Recipe: Meat Loaf with Creole Sauce (Great American Recipes Cards)

MEAT LOAF WITH CREOLE SAUCE

FOR THE MEAT LOAF:
1 1/2 Ibs. ground meat
1/2 tsp. salt
1/2 tsp. dry mustard
Dash ground black pepper
1/2 cup finely chopped red onion
3/4 cup bread crumbs
1 (5 1/3 oz.) can evaporated milk
1 Tbsp. cornstarch
2 eggs, slightly beaten
FOR THE CREOLE SAUCE:
1 green pepper, chopped
1 small onion, chopped
1 (2 oz.) can sliced mushrooms
2 Tbsp. butter or margarine
1 1/2 cups tomato juice
1 Tbsp. cornstarch
Dash hot pepper sauce
1/2 tsp. dried thyme leaves
Salt, if needed
Green onion, chopped (optional)
Hot steamed rice or noodles (for serving)

In a bowl, combine all the ingredients for the meat loaf. Mix and blend well to a smooth consistency. Place meat in a greased pate dish or a loaf pan. Smooth top.

Bake at 350 degrees F for about 1 hour or until meat loaf is done.

In the meantime, prepare the creole sauce:
Melt butter in a saucepan. Add green pepper, onion and mushrooms. Saute for a few minutes until onion is soft, but not browned.

In a bowl, mix cornstarch with a little tomato juice.
Add remaining tomato juice to pan with pepper-mushroom mixture. Return to heat. Bring to a boil. Add cornstarch mixture, stirring well. Add pepper sauce, thyme leaves and salt, if needed. Sprinkle with green onion, if used.

Bring to a boil. Boil for 1 to 2 minutes until sauce thickens.

Serve meat loaf with sauce and steamed rice or noodles.

Makes 4-5 servings
Source: Great American Recipes Cards, Group 8, Card #1, 1987