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Creole Meat Loaf

 Creole Meat Loaf
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
6 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 tablespoons ketchup
  • 1/2 teaspoon horseradish


  • 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

2 of 2

Creole Meat Loaf (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.