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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
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a meat thermometer reads 160°. Drain.
  3. 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.
Originally published as Creole Meat Loaf in Country Ground Beef 1993, p30

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.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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