Sausage Loaf Recipe

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A dear family friend always brought this flavorful sausage loaf to our Christmas brunch. It was served with Mom’s homemade overnight cinnamon rolls, a massive bowl of fruit salad and scrambled eggs. —Jeanne Ambrose, Milwaukee, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES: 6 servings


  • 1 cup seasoned stuffing cubes
  • 1 can (5 ounces) evaporated milk
  • 1 egg, lightly beaten
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon mustard
  • 2 packages (12 ounces each) reduced-fat bulk pork sausage

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large bowl, combine the first six ingredients. Add sausage; mix lightly but thoroughly. Transfer to an ungreased 8-in. x 4-in. loaf pan. Bake at 375° for 50-55 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 6 servings.
Originally published as Sausage Loaf in Taste of Home December/January 2013, p16

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Reviewed Jun. 6, 2013

"Mix was tasty, but I'd add some garlic and more horseradish when I make this again."

Reviewed Jan. 22, 2013

"Nutritional data would be nice."

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