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Title: Confederate House Meatloaf Categories: A-ok, Beef, Meatloaf, 2-tnt 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. Bake1- 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. They freeze very well. When I buy the sausage, I cut the 1 pound package into two parts and freeze them until needed. Recipe by: Confederate House Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris |