but be cautious not to overheat, as it can dry out the meatloaf.

Questions About Recipes

→ Can I use ground turkey instead of beef or pork?

Yes, ground turkey works well, but it may result in a slightly drier meatloaf. Consider adding an extra egg or a bit more milk to keep it moist.

→ How do I store leftovers?

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

→ Can I make this meatloaf ahead of time?

Absolutely! You can prepare the meatloaf mixture and shape it, then refrigerate it for up to 24 hours before baking.

→ What sides pair well with this meatloaf?

Mashed potatoes, green beans, and a simple salad complement this dish beautifully.