Ingredients

• Sauce:
• 1 8 ounce can tomato sauce
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground black pepper
• Meatloaf:
• 1 pkg. Bass Farm Mild Sausage
• 1 1/2 pounds ground beef
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 cup plain dry bread crumbs
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/2 tablespoon chopped fresh thyme
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees. Combine sauce ingredients in a small saucepan. Bring to a boil over MEDIUM heat; reduce heat cook and stir over LOW heat 5 minutes or until hot. Set aside to cool.
2. Place sausage and ground beef in a large bowl. Add 2 tablespoons of sauce; mix lightly. Set aside.
3. Cool and stir onion and carrot in olive oil over MEDIUM heat 5 to 8 minutes or until tender. Add garlic; cook and stir 1 minute. Set aside to cool.
4. Add vegetables, breadcrumbs, milk, egg, thyme and salt and pepper to taste meat mixture; mix lightly.
5. Lightly pat mixture into a foiled-lined, greased 9x5 inch loaf pan. Top with 3 tablespoons of sauce. Bake 60 to 75 minutes or until internal temperature reaches 160 degrees. Spoon additional sauce over meatloaf during last 25 minutes, if desired.
6. Let meatloaf stand 10 minutes before slicing. Serve with remaining sauce.

Ingredients

• 2 3/4 cups noodles
• 1 pound Bass Farm ground sausage
• 1/4 cup finely cut onion
• 1 can mushroom soup
• 1/4 pound grated cheese
• 2/3 cup evaporated milk
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1 teaspoon pepper
• 1 cup corn Chex cereal
• 2 teaspoons melted butter
• 1/4 teaspoon garlic salt
• 1/4 teaspoon paprika

Instructions

1. Have ready 3 cups cooked drained noodles (cook 2 3/4 cups). Turn on oven at 350 degrees.
2. Brown 1 pound Bass Farm sausage and 1/4 cup finely cut onion in a 10-inch skillet over medium heat. Drain off drippings.
3. Mix 1 can mushroom soup, 1/4 pound grated cheese (about 1 cup), 2/3 cup evaporated milk, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1 teaspoon of pepper.
4. Stir in meat mixture and noodles. Pour into greased 2-quart baking dish.
5. Top with a mixture of 1 cup corn Chex cereal, 2 teaspoons melted butter, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika.
6. Bake 25-30 minutes or until hot.

Ingredients

• 2 pounds Bass Farm ground sausage
• 4 medium sweet potatoes
• 1 can (16 oz.) peach halves in heavy syrup
• 1/3 cup dark brown sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Peel sweet potatoes and cut into eighths. Cook in boiling salted water until tender (about 25 mins.)
2. Meanwhile, shape Bass Farm sausage into eight hamburger sized patties and brown in a skillet.
3. Drain sweet potatoes and place in large baking dish (about 2 quarts). Arrange the sausage patties around the edges.
4. Cut the peach halves in half and place one on top of each patty and any remaining pieces with the potatoes.
5. Sprinkle the sugar and cinnamon and pour the peach syrup on last.
6. Bake at 350 degrees for 40 minutes, basting with syrup several times during cooking. Serves 6 to 8.