Shelly's Recipe

MEATLOAF WITH CREOLE SAUCE

Category: Meatloaf

1-1/2 lbs ground meat
1/2 tsp salt and dry mustard
Dash black pepper
1/2 tbsp steak sauce
1/2 cup finely chopped red onion
3/4 cup bread crumbs
1 (5.3 oz) can evaporated milk
1 tbsp cornstarch
2 eggs, slightly beaten

Creole Sauce
1 small green pepper, chopped
1 small onion, chopped
1/2 cup chopped celery
1 can (2 ounces) sliced mushrooms
2 tbsp butter
1-1/2 cups tomato juice
1 tbsp cornstarch
Dash hot pepper sauce
1/2 tsp 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 for about 1 hour or until meatloaf is done.

In the meantime, prepare sauce. Melt butter in a saucepan. Add vegetables and saute 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. Serves 4 to 5