Creole Meatloaf
1 lb. ground chuck
1/2 C. onion, chopped
1/2 C. skim milk
1 egg, beaten
1/2 tsp. dry mustard
1/2 tsp. salt
vegetable cooking spray
Creole Sauce:
vegetable cooking spray
1/2 C. green peppers, chopped
3 Tbls. onion, chopped
3/4 C. fresh mushrooms, sliced
1~1/2 C. tomato juice
2 Tbls. water
1 tsp. cornstarch
1/4 tsp. dried whole thyme
Combine all ingredients, except cooking spray and Creole sauce, stirring until well combined. Shape into a loaf, and place in a 8~1/2 by 4~1/2 by 3 inch loaf pan coated with cooking spray. Bake at 350 degrees F. for 1 hour. Cool in pan 10 minutes. Invert meatloaf onto serving platter, and pour Creole sauce over top. Cut meatloaf into slices to serve. Creole Sauce: Coat a medium skillet with cooking spray. Place over low heat until hot. Add green pepper and onion. Sauté 2 to 3 minutes, or until tender. Remove from heat; add mushrooms and tomato juice. Combine remaining ingredients, stirring to blend. Add to skillet, and bring to a boil. Boil sauce, stirring constantly, 1 minute, or until thickened and bubbly. Serve hot.