Shelly's Recipe

CREOLE MEAT LOAF

Category: Meatloaf

1 1/2 lbs ground round
3/4 cup chopped onion
3/4 cup seasoned bread crumbs
1 (5.3 oz) can evaporated milk
2 eggs, slightly beaten
1/2 tsp salt
1/2 tsp dry mustard
Parsley for garnish

Creole Sauce:
2 tbsp butter
1/2 green pepper, chopped
3 tbsp chopped onion
1 (2 oz) can sliced mushrooms, with liquid
1 1/2 cup tomato juice
1 tbsp cornstarch
1/4 tsp each salt and dried thyme leaves
2 tbsp water

Combine meat loaf ingredients. Shape into a loaf and place in a lightly oiled loaf pan. Bake at 350 for 1 hour. Cool 10 minutes.

Meanwhile, prepare Creole Sauce by melting butter in a small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat. Add mushrooms with liquid and tomato sauce.

Mix cornstarch, salt and thyme with water. Stir into pepper and onion mixture. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens. Slice meat loaf into 3/4-inch pieces. Spoon hot Creole Sauce over slices. Garnish with parsley.