Side Pannel
Confederate House Meatloaf
Ingredients List
- 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
Directions
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.
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.
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