Confederate House Meatloaf Recipe - Cooking Index
Confederate House Meatloaf Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Lean ground beef |
| 1/2 lb | 227g / 8oz | Jimmy Dean sage sausage |
| 1 | Green pepper - chopped | |
| 1 | Onion - chopped | |
| 1/2 | Onion soup mix | |
| 3 | Old bread - cubed and soaked in 1/2 cup milk | |
| 2 | Eggs - beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 teaspoon | 2.5ml | Pepper |
| 4 tablespoons | 60ml | Chili sauce |
| 1/2 | 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 350F.
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 meatloaf 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.
Source:
Confederate House
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