Title: Confederate House Meatloaf
Categories: Beef Meatloaf Blank
Yield: 8 Servings

1 1/2	lb	Lean ground beef
1/2	lb	Jjimmy dean sage sausage
1		Green pepper; chopped
1		Onion; chopped
1/2		Envelope onion soup mix
3	sl	Old bread; cubed and soaked
		; in 1/2 cup milk
2		Eggs; beaten
1/4	ts	Salt
1/2	ts	Pepper
4	tb	Chili sauce
1/2	cn	Green chilies; chopped
		Seasonings; to taste

Mix enough catsup, mustard and brown sugar to make 1/2 cup topping.

Combine all ingredients and place in shallow baking pan shaping into a loaf shape. Top with mixture of catsup, brown sugar and Dijon mustard. Bake 1-1/4 hours at 350 degrees.

Lou's Notes: I used regular sausage as I don't like sage. I didn't have any "old" bread, so I toasted the bread a bit to dry it out. I seasoned with Tony Chachere's but many others would work. Sometimes I leave out the green chiles and sometimes substitute green salad olives (with pimentos). Also sometimes use red or yellow bell peppers instead of green.

I don't know the proportions I use for the topping - just go by taste.

The first time I made this meatloaf, it was delicious, but didn't hold together well. The next time I made it, I squeezed the milk out of the bread before adding it to the mixture. Also I made the loaf as "solid" as I could. I cook my meatloaf in a meatload pan. Although the grease collected in the bottom of the pan, there was still, in the top part, sort of a "run off" of meatloaf from the main loaf. I discarded (i. e. , gave the dogs) that part. It was edible, but rather runny and not very pretty. This recipe made two loaves. When I buy the sausage, I cut the 1 pound package into two parts and freeze them until needed.

Posted to MM-Recipes Digest V4 #3

Recipe by: Confederate House

previous

next