French Market Meatloaf

Adapted from 2002 issue of Southern Living. These were originally from Junior Legue cookbooks from New Orleans and Austin

• Ready In: 1 hr 35 mins
• Serves: 8-10

Ingredients

• 1 (8 ounce) package  Cajun-style sausage, diced
• 1  medium onion, diced
• 1  small green bell pepper, diced
• 2  garlic cloves, minced
• 2  teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 2  lbs ground beef
• 1⁄2 cup beef broth
• 1⁄2 cup tomato sauce
• 1⁄4 cup  soft breadcrumbs
• 1  large egg, lightly beaten

• Tomato Gravy

• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons all-purpose flour
• 1⁄3 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
2. Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum foil-lined 15- by 10-inch jellyroll pan.
3. Bake at 375 degrees for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
4. To make Tomato Gravy, melt butter and whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in broth and tomato sauce. Reduce heat and simmer until thickened. Whisk in salt and pepper.