Yield: 8 Servings
|1½ pounds||Lean ground beef|
|½ pounds||Jjimmy Dean sage sausage|
|1||Green pepper; chopped|
|½||Envelope onion soup mix|
|3 slices||Old bread; cubed and soaked in 1/2 cup milk|
|4 tablespoons||Chili sauce|
|½ can||Green chilies; chopped|
|Seasonings; to taste|
Mix enough catsup, mustard and brown sugar to make ½ 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- ¼ 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 <lbparris@...> on Sep 08, 1997