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Creole Meat Loaf


  • 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
  • Ad

  • 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
  • 1 1/2 cup tomato juice
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/4 tsp. dried thyme leaves
  • 2 Tbsp. water


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

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