Creole Meat Loaf

This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed significantly since its publication. If you would like, put the cheese of your choice on the meatloaf before adding the creole sauce. Also, feel free to substitute creole seasoning for the salt and pepper!

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 lb ground pork
• 1  small green bell pepper, grated
• 2  eggs, beaten
• 1  small onion, grated
• 1⁄2 garlic clove, minced
• 1  cup milk
• 1  cup  toasted breadcrumb
• 1  tablespoon Worcestershire sauce
•  salt and pepper
• 2  tablespoons shortening
• 2  tablespoons all-purpose flour
• 1⁄2 green bell pepper, chopped
• 1⁄2 small onion, chopped
• 1  garlic clove, minced
• 1  cup milk
• 2  cups canned tomatoes
• 1  tablespoon Worcestershire sauce
•  salt and pepper

Directions

1. For the meat loaf, mix the first 10 ingredients thoroughly in the order given and shape into a loaf. Pack into a greased 9 x 5 x 4 inch loafpan. Cover with creole sauce and bake at 350 degrees for 1 hour.
2. For the creole sauce, melt the shortening; add flour, and cook over medium heat until a rich brown, stirring constantly.
3. Add chopped pepper, onion, and garlic. Let simmer until wilted. Add milk.
4. Add tomotoes, salt and pepper (or creole seasoning), and worcestershire sauce. Let come to a boil and cook for 4 to 5 minutes.