Creole Meat Loaf Recipe

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We may live in Canada, but the taste of this meat loaf says "New Orleans"! When bell peppers are in season, this is one of the best ways I know to enjoy their flavor.—Linda Kornelson, Empress, Alberta

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Creole Meat Loaf Recipe

Prep: 15 min. Bake: 1-1/4 hours + standing

Yield: 6 Servings

15 75 90

Ingredients

1 can (5 ounces) evaporated milk
1 egg, lightly beaten
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup coarsely crushed saltine crackers
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
SAUCE:
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons ketchup
1/2 teaspoon horseradish

Directions

In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8-in. x 4-in. loaf pan.
Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a meat thermometer reads 160°. Drain.
Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 282 calories, 12 g fat (5 g saturated fat), 112 mg cholesterol, 899 mg sodium, 16 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Creole Meat Loaf in Country Ground Beef , p30