Creole Meat Loaf

This is an interesting, a bit different, take on meatloaf. Very, very moist and good!

Ingredients:

• 1/2 cup uncooked farina
• 1 lb. lean ground beef
• 1 egg, slightly beaten
• 3 Tbsp. minced onion
• 2 tsp. mustard
• 1/4 tsp. sage
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can tomato soup

Directions:

Combine farina, hamburger, egg, and seasonings. Mix together tomato and soup and 1/2 cup water. Save 1/2 cup of this mixture for basting and add rest to meat mixture.

Blend lightly and pack into small loaf pan. Bake at 350 degrees F for 1 hour.

Baste during baking with the 1/2 cup of tomato soup mixture.

Servings: 6

Prep Time: 15-20 Minutes

Cooking Time: 60 Minutes

By Robin from Washington, IA

Ingredients

• 1 1/2 lb. ground round
• 3/4 cup chopped onion
• 3/4 cup seasoned bread crumbs
• 1 can evaporated milk
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• parsley (for garnish)

Creole Sauce:

• 2 Tbsp. butter or margarine
• 1/2 green pepper, chopped
• 3 Tbsp. chopped onion
• 1 can sliced mushrooms with liquid
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• 1 1/2 cup tomato juice
• 1 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. dried thyme leaves
• 2 Tbsp. water

Directions

Combine all ingredients for meat loaf. Shape into a loaf and place in an 8 1/2x4 1/2 inch lightly greased loaf pan. Bake at 350 degrees F for 1 hour. Cool 10 minutes. Meanwhile, prepare sauce by melting butter in a small saucepan. Add green pepper and onion. Saute' 2-3 minutes. Remove from heat. Add mushrooms with liquid and tomato juice. 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.

By Robin from Washington, IA