Shelly's Recipe

CREOLE MEATLOAF AND SAUCE

Category: Meatloaf

4 lb lean ground beef
1/8 tsp sweet basil, dry
2 lb whole hog sausage
1/8 tsp ground celery seed
1/3 cup instant diced onions
1/2 tsp Creole seasoning
1/2 cup green onion, chopped
1 tbsp dehydrated bell pepper
2 cloves garlic, chopped fine
1 tbsp soy sauce
2 eggs, lightly blended
1 tbsp water from peppers
1 cup Italian bread crumb
2 tsp Worcestershire sauce
1 tsp Louisiana Style Hot Sauce
1 tsp parsley
1/8 tsp each dry oregano and thyme

To small bowl add dry onions and bell pepper and one cup water to rehydrate. While the vegetables are rehydrating, add to a large bowl all other ingredients and blend thoroughly. Add rehydrated onion and bell pepper, plus 1 tablespoon of pepper water to meat mixture and mix thoroughly. Form into two loaves and place in greased baking pan. Set aside.

Creole Sauce:
2 - 2 oz package Shrimp Creole Mix
1 - 16 oz can tomato puree
5 cups water
1 tsp sugar

To saucepan add all above ingredients, blend thoroughly. Bring to boil over medium heat with occasional stirring. Pour over meat loaves. Bake meat in 325 degrees oven for 1 1/2 hours or until done. Remove meat loaf from pan and skim excess oil from surface of sauce and discard.

Note: Serve with mashed potatoes and vegetables.