MEATLOAF WITH CREOLE SAUCE

(Submitted by Linda Jett)

SERVES 4 to 5

Linda writes: "I never liked meatloaf until I tried this. It's fast, easy and delicious!"

INGREDIENTS

1-1/2 pounds ground meat

1/2 teaspoon salt

1/2 teaspoon dry mustard

Dash black pepper

1/2 cup finely chopped red onion

3/4 cup bread crumbs

1 can (5.3 ounces) evaporated milk

1 tablespoon cornstarch

2 eggs, slightly beaten

Creole Sauce

1 small green pepper, chopped
1 small onion, chopped
1 can (2 ounces) sliced mushrooms
2 tablespoons butter or margarine
1-1/2 cups tomato juice
1 tablespoon cornstarch
Dash hot pepper sauce
1/2 teaspoon dried thyme leaves
Salt, if needed

In a bowl, combine all the ingredients for the meatloaf. Mix and blend well to a smooth consistency. Place meat in a greased loaf pan. Smooth top. Bake at 350° F. for about 1 hour or until meatloaf is done.

In the meantime, prepare sauce. Melt butter in a saucepan. Add green pepper, onion and mushrooms. Sauté for a few minutes until vegetables are soft but not browned. In a bowl, mix cornstarch with a little tomato juice. Add remaining tomato juice to pan with pepper, onion and mushroom mixture. Return to heat and bring to a boil. Add cornstarch mixture, stirring well. Add hot pepper sauce, thyme leaves and salt, if needed. Bring to a boil. Boil for 1 to 2 minutes until sauce thickens. Serve meatloaf with sauce and steamed rice or noodles.

About Linda: Linda's email address is lindalougcg@aol.com.

Other recipes submitted by Linda:

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