Cajun Meatloaf

This Cajun Meatloaf recipe is a favorite. The Creole Sauce is also very good on other beef dishes.

I think a part of my ancestry must be Cajun because I've always loved the food.

Cajun Meatloaf Recipe

1 1/2 pound ground round
3/4 cup chopped onion
3/4 cup seasoned breadcrumbs
1 can (5.3 oz. size) evaporated milk
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
Parsley for garnish

2 tablespoons butter
1/2 green pepper, chopped
3 tablespoons chopped onion
1 can (2 oz. size) sliced mushrooms, with liquid
1 1/2 cup tomato juice
1 tablespoon cornstarch
1/4 teaspoon each of salt and dried thyme leaves
2 tablespoons water

Combine all of the meat loaf ingredients. Shape into a loaf and place in an 8 1/2 x 4 1/2 inch lightly oiled loaf pan.

Bake at 350 degrees for 1 hour. Cool 10 minutes.

Meanwhile, prepare the Creole Sauce by melting the butter in a small saucepan. Add the green pepper and the onion. Sauté 2 to 3 minutes. Remove from the heat.

Add the mushrooms with the liquid and the tomato sauce.

Mix the cornstarch, salt and thyme with the two tablespoons of water. Stir into the pepper and onion mixture.

Return the pan to the heat and bring to boiling. Continue to boil and stir the sauce for about 1 minute or until the sauce clears and thickens.

Slice the meat loaf into 3/4-inch pieces. Spoon the hot Creole Sauce over the slices. Garnish with parsley.

This recipe for Cajun Meatloaf will serve 6 ordinary folks or 2 Cajuns.