Créole Meatloaf

From My Great Recipes of many years ago. The sauce makes this basic meatloaf deliciously different! I always double the recipe which gives me more than enough for an evening meal and lunches the following day.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• THE MEATLOAF

• 1 1⁄2 lbs  ground round
• 3⁄4 cup  chopped onion
• 3⁄4 cup  seasoned bread crumbs
• 1 (5 1/3ounce) can evaporated milk
• 2  eggs, slightly beaten
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dry mustard
•  parsley (to garnish)

• THE CREOLE SAUCE

• 2  tablespoons butter
• 3  tablespoons  chopped green peppers
• 3  tablespoons  chopped onions
• 1 (2 ounce) can  sliced mushrooms, with liquid
• 1 1⁄2 cups tomato juice
• 1  tablespoon cornstarch
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon salt
• 2  tablespoons water

Directions

1. Mix all meatloaf ingredients together and place in a loaf pan. Bake at 350° for 1 hour, cool slightly.
2. Make sauce by melting butter and sauteing the vegetables until tender. Add mushrooms with liquid and tomato juice. Remove from heat.
3. Mix cornstarch, salt, thyme and water and add to onion mixture. Return pan to heat source and bring to a boil, stirring until sauce thickens.
4. Spoon Creole Sauce over meatloaf slices and garnish with parsley.
5. Good with mashed potatoes and a butter lettuce salad.