Créole Meatloaf

Name: Créole Meatloaf
Ingredients: THE MEATLOAF; 1 1/2 lbs ground round; 3/4 cup chopped onion; 3/4 cup seasoned bread crumbs; 1 (5 1/3 ounce) can evaporated milk; 2 eggs, slightly beaten; 1/2 teaspoon salt; 1/2 teaspoon dry mustard; parsley (to garnish); THE CREOLE SAUCE; 2 tablespoons butter; 3 tablespoons chopped green peppers; 3 tablespoons chopped onions; 1 (2 ounce) can sliced mushrooms, with liquid; 1 1/2 cups tomato juice; 1 tablespoon cornstarch; 1/4 teaspoon thyme; 1/4 teaspoon salt; 2 tablespoons water

19 ingredients

5 steps

Ingredients

THE MEATLOAF
1 1/2 lbs ground round
3/4 cup chopped onion
3/4 cup seasoned bread crumbs
1 (5 1/3 ounce) can evaporated milk
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
parsley (to garnish)
THE CREOLE SAUCE
2 tablespoons butter
3 tablespoons chopped green peppers
3 tablespoons chopped onions
1 (2 ounce) can sliced mushrooms, with liquid
1 1/2 cups tomato juice
1 tablespoon cornstarch
1/4 teaspoon thyme
1/4 teaspoon salt
2 tablespoons water

Directions

1

Mix all meatloaf ingredients together and place in a loaf pan. Bake at 350° for 1 hour, cool slightly.
2

Make sauce by melting butter and sauteing the vegetables until tender. Add mushrooms with liquid and tomato juice. Remove from heat.
3

Mix cornstarch, salt, thyme and water and add to onion mixture. Return pan to heat source and bring to a boil, stirring until sauce thickens.
4

Spoon Creole Sauce over meatloaf slices and garnish with parsley.
5

Good with mashed potatoes and a butter lettuce salad.