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Sausage Loaf

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


  • 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


  • In a large bowl, combine the first six ingredients. Add sausage; mix lightly but thoroughly. Transfer to an ungreased 8x4-in. loaf pan. Bake at 375° for 50-55 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing.

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